If you ever visit Greece, you must definitely try gavros tiganitos. There is nothing quite as good as fried fresh anchovies and some ouzo. Although anchovies are one of the cheapest fish in Greece yet they are so tasty and so healthy. You get Omega 3 fatty acids from the fish and Omega 9 fatty acids from the olive oil, which makes them a perfect meal for those having heart problems.
I have memories as a child of my mother frying anchovies, her favourite fish and other similar small fish.
Fried anchovies makes a simple but very tempting dish, but you need to follow a few basic rules to get it absolutely right. In order to achieve a golden and crisp crust outside you must make sure that the olive oil is very hot when frying and not to overload the frying pan.
The oil should be enough to cover the pan, at least 2 cm and leave the oil to heat, just before smoking point put in the fish. I know when the oil is hot enough by must putting my hand over the pan. If you can feel the heat coming from the pan, this means the oil is ready. Alternatively, if you have doubt, heat the olive oil for 3 – 4 minutes, then just put one fish in the pan and wait until you hear it sizzle and then add the remaining. When you add the first batch do not mix until they are cooked on the one side and then turn on the other.
Serve them with fried potatoes (again fried in olive oil) or for a more healthy dish, with you favourite salad. My mother would always make a beetroot salad.
Gavros tiganitos (fried Anchovies)
Preparation time: 30 minutes
Cooking time: 30 minutes
1 kilo anchovies
- About 1 cup of flour
1 teaspoon salt
- Olive Oil (depending on the size of frying pan)
- Lemon juice to sprinkle on top
- Remove head by pulling it and the guts will also be removed as well.
- Wash, strain, add sprinkle with salt.
- Mix the flour with more salt and coat the anchovies.
- Heat the olive oil and fry until golden crispy.
- Place on absorbent kitchen paper to remove excess oil.
- Serve with some lemon juice.
Kopiaste and Kali Orexi,