Few seaside snacks capture the spirit of southern Italy like alici fritte—fresh anchovies, lightly floured and plunged into hot oil until they puff and bronze. Straight from the fryer, they’re showered with flaky salt and finished with a quick squeeze of lemon that makes the delicate flesh sing. The contrast is magical: wafer‑thin, crackling crust outside; moist, sweet fish within; bright citrus cutting through the gentle richness. In fishing towns along the Tyrrhenian and Adriatic coasts, you’ll spot paper cones (“cuoppi”) brimming with these little beauties—perfect for beach strolls or a quick antipasto with a glass of crisp white wine. Alici are inexpensive, sustainably fished, and full of omega‑3s, so this humble treat feels as good as it tastes. Whether you serve them family‑style on a platter or tavern‑style in parchment cones, fried anchovies prove that the simplest ingredients, treated with care, deliver unforgettable flavor.
Alici Fritte (Crispy Fried Anchovies with Lemon)
| Serves | 2–3 as an appetizer |
|---|
Ingredients
- 400 g (≈ 14 oz) fresh anchovies, whole
- ½ cup (70 g) all‑purpose flour or fine semolina
- ½ tsp fine sea salt, plus more for finishing
- Neutral oil for frying (sunflower, peanut, or light olive)
- 1 organic lemon, cut into wedges
- Optional: pinch of dried oregano or chili flakes for garnish
Method
- Clean the anchovies
- Rinse under cold water.
- Pinch off heads, slide your thumb along the belly to open, and pull out the backbone—keeping the two fillets attached at the tail. Rinse gently and pat completely dry.
- Heat the oil
- Pour 2–3 cm (1 in) of oil into a wide pan and bring to 175 °C / 350 °F.
- Dredge
- Mix flour and ½ tsp salt in a shallow dish.
- Lightly coat each anchovy, shaking off excess.
- Fry
- Slip anchovies into the hot oil in batches; don’t crowd.
- Fry 1–1½ minutes per side, just until golden and crisp.
- Drain & season
- Transfer to paper towels. Immediately sprinkle with a little extra salt (plus oregano or chili flakes if desired).
- Serve hot
- Pile onto a platter or into cones.
- Add a generous squeeze of fresh lemon right before eating.
Tips
- Ultra‑fresh fish need little embellishment—skip marinating.
- For extra crunch, swap half the flour for fine cornmeal.
- Pair with chilled Falanghina or a light lager, and enjoy your bite of the Italian coast! 🇮🇹🍋
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