Low Carb Crispy Fried Anchovies
Dive into a guilt-free indulgence with this irresistibly delicious recipe for Low Carb Crispy Fried Anchovies, a perfect blend of crunch and rich, savory flavors. Coated in a low-carb almond flour and Parmesan cheese mixture spiked with garlic and paprika, these golden-brown anchovies are fried to crisp perfection in olive oil. By swapping traditional breadcrumbs for almond flour, this recipe keeps the carbs in check while delivering a satisfying crunch that pairs beautifully with the tender, briny anchovy fillets. Quick to prepare and ready in just 30 minutes, these crispy delights make a fantastic appetizer or snack, especially when served with a squeeze of fresh lemon juice to brighten every bite. Perfect for low-carb or keto diets, this easy-to-make dish brings restaurant-quality seafood straight to your kitchen.
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Ingredients
- 500 grams Fresh anchovies
- 100 grams Almond flour
- 50 grams Parmesan cheese, finely grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 100 milliliters Olive oil
- 4 Lemon wedges
Directions
Step 1
Begin by cleaning the anchovies: remove the head, guts, and spine, keeping the two fillets attached. Rinse under cold water and pat dry with paper towels.
Step 2
In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to ensure even distribution of spices.
Step 3
In a separate bowl, beat the egg until well combined.
Step 4
Dip each anchovy fillet into the beaten egg, shaking off any excess, then dredge it in the almond flour mixture, pressing lightly to ensure the coating sticks. Repeat for all anchovies.
Step 5
In a deep skillet or frying pan, heat olive oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of the coating mixture into the oil; it should sizzle immediately.
Step 6
Carefully add the coated anchovies to the hot oil in batches, ensuring not to overcrowd the pan. Fry each side for approximately 2-3 minutes, or until golden brown and crispy.
Step 7
Once cooked, remove anchovies with a slotted spoon and drain on paper towels to remove excess oil.
Step 8
Serve immediately while crispy, with lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (842.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2413.1 |
| Total Fat 190.8g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 10.9g | |
| Cholesterol 559.5mg | 0% |
| Sodium 2575.1mg | 0% |
| Total Carbohydrate 29.1g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 4.6g | |
| Protein 150.0g | 0% |
| Vitamin D 1053.8IU | 0% |
| Calcium 1547.8mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 2154.6mg | 0% |
Source of Calories