Fritto di Anchovies

Makes 4-6 servings
There is nothing like sitting by the seaside, ordering a plate of fresh lightly battered anchovies, sipping a glass of Prosecco and watching all the beach activity. Chances are if you are near any port on the Amalfi coast, you will see a fisherman’s daily catch of anchovies. Nicely salted and tangy from a squeeze of lemon, these little gems make the most delicious appetizer. Low in calories and filled with vitamins and minerals, they also pack a big protein boost.
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  • 6 cups (1400ml) of olive oil for frying
  • 2 cups (278g) all-purpose flour
  • 24 fresh anchovies, heads removed and cleaned
  • Sea salt 
  • 2 lemons, quartered


Heat oil in a dutch oven over high heat until the thermometer reaches 350F (176C).

Clean sardines, rinse and lay to dry on paper towels.  Season anchovies with salt, tossing to coat.  On a large platter place flour and add 6 anchovies at a time.  Dredge each sardine and shake off the excess flour.  Add batches of 6 anchovies to the pot and fry until golden brown and crispy.  Remove with a slotted spoon and place on a paper towel lined plate.  Repeat with the remaining anchovies making sure that the oil temperature maintains 350F (176C).

Season with sea salt and place on a platter with quartered lemons.


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