Anchovies Fried in Batter
Ingredients
Directions
Prepare the anchovies
Clean the anchovies thoroughly and soak them in water for 2 to 6 hours.
Wipe the anchovies, open them, and remove the backbones without dividing the fish.
Season the insides with cayenne pepper.
Batter and fry
Close the anchovies and dip them into the batter.
Fry the anchovies until they are a pale amber color, about 4 to 5 minutes.
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.
Explore the science
What each ingredient does
- Anchovies
- Form the main body of the dish, with their delicate flesh cooking through in the hot fat.
- French batter or light english batter
- Forms a crisp, golden coating that seals in the fish during frying.
The step that matters
Frying until pale amber. Fry only until the batter turns pale amber. Frying longer risks drying the delicate fish and over-browning the coating before the fish is fully cooked through.
“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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