Selecting the Anchovy
Fresh anchovy (Engraulis encrasicolus) is the same fish that, when salt-cured, becomes an anchovy fillet. For frying, it's ideal to use fresh or good quality frozen anchovies. If you can't find good fresh anchovies, canned anchovies from the Cantabrian Sea are another option for tapas and pinchos.
| Batter Type | Texture | Best for |
|---|---|---|
| Flour only | Light, thin crisp | Small anchovies |
| Flour + egg | Thicker breading | Large anchovies |
| Chickpea flour | Very crispy, golden | Cadiz style |
| Tempura | Light and airy | Japanese version |
The Perfect Batter
The secret to Andalusian batter is hard wheat flour or a mixture with chickpea flour. Season the anchovies with salt and pepper, dredge them in flour, shaking off any excess, and fry immediately. Do not let them sit in the flour, or the flour will absorb moisture and the batter will become soggy.
Frying Technique
Oil temperature is critical: 180-190°C. If you don't have a thermometer, drop a small piece of bread: if it bubbles rapidly and browns in 10 seconds, the oil is ready.
- Fry in small batches (never overcrowd the pan)
- Stir gently to prevent sticking
- 2-3 minutes until uniformly golden
- Drain on absorbent paper
- Serve immediately (it loses its crispness quickly)
🛒 Canned Cantabrian Anchovies
For when you can't find fresh anchovies: top quality anchovies in oil for tapas, pinchos, and montaditos.
View product →Sauces and Accompaniments
- Squeezed lemon (classic and essential)
- Homemade mild aioli
- Tartar sauce
- Roasted garlic mayonnaise
- Roasted pepper vinaigrette
🛒 Products mentioned in this article
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Frequently Asked Questions about Fried Anchovies
Do you need to clean anchovies before frying them?
What oil should I use to fry anchovies?
Can they be made in an air fryer?
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