Fried anchovy
4 servings
25 minutes
Fried anchovy is a dish infused with the spirit of Jewish cuisine, where simplicity meets deep flavor. The crispy, golden crust enveloping the tender anchovy meat is created by a coating of flour, salt, and black pepper. The fish is fried in hot oil, acquiring an appetizing aroma and pleasant texture. This dish is perfect as an appetizer – it is traditionally served with a slice of lemon that adds a refreshing tang. Fried anchovy is popular among Mediterranean peoples but especially loved in Jewish families where it is prepared for holidays and family gatherings. It can be served with herbs or a light sauce and pairs well with chilled white wines or traditional ayran.
1
Mix flour with salt and pepper. Add all the fish and mix well with the flour.
- Wheat flour: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Black Sea anchovy (hamsa): 1 kg
2
Fry the fish in boiling oil a few at a time until golden brown.
- Vegetable oil: 2 l
3
Place the cooked fish on napkins to drain excess fat. Serve with a slice of lemon.
- Lemon: 1 piece
