Fried Anchovies

Difficulty:

1/5

Small and mighty, anchovies are sweet, simple and delicious finger food relished around the world. Here they are coated and fried to golden brown in two different batters. The first is a soft and rich golden egg batter with bright lemon zest and fresh parsley. The second a simple, light and crunchy flour and potato starch coating. Both are paired with a vibrant chili and lime aioli.

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.