Alici Fritte
These crispy fried anchovies are a classic Italian appetizer, perfect for a light snack or starter. Fresh anchovies are lightly coated in flour and quickly fried until golden and tender. Serve with a squeeze of lemon for a bright, tangy finish.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gfresh anchovy, cleaned, gutted, heads removed
- 100 gall-purpose flour
- 500 mlvegetable oil, for frying
- 1 pinchsalt
- 1 pinchblack pepper
garnish
- 1 pcslemon, cut into wedges
Equipment
large heavy-bottomed pan · slotted spoon · paper towels
The method
Step by step
- 1
Ensure the fresh anchovies are thoroughly cleaned, gutted, and have their heads removed; pat them very dry with paper towels.
About 5 min
Cook’s note: Drying the anchovies well prevents splattering and helps achieve a crispier coating.
- 2
Place the all-purpose flour in a shallow dish, then season it with salt and black pepper.
About 1 min
- 3
Lightly dredge each anchovy in the seasoned flour, ensuring it's evenly coated, then shake off any excess flour.
About 5 min
Cook’s note: A thin coating is key for crispy fried anchovies; too much flour can make them gummy.
- 4
Heat the vegetable oil in a large, heavy-bottomed pan or deep fryer to about 175°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
- 5
Carefully place a single layer of floured anchovies into the hot oil, being careful not to overcrowd the pan.
Cook’s note: Frying in batches maintains the oil temperature and ensures even cooking.
- 6
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 5 min
- 7
Remove the fried anchovies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 8
Repeat with the remaining anchovies until all are fried.
- 9
Serve immediately with fresh lemon wedges for squeezing.
Keep it good
Store any leftover alici fritte in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in an oven at 180°C (350°F) until crispy again.
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