Low Carb Crispy Fried Anchovies
Delight your taste buds with these *Low Carb Crispy Fried Anchovies*, a perfect fusion of crunchy texture and savory flavor that won't disrupt your diet! This keto-friendly appetizer features fresh anchovies coated in a delectable mixture of almond flour, Parmesan cheese, and aromatic spices like garlic powder and paprika. Pan-fried to golden perfection in olive oil, these anchovies offer a satisfying crunch with every bite. Quick and easy to prepare in just 30 minutes, they're ideal as a snack, side dish, or even a crowd-pleasing party starter. Serve them hot and crispy with a squeeze of fresh lemon juice for a zesty finishing touch. Packed with protein and low in carbs, this recipe is the ultimate guilt-free indulgence for seafood lovers!
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Recipe Information
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
Instructions
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.
In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to ensure even distribution of spices.
In a separate bowl, beat the egg until well combined.
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.
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.
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.
Once cooked, remove anchovies with a slotted spoon and drain on paper towels to remove excess oil.
Serve immediately while crispy, with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 560 mg | 186% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 4.6 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 1548 mg | 119% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2155 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
