Spanish Style Fried Anchovies

Name: Spanish Style Fried Anchovies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 pound whole fresh anchovies; 1 to 2 cups olive oil, for frying; 1 cup unbleached white flour; 2 teaspoons salt, plus more to taste; 1 lemon, cut into wedges, for serving; 1 French baguette, sliced, for serving

May 1, 2025

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Spanish Style Fried Anchovies

Rated 5.0 stars by 1 users

Author:

Lisa & Tony Sierra

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

950

There is nothing more typical of summer in Spain than a piping hot plate of friedanchovies served alongside a cold beer. From the north to the south of the country, these small fried fish are a common dish served in tapas bars. Some cities even have entire bars dedicated to serving only fried anchovies, and with reason, as these salty treats make a wonderful accompaniment to an afternoon drink like atinto de verano, a traditionalsangria, or arebujito—a refreshing drink made with lemon soda and sherry.

Ingredients

1 pound whole fresh anchovies
1 to 2 cups olive oil, for frying
1 cup unbleached white flour
2 teaspoons salt, plus more to taste
1 lemon, cut into wedges, for serving
1 French baguette, sliced, for serving

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Directions

Gather the ingredients.
Clean the anchovies by removing the heads and innards. Remove innards by running your thumb along the belly. Rinse the anchovies, pat dry, and set aside. Be fast at cleaning the anchovies, and keep them in a bowl on top of ice to avoid deterioration.
Pour the olive oil into a medium 8- to 10-inch frying pan. The oil should be approximately 1/2-inch deep. Heat the oil over medium heat. Be aware that olive oil has a low smoking point compared with other cooking oils. If burnt, it will impart a sour taste to the fish.
While the oil is heating, place the flour onto a large dinner plate and mix in approximately 2 teaspoons of salt.
Roll the anchovies one by one in the flour, coating them on all sides.
Fry the fish in batches just until golden, cooking on both sides. Depending on the size of the anchovies, it may only take 1 minute on each side to cook.
Remove the anchovies from the pan with a slotted spoon and place on top of paper towels to absorb excess oil. Taste for seasoning and add a sprinkle of salt if necessary. Serve with lemon wedges and slices of baguette.