10-12 pieces Fresh Anchovies
5 TBSP Almond Flour
Atlantic Sea Salt
Freshly Ground Black Pepper
Extra-Virgin Olive Oil
Fried Anchovies and also fried sardines are staples in the Mediterranean kitchen. Anchovies are usually served either cured or fried. You can find them in almost every restaurant in Greece and Spain. The traditional recipes for fried anchovies are using corn flour. The corn flour makes it crunchy. To make this recipe low-carb I substituted the cornflour with almond flour.
Anchovies are packed with healthy omega 3 fatty acids. The omega 3 fatty acids are unsaturated fats that help reduce inflammation in the body. Unlike popular fish like salmon or tuna, the anchovies are small fish and they are low on mercury. In addition, the anchovies are a good source for iron and minerals such as magnesium, calcium, and phosphorus which are essential for growth and keeping strong bones. calcium and magnesium are also important for maintaining cardiovascular health.
It’s easy to clean the anchovies but if you don’t want to do it yourself ask your fishmonger to get you fresh and cleaned without the bones anchovies fillets. Once you have the anchovies cleaned it’s time to batter them. Prepare a bowl with a mix of almond flour, salt, ground pepper, and organic dried herbs of your choice. I like to use dried oregano with a little bit peperoncino and stir everything together.
Vegans can dip the fish in olive oil before adding it to the batter, while non-vegans can use a whisked egg. Deep the anchovies in either the olive oil or eggs and then to the batter. Cover well all the anchovies in the almond flour batter. Heat a pan with olive oil. I like to combine ghee and high-quality olive oil. Now fry the anchovies in the oil for about 3-4 min on each side. When it’s getting a brown nice color it’s ready. Serve with lemon.