Egg-coated anchovies with piquillo pepper sauce
Total time55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Fresh anchovies cleaned and butterflied, backbone removed, about 32 500 g
- Piquillo peppers drained 250 g
- Onion 150 g
- Garlic 6 g sauce and 3 g frying oil 9 g
- Egg 2 medium, without shells 100 g
- Chickpea flour 60 g
- Water for the sauce 150 ml
- Extra virgin olive oil 25 g sauce and 40 g fish; full measured amount counted 65 g
- Parsley 3 g
- Salt to taste 2 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Hand blender
Blend smooth sauces and purées just the way you like them.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Chop the onion and 6 g garlic. Soften with 25 g oil over a low heat for 8 minutes. Add the chopped piquillo peppers and cook for 2 minutes. Pour in the water and simmer for 12 minutes. Blend and season with some salt.
-
Pat the anchovies dry and season with the remaining salt. Beat the eggs in a bowl. Coat the fish in chickpea flour, shake off the excess and dip in the egg.
-
Heat some of the remaining 40 g oil in a non-stick frying pan with the other 3 g crushed garlic. Remove the garlic when pale golden. Shallow-fry the fish in batches over a medium heat for 1–2 minutes per side, adding the rest of the measured oil between batches. The coating should be set and the fish opaque and cooked to 63°C.
-
Drain briefly on kitchen paper and serve with the warm sauce and chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
