Crisp Fried Anchovy Salad with Tahini–Umeboshi Dressing and Nasturtiums

Crisp Fried Anchovies with White Tamari

A thin flour coating crisps quickly without hiding the anchovies' delicate skin and rich flavor. A restrained finish of white tamari adds umami without soaking the crust.

Ingredients

• 1½ lb fresh anchovies, cleaned, heads and backbones removed, opened into butterfly fillets
• ⅓ cup cassava flour
• ¼ tsp fine sea salt
• ½ cup avocado oil, plus more as needed for shallow-frying
• 2 tsp gluten-free white tamari

Instructions

1. Check the butterflied anchovies for remaining backbone fragments and pat thoroughly dry, including the flesh side.
2. Combine the cassava flour and salt in a shallow dish. Lightly coat the fish, shaking off excess so the silver skin remains visible through the dusting.
3. Heat a shallow layer of avocado oil in a wide skillet over medium-high heat to about 350°F. Set a wire rack over a tray beside the stove.
4. Fry in uncrowded batches, skin-side down first, for 1½–2 minutes. Turn carefully and cook another 30–60 seconds, until golden at the edges and opaque throughout; the thickest part should reach 145°F.
5. Transfer to the rack and let excess oil drain. Restore the oil temperature between batches and remove loose browned flour if it begins to burn.
6. Just before serving, distribute the white tamari in small drops over the fish rather than tossing them in it.

Notes

• Use fresh anchovies, not salt-cured or canned anchovies. Ask the fishmonger to clean and butterfly them if possible.
• White tamari is not interchangeable with wheat-based white shoyu for gluten-free cooking; check the label.

Tahini–Umeboshi Dressing

Tahini gives the dressing body and richness, while umeboshi supplies concentrated acidity and salt. Enough water to make it pourable keeps the greens lightly coated rather than weighed down.

Ingredients

• ¼ cup well-stirred tahini
• 2 tsp unsweetened umeboshi paste
• 1 tbsp unseasoned rice vinegar
• 4–6 tbsp cold water

Instructions

1. Whisk the tahini, umeboshi paste, and rice vinegar together. The mixture may initially tighten.
2. Whisk in 4 tablespoons water gradually until smooth, then add more a teaspoon at a time until the dressing flows easily from a spoon.
3. Taste with a salad leaf. Add a little more umeboshi if it needs salt and tang, or water if it tastes too concentrated.

Notes

• Umeboshi varies greatly in salinity; start with the measured amount before adding any extra salt.

Spring Salad with Nasturtiums

Tender leaves and crisp shaved vegetables contrast with the hot fish. Nasturtiums add a fresh, peppery bite rather than serving only as decoration.

Ingredients

• 8 cups mixed tender salad greens, washed and thoroughly dried
• ½ small cucumber, thinly sliced, optional
• ½ small fennel bulb, very thinly shaved, optional
• 1 small carrot, cut into fine matchsticks, optional
• 1 small watermelon radish, thinly sliced and cut into wedges, optional
• 8–12 edible nasturtium flowers

Instructions

1. Combine the greens with whichever optional vegetables you are using. Keep chilled and undressed while frying the anchovies.
2. Inspect the flowers for insects, rinse gently only if needed, and pat dry carefully.
3. Immediately before serving, toss the salad with about two-thirds of the tahini–umeboshi dressing. Add more only as needed for a light, even coating.
4. Reserve the flowers to place on the salad after tossing so their petals stay intact.

Notes

• Use positively identified nasturtiums from a food-safe source. Avoid flowers exposed to pesticides, roadside pollution, or animal waste.

Sesame–Nori Furikake

Toasted sesame and nori reinforce the anchovies' savory flavor while adding a dry, crunchy finish.

Ingredients

• 1 tbsp white sesame seeds
• 1 tsp black sesame seeds
• ½ sheet plain toasted nori, finely crumbled
• 1 small pinch fine sea salt

Instructions

1. Toast the sesame seeds in a dry skillet over medium-low heat for 1–2 minutes, stirring, until fragrant.
2. Cool, then mix with the crumbled nori and salt.
3. Sprinkle over the anchovies and salad immediately before serving.

Notes

• A purchased gluten-free sesame–nori furikake can replace this mixture; check its ingredients if preserving the listed dietary tags.

Overall Timing / Workflow

Preparing every cold component first lets the anchovies go straight from the frying rack to the dressed salad.

Instructions

1. 0:00 — Clean and butterfly the anchovies if necessary, dry thoroughly, and refrigerate while preparing the salad.
2. 0:20 — Wash and dry the greens, slice the vegetables, and inspect the nasturtiums.
3. 0:30 — Whisk the dressing and make the furikake. Set out four wide bowls and a draining rack.
4. 0:35 — Heat the frying oil, dust the anchovies, and fry in batches.
5. As the final batch cooks, dress the salad. Plate immediately, adding the fish, white tamari, furikake, and flowers last.

Plating

A broad bed of salad supports the fish without burying it, preserving the contrast between crisp anchovies and cool leaves.

Instructions

1. Divide the dressed salad among four shallow bowls, leaving it loose rather than packed down.
2. Arrange the warm anchovies across the greens with some silvery skin facing up.
3. Finish with the measured white tamari and a scattering of furikake. Nestle two or three nasturtium flowers at the edge of each bowl.
4. Serve immediately, with any remaining dressing on the side rather than poured over the fish.

Leftover Path

Storing the fish, dressing, and greens separately protects their textures and makes a second salad practical.

Instructions

1. Refrigerate leftover anchovies within 2 hours in a shallow covered container and use within 1–2 days for best quality.
2. Refrigerate undressed greens separately and keep the dressing in a sealed jar for up to 4 days. Whisk a little water into the dressing if it thickens.
3. Recrisp the fish on a rack in a 400°F oven for about 5–7 minutes, until hot throughout, reaching 165°F. Serve over freshly dressed greens.
4. Eat already-dressed salad the same day; it will soften quickly. Add fresh flowers only when serving.