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Anchovy Fritters Recipe
Anchovy Fritters
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 30 minutes
Marinating time: 20 minutes

Difficulty: Easy
Chef's Note

You can also fry the anchovy backbones by simply seasoning them and rolling them in flour. The fritters also work well with fresh little sardines.

For 6 servings

- 500 g (18 oz.) fresh anchovies
- 100 g (3 1/2 oz.) flour
- 50 ml (2 oz.) beer
- 1 clove of garlic, crushed
- 4 whole eggs + 2 whites
- 1 bunch of flat-leaf parsley
- 1 bunch of fresh thyme
- juice of 2 lemons
- fine salt, Camargue fleur de sel, freshly ground white pepper
- oil for frying
- olive oil

Finishing and presentation
- 3 lemons
- 50 g (2 oz.) puréed carrot
- 1 Tbsp. white vinegar

Fritter batter

  1. Combine the flour with the four egg yolks and the beer; season; add the crushed garlic. Refrigerate.
  2. Beat the six egg whites to stiff peaks and fold gently into the batter.


  1. Scale the fish under running water. Remove the head, innards and backbone.
  2. Marinte for 20 minutes in olive oil, fresh thyme, lemon juice, salt and pepper.
  3. Dip the anchovies, one at a time, into the fritter batter and fry them in hot oil as they are battered. Drain and season lightly with salt.

Finishing and presenation

  1. Serve with lemon halves, fried parsley leaves and the carrot purée flavored with a splash of vinegar.
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