AppetizerSide Dish

Gavros Tiganitos

Name: Gavros Tiganitos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: greek
Ingredients: 500 g fresh anchovy cleaned, heads and guts removed; 0.5 cup all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup olive oil; 1 pcs lemon cut into wedges

Gavros Tiganitos is a classic Greek appetizer featuring small, fresh anchovies lightly coated and pan-fried until crispy. This simple preparation highlights the delicate flavor of the fish, making for a delicious and easy dish. Serve with a squeeze of lemon for a bright finish.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy

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

Mise en place

Ingredients

500 gfresh anchovy, cleaned, heads and guts removed
0.5 cupall-purpose flour
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.5 cupolive oil

for serving

1 pcslemon, cut into wedges

Equipment

shallow dish · slotted spoon · large skillet · paper towels · frying pan

The method

Step by step

1
Pat the cleaned anchovies very dry with paper towels. This helps achieve a crispier fry.
About 2 min
2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
3
Dredge the anchovies in the seasoned flour mixture, ensuring they are lightly and evenly coated. Shake off any excess flour.
About 5 min
Cook’s note: Work in small batches to prevent overcrowding the dish and ensure even coating.
4
Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.
About 2 min
Cook’s note: The oil should be hot enough that a drop of flour sizzles immediately upon contact.
5
Carefully place a single layer of coated anchovies into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and prevent browning.
About 1 min
6
Fry the anchovies for 2-3 minutes per side, until they are golden brown and crispy.
About 6 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
7
Remove the fried anchovies from the pan with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 1 min
8
Repeat the frying process with the remaining anchovies, adding more olive oil to the pan if necessary.
About 5 min
9
Serve the Gavros Tiganitos immediately with lemon wedges for squeezing.

Keep it good

Storage

Store any leftover Gavros Tiganitos in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat for a few minutes until crispy again, or in an oven at 180°C (350°F) for 5-7 minutes.