Brilio.net - Wet anchovies are often processed into side dishes or appetizing crispy snacks. Many people usually use flour as a coating when frying anchovies so that the texture is crispier and does not easily become limp. Flour can indeed help provide an additional crispy layer, but not everyone wants to use it, either for health reasons or to get a more natural fish flavor.
Actually, there is a way to fry wet anchovies to make them crispy without using flour. With the right technique, anchovies can still be crispy and tasty without additional coating ingredients. Check out the following steps summarized by BrilioFood from various sources.
How to fry wet anchovies
photo: YouTube/DAPUR MamiFaqih
1. Choose fresh anchovies.
Why Is This Important?
The freshness of anchovies greatly affects the final result. Fish that are no longer fresh tend to be softer and difficult to crisp when fried.
Characteristics of fresh anchovies:
- The color is bright white, not dull.
- The aroma is fresh, not pungent
- The texture is still chewy and not soft
If you get anchovies that are still too wet or slimy, wash them thoroughly and drain them before proceeding to the next process.
2. Soak with salt water or lime juice.
Benefits of Soaking
Before frying, wet anchovies need to be soaked briefly in salt water or lime juice. This works for:
- Reduces fishy smell
- Strengthens the natural savory taste of anchovies
- Helps reduce water content so it dries faster when fried.
Just soak for 5-10 minutes, then drain until completely dry before moving on to the next step.
3. Make sure the anchovies are completely dry before frying.
Why Must It Be Dry?
One of the reasons why anchovies are not crispy is because there is still a lot of water content when fried. If they go straight into hot oil, the fish will easily absorb excess oil and the result will not be crispy.
How to dry anchovies before frying:
- Use kitchen paper to absorb any remaining water.
- Dry briefly in the sun for 10-15 minutes (if possible)
- Store in the refrigerator without a lid for 30 minutes to reduce the water content.
The drier the anchovies are before they go into the hot oil, the crispier the end result will be.
4. Use lots of hot oil.
Proper Frying Techniques
To get the perfect crispy texture, make sure you use enough oil so that the anchovies can be completely submerged.
Tips for frying anchovies so they are crispy:
- Use really hot oil before putting in the anchovies. The ideal temperature is around 170-180C.
- Don't put in too many anchovies at once so that the oil stays hot and the results don't become mushy.
- Stir gently while frying so that the anchovies cook evenly and do not stick together.
The ideal frying time is around 3-5 minutes or until the anchovies are golden brown.
5. Drain with oil paper or a strainer.
Avoid Excess Oil
Once cooked, remove the anchovies and immediately drain on oil paper or kitchen towels to absorb excess oil. This will keep the fish crispy for longer without feeling greasy.
Alternatively, you can also use a metal strainer and let the anchovies cool for a few minutes before storing or serving.
6. Store it properly to keep it crispy.
If not eaten immediately, fried anchovies can be stored in an airtight container to keep them crispy for a long time.
How to store fried anchovies so they don't go soft:
- Make sure it is completely cool before storing.
- Use a glass or plastic container with a tight lid.
- Store in a dry and not damp place
- Can also be stored in the refrigerator for longer shelf life
With proper storage, fried anchovies can stay crispy for up to 1-2 weeks.
Frying wet anchovies to be super crispy without flour is actually quite easy. The most important thing is to make sure the fish is completely dry before frying, use hot oil, and drain well after cooking. By following the steps above, fried anchovies can be crispier, tastier, and last longer without additional flour. Try practicing this trick and feel the results!