Twist off the head of the anchovies (I prefer frozen food) while pulling out the innards. Wash the anchovies and drain them in a colander.
Put 1 cup of wheat flour and about 1 teaspoon of sea salt into a bag and mix well. Gradually, the anchovies are floured in it. Remove the anchovies and shake off any excess flour. The floured anchovies shouldn`t rest too long, otherwise the flour will become soggy.
Fry the anchovies in 3-4 portions in a cooking oil suitable for deep-frying (see the manufacturer`s processing instructions. I use rapeseed oil or refined olive oil) for 3 - 5 minutes until they have turned color and serve with lemon and baguette. Possibly. you can also let the fried anchovies drain briefly on kitchen paper.
Tip:
Often they are not gutted anchovies, but only washed and then fried.
As a main meal or as a snack, tapa is equally suitable.
Ingredients
Print Recipe
Pin Recipe