Fried Anchovies

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Fried Anchovies

Ingredients

• 16anchovies (about 9 ounces/255g), heads and guts removed

• Kosher salt

• ½cup (60 g) all-purpose flour

• ½cup(120mL) extra-virgin olive oil

• 1large dried guindilla chile, cut into rings

• 4garlic cloves, sliced

• Chopped fresh parsley

Wine Pairing

• Garnacha

Instructions

• Rinse the anchovies under cold water to clean thoroughly. Pat dry. Season the anchovies with salt and set aside for about 15 minutes.

• Place the flour on a plate or shallow bowl. Dredge each anchovy through the flour, shaking off any excess.

• In a large skillet, heat the olive oil and the chile over high heat. When the olive oil is so hot it is almost smoking (about 400°F/200°C), add the garlic. It will brown quickly, so add the anchovies immediately, carefully placing them in the pan in a single layer. Do not crowd the pan. (It might be necessary to cook them in two or three batches.) After 30 seconds, turn the anchovies with a spatula or a slotted spoon. Fry for 30 seconds more and remove. Arrange the anchovies on a serving plate along with the garlic and chile. Fry the remaining anchovies, adding the parsley in the last moment of cooking.

• To serve, pour the parsley oil over all the anchovies. It should be abundant, forming a bed of oil under the anchovies.

Nutrition

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