< Back to all recipes

Pan-Fried Anchovies

Crispy, golden pan-fried anchovies coated in toasted breadcrumbs, lightly seasoned and served with fresh lemon wedges. Perfect as a starter or part of a seafood salad.

Ingredients

32 whole anchovies
1 C toasted, unseasoned dry breadcrumbs
Coarse salt & freshly ground pepper
Extra virgin olive oil for frying
Lemon wedges for serving

Method

Rinse the anchovies and shake lightly to dry slightly.
Place the breadcrumbs in a shallow dish, season with salt and pepper, and mix.
In a large cast iron or heavy fry pan, heat ½ cm of olive oil over high heat until shimmering.
Working in batches, dredge the anchovies in breadcrumbs and lay flat in the pan.
Reduce heat to medium and fry until golden, around 2-3 minutes.
Turn carefully and cook until the anchovies are tender and opaque, another 2-3 minutes.
Remove cooked anchovies with a slotted spatula and place on baking paper. Season with flaky salt.
Remove remaining breadcrumbs from the oil before frying the next batch.
Serve with lemon wedges or as part of a salad.