Best Crisp Dried Anchovies Recipes

Pan-Fried Anchovies image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 5

32 fresh anchovies or 16 sardines (about 1 1/4 pounds), cleaned
1 cup toasted unseasoned dry breadcrumbs
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for frying
Fresh lemon wedges, for serving

Steps:

Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

Sweet Dried Anchovies image

Yield makes 4 servings

Number Of Ingredients 8

1 cup dried baby anchovies
3 tablespoons corn, grapeseed, or other neutral oil
1 teaspoon minced garlic
1 tablespoon sugar, or more to taste
2 tablespoons dark sesame oil, or more to taste
1 teaspoon go chu jang (Korean chili paste) or Chinese chile-bean paste, or more to taste
1 tablespoon soy sauce, or more to taste
1 teaspoon toasted sesame seeds (page 596), optional

Steps:

Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.
Put the oil in a 10-inch skillet, preferably nonstick, over medium heat. A minute later, add the anchovies and cook, stirring occasionally and adjusting the heat so they brown and become crisp without burning, 8 to 10 minutes. Add the garlic, sugar, and sesame oil and cook, stirring, for about 30 seconds.
Add the go chu jang and soy sauce and cook for a minute more, stirring constantly. Taste and add more sesame oil, soy sauce, or go chu jang as you like. Remove the anchovies, drain on paper towels, and garnish with the sesame seeds. Serve immediately or within several hours.

Crisp Dried Anchovies image

Categories Anchovy

Yield makes 6 servings as a snack or side dish

Number Of Ingredients 8

1/2 cup dried baby anchovies
About 3 tablespoons corn, grapeseed, or other neutral oil
3 shallots, minced
3 garlic cloves, minced
1 tablespoon peeled and minced or grated fresh ginger
1 small fresh chile, stemmed, seeded, and minced, or 1/2 teaspoon hot red pepper flakes, or to taste
1 teaspoon sugar
1/2 teaspoon salt, or to taste

Steps:

Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.
Coat the bottom of a medium skillet with the oil and heat over medium-high heat until a wisp of smoke appears. Add the shallots, garlic, ginger, and chile and cook, stirring occasionally, until fragrant, just 15 to 30 seconds.
Add the anchovies and continue to cook and stir until light brown and crisp, less than 5 minutes. Add the sugar and salt and stir once or twice. Remove the anchovies, drain on paper towels, and serve immediately or within an hour.