Stuffed Anchovies

Name: Stuffed Anchovies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Anchovies (to clean) 1.3 lbs; Bread crumbs 1.7 cups; Eggs medium 1; Pecorino cheese (to grate) 1.1 oz; Lemon juice 2 tbsp; Lemon peel 0.1 oz; Mint 3 leaves; Fine salt to taste; Eggs (3 medium) 5.75 oz; Type 00 flour 0.8 cup; Breadcrumbs ¾ cup; Fine salt to taste; Black pepper to taste; Peanut seed oil 4 ¼ cups

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 40 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

In the beautiful seaside towns of Southern Italy, stuffed anchovies—or as locals say, alici imbottite—are really a taste of coastal life. These little fish are packed with a soft and flavorful mix of bread, parsley, lemon, and lots of grated cheese. Seriously good stuff. In this anchovy recipe, you taste every single ingredient. After stuffing, the anchovies get a quick coating and are fried until they're crispy and golden. That crunchy bite on the outside with the moist, zesty filling is classic Southern Italian food. It's one of those things. These are often enjoyed as an anchovy appetizer at family gatherings or as a main dish when you want something both simple and special. Every bite gives you a hint of the sea, fresh bread, and a bit of sharpness from the lemon and cheese—makes you think of sunny afternoons by the coast.

And here's the thing, compared to other seafood recipes from the Mediterranean, Italian stuffed anchovies stand out because they use super fresh, easy-to-find ingredients. In places like Calabria and Campania, everyone seems to have their own spin on it. Some add a touch of garlic or a sprinkle of chili for a tangy kick. Others? They keep it plain to let the anchovy fillets shine. Whether you go for fried or baked stuffed anchovies, this dish always delivers that mix of tender fish and rich, aromatic stuffing. It's the type of food that brings people together—often at lively gatherings or beachside dinners where everyone just digs in with their hands. And you know what? A squeeze of fresh lemon makes the flavors pop even more. Anyone who loves Mediterranean cuisine or just enjoys really really good seafood should give these a try—crispy outside, moist and flavorful inside, always packed with the simple charm of Southern Italy. It's like having a bite of Italian coastal life—super, super authentic.

INGREDIENTS

Anchovies 1.3 lbs (600 g) - (to clean)

Bread crumbs 1.7 cups (200 g)

Eggs 1 - medium

Pecorino cheese 1.1 oz (30 g) - (to grate)

Lemon juice 2 tbsp (10 g)

Lemon peel 0.1 oz (0.5 g)

Mint 3 leaves

Fine salt to taste

For Breading: Eggs 5.75 oz (165 g) - (3 medium); Type 00 flour 0.8 cup (100 g); Breadcrumbs ¾ cup (100 g); Fine salt to taste; Black pepper to taste

For Frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Stuffed Anchovies

To prepare the stuffed anchovies, start with cleaning: under a stream of water, or in a bowl full of water, remove the head 1, clean the inside 2 and gently widen the opening with your finger 3.

Remove the central bone 4, rinse them well and lay them open as a book on a tray. For more details, you can check the page "How to Clean Anchovies". Now focus on the filling: crumble the bread by hand 5, then add the grated pecorino cheese 6.

Add the lemon zest 7, the juice 8, and the egg 9.

Salt, pepper 10 and season with the torn mint leaves 11. Knead by hand to mix the ingredients well 12.

Place one anchovy at a time on the work surface with the skin side down, then take a small portion of the filling and press it onto the palm of your hand to spread it out to the same size as the anchovy 13. Place another anchovy on top of the filling, this time with the skin side up, like a sandwich 14. Continue in this way with all the other anchovies. Once stuffed, coat the stuffed anchovies by first passing them in flour 15.

Then dip them in beaten eggs with salt and pepper 16 and finally cover them with breadcrumbs 17. After breading them, gently press the stuffed anchovies to compact them 18.

You are ready to fry: heat the oil to a temperature of 340°F and immerse a few pieces at a time 19. After a few minutes, they will be beautifully golden 20, then drain on absorbent paper and continue with the cooking of the others 21. Serve your stuffed anchovies immediately with a squeeze of lemon, if desired 21!