Turkish · Dinner
Battered Fried Anchovies
Fresh anchovies are dipped in a seasoned gluten-free rice flour and cornstarch batter, fried until golden and crisp, and served hot with lemon wedges. Rooted in Turkish coastal cooking, the fish stays tender and briny inside while the coating shatters, finished with sumac and parsley.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
478Calories
33.9gProtein
24.8gFat
29.1gCarbs
0.6gSugar
1.6gFiber
1361mgSodium
174mgChol
3.9gSat Fat
540mgPotassium
130mgCalcium
3.4mgIron
2.9mcgVitamin B12
12mgVitamin C
Goes well with
Turkish Raki or Ouzo
local
Ayran
international
gluten-free
pescatarian
gluten-free
Instructions
1
Prep
Pat anchovies dry with paper towel and lay on a plate, then season lightly with a pinch of salt so no surface moisture remains.
2
Whisk
In a small bowl, whisk rice flour, cornstarch, remaining salt, black pepper and paprika together, then pour in chilled sparkling water and whisk until a thin batter forms.
3
Chill
Rest the batter in the fridge for 10 minutes.
4
Fry
Heat sunflower oil in a small deep skillet over medium-high heat until a drop of batter sizzles and rises immediately, about 3-4 minutes. Dip each anchovy in batter and lower into oil, frying in batches so the coating is golden-brown and crisp, about 2-3 minutes per batch, turning once with tongs.
5
Drain
Lift anchovies onto a paper-towel-lined plate and let drain for 1 minute.
6
Plate
Arrange fried anchovies on a plate, scatter parsley and sumac over, and serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 12-14 fresh anchovies fresh anchovies, cleaned and butterflied
- 1/2 cup70g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp paprika
- 1/2 cup120ml sparkling water, chilled
- 1 cup240ml sunflower oil, for frying
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp sumac
