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How to Cook Crispy Anchovies

Fried crispy dilis are golden-brown, crunchy anchovies, seasoned and fried to perfection, offering a savory, flavorful bite that's perfect as an appetizer or snack.
Prep Time10 minutes
Cook Time5 minutes
Course: Appetizer
Cuisine: Filipino
Keyword: crispy dilis, fried anchovies
Servings: 4 servings
Calories: 114kcal
Author: Manny

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.