Baked anchovies as fried. Indeed, more good: crunchy out, soft inside, tasty. Once you try, you will no longer make fried anchovies, that are often greasy or too dry. In addition to being, Obviously, heavier. I believe that baking respects more the humble alice, so rich in Omega 3 and taste like all blue fish. But so subtle that, in frying, often tends to dry out excessively. And to have a taste more of oil than of fish. See how simple they are to do in the VIDEO RECIPE STEP BY STEP.
How to make baked anchovies as good as fried ones
The secrets of this recipe are 2: marinating and breading on one side and cooking methods on the other. First of all I tell you that you can use both anchovies or anchovies and sardines. If you do not know the differences read this article on ANCHOVIES AND ANCHOVIES: WHAT'S THE DIFFERENCE’ And how to cook. After cleaning the fish following this VIDEO TUTORIAL, I marinate it in oil and lemon for 30 minutes, no more. The acidity of the lemon should not be too aggressive.
Then I prepare a breading with breadcrumbs, plenty of pecorino cheese and sesame seeds. Finally the temperature of the oven: 220 degrees ventilated. Very short cooking, 7-8 minutes maximum. In this way the anchovies will quickly become golden, crispy on the surface and still damp inside. Serve them with a ORANGE AND FENNEL SALAD, refreshing and seasonal, and dinner is ready.
If you have any doubts about the combination of fish and cheese (caciocavallo or pecorino especially), I remind you that in Sicily it is widely used. Starting from the various gratin such as that of SWORDFISH or ANCHOVIES, until SWORD CHOPS, to the greedy BAKED ANCHOVIES SICILIAN PIE, to change region, tiella potatoes and mussels from Puglia. Seeing is believing. And now I wish you good day.
