📝 About This Recipe
Transport your senses to a sun-drenched coastal chiringuito with these golden, perfectly crisp fried anchovies. This classic Mediterranean dish transforms humble fresh fish into a delicate, salty snack that is crunchy on the outside and tender within. By using a blend of all-purpose and semolina flours, we achieve a superior texture that stays light and airy, celebrating the natural sweetness of the sea without any heaviness.
🥗 Ingredients
The Fresh Catch
- 500 grams Fresh anchovies (cleaned, heads and guts removed)
- 1 teaspoon Fine sea salt (plus extra for seasoning)
- 1/2 teaspoon Freshly cracked black pepper
The Dredge
- 1 cup All-purpose flour
- 1/2 cup Fine semolina flour (provides a superior crunch)
- 1 teaspoon Smoked paprika (Pimentón) (sweet variety)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano (crushed between palms)
Frying & Finishing
- 2 cups Extra virgin olive oil (or a high-quality neutral oil for frying)
- 2 pieces Fresh lemons (cut into wedges)
- 1/4 cup Fresh flat-leaf parsley (finely chopped for garnish)
- 1 pinch Flaky sea salt (for the final touch)
👨🍳 Instructions
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1
Begin by cleaning the anchovies if your fishmonger hasn't already. Gently pull off the heads; the innards usually come away with them. You can leave the tails on for a beautiful presentation and extra crunch.
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2
Rinse the cleaned fish thoroughly under cold running water to remove any remaining debris or scales.
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3
This is the most crucial step: pat the anchovies extremely dry using paper towels. Any moisture left on the skin will cause the coating to become soggy rather than crispy.
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4
In a large shallow bowl or a wide plate, whisk together the all-purpose flour, semolina flour, smoked paprika, garlic powder, and dried oregano until well combined.
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5
Season the dried anchovies lightly with fine sea salt and black pepper directly on the paper towels.
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6
In a heavy-bottomed skillet or a deep frying pan, heat the olive oil to 350°F (175°C). The oil should be about 1 inch deep.
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7
Working in small batches of 6-8 fish, toss the anchovies in the flour mixture until they are thoroughly coated.
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8
Lift the fish out of the flour and shake them gently in a fine-mesh sieve to remove every bit of excess flour. This prevents the oil from getting muddy and burnt.
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9
Carefully slide the anchovies into the hot oil. Fry for about 2-3 minutes, turning once with a slotted spoon, until they are a vibrant golden brown and crisp.
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10
Remove the fish using a slotted spoon and transfer them to a wire rack set over a baking sheet. This allows air to circulate and keeps them crispier than draining on paper towels alone.
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11
Immediately sprinkle the hot anchovies with a touch of flaky sea salt while the oil is still glistening on the surface.
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12
Repeat with the remaining batches, ensuring the oil returns to the correct temperature between each set.
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13
Garnish with fresh parsley and serve immediately with plenty of lemon wedges for squeezing.
💡 Chef's Tips
Always use the freshest anchovies possible; they should smell like the ocean, not 'fishy'. If you can't find semolina flour, you can substitute with cornstarch for a similar light crunch. Do not overcrowd the pan, as this drops the oil temperature and results in greasy, oily fish. Use a thermometer to monitor the oil; if it gets too hot, the paprika in the flour will burn and turn bitter. For a spicy kick, add a pinch of cayenne pepper or red chili flakes to the flour dredge.
🍽️ Serving Suggestions
Serve alongside a bowl of chilled, garlicky saffron aioli for dipping. Pair with a crisp, ice-cold glass of Albariño or a dry Manzanilla Sherry. Accompany with a simple tomato and red onion salad dressed in sherry vinegar. Serve as part of a larger tapas spread with olives, Manchego cheese, and crusty bread. A side of blistered Shishito peppers provides a wonderful textural contrast.