Pan Fried Anchovies Recipes

PAN-FRIED ANCHOVIES

Pan-Fried Anchovies image

Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 5

Ingredients

32 fresh anchovies or 16 sardines (about 1 1/4 pounds), cleaned
1 cup toasted unseasoned dry breadcrumbs
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for frying
Fresh lemon wedges, for serving

Steps:

Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE

Pan-Fried Zucchini with Anchovy Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 zucchini, sliced into 1/3-inch-thick rounds
1/2 teaspoon kosher salt, divided
1/4 cup freshly grated Parmesan
2 teaspoons anchovy paste
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 vine-ripened tomato, seeded and diced
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley

Steps:

Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.

CHICKEN FRIED RICE WITH ANCHOVIES AND PEAS

Chicken Fried Rice With Anchovies and Peas image

Make and share this Chicken Fried Rice With Anchovies and Peas recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 40m

Yield 3-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked rice (cold)
3 3/4 teaspoons olive oil or 3 3/4 teaspoons vegetable oil, divided
1 egg, beaten
8 ounces boneless skinless chicken breasts, diced into 1-inch chunks (1 small breast)
4 anchovies packed in oil, drained and finely chopped (this can be done in a food processor)
1 tablespoon gingerroot, minced
2 garlic cloves, minced
1 -2 tablespoon chicken stock
1/3 cup peas (defrost if frozen)
1 teaspoon salt (or to taste)
pepper, to taste

Steps:

Heat a nonstick wok or skillet over medium heat until hot (2 minutes); add 3/4 teaspoon oil and swirl to coat bottom and sides of pan.
Soft scramble egg; remove from pan.
Add remaining oil and turn heat to high; cook chicken, stirring infrequently, until nicely browned (5-10 minutes).
Turn heat back down to medium and add the anchovies, ginger, and garlic; sauté until fragrant (20-30 seconds).
Add rice and stir-fry until anchovy mixture is thoroughly integrated and rice grains are separated (2 minutes).
Add 1 tablespoon chicken stock; stir and cook until rice is heated through (1 minute) (add more chicken stock if rice appears too dry).
Return egg and add peas; stir to combine.
Season with salt and pepper; stir.
Serve immediately.

Nutrition Facts : Calories 431.7, Fat 9.2, SaturatedFat 1.8, Cholesterol 119, Sodium 1051.7, Carbohydrate 57.3, Fiber 1.6, Sugar 1.3, Protein 26.8

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