Pan-Seared Anchovies
Sardines from the pan is a recipe with fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g anchovies
- Salt
- pepper (ground)
- 4 Garlic cloves
- 2 sprigs oregano (or 2 tsp dried oregano)
- 1 peperoncino
- 4 tbsp olive oil
- flour (for coating)
- 2 Bay leaves
- 150 ml white wine
- 2 tbsp mild white wine vinegar
Instructions
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1.
Wash the anchovies and use kitchen scissors to cut a narrow strip along the belly side. Gently open the belly cavity with your thumb, remove the entrails and expose the spine. Lift the spine from the tail end with the tip of the scissors and cut just before the caudal fin. Carefully pull the spine toward the head so that fine bones are removed, then cut off the head.
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2.
Wash the anchovies inside, pat dry with paper towels, season lightly with salt and fold back to original shape. Peel and chop the garlic. Wash oregano, shake dry, roughly chop leaves or leave whole. Wash peperoncino, stem, seed, and finely mince.
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3.
Heat olive oil in a large pan, sauté garlic and peperoncino over low to medium heat until translucent. Coat anchovies lightly with flour, place side by side in the pan, sear briefly then flip. Season with salt, pepper, half the oregano, and intersperse bay leaves.
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4.
Add wine and vinegar, cover fish and simmer over low heat for 10–15 minutes, gently shaking pan occasionally. Sprinkle remaining oregano over fish and serve directly from the pan—best with boiled potatoes or crispy white bread.
