Moroccan · Street Food
Fried Anchovies, Tangier Style
Fresh anchovies are butterflied, lightly floured and fried until crisp, a favourite quick bite at Tangier's port-side stalls, served piled high with just a squeeze of lemon to cut the richness.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g fresh anchovies, cleaned and butterflied
- 100 g flour
- 1/2 tsp paprika
- Vegetable oil, for frying
- 1 lemon, cut into wedges
- Salt
Method
- 1
Season the flour
Mix the flour with paprika and salt in a shallow dish.
- 2
Coat
Dredge each butterflied anchovy lightly in the seasoned flour, shaking off excess.
- 3
Fry
Fry in batches in hot oil at 180°C for 1–2 minutes until golden and crisp.
- 4
Drain
Drain on paper towels and season with a little extra salt while hot.
- 5
Serve
Serve immediately with lemon wedges.
Chef's tips
- Fry in small batches so the oil temperature doesn't drop, which leads to greasy rather than crisp results.
- Butterflying the anchovies keeps them flat so they cook quickly and evenly.
Frequently asked questions
Can I use frozen anchovies?
Fresh gives the best texture, but well-thawed and thoroughly dried frozen anchovies work as a substitute.