Fried Anchovies
2 personsIngredients
Directions
Prepare
Mix the oil, wine, and flour together to form a thick paste.
Cleanse the anchovies and wipe them dry.
Fry
Dip the anchovies in the paste.
Fry the coated anchovies until they reach a nice brown colour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Forms the paste that coats the anchovies and crisps and browns when fried.
- Oil
- Mixes into the paste and conducts heat to fry the coating evenly.
- Wine (in the method)
- Thins the paste and adds flavour as it mixes with the flour.
The step that matters
Fry the coated anchovies until nice brown. Oil that is too cool lets the coating soak up grease and turn soggy, while oil that is too hot browns the outside before the fish cooks through. Browning comes from the Maillard reaction and gives the crisp coating its flavour, so watch the colour closely.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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