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Anchovy Fritters

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Anchovy Fritters

Ingredients

Directions

Prepare the anchovies

  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
Provide the main savoury flavour and the fish that forms the fritter's centre.
Frying batter
Forms a crisp, golden coating that seals in moisture during frying.

The step that matters

Wipe the fillets dry before battering. Surface moisture keeps the batter from adhering evenly and turns to steam in the hot fat, which can make the coating spatter and go soggy. Dry fillets let the batter cling and 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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