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Anchovy Fritters

Anchovy fritters are fried anchovy fillets coated in batter and served with cress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Anchovy Fritters

Ingredients

Directions

Prepare

  1. Wash the anchovies, split them lengthwise, and remove the bones.

  2. Divide each fish into 2 fillets and wipe them dry.

  3. Tie each fillet in a knot.

Fry and serve

  1. Dip the knots in the frying batter.

  2. Drop them into smoking hot fat and fry until brown.

  3. Drain and serve with a garnish of cress.

Recipe from a historical cookbook (Internet Archive).

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 fried fillets and give the dish its salty, savoury flavour.
Frying batter
Forms a coating that crisps and browns in the hot fat while sealing in moisture.

The step that matters

Frying in smoking hot fat. Very hot fat sets the batter quickly, so it crisps and browns before it can soak up oil. If the fat is not hot enough, the coating becomes greasy and the fish can overcook before the batter colours.

“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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