Marinated Fried Anchovies

Marinated fried anchovies are a classic dish in Italian cuisine, especially in the South and coastal areas. Here’s how to prepare them.

Ingredients

• 500 g of fresh anchovies
• Flour, as much as needed for breading
• Seed oil for frying
• Salt, to taste
• Juice of 1 lemon
• 2 cloves of garlic
• Chopped fresh parsley, to taste
• Chili pepper (optional)

Preparation

1. Clean the anchovies by removing the head and guts, then open them like a book, removing the central bone. Rinse well under running water and pat dry with kitchen paper.
2. Lightly flour the anchovies, making sure to cover the entire surface.
3. Heat plenty of seed oil in a frying pan and, once it’s hot, fry the anchovies until they are golden and crispy. The oil should not smoke; otherwise, it is too hot.
4. While the anchovies are frying, prepare the marinade in a bowl by mixing the lemon juice with finely chopped garlic, parsley, and, if you like, a bit of chili pepper.
5. Drain the fried anchovies on paper towels to remove excess oil and, while still hot, place them in the marinade.
6. Let them rest and marinate for at least one hour, better if longer, before serving.

This dish lends itself to variations according to personal taste; for example, you can also add wine vinegar and a hint of sugar to the marinade to counteract the acidity.

This is a delicious appetizer that combines the pleasure of frying with the freshness of the lemon marinade. The marinated anchovies are also excellent enjoyed on a slice of homemade bread, perhaps toasted.