Anchovy pan-fried with cornmeal Calories

Coat cleaned, thoroughly dried anchovies in cornmeal, then cook them in a lightly oiled, hot pan until browned on both sides. Arrange them without overcrowding the pan so they cook evenly rather than steam.

The coating is more likely to fall off when the fish is wet, the pan is not hot enough, or the anchovies are moved too soon. Pat them dry, coat them just before frying, and turn them once the first side has set.

Yes, the small bones in cooked anchovies are generally soft enough to eat. If you prefer not to eat them, butterfly and debone the fish before cooking, or remove the backbone while eating.

Serve anchovies pan-fried with cornmeal with lemon, a crisp salad, or sliced onions and greens. These fresh sides balance the fried coating; crusty bread or cornbread can make the meal more substantial.

Yes, frozen anchovies work for this dish. Thaw them in the refrigerator, drain them well, and pat them dry before coating; excess moisture can keep the cornmeal from adhering and prevent browning.

Yes, you can bake cornmeal-coated anchovies on a lined tray with a light brush of oil. They will use less oil than the pan-fried version, though the crust may be less crisp and evenly browned.

Put leftover anchovies in a covered container in the refrigerator once they have cooled, and eat them promptly. Reheat them in a pan or oven to bring back some crispness; a microwave tends to soften the coating.

Cornmeal gives the anchovies a distinct, slightly grainy crust and is the defining coating in this preparation. Wheat flour makes a smoother, finer coating, so it changes the texture rather than acting as an exact substitute.

Anchovies provide protein and omega-3 fats, while pan-frying adds oil to the dish. For a lighter meal, use only a little oil and pair the fish with vegetables or salad.