Gusto TV Fried Anchovies Recipe - Double Dipped Flour & Egg Batter

Fried Anchovies Recipe

Fried Anchovies Recipe delivers two crunch methods for 2 dozen fresh cleaned anchovies — milk-soaked flour-potato starch dust yielding shatter crispness OR butterflied egg-battered tempura lace, both fried 375°F golden served with lime-serrano aioli. From A IS FOR APPLE “Apple and Anchovies,” hosted by Lauren Gulyas, these bar snack perfection bites showcase potato starch’s superior crispness against egg batter’s lacy elegance while cayenne-lime mayo provides fiery citrus dip.

The Inspiration

Fried Anchovies channels Spanish boquerones fritos tradition where milk soak mellows anchovy intensity while potato starch absorbs zero moisture creating 3x longer-lasting crunch — dual preparation maximizes versatility with flour-dusted whole fish providing pop-in-mouth convenience versus butterflied egg-battered presentation revealing delicate filleting. Lauren Gulyas brilliantly executes A IS FOR APPLE‘s anchovy focus through one-hand milk-to-starch technique (drip efficiency), 4-fish batch limitation (temperature stability), and immediate salting (season adhesion). Serrano deseeding tames heat while lime zest volatiles cut frying oil.

Ingredients

For Flour Dusted

1 Dozen Fresh anchovies cleaned
1 cup (250ml) potato starch
1 cup (250ml) flour
1 cup (250ml) milk

Egg Battered and Butterflied

1 dozen fresh anchovies cleaned and butterflied
1 egg
1 cup (250ml) all-purpose flour
1-2 tablespoons milk

For Dipping Sauce

1 serrano chili
Juice and zest from 1 lime
1 cup (250ml) mayonnaise
1 teaspoon (5ml) finely minced garlic
Pinch of ground cayenne

Method

Flour Dusted Anchovies

Place cleaned anchovies in a bowl of milk, allow to soak 5 minutes.
Mix the flour and the potato starch in a bowl
Preheat oil to 375F (190°C).
Using one hand shake off the excess milk. Dip the fish into the flour & potato starch mixture.
Slide into hot oil and fry until golden brown about 2 minutes. Do about 4 fish at a time being careful not to overcrowd the oil.
Continue with remaining fish.
As soon as the fish are removed from oil sprinkle with salt and parsley.
Serve with lots of lemon wedges and dipping sauce.

Egg Battered and Butterflied Anchovies

In a medium bowl whisk the egg and add the milk and add in the flour.
You are looking for a thin pancake batter consistency. Add more flour or water to achieve that consistency if necessary.
Preheat oil to 375F (190°C).
Dip fish into dredging flour then into batter.
Slide into the oil making sure the fish float. Do about 4 fish at a time being careful not to over crowd the oil. Cook until golden brown and crispy.
Remove from oil with a spider or slotted spoon and place on a paper towel-lined tray to drain.
As soon as the fish are removed from oil sprinkle with salt and parsley.
Serve with lots of lemon wedges and dipping sauce.

Dipping Sauce

Remove the seeds and veins from the serrano chili and fine dice. Place in a bowl add the garlic, mayonnaise, lime zest and lime juice and cayenne pepper. Season to taste with salt and pepper.

Serving Suggestions

Platter Fried Anchovies dual-method contrasting whole starch-crusted beside butterflied lacy with lemon pile and aioli duo (plain + sriracha swirl), or serve tapas progression starting flour-dusted shooters in shot glasses — episode’s apple-anchovy theme begs apple cider mignonette alongside while charred lemon halves provide smoke contrast. Cocktail hour converts to pick-up sticks skewered pairs; Mediterranean feasts demand preserved lemon dust. Pair Albariño cutting oil or vermouth spritz embracing herbs; deconstruct into Caesar salad where chopped anchovies crown romaine with aioli dressing. Bar snack stations feature malt vinegar shaker; reheating crisps oven only — never microwave.

Final Thoughts

Fried Anchovies Recipe from A IS FOR APPLE “Apple and Anchovies,” hosted by Lauren Gulyas, delivers double-crunch perfection frying 2 dozen fresh cleaned anchovies two ways — milk-soaked flour-potato starch dust yielding shatter crispness OR butterflied egg-pancake batter tempura lace both 375 2-minute golden served lime-serrano-cayenne aioli — one-hand starch technique and batch limitation guarantee restaurant crispness serving 4 generously as bar snacks or 8 tapas portions. Potato starch science prevents sogginess while deseeded serrano controls heat precisely, scaling effortlessly from cocktail hour to Mediterranean feasts with lemon wedges providing essential citrus lift.

Find more recipes from A is for Apple here!