RomanItalian
Fried Anchovies with Jalapeño and Lime Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
Fried anchovies in a light batter, served with a homemade mayonnaise with jalapeño and lime. A perfect festive dish.
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- 500 gAlici freschissimeFresh anchovies, cleaned
- 1 lSeed Oil For FryingVegetable oil for deep-frying
- FlourAll-purpose flour, for the batter
- Acqua gassataSparkling water, ice-cold
- 1 pcsWhole EggWhole egg
- IceIce cubes, for chilling the batter
- 2 pcsEgg YolksEgg yolks for the mayonnaise
- Seed OilVegetable oil, for the mayonnaise
- Peperoncini jalapenoPickled jalapeño peppers, chopped
- Lime JuiceLime juice (from about 1 lime)
- SaltSalt, to taste
Method
- Prepare the batter: mix flour, egg, and ice-cold sparkling water until smooth, then add a few ice cubes to keep it chilled.
- Refrigerate the batter while you prepare the sauce and anchovies.
- Make the mayonnaise: whisk egg yolks with vegetable oil using an immersion blender, season with salt, add chopped pickled jalapeño peppers, and finish with lime juice.
- Clean the anchovies: remove the head and innards, leaving the backbone intact (the bones are edible after frying).
- Heat vegetable oil for deep-frying to 180°C (350°F).
- Dip each cleaned anchovy into the cold batter, letting excess drip off.
- Fry the anchovies in batches, lowering them gently into the hot oil, until golden and crispy (about 2-3 minutes per batch). Do not crowd the pan.
- Drain on paper towels and season with a pinch of salt.
- Serve immediately with the jalapeño-lime mayonnaise on the side.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
