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 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 fish flavor and the body that the batter encloses.
- French batter or light english batter
- Forms a light, crisp coating that browns as the anchovies fry.
The step that matters
Fry the anchovies until pale amber. Frying time and oil heat control how crisp and golden the batter becomes. Too little time leaves the coating soft and greasy, while too long can overcook the small fish and dry the batter.
“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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