This appetizer is the easiest dish to cook. You only need to season the anchovies with salt, pepper and chili powder then dredge or coat it with breading mixture then fry it until golden brown and crispy. The breading is also very simple. Just a combination of flour and cornstarch but you can also season it with the same seasoning you used on the anchovies.
But this is optional and you can just use flour and cornstarch mix to coat the anchovies. This is a tasty appetizer and you can also serve it as a viand. Just don’t forget to serve the dipping sauce either spiced vinegar or sweet chili sauce.
A Tasty, Easy-to-Make Appetizer
If you’re looking for a quick and delicious appetizer or snack, crispy anchovies are a must-try. This dish is simple, flavorful, and incredibly crunchy—perfect for sharing with family or friends, or even enjoying on your own. With just a handful of ingredients, you can create a savory treat that pairs wonderfully with spiced vinegar or sweet chili sauce.
Anchovies are often an overlooked seafood option, but when prepared right, they’re a true delight. Fried to perfection, these little fish are transformed into crunchy bites with a flavorful punch. For beginner cooks, this is a great dish to start with because of its minimal preparation and the quick cooking time.
A Brief History of Anchovy Dishes
While anchovies might not be as popular as other seafood choices, they’ve played a significant role in cuisines across the globe. Anchovies have been used in Mediterranean cooking for centuries, often found in dishes like pasta, pizza, and even sauces like the famous Italian “bagna cauda.”
In the Philippines, anchovies are commonly referred to as “dilis,” and they hold a special place in the Filipino culinary scene. Dried anchovies, in particular, have been a staple in many households, typically served fried with a side of rice and vinegar. Frying them fresh gives them a crispier texture and a unique flavor that sets them apart from their dried counterparts.
Preparing the Anchovies
The beauty of this dish lies in its simplicity. To start, you’ll want to give the anchovies a good rinse under running water and allow them to drain. This step is crucial in ensuring they’re clean and free from any debris before cooking.
Once cleaned, it’s time to season the fish. A mix of salt, ground black pepper, and a dash of chili powder or paprika will do the trick. This blend of spices gives the anchovies a hint of heat and amplifies their natural flavor. If you’re feeling creative, you can even experiment with other seasonings like garlic powder or a squeeze of lemon to give it a personalized twist.
The Key to Crunchy Perfection
The next step is to prepare the breading. A simple mix of flour and cornstarch provides the ideal coating for the anchovies. Cornstarch helps to make the anchovies extra crispy when fried, while the flour adds a bit of heft to the breading. For added flavor, you can mix in the same spices you used for seasoning the anchovies—though this is completely optional.
Once you have your seasoned flour mixture ready, dredge the anchovies one by one, making sure each piece is well coated. To prevent clumping and to achieve an even fry, it’s a good idea to strain the coated anchovies to remove any excess flour before frying.
Deep Frying Tips for Perfect Crispiness
Deep frying is where the magic happens. The goal is to fry the anchovies until they reach a golden-brown hue and have that satisfying crunch with every bite. The trick to achieving this is in the temperature of the oil. Make sure the oil is hot enough to cook the anchovies quickly but not too hot that it burns them.
A good indication that your oil is ready is when it starts to shimmer, but you can also test it by dropping a small piece of the breading mixture in the pan—if it bubbles immediately, you’re good to go.
Once the anchovies are fried, let them drain on a colander or paper towel to remove any excess oil. This step ensures that your dish stays crisp and doesn’t become soggy over time.
Serving Suggestions
Crispy anchovies are delicious on their own, but a dipping sauce can take them to the next level. The classic choice is spiced vinegar, which cuts through the richness of the fried fish with its tangy and slightly spicy notes. Alternatively, a sweet chili sauce can offer a pleasant contrast, adding a touch of sweetness to balance the saltiness.
Whether served as an appetizer, a snack, or even a viand alongside rice, these crispy little fish are sure to be a hit. Don’t be afraid to get creative with the dipping sauces—try soy sauce with a dash of calamansi or even a spicy mayo for a fusion twist.
Why You Should Try This Dish
One of the great things about fried anchovies is how budget-friendly and accessible they are. Anchovies are often inexpensive and readily available at most markets, especially in coastal regions. This makes them an ideal option if you’re looking for a tasty seafood dish that won’t break the bank.
In addition, anchovies are packed with nutrients. They’re a good source of omega-3 fatty acids, which are known for their heart health benefits, and they’re also rich in protein and essential vitamins. So not only is this dish delicious, but it’s also a healthy choice!
A Simple Yet Satisfying Dish
Crispy fried anchovies are a simple, delicious dish that beginners and seasoned cooks alike can enjoy making at home. With minimal ingredients and quick cooking time, it’s an appetizer you can whip up in no time. And with their crunchy texture and bold flavors, they’ll quickly become a favorite in your kitchen.
Whether you’re enjoying them with friends or serving them up as a light snack, this dish is a winner. Don’t forget the dipping sauce—it’s the perfect complement to those crunchy, savory bites!
How to Cook Crispy Anchovies
Ingredients
- 1/2 kilo fresh anchovies or dilis
- 1/2 tsp. fine salt
- 1/2 tsp. chili powder
- 1/2 tsp. ground black pepper
- cooking oil for frying
For the breading:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp. file salt
- 1/4 tsp. chili powder
- 1/4 tsp. ground black pepper
Instructions
How to Cook Crispy Anchovies
- Wash the anchovies in running water and drain. Put on a colander to drain excess water.
- In a mixing bowl, combine anchovies, salt, ground black pepper and chili powder or paprika. Mix until well combined.
- In another mixing bowl, combine flour, cornstarch, pepper, salt and chili powder. Mix until well combined.
- Put some anchovies on the flour-cornstarch mixture and dredge the anchovies in the flour mixture until well coated.
- Using a strainer, strain the anchovies to remove excess flour. Put in a plate and set aside. Do the same procedure on the rest of the anchovies.
- Heat cooking oil in a pan and deep fry the anchovies until golden brown and crispy.
- Put on a colander to drain excess oil. Serve with spiced vinegar upon serving.
Video
Notes
Cooking Tips:
Ensure the Anchovies Are Dry Before Coating
After rinsing the anchovies, it’s essential to let them drain properly to avoid excess moisture. Patting them dry with paper towels ensures the breading sticks better, resulting in an even, crispy fry. Wet fish can cause the coating to become soggy and may splatter when frying.Use Cornstarch for Extra Crispiness
Incorporating cornstarch into the breading mix is key to achieving an ultra-crispy texture. Cornstarch helps create a light, crunchy exterior that stays crispy longer after frying. It's a small addition that makes a big difference in the overall texture.Fry in Small Batches
For the crispiest results, avoid overcrowding the pan when frying the anchovies. Frying in small batches ensures the oil temperature stays consistent, giving the anchovies a perfect golden-brown finish. Overcrowding lowers the oil temperature, which can lead to uneven cooking and soggy fish.
