Description
Savory Moroccan Anchovies bring Mediterranean coastal flavors dancing across your palate with zesty spices and rich marinades. Delicate fish layers meld perfectly with aromatic herbs, promising a culinary journey that delights experienced and curious cooks alike.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) fresh anchovies, cleaned and gutted
Dry Ingredients:
- 1 cup (240 ml) durum wheat semolina
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Flavor Enhancers and Garnish:
- 1/4 cup (60 ml) fresh parsley, finely chopped
- 2 garlic cloves, minced
- Juice of 1/2 lemon
- Olive oil (for garnish)
- Seed oil (for frying)
Instructions
- Create a zesty seasoning blend by whisking together semolina, ground cumin, salt, and black pepper in a wide, shallow dish.
- Pour seed oil into a heavy-bottomed skillet, heating it to a shimmering, medium-high temperature.
- Meticulously dry each anchovy using clean paper towels to remove moisture and promote crisp coating adhesion.
- Carefully dredge each anchovy in the semolina mixture, ensuring complete and uniform coverage of the fish.
- Gently lower the coated anchovies into the hot oil, cooking them in small batches to maintain optimal temperature and prevent overcrowding.
- Fry the anchovies for approximately 2-3 minutes per side, rotating when they develop a golden, crisp exterior.
- Transfer the fried anchovies to a paper towel-lined plate, allowing excess oil to drain and maintaining their crunchiness.
- Prepare a vibrant garnish by combining finely chopped fresh parsley, minced garlic, and freshly squeezed lemon juice.
- Drizzle extra virgin olive oil into the herb mixture, creating a bright, aromatic accompaniment.
- Plate the hot, crispy anchovies and generously top with the zesty parsley-garlic sauce before serving immediately.
Notes
- Pat anchovies completely dry before coating to ensure maximum crispiness and prevent oil splattering during frying.
- Use fresh, high-quality anchovies for the best flavor and texture in this Moroccan-style dish.
- Adjust semolina coating thickness based on personal preference for crunchier or lighter texture.
- For a gluten-free version, replace semolina with almond flour or cornmeal to maintain a crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg