Anchovies Fried in Batter
Ingredients
Directions
Prepare
Clean the anchovies and soak them in spring water for 2 to 6 hours.
Wipe them dry, open them, and remove the backbones without dividing the fish.
Season the insides with cayenne pepper and close the anchovies.
Fry
Dip them into the batter and fry until pale amber, 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 flavour and the delicate, tender flesh that the batter surrounds.
- French batter or light english batter
- Forms a crisp, golden coating that seals in moisture while the fish fries.
The step that matters
Frying until pale amber. Small fish cook very quickly, so frying for too long dries the flesh and darkens the batter. Pulling them at a pale amber keeps the fish moist and the coating crisp.
“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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