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Fried Anchovies

There's nothing better than fried fresh anchovies.  This recipe highlights their rich, distinctive, lightly oily flavor.  Don't be afraid to eat these whole, anchovies have edible bones that provide a nice crunch when fried.


  • 1 lb fresh anchovies, cleaned, head on and dried with paper towel
  • Salt
  • Flour
  • 2 eggs, lightly beaten
  • extra-virgin olive oil, for frying
  • Lemon wedges for serving


Put flour into one bowl and eggs in another.  Heat 1/2 inch of oil in large pot over medium-high heat until shimmering.  Dredge anchovies in flour, shaking off any excess, then coat in egg.  Fry whole anchovies in batches, about 3 minutes per or until golden brown.  Repeat with remaining anchovies in batches.  Serve with fresh lemon.

Serves 4