AppetizerSnack

Alici Fritte

Name: Alici Fritte
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g fresh anchovy cleaned, gutted, heads removed; 100 g all-purpose flour; 500 ml vegetable oil for frying; 1 pcs lemon cut into wedges; 1 pinch salt; 1 pinch black pepper

These crispy fried anchovies are a classic Italian appetizer, perfect for a light snack or starter. Fresh anchovies are lightly coated in flour and quickly fried until golden and tender. Serve with a squeeze of lemon for a bright, tangy finish.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfresh anchovy, cleaned, gutted, heads removed
100 gall-purpose flour
500 mlvegetable oil, for frying
1 pinchsalt
1 pinchblack pepper

garnish

1 pcslemon, cut into wedges

Equipment

large heavy-bottomed pan · slotted spoon · paper towels

The method

Step by step

1
Ensure the fresh anchovies are thoroughly cleaned, gutted, and have their heads removed; pat them very dry with paper towels.
About 5 min
Cook’s note: Drying the anchovies well prevents splattering and helps achieve a crispier coating.
2
Place the all-purpose flour in a shallow dish, then season it with salt and black pepper.
About 1 min
3
Lightly dredge each anchovy in the seasoned flour, ensuring it's evenly coated, then shake off any excess flour.
About 5 min
Cook’s note: A thin coating is key for crispy fried anchovies; too much flour can make them gummy.
4
Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer to about 175°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
5
Carefully place a single layer of floured anchovies into the hot oil, being careful not to overcrowd the pan.
Cook’s note: Frying in batches maintains the oil temperature and ensures even cooking.
6
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 5 min
7
Remove the fried anchovies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
8
Repeat with the remaining anchovies until all are fried.
9
Serve immediately with fresh lemon wedges for squeezing.

Keep it good

Storage

Store any leftover alici fritte in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat or in an oven at 180°C (350°F) until crispy again.