Forget everything you thought you knew about anchovies! This recipe transforms the humble, salty fish into a crispy, spicy, and utterly addictive dish that will have you coming back for more. We’re coating fresh anchovies in a vibrant mix of chili, herbs, and ground almonds, then pan-frying them in rich butter until golden. It’s a flavor explosion that’s ready in under 30 minutes, making it the perfect impressive appetizer or a fantastic topping for salads and pasta.
Ingredients
• 10 ounces / 280g Fresh Anchovies, cleaned
• 1 tsp / 5g Chili Flakes
• 1 Red Chili, thinly sliced
• 1 tbsp / 4g Fresh Basil, chopped
• 1/3 cup / 35g Ground Almond
• 1 tsp / 1g Fresh Dill, chopped
• 4 tbsp / 57g Butter
• ½ tsp / 1g Paprika
• Salt and Black Pepper, to taste
Instructions
1. Directions
2. In a medium bowl, create the coating by combining the ground almond, chili flakes, sliced red chili, chopped basil, dill, and paprika. Mix well.
3. Gently pat the anchovies dry with a paper towel. Add them to the almond and spice mixture, tossing carefully to ensure each fillet is thoroughly coated. Season lightly with salt and pepper.
4. Set your Instant Pot to the SAUTE function on high, or use a large skillet over medium-high heat. Add the butter and allow it to melt completely until it begins to foam.
5. Carefully place the coated anchovies in a single layer in the hot butter. Cook for 4-5 minutes on the first side, until golden brown and crisp.
6. Gently flip the anchovies and cook for another 4-5 minutes on the second side until cooked through.
7. Remove the anchovies from the pot and place them on a plate lined with paper towels to drain excess butter. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories 350 | Total Fats 25g | Net Carbs 3.1g | Protein 28g | Fiber 0.3g
Pro Tips
• If you can’t find fresh anchovies, high-quality, oil-packed anchovies will work. Be sure to drain them well and reduce the added salt, as they are already cured.
• These spicy anchovies are incredibly versatile. Serve them on crusty sourdough toast, toss them with spaghetti and lemon juice, or enjoy them as a stand-alone appetizer.
• For an extra crispy coating, you can double-dredge the anchovies. Dip them in a lightly beaten egg before tossing them in the almond and spice mixture.
FAQ
Q: Can I use canned or jarred anchovies for this recipe
A: Yes, if you can’t find fresh anchovies, high-quality oil-packed anchovies will work. Be sure to drain them thoroughly and reduce the added salt, as they are already cured.
Q: How do I get an extra crispy coating on the anchovies
A: For an even crispier texture, you can double-dredge the anchovies. First, dip the anchovy fillets in a lightly beaten egg before tossing them in the almond and spice mixture.
Q: What are the best ways to serve these spicy anchovies
A: These anchovies are incredibly versatile. Serve them as a stand-alone appetizer, on crusty sourdough toast, tossed with spaghetti and lemon juice, or as a crunchy topping for salads.
Q: Is this spicy anchovy recipe keto-friendly
A: Yes, this recipe is a great keto-friendly option. By using ground almonds for the coating instead of traditional flour, each serving contains only 3.1g of net carbs.
