Fried anchovies

Fried anchovies

Alici fritte

By
From
The Amalfi Coast
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
anchovies
oil, for frying
flour
slices lemon, to serve
salt

Method

  1. To prepare these little fish for frying, first cut off the head and then remove the backbone and belly with your fingers, pulling up from the tail. Trim off the dark flaps of skin on each side and rinse clean under cold running water. Drain on kitchen paper, season and dip in a coating of flour. Fry in batches in hot sunflower oil until crisp. Drain again on kitchen paper to absorb the oil and serve with slices of lemon and a further scattering of salt.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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