Best 2 Pan Fried Anchovies Recipes

Embark on a culinary adventure with our comprehensive guide to pan-fried anchovies, a delectable dish that tantalizes taste buds with its crispy texture and explosion of flavors. Discover three unique recipes that cater to diverse preferences and skill levels.

**Savory Simplicity**: Experience the classic pan-fried anchovies recipe, where fresh anchovies are coated in flour and pan-fried until golden brown, resulting in a crispy exterior and tender, flavorful interior. This beginner-friendly recipe yields a quick and satisfying snack or appetizer.

**Mediterranean Delight**: Transport your taste buds to the shores of the Mediterranean with our Mediterranean-inspired pan-fried anchovies. Marinated in a zesty blend of herbs, garlic, and lemon, these anchovies are pan-fried to perfection, infusing them with aromatic flavors and a hint of tanginess.

**Spicy Fiesta**: Ignite your palate with our spicy pan-fried anchovies, a fiery twist on the classic dish. Coated in a tantalizing mixture of chili powder, cumin, and paprika, these anchovies deliver a delightful interplay of heat and savoriness. Perfect for those who enjoy a spicy kick.

Each recipe is meticulously explained with step-by-step instructions, ensuring successful preparation for home cooks of all levels. Whether you're a novice or an experienced chef, our recipes will guide you in creating exceptional pan-fried anchovies that will impress your family and friends.

Here are our top 2 tried and tested 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

Categories Food & Cooking Appetizers

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 EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH

Pan-Fried Eggplant with Buffalo Mozzarella, White Anchovies, and Raisin-Pinenut Relish image

Categories Bread Sandwich Side Fry Vegetarian Mozzarella Raisin Buffalo Eggplant Anchovy

Yield makes 4 sandwiches

Number Of Ingredients 8

Ingredients

1 large eggplant, cut into 12 rounds
Kosher salt
1 cup extra-virgin olive oil
8 slices country bread
1 garlic clove, peeled
1/2 pound buffalo or regular mozzarella, cut into 12 slices
4 ounces (16 small fillets) white anchovies, marinated in vinegar and olive oil (not saltcured), such as boquerones or alici
Raisin-Pinenut Relish (page 194)

Steps:

Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.

Tips

Use fresh anchovies if possible. Fresh anchovies will have a brighter silver color and firmer flesh than frozen anchovies.

Rinse the anchovies thoroughly before cooking. This will help to remove any dirt or sand.

Pat the anchovies dry before frying. This will help to prevent them from splattering in the pan.

Use a non-stick skillet to fry the anchovies. This will help to prevent them from sticking to the pan.

Heat the oil over medium-high heat before adding the anchovies. This will help to create a crispy crust on the anchovies.

Fry the anchovies for 2-3 minutes per side, or until they are golden brown and crispy.

Season the anchovies with salt and pepper to taste.

Serve the anchovies immediately with lemon wedges and your favorite dipping sauce.

Conclusion

Pan-fried anchovies are a delicious and easy-to-make appetizer or snack. They are crispy on the outside and tender on the inside, with a slightly salty and briny flavor. Anchovies are also a good source of protein, omega-3 fatty acids, and calcium. So next time you're looking for a quick and tasty snack, give pan-fried anchovies a try!