Anchovies Fried in Batter
Ingredients
Directions
Prepare
Clean the anchovies thoroughly and soak them in spring water for 2 to 6 hours.
Dry the anchovies, 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 French or light English 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 form the body of the dish.
- French batter or light english batter
- Forms a light coating that crisps and turns golden when fried, protecting the fish.
The step that matters
Fry until pale amber. Frying for too long over-browns the batter and dries the fish, while too little time leaves the coating soft and greasy. Watching for the pale amber color and the 4 to 5 minute window helps the batter cook through and the fish stay moist.
“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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