Anchovies Fried in Batter
Ingredients
Directions
Prepare the anchovies
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 in hot oil 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 the delicate fish that becomes crisp and tender when fried.
- French batter or light english batter for frying
- Forms a light, crisp coating that browns in hot oil and seals in moisture.
The step that matters
Frying in hot oil. Oil that is too cool lets the batter soak up grease before it sets, making the coating heavy and greasy. Oil that is hot enough sets the batter quickly, so the coating crisps and the fish cooks through without overbrowning.
“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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