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2 Serves
49 Mins
Clean the fresh anchovies by removing the heads and entrails, then rinse and pat them dry using paper towels.
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Vitamin K
942 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
280 µg / 400 µgCalcium
406 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
165 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
763 mg / 4,700 mgSodium
595 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Dredge the cleaned anchovies in cornmeal until evenly coated, shaking off any excess.
Heat a generous amount of olive oil in a frying pan over medium-high heat.
Arrange the anchovies in the frying pan in a circular pattern and fry until the bottom is golden brown, then carefully flip using a plate or lid to cook the other side.
Season the crispy fish with salt and pepper to taste and serve immediately while hot.
49
g48
g30
g
Salvadoran
Egyptian