Fried White Anchovies with an Andalusian Pepper Salad Recipe

Name: Fried White Anchovies with an Andalusian Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound green bell peppers, roasted and peeled; 1 pound red bell peppers, roasted and peeled; 1/2 cup small diced Spanish onions; 2 teaspoons chopped garlic; 2 teaspoons Sherry vinegar; Spanish extra virgin olive oil; Kosher salt; Freshly ground black pepper; 2 pounds fresh white anchovies, eviscerated; Flour; Olive oil for frying

Servings: persons

1 pound green bell peppers, roasted and peeled
1 pound red bell peppers, roasted and peeled
1/2 cup small diced Spanish onions
2 teaspoons chopped garlic
2 teaspoons Sherry vinegar
Spanish extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 pounds fresh white anchovies, eviscerated
Flour
Olive oil for frying

1
Thinly slice the peppers.
2
In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar.
3
Mix well.
4
Drizzle in enough Spanish olive oil to moisten the salad.
5
Season with salt and pepper.
6
Cover and refrigerate for 2 hours.
7
In an electric fryer or deep pot, preheat the oil to 365 degrees F. Season both the anchovies and the flour with salt and pepper.
8
Dredge the anchovies in the seasoned flour, coating completely.
9
Fry until golden brown and crispy, about 2 to 3 minutes.
10
Remove and drain on paper towels.
11
Season with salt and pepper.
12
To serve, spoon some of the pepper salad in the center of each serving plate.
13
Lay the anchovies around the salad.
14
Garnish with parsley

kcal

Calories

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound green bell peppers, roasted and peeled, 1 pound red bell peppers, roasted and peeled, 1/2 cup small diced Spanish onions, 2 teaspoons chopped garlic, and more.

Yes, Fried White Anchovies with an Andalusian Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried White Anchovies with an Andalusian Pepper Salad

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