Ingredients:

  • 1 lb fresh anchovies, cleaned
  • 1 cup all-purpose flour
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 2 cups high-smoke point oil for frying
  • 2 fresh lemons, cut into wedges
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Rinse the fresh anchovies under cold running water. Clean by pinching the head and pulling gently to remove innards. Pat the fish extremely dry with paper towels to ensure a crispy texture.
  2. In a shallow bowl, whisk together the all-purpose flour, sea salt, black pepper, and smoked paprika.
  3. Working in small batches, toss the anchovies in the flour mixture. Transfer to a fine-mesh sieve and shake vigorously to remove all excess flour until only a light dust remains.
  4. Heat 1-2 inches of oil in a heavy-bottomed skillet until it reaches 375°F (190°C).
  5. Flash-fry the anchovies in batches for 2 minutes until mahogany-colored and crisp. Avoid overcrowding the pan.
  6. Remove with a spider skimmer and drain on a wire cooling rack. Garnish with fresh parsley and serve immediately with lemon wedges.