Today we are going to fry anchovies, in extra virgin olive oil of course so they turn out well browned and crunchy. Surely, if the anchovy were expensive, it would be an exquisite and exclusive delicacy. Who could resist the king of fried fish from Andalusia? I certainly cannot. Another of our classic tapas par excellence.
Contenidos
HOW ARE FRIED ANCHOVIES MADE?
Nowadays, there are plenty of recipes with ingredients that we have never even heard of, and then there are things as simple as fried anchovies that are not appreciated. How can something so appetizing be made with only three ingredients?
Anchovies
Flour
Oil
The anchovies can be seasoned with a little lemon just before serving.
In many fish shops they already clean the anchovies, which makes it even easier to take home and fry. If this is not already done, we should remove the head and the spine.
ARE ANCHOVIES GOOD FOR OUR HEALTH?
The anchovy is a blue fish full of omega-3, which are healthy fatty acids that help us prevent cardiovascular diseases and control cholesterol and triglycerides. In other words, a nourishing jewel at a low price. It is a fish that children generally love and does not have the problem with spines that larger fish have. For one’s development, anchovies are a highly recommended fish, seeing as blue fish are nutritionally more complete than whites. In a balanced diet, it is healthy to eat fish 2 or 3 times a week.
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THE CULINARY CORNER
By Luis Ylla
When I was a young boy still living with my parents, we used to call anchovies by the name ‘’anchoa’’, and the whole ‘’being from the north’’ thing was not a joke. Hundreds of the most sublime fried ‘’anchoas’’ would fall onto my plate. In reality, in the family there was an unspoken competition to eat the most anchovies, although the mere fact of eating a dozen of the fried little fish is in and of itself already a prize received at the family table, served by an overly-affectionate and infinitely generous amachu. Unexpectedly, when there were days when everything seemed lost because of a bad exam or a fight at school, there was the love of a mother who opened the windows to air out any smoke that might pollute the dinner table and then one would rediscover the delights of anchovies, finally forgetting the bad day. This way I thought that eating my mother’s fried anchovies was the only constant that broke the gusts of the many uncertainties that life holds in stock for us. And over the years, it has been proven that the benefit of anchovies is quite accurate.
Thus, when we eat anchovies we are ingesting omega-3 fatty acids, which are essential for the development and functioning of our brain and the retina, and it seems that their abundance in our diet helps guarantee the health of our central nervous system both in childhood and throughout our entire lives. An additional benefit are the eicosanoids, which are mediating molecules of the central nervous system that act as tranquilizers, generated as a result of the oxidation of essential fatty acids of the omega-3 type. In short, moderate and regular consumption of fatty fish such as anchovies is very healthy for our metabolism. Remember that the source of these omega-3 fatty acids for the anchovies themselves is from the phytoplankton of the oceans, which they filter constantly while swimming. As a result, the anchovies have very active muscles and digestive enzymes that can soften their flesh and give it strong flavors, if eaten shortly after being caught.
On the other hand, when frying the anchovies, it is exposed to high temperatures, which is why we cover them in a protective layer of feculent and protein material so that this coating is crispy while the fish remains juicy. Interestingly, the adhesion of the coating to the fish can be improved by slightly salting it, which makes a sticky and protein-rich fluid rise to the surface of the fish.
And as we have talked about maternal love, culinary delicacies and nutritious benefits, we cannot overlook this fitting saying:
“Anchovy that falls asleep, is swept away by the flow”, meaning to not let go of opportunities or waste chances that arise. That’s why we recommend you to not miss the opportunity to cook and enjoy some delicious fried anchovies, for yourself or the whole family.
If you want to give them a more sophisticated touch instead of the classic slice of lemon, add a bit of grated lemon rind on them. In addition to providing a certain freshness to the flavor, it will provide a very summery touch. I hope you enjoy them.
RECIPE FOR CRISPY FRIED ANCHOVIES
- We prepare the ingredients: anchovies and flour.
- Pour the oil in a medium-sized pan over a high heat to heat.
- We put the flour in a deep dish or kitchen bowl. Take a handful of anchovies and coat them in flour.
- When the oil begins to boil, it is easier to see if we put a small piece of bread, take out the bread and put the anchovies to fry. We let them fry for 4-5 minutes, turning them over with the tongs so that they are fried evenly
- Put blotting paper on a plate and remove the anchovies from the pan with the tongs.
- Enjoy the warm and crunchy anchovies.
KITCHEN UTENSILS
Medium skillet
Cooking tongs
Deep dish or bowl
Food scale
TRICKS
Flour the anchovies by always taking a handful instead of one by one, or else they become very dry.
You can fry some garlic in the oil while it is heating, which will give you a good taste and allows you to see the moment when the oil starts boiling to start frying the anchovies.
PRESENTATION
Serve on a plate and add lemon zest for a cheerful touch.
Hello I'm Marta, a pharmacist, nutritionist, food lover and passionate about photography.