Vida Recetas Editorial
Fish is one of the most versatile and healthy foods, and Roman-style anchovies are a perfect example of how to turn a simple ingredient into a delicious and crispy dish. This traditional Andalusian recipe involves coating fresh anchovies in flour and egg and frying them in plenty of olive oil, achieving a golden exterior and a juicy, flavorful interior.
Roman-style anchovies are ideal as an appetizer, tapa, or main course served with a fresh salad or French fries. Their preparation is simple and quick, perfect for cooks of all levels. The key is to use very fresh fish and control the oil temperature so they turn out crispy without absorbing too much oil.
There are variations that include a prior marinade in amontillado wine with garlic and parsley, as in this recipe, which adds an aromatic and deep touch. They can also be made with other fish such as sardines or anchovies. Without a doubt, a recipe that will win over lovers of good fried fish.
Prep
15 min
Cook
30 min
Servings
4
We start by cleaning the anchovies, we tear off the head and pull it up, the viscera will come out, with one finger we open through the center and pull it down until the fish is completely opened, we remove the central spine, we wash them and repeat the operation with all of them, we reserve a few to make another recipe
We are going to marinate these, transfer them to a container, add garlic and chopped parsley, cover with amontillado wine, sprinkle thyme and salt, close it and let it marinate in the cold for at least 4 hours
Meanwhile, we continue with the rest of the fish, we pass them through flour and beaten egg in this order, we put them to fry in plenty of hot olive oil, about to smoke and we brown them on both sides
As they are done, we take them out and place them on absorbent kitchen paper so that they release the excess oil, we spread them on the plates and we can now taste them, with a very cold beer they come in ten
We are going to have the rest of the anchovies for dinner and take them out of the refrigerator, time has passed, as you can see they have turned white thanks to the wine, we dry them with absorbent kitchen paper, we flour them and fry them in plenty of hot oil until we see that they are done, that is, when they turn color
We prepare a serving container and put a little green as a base, in this case endive, we dress it up, as we see what the fish is done we place it on the salad, we can now taste them, we can taste them, these, we pair with the same fresh amontillado wine
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
