Tiny fish such as anchovies make for a sumptuous, quick tapas dish. The batter is light and crispy, while the fish inside remains tender and succulent.
serves 4 as a tapas or appetizer
Ingredients
- 1 pound whole fresh, or cleaned and marinated anchovies (not the salted or tinned variety)
- 2 cup olive oil
- 3 large eggs
- 1½ cup flour
- ¼ teaspoon cayenne pepper
- salt and black pepper to taste
- cherry tomatoes, as needed
- crusty bread
- extra virgin olive oil, for dipping bread, optional
Directions
If you are using whole, fresh anchovies you must clean them first. Pull off the heads and pull out the insides. Then rinse with clean water.
Pour the olive oil into a small deep saucepan set over heat. Use a deep fry thermometer to monitor the heat.
Meanwhile, add the eggs to a small bowl and beat until well mixed. Add the flour, cayenne, salt and black pepper to a shallow bowl, use a fork to mix the ingredients together. Dip the fish one at a time into the beaten eggs and then roll it in flour.
When the oil reaches 365 degrees F. fry the fish a few at a time, rolling them around in the oil to assure even cooking until they are golden brown (about 5–8 minutes). Serve with crusty bread, extra-virgin olive oil for dipping the bread (optional) and tomatoes.
Good for you for trying the local foods. Please let me know whether we could reprint your recipe on our site CostaRicaCLOSEUP.com
Cheers, Tee
Tee is the founder and senior editor of Costa Rica CLOSEUP a Travel Guide to Costa Rica with Events, Articles and Information for everyone traveling, retiring and/or purchasing real estate in Costa Rica. Please visit http://www.costaricacloseup.com for more information.
I say when in Costa Rico, eat as the Costa Ricans! I bet this was delicious and I’ll have to look for that sauce at our local Latin Market. I would love a bowl with some eggs and fried plantains. Sounds like you are having a great time and eating well. 😉
My husband would love it if I made this for him. He loves beans and rice together but I admit that I don’t indulge him enough. Will have to look for the Lizano sauce on my next shopping trip.
By the way, I saw your your FB video the other day (you in the pool). Very cool! 🙂
We visited Costa Rica a few years ago and loved it! Love the adventures from the volcanoes to the monkeys in the beach. And even if the food wasn’t that spectacular, we loved the beans and rice for breakfast (and lunch and dinner!) So simple yet so satisfying. Looking forward to your posts and enjoy!!
I wish the hubs ate cilantro, because here is a perfect example of how it can be used to brighten a dish. Glad you are having such an incredible time.
I loved my trip to Costa Rica and had to take home several bottles of salsa Lizano for gallo pinto. Your recipe sounds so good that I must make it again soon and reminisce about my wonderful trip. I hope you enjoy every bit of your stay, Greg. The people are as sweet as much of the land is beautiful. Do me a favor and don’t tell me how delicious and fresh the fruit is.
I like beans and rice but would have to get used to eating them for breakfast. I’ve never had lizano (at least knowingly). What other kind of things do they use it on?
We love Costa Rica. But it’s been a while, about 15 years or so, I even forgot about the Lizano I brought home years ago. We make gallo pinto from time to time with Worcestershire.
From the cloud forests, to the butterflies, to the sloths, to the warm people of Costa Rica — great memories. Thanks for this post and Buen Viaje Gregorio!
LL
.…I love rice.…I would love to go to Costa Rica! I will love having a taste of it with your Gallo Pinto! Thank you!
and I love Costa Rica. Pura Vida. Thanks for the recipe!