Best 2 Pan Fried Anchovies Recipes
Pan frying anchovies is an easy and delicious way to enjoy this small, oily fish, which are packed with omega-3 fatty acids, protein, and calcium. They can be cooked in a matter of minutes and are a great addition to salads, pasta dishes, and frittatas. When pan frying anchovies, it is important to use a well-seasoned pan to prevent them from sticking, and to cook them over medium heat until they are crispy on the outside and cooked through on the inside.
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PAN-FRIED ANCHOVIES
Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
- In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.
PAN-FRIED EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH
Categories Bread Sandwich Side Fry Vegetarian Mozzarella Raisin Buffalo Eggplant Anchovy
Yield makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
- Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
- Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.
Tips:
- To remove the anchovies' heads and guts, use your fingers or a pair of kitchen shears. Make a small incision behind the head, then gently pull the head and guts out. Rinse the anchovies well under cold water.
- If you're using fresh anchovies, you can skip the step of soaking them in milk. However, if you're using frozen anchovies, it's best to soak them in milk for 30 minutes to remove any excess salt.
- When frying the anchovies, be sure to use a non-stick skillet and cook them over medium heat. This will help prevent them from sticking to the pan and burning.
- Don't overcrowd the pan when frying the anchovies. Cook them in batches if necessary.
- Once the anchovies are cooked, drain them on paper towels to remove any excess oil.
- Serve the anchovies immediately with your favorite dipping sauce.
Conclusion:
Pan-fried anchovies are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover anchovies. With just a few simple ingredients and a little bit of time, you can make this tasty dish that's sure to please everyone.
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