Anchovies Fried in Batter
1 dozen anchoviesIngredients
Directions
Prepare the anchovies
Clean the anchovies thoroughly and soak them in spring water for 2 to 6 hours.
Wipe the anchovies dry.
Open the anchovies.
Remove the backbones without dividing the fish.
Season the insides with cayenne pepper.
Close the anchovies.
Fry
Dip them into the batter.
Fry until pale amber in 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 flesh and savory flavor of the dish.
- French batter or light english batter
- Forms a crisp coating that seals in moisture while the fish fries.
The step that matters
Fry until pale amber. Frying only until the batter turns pale amber keeps the coating crisp and the small fish fully cooked without over-browning or drying out.
“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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