Fried Anchovies

Anchovies are a cheap blue fish but with meat with a strong taste and rich in Omega-3. There are many recipes for cooking them, but the most classic is to fry them.


  • 800 grs. of anchovies
  • Flour to flour q.b.
  • Peanut seed oil for frying q.b.
  • Salt q.b.
  • Lemon slices for garnish


First, clean the anchovies by removing the head and guts. Wash them quickly under cold running water and let them drain in a colander.

Pour the peanut seed oil into a high-sided pot and bring to temperature. While the oil heats up, flour the anchovies.

Put the flour on a plate and flour a few at a time. Pass them well in the flour, then shake them to remove the excess flour.

When the oil is at the right temperature, start frying a few anchovies at a time.

When they are golden, remove them from the pan with a skimmer and place them on a plate lined with absorbent paper or even better with straw paper.

Once all the fish is fried, garnish with slices of lemon and salt.

Tidbits of Hake, Asparagus and Artichokes

The recipe for the morsels of hake, asparagus and artichokes is a simple and essential preparation. In the same way as hake and porcini mushrooms, it combines the flavours of the land and the sea, enhancing their characteristics.


  • 600 g hake fillets;
  • 24 asparagus;
  • 3 artichokes;
  • 1 large ripe tomato and parsley;
  • 2 sprigs of extra-virgin thyme of oliva;
  • cornflour;
  • salt;
  • peper.


Wash the asparagus and cut off the lower part. Boil them in salted water for 10 or 15 minutes, reaching an al dente cooking.

Leaf through the external parts of the artichokes and remove the tips, leaving about 5 cm of stem. Divide them into quarters, remove any hay, and boil them briefly in salted water, to which you have added a little lemon juice. Cooking should be al dente.

Heat a little oil and add the sprigs of thyme. Take the fish fillets, create some morsels and flour them in the cornstarch. Place them in the pan with the flavoured oil and season with a little salt. Cook them quickly on both sides. At this point, remove them from the pan and keep them warm.

Take another large frying pan, oil it lightly and quickly pass over high heat the artichokes and asparagus.

Serve the fish, asparagus and artichokes. Finish with a diced of tomatoes, a little chopped parsley, a drizzle of oil and ground pepper.

To touch other latitudes and revisit these flavors in a different way, that of Sicilian hake fillets is undoubtedly the right recipe.