Anchovies Fried in Batter
Ingredients
Directions
Prepare
Clean the anchovies thoroughly and soak them in spring water for 2 to 6 hours.
Wipe the anchovies dry, open them, and remove the backbones without dividing the fish.
Season the insides with cayenne pepper.
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
- Provide the main flavor and form the body of the dish.
- French batter or light english batter
- Forms a crisp coating that seals in moisture while frying.
The step that matters
Fry until pale amber. Frying in hot fat sets the batter quickly into a crisp shell. Frying too long dries and darkens the coating and the fish, while too little time leaves the batter greasy and undercooked.
“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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