Tuduu
Breaded Anchovies

Breaded Anchovies

@tuduu

Breaded Anchovies are a typical dish of Italian culinary tradition. Fresh anchovies are breaded and fried, creating a crunchy and tasty second course. Perfect to enjoy as an appetizer or accompanied by a fresh salad.

Difficulty: Medium
Cooking: 10 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Anchovies
    Anchovies350g
  • Saltto taste
  • Pepperto taste
  • Flourto taste
  • Egg1
  • Breadcrumbsto taste
  • Butter
    Butter30g
  • Olive Oil
    Olive oil15g

Purchasable products

  • Cantabrian Anchovy Fillets in Olive Oil 50g

    Cantabrian Anchovy Fillets in Olive Oil 50g

    1 product
    £ 4.39
  • Truffle Butter 80g - artisanal specialty

    Truffle Butter 80g - artisanal specialty

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    £ 8.51
  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.01

Preparation

  1. STEP 1 OF 6

    Clean the anchovies very carefully and cut the gills with a pair of small scissors

  2. STEP 2 OF 6

    Very small specimens can be left whole and it is possible to eat even the bones without problems, while in larger ones the central bone should be removed

  3. STEP 3 OF 6

    Wash and dry the fish and season them with salt and pepper

  4. STEP 4 OF 6

    Lightly flour them, dip them in beaten egg, then in breadcrumbs, pressing lightly

  5. STEP 5 OF 6

    Heat the butter and oil in a pan and fry the anchovies on both sides

  6. STEP 6 OF 6

    Remove them from the cooking container when they are golden brown, pat them with kitchen paper to remove excess grease, and serve immediately

Suggestions

  • Pan

  • Bowl

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)171.29
Carbohydrates (g)1.25
of which Sugars (g)1.25
Fat (g)12.01
of which Saturates (g)5.15
Protein (g)14.65
Sale (g)0.1
  • Proteins
    14.65g·52%
  • Carbohydrates
    1.25g·4%
  • Fats
    12.01g·43%
  • Fibers
    0g·0%