Description
Crispy and flavorful, these Moroccan-Style Anchovies are coated in durum wheat semolina and fried to golden perfection. Infused with aromatic spices like cumin and paired with fresh parsley, garlic, and a zesty lemon finish, this dish is a seafood lover’s dream! Perfect for lunch, appetizers, or as part of a Mediterranean feast
Ingredients
Units
Scale
- 1 lb fresh anchovies, cleaned and gutted
- 1 cup regrinded durum wheat semolina
- 1/2 tsp cumin
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- Juice of 1/2 lemon
- Olive oil (for garnish)
- Salt and pepper, to taste
- Seed oil (for frying)
Instructions
- In a mixing bowl, combine semolina, cumin, salt, and pepper. Set aside.
- Heat the seed oil in a frying pan over medium-high heat.
- Pat the anchovies dry with a paper towel, then coat each one in the semolina mixture, ensuring they are evenly coated.
- Fry the anchovies in batches for 2-3 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- In a small bowl, mix parsley, minced garlic, and lemon juice. Drizzle olive oil over the mixture and stir.
- Serve the fried anchovies hot, garnished with the parsley-garlic-lemon mixture.
Notes
- For a spicier kick, add a pinch of paprika or chili powder to the semolina mixture.
- These anchovies pair wonderfully with a fresh salad or crusty bread.
- Be sure not to overcrowd the pan when frying to ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg