Craving something crunchy, savory, and irresistibly flavorful? Crispy anchovies are the perfect snack or side dish to elevate any quick meal. The best part? You don’t need an oven just a simple frying pan and a few easy steps. In this guide on how to make Crispy Anchovies, we’ll show you how to create this delicious treat right at home with minimal effort. Let’s get cooking!
Ingredients for Crispy Anchovies (Serves 1)
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500g fresh anchovies – Cleaned and drained. This is the star of the dish, so choose small, fresh, and firm anchovies for best texture and flavor.
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3 tablespoons of crispy frying mix (tempura or all-purpose seasoned flour) – Helps the anchovies achieve that light, golden crunch.
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40g garlic – Peeled and minced or thinly sliced to enhance aroma and flavor.
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40g red chili peppers – Finely chopped for a touch of heat and color. Adjust quantity to your spice preference.
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2 tablespoons chili sauce – Adds sweetness, tang, and a gentle kick to the seasoning mix.
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White sesame seeds (a small amount) – For garnish and a nutty aroma.
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A pinch of common seasonings – Including sugar, garlic powder, monosodium glutamate (optional), fish sauce, and ground pepper. These bring balance and depth to the dish.
Tools You’ll Need:
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A deep frying pan – Essential for achieving crispy anchovies without an oven.
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Scissors – Useful for cleaning and trimming the anchovies.
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Mini food processor or meat grinder – For mincing garlic and chili quickly and evenly.
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Fine mesh strainer – To help drain the fried anchovies and remove excess oil.
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Food storage container – For storing leftover anchovies or marinated ingredients.
How to Make Crispy Anchovies – Step-by-Step Instructions
Clean and Marinate the Anchovies
Start by removing the heads and guts of the anchovies. Carefully clean the inside of the fish to remove any bitter residue.
Next, rinse the anchovies 2–3 times in salted water to eliminate fishy odors and help firm up the flesh. Follow with 2–3 rinses in clean water. Drain thoroughly and let the fish sit until completely dry.
Once dried, marinate the anchovies with:
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1 teaspoon of garlic powder
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A dash of fish sauce
Toss gently and set aside for about 10–15 minutes to allow the flavors to infuse.
Prepare the Fried Garlic
Mince the garlic finely using a knife or mini chopper. Heat 1/3 tablespoon of cooking oil in a pan over medium heat, then add the garlic.
At first, keep the heat medium to avoid burning. Once the garlic begins to firm up, reduce the heat to low and stir continuously until golden and fragrant.
Transfer the garlic to a fine strainer to drain excess oil. This step adds a beautifully aromatic crunch to the final dish.
Mix the Sweet-Savory Sauce
In a small bowl, combine the following ingredients to create a balanced, flavorful sauce:
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1 tablespoon fish sauce
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1 tablespoon sugar
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1 tablespoon chili sauce
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1/3 teaspoon ground black pepper
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1/4 teaspoon MSG (optional)
Stir until well blended. The sauce should be slightly sweet, tangy, and umami-rich—perfect for coating the crispy fish.
Coat the Anchovies with Flour
Once the anchovies have absorbed the marinade, toss them evenly with crispy flour mix (3 tablespoons).
Let the coated fish rest for 10 minutes, allowing the flour to absorb surface moisture. This step helps the anchovies dry out and become extra crispy when fried.
Dust the fish with a second light coating of flour, then use a mesh sieve or large-holed strainer to shake off any excess.
Deep-Fry the Anchovies
Pour plenty of oil into a deep pan to submerge the fish completely. Once the oil is hot, gently drop the anchovies in small batches.
Important: Do not stir right away. Let the fish firm up for about 3 minutes, then gently stir to prevent sticking. Fry until light golden.
Allow the fish to cool, then double-fry them for extra crispiness. For the second fry, use medium heat, stirring occasionally. As the anchovies begin to turn golden, increase the heat slightly to help them release excess oil.
Fry for another 6–7 minutes, until the fish are golden and crispy. Remove and drain on paper towels.
Toss Anchovies with Sauce
In a clean, dry pan with a deep base, add the fried anchovies. Slowly pour the sauce over the fish while gently tossing to coat each piece evenly.
Once the sauce has been fully absorbed and the fish looks glossy, sprinkle in toasted white sesame seeds. Stir well and continue tossing for a minute or two until everything is evenly coated and slightly dry again.
Serve and Store
Your homemade crispy anchovies are now ready to enjoy! They make a delicious snack on their own or a flavorful side dish with steamed rice, sticky rice, or even congee.
To store, let the fish cool completely and place them in an airtight jar or container. Keep in the refrigerator (cool section) and enjoy within 3 weeks for best taste and texture.
Readmore: Step-by-Step Guide on How to Make Dried Shrimp for a Delicious and Ready-to-Eat Snack
Prefer Ready-Made? Try Crispy Anchovies from CALI Dried Foods!
Don’t have time to make it at home? No worries, you can still enjoy the irresistible crunch and rich flavor of crispy anchovies without the hassle.
At Khô bò CALI, we offer ready-to-eat Crispy Anchovies made from high-quality fresh anchovies, carefully seasoned and double-fried to golden perfection. Whether you’re looking for a quick snack, a savory side dish, or a unique gift, our anchovy snacks are a delicious and convenient choice.
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