Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”.White anchovies are available in specialty stores or online, and make a wonderful addition to salads, or as a topping for bruschetta or crostini. In the recipe here, I decided to fry them in batter, and serve them with a parsley-lime dressing. The result is a tasty, fresh dish, that is perfect as an appetizer for the summer. Try it and enjoy.
Notes:
* Make sure not to skip the step of soaking the anchovies in water, as otherwise the result will be too acidic, especially when served with this dressing.
* As with any food that contains raw eggs, it’s best avoid giving it to anyone who may have weak immune system.
Makes: 2-4
Prep time: 15 minutes
soaking time: 5 minutes
Frying time: 5 minutes
Ingredients:
For the anchovies:
1 package 7.5oz (200 grams) marinated white anchovies
1 L egg
2 Tbs water
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup flour
Oil for frying
For the dressing:
1 cup parsley leaves, washed and dried, roughly chopped
1 L egg (see notes)
Zest of 1 lime
2 Tbs lime juice
1 tsp Dijon mustard
1 tsp salt
1. The dressing: place the parsley, egg, lime zest and juice, mustard and salt in the tall container provided with the hand blender, or in a small food processor bowl, fitted with the metal blade. Blend on high speed for 2-3 minutes, until the dressing thickens. Taste and adjust seasoning if needed. The dressing will keep, in an airtight container in the fridge, for 2 days.
2. Drain the anchovies from the marinade and place them in a small bowl. Cover with cold water and set aside for 5 minutes. Drain again and place on paper towels to dry.
3. The batter: whisk the egg with the water, salt and pepper. Add the flour and whisk to a smooth batter. Place the fish pieces in it and roll in the batter to cover from all sides.
3. Preheat oil for shallow frying in a large pan over medium-high heat. Add the fish pieces and fry until golden-brown on both sides. Serve immediately.
These look like delicious little morsels!
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Thank you Colleen, they are indeed so delicious. Perfect for a hot summer day. 🙂
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WOW I really like fried anchovies and a tasty dip 🙂
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Thank you Kreso, I’m glad you liked the recipe. The anchovies were so good with the dip. 🙂
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I can imagine 😀
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That looks so tasty!
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Thank you Angela, it really was! 🙂
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I’ve never seen white anchovies before, but then again I’ve never looked! If I see them I’ll try this. As far as the health concern about the raw egg in the dressing, if you make it a day ahead of time won’t the acid in the lime juice “cook” the egg and make it for anyone?
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Thank you Blaine, I’m glad you liked the recipe. If you can’t find white anchovies, any other small fish can be used instead in the same way.
As for the egg, I never had a problem with homemade mayonnaise, but acidity alone is not enough in case salmonella is present. Most healthy adults can overcome it, but with people with weaker immune system, it’s better to be safe than sorry… 🙂
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These bring back fond memories…my mom would often fry up smelts in a similar batter. They look thoroughly addictive Ronit!
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Thank you Marisa, I’m so glad to hear this dish brought back such nice memories. Small fresh fish are not always available, so I came up with this dish instead. It is indeed quite addictive! :):)
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I have never seen fresh anchovies, nor marinated in a can, the way you describe them, Ronit, but we had similar small fish in Odessa that we used to fry in batter – delicious! I love your dressing; this is something to try.
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Thank you Dolly, I’m glad you liked the dish. Any small fish can work here instead of the white anchovies. The dressing is definitely a keeper! 🙂
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Oh I love white anchovies – especially on a tomato based pizza 👍🏽
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I agree Laura, they are so good as a pizza topping. 🙂
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Lovely recipe
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Thank you! 🙂
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Sounds interesting Ronit ✌
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Thank you Jyo, I’m gad you liked the dish. 🙂
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Very interesting, I will have to try and do have them at work ( Boquerones I think)…
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Thank you Franck, I’m glad you liked the dish. Boquerones is indeed the Spanish name, though the ones I got were from Italy. Wish I could get the fresh fish, but it’s not easy to find here…
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Yum, this looks so good. I know this dish from Spain. I love them and could eat it every day. Thanks for the recipe Ronit.
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Thank you Myra, I’m glad you liked the dish. I usually use them “as is”, but this time decided to try something new. It worked so well! Definitely a keeper. 🙂
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I saw anchovies, and I hurried to read the post 🙂 Can you tell I absolutely love anchovies? I remember craving them when I was pregnant. That dip will definitely take it to another level. Yum!
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Thank you Loretta, I’m glad you liked the dish. Anchovies are such a delicacy, in any form! The dressing was so perfect for them. I hesitated with adding some salted anchovies to it, but I will give it a try next time! 🙂
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I love fish and fried food but these little guys are not a favorite unless they are in a fresh Caesar salad 🙂
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For Caesar salad I prefer salted anchovies, rather than these. But to each his own! 🙂
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Never heard about white anchovies but sounds tasty! Fries dipping in the dressing must be finger-licking good!!
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Thank you, it is indeed a finger-licking kind of dish. I’m sure that you’ll enjoy white anchovies once you’ll have them, though any other marinated small fish can work well with this recipe. 🙂
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I love anchovies in every way 🙂
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Same here! 🙂
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Delicious, Ronit. I especially love the dressing – it looks so fresh and vibrant. A great pairing!
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Thank you Tracey, I’m glad you liked the dish. The dressing turned out so good. By now I’m using it for salads as well. So refreshing! 🙂
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Oooooh I love white anchovies but I’ve never thought of battering and frying! My mouth is watering and I can’t wait to make this. My family is going to love it!
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Thank you Marcellina, I’m glad you liked the dish. I came up with it when I didn’t get small fresh fish for frying, and liked it so much that by now I make it often. Hope you and your family will enjoy it too. 🙂
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Great recipe! I never knew you could fry the marinated ones.
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Thank you Vanessa, I’m glad you liked the recipe. It’s a summer favorite of mine. 🙂
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Fascinating recipe. I would never have thought of this idea. Great job!
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Thank you Jennifer, I’m glad you liked the recipe. I came up with it when I didn’t get fresh fish to fry. It turned out so good that by now I make it often. 🙂
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Ronit, are you the one who uses Hawaiian alaea sea salt? I bought some and now I can’t remember where I discovered it!
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I’m indeed the culprit! 🙂 Looking forward to reading about your adventures with it! 🙂
p.s. In the link below you can find the recipes on this blog in which I’ve used the salt.
https://ronitpenso.wordpress.com/?s=Hawaiian+alaea+sea+salt
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Oh thank you!
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wonderful recipe!
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Thank you Nisha! 🙂
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