Gavros Tiganitos
Gavros Tiganitos is a classic Greek appetizer featuring small, fresh anchovies lightly coated and pan-fried until crispy. This simple preparation highlights the delicate flavor of the fish, making for a delicious and easy dish. Serve with a squeeze of lemon for a bright finish.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
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, heads and guts removed
- 0.5 cupall-purpose flour
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 cupolive oil
for serving
- 1 pcslemon, cut into wedges
Equipment
shallow dish · slotted spoon · large skillet · paper towels · frying pan
The method
Step by step
- 1
Pat the cleaned anchovies very dry with paper towels. This helps achieve a crispier fry.
About 2 min
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Dredge the anchovies in the seasoned flour mixture, ensuring they are lightly and evenly coated. Shake off any excess flour.
About 5 min
Cook’s note: Work in small batches to prevent overcrowding the dish and ensure even coating.
- 4
Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.
About 2 min
Cook’s note: The oil should be hot enough that a drop of flour sizzles immediately upon contact.
- 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.
About 1 min
- 6
Fry the anchovies for 2-3 minutes per side, until they are golden brown and crispy.
About 6 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
- 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.
About 1 min
- 8
Repeat the frying process with the remaining anchovies, adding more olive oil to the pan if necessary.
About 5 min
- 9
Serve the Gavros Tiganitos immediately with lemon wedges for squeezing.
Keep it good
Store any leftover Gavros Tiganitos in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat for a few minutes until crispy again, or in an oven at 180°C (350°F) for 5-7 minutes.
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