Marinated Fresh Anchovies

1. 1

   Clean anchovies: rinse in cold water and cut off heads.

2. 2

   Slit fish down the belly to butterfly and lift out the bones and internal organs.

3. 3

   Cut off tails.

4. 4

   Place fillets close together in a glass, ceramic or stainless steel dish, skin side down, in one or two layers.

5. 5

   Season with salt and pepper and pour lemon juice and vinegar over fillets.

6. 6

   Refrigerate for six hours.

7. 7

   Pour off some of the liquid, keeping enough in dish so that anchovies are just covered.

8. 8

   Add olive oil.

9. 9

   Use in recipes, or return to refrigerator, marinate up to 48 hours and serve plain or in other dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.