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Recipe for Gavros – Greek Fried Anchovies

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In Greece and throughout the Mediterranean, it is possible to find small, fresh anchovies that are uncured. Although it is possible to find anchovies sold fresh in the United States, it is a little more rare. You can use any small fish for this recipe, including smelts. However, it is so much better if you can actually find anchovies! This dish is usually served as part of a mezedakia spread.

Gavros Ingredients:

  • 1 1/2 cup all-purpose flour
  • Salt, to taste
  • Pepper, to taste
  • 1 pound fresh, small anchovies
  • Greek olive oil, for frying
  • Lemon wedges, to garnish

Directions:

Add the, flour, salt, and pepper to a medium bowl and toss and whisk until the ingredients are well combined.

Rinse the anchovies with cold water and pat dry with paper towels. Add to the bowl and toss until each fish is coated with flour mixture.

Fill a deep frying pan with a total of 1/2 an inch of oil. Head the oil over medium until warm. A thermometer should read 350 degrees Fahrenheit. If using an electric skillet, set the dial to medium.

Add fish to the hot oil using a pair of kitchen thongs, being careful not to crowd. Fry each fish on all sides until golden brown. Remove and place on paper towels to drain the oil. Continue in batches until all the fish are fried. Serve on a platter with lemon wedges as a garnish. This also tastes great with skorthalia.

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This post was written by GreekBoston.com