Pan-Fried Fresh Anchovies with Spring Greens and Nasturtiums

Pan-Fried Fresh Anchovies

Dry, uncoated anchovies fry quickly, preserving their delicate flavor and silver skin. Small batches keep the pan hot enough to crisp the edges without overcooking the flesh.

Ingredients

• 1 1/2 lb cleaned, butterflied fresh anchovies, skin on, heads and backbones removed
• 4 tablespoons ghee, divided
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. If cleaning the anchovies yourself, keep them chilled and work a few at a time. Remove the heads and entrails, open each belly, and gently lift out the backbone while keeping the paired fillets joined where possible. Check for remaining firm bones.
2. Pat the fish thoroughly dry on both sides. Keep refrigerated until the pan is ready, then season lightly with salt and pepper.
3. Heat a wide nonstick or well-seasoned skillet over medium-high heat. Add enough ghee to generously film the bottom, beginning with about 1 tablespoon.
4. Lay the anchovies skin-side down in a single uncrowded layer. Fry for 60–90 seconds, until the skin releases and the edges begin to turn golden. Turn carefully with a thin spatula and cook the flesh side for 20–45 seconds, until just opaque throughout; the thickest flesh should reach 145°F.
5. Transfer skin-side up to a rack. Repeat with the remaining fish, adding ghee as needed and adjusting the heat if the pan begins smoking. Taste one and adjust the finishing salt.

Notes

• Buy very fresh anchovies, transport them cold, and cook the day of purchase when possible. Fresh anchovies need much less salt than cured ones.
• Do not chase a deeply browned crust: these thin fillets dry out quickly.

Lemon-Dressed Spring Greens with Nasturtiums

Lemon cuts through the richness of the fried fish, while tender greens and peppery flowers keep the plate fresh. Dressing just before serving prevents the leaves from collapsing.

Ingredients

• 6 oz mixed tender spring lettuces, including some red leaves
• 1 small carrot, shaved into thin coins, optional
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon fine sea salt, or to taste
• 1 pinch freshly ground black pepper
• 8–12 edible nasturtium flowers, optional

Instructions

1. Wash and thoroughly dry the greens. Gently clean the flowers, if using, and pat dry without crushing them.
2. Whisk the lemon juice, salt, and pepper together, then whisk in the olive oil.
3. Immediately before plating, toss the greens and optional carrot with enough dressing to lightly gloss the leaves. Add more only as needed.
4. Reserve the flowers to add after the fish is plated.

Notes

• Use only positively identified, food-safe nasturtiums grown without ornamental pesticides.
• Keep the flowers undressed so their petals remain open and vivid.

Overall Timing / Workflow

Preparing the salad first lets the fish go directly from the pan to the table, where its delicate crispness is best.

Instructions

1. 0:00 — Clean and dry the anchovies, then return them to the refrigerator.
2. 0:20 — Wash and dry the greens, prepare any carrot, clean the flowers, and whisk the dressing. Leave the greens undressed.
3. 0:30 — Heat the skillet and fry the anchovies in batches. Let finished fish rest briefly on a rack without covering.
4. 0:40 — Dress the greens, arrange the fish and flowers, and serve immediately.

Notes

• Allow less prep time if the fishmonger has already cleaned and butterflied the anchovies.

Plating

A shallow bed of greens supports the anchovies without hiding their silver skin, and flowers add a fresh, peppery finish.

Instructions

1. Spread the dressed greens across a broad platter or divide among four plates.
2. Arrange the anchovies in loosely overlapping rows, mostly skin-side up, leaving some greens visible around the edges.
3. Cluster the nasturtium flowers along one edge or scatter them lightly over the salad. Serve at once rather than pouring additional dressing over the fish.

Leftover Path

Keeping the fish separate from the salad prevents further softening and gives the leftovers a useful second life.

Instructions

1. Refrigerate leftover fish in a shallow covered container within 2 hours and use within 1–2 days. Store undressed greens separately; dressed greens are best eaten the same day.
2. To reheat, place the fish in a single layer in a 375°F oven for about 4–6 minutes, until hot throughout and reaching 165°F. Expect a firmer texture than when freshly fried.
3. Alternatively, flake the chilled cooked anchovies over a fresh lemon-dressed salad. Discard wilted flowers rather than saving them for garnish.