Alici Fritte

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Ensure the fresh anchovies are thoroughly cleaned, gutted, and have their heads removed; pat them very dry with paper towels.

   Ongeveer 5 min

   Tip van de kok: Drying the anchovies well prevents splattering and helps achieve a crispier coating.

2. 2

   Place the all-purpose flour in a shallow dish, then season it with salt and black pepper.

   Ongeveer 1 min

3. 3

   Lightly dredge each anchovy in the seasoned flour, ensuring it's evenly coated, then shake off any excess flour.

   Ongeveer 5 min

   Tip van de kok: A thin coating is key for crispy fried anchovies; too much flour can make them gummy.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer to about 175°C (350°F).

   Ongeveer 3 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for best results.

5. 5

   Carefully place a single layer of floured anchovies into the hot oil, being careful not to overcrowd the pan.

   Tip van de kok: Frying in batches maintains the oil temperature and ensures even cooking.

6. 6

   Fry for 2-3 minutes per side, or until golden brown and crispy.

   Ongeveer 5 min

7. 7

   Remove the fried anchovies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ongeveer 1 min

8. 8

   Repeat with the remaining anchovies until all are fried.

9. 9

   Serve immediately with fresh lemon wedges for squeezing.