Gavros Tiganitos

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the cleaned anchovies very dry with paper towels. This helps achieve a crispier fry.

   Ongeveer 2 min

2. 2

   In a shallow dish, combine the all-purpose flour, salt, and black pepper.

   Ongeveer 1 min

3. 3

   Dredge the anchovies in the seasoned flour mixture, ensuring they are lightly and evenly coated. Shake off any excess flour.

   Ongeveer 5 min

   Tip van de kok: Work in small batches to prevent overcrowding the dish and ensure even coating.

4. 4

   Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.

   Ongeveer 2 min

   Tip van de kok: The oil should be hot enough that a drop of flour sizzles immediately upon contact.

5. 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.

   Ongeveer 1 min

6. 6

   Fry the anchovies for 2-3 minutes per side, until they are golden brown and crispy.

   Ongeveer 6 min

   Tip van de kok: Adjust heat as needed to prevent burning while ensuring they cook through.

7. 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.

   Ongeveer 1 min

8. 8

   Repeat the frying process with the remaining anchovies, adding more olive oil to the pan if necessary.

   Ongeveer 5 min

9. 9

   Serve the Gavros Tiganitos immediately with lemon wedges for squeezing.