Fried Anchovies (Neapolitan-Style “Alici Indorate e Fritte”)

Crispy on the outside, tender inside, and ready in minutes—these Neapolitan fried anchovies are a true Southern Italian classic.

In Naples, they’re often served as street food in a cuoppo (a paper cone), but at home they make an easy, budget-friendly seafood appetizer or main course that feels like a seaside trattoria on your table.

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FriedAnchovies

Cooking Times & Servings

• Prep time: 10 minutes

• Cook time: 6 minutes

• Servings: 4

Ingredients

• 1.1 lb fresh anchovies, already cleaned (or cleaned at home)

• 2 large eggs

• ¾ cup semolina flour (fine semolina) (or all-purpose flour or breadcrumbs)

• Salt, to taste

• Black pepper, to taste

• Peanut oil, for frying (enough for about 1–1½ inches in the pan)

• Lemon wedges, for serving (optional)

Step-by-Step Instructions

1. Prep the anchovies (if not cleaned):
   Remove the head and innards, then open each anchovy “butterfly-style” (like a book). Pull out the central backbone. Rinse quickly under cool running water.

2. Dry well:
   Pat the anchovies very dry with paper towels. (This is key for crispiness and less splatter.)

3. Beat the eggs:
   In a bowl, beat the eggs with a pinch of salt and black pepper.

4. Coat the fish:
   Dip each anchovy in the egg, let excess drip off, then coat evenly in semolina. Shake off the extra.

5. Fry:
   Heat peanut oil in a skillet until hot (about 350°F). Fry a few anchovies at a time, 1–2 minutes per side, until golden.

6. Drain & season:
   Transfer to a paper towel–lined plate. Season immediately with a little salt and pepper.

7. Serve:
   Serve hot on a platter (or in a paper cone cuoppo-style). Add lemon wedges if you like.

Air Fryer Option

1. Arrange anchovies in a single layer (don’t overlap).

2. Lightly spray with oil.

3. Air fry at 375°F for 8 minutes, flipping halfway if needed.

4. Season and serve hot.

Tips & Tricks (for perfect crisp anchovies)

• Dry = crispy. Moisture is the enemy of crunch.

• Semolina gives the best crunch, but flour works for a lighter coating; breadcrumbs give a thicker crust.

• Fry in small batches so the oil stays hot and the fish doesn’t get oily.

• Salt right after frying so it sticks and tastes brighter.

Nutritional Facts (Approx. per serving)

(Will vary based on oil absorption and exact amounts.)

• Calories: 320

• Protein: 27 g

• Fat: 18 g

• Carbs: 12 g

• Fiber: 1 g

• Sodium: 420 mg