Crisp Fried Anchovies with Spring Greens and Nasturtiums

Lightly Fried Fresh Anchovies

A light cassava coating crisps quickly without burying the delicate fish. Small batches keep the fat hot and the crust pale and crisp rather than oily.

Ingredients

• 2 lb very fresh whole anchovies, yielding about 1 lb cleaned, butterflied fish
• 1/2 cup cassava flour
• 1/2 tsp fine sea salt, plus a little for finishing
• 1/2 cup ghee, plus more as needed for a shallow layer in the pan
• 1 lemon, cut into wedges

Instructions

1. Keep the anchovies chilled while cleaning. Remove the heads and innards, open each fish along the belly, and gently lift out the backbone, leaving the two fillets joined when possible. Remove any remaining firm bones. Briefly rinse only if needed, then pat thoroughly dry.
2. Set a wire rack over a tray. Mix the cassava flour and salt in a shallow dish.
3. Heat the ghee in a wide, heavy skillet over medium-high heat, using enough to form a layer about 1/8 inch deep. Aim for 350–360°F.
4. Dredge only the fish that will fit in the first batch, shaking off excess flour until the silver skin remains visible. Lay them carefully into the hot ghee without crowding.
5. Fry for about 60–90 seconds on the first side and 30–60 seconds on the second, turning gently with a thin spatula. The edges should be crisp and barely golden, and the flesh opaque and just cooked; an instant-read thermometer inserted sideways into a thicker piece should read 145°F.
6. Transfer to the rack and season lightly with salt. Repeat with the remaining fish, letting the ghee return to temperature between batches and removing loose browned flour as needed.
7. Serve immediately with the lemon wedges, squeezing them over the fish only as you eat to preserve the crust.

Notes

• Use fresh or properly thawed frozen anchovies, not salt-packed or oil-cured anchovy fillets.
• For the best texture, ask the fishmonger to butterfly and debone the anchovies, then cook them the day you buy them.

Lemon-Dressed Spring Salad with Nasturtiums

Dry, crisp lettuce provides a cool contrast to the hot fish. A restrained lemon dressing cuts the richness while nasturtiums add fresh pepperiness.

Ingredients

• 8 cups loosely packed chopped romaine hearts or little gem lettuce
• 12–16 edible nasturtium flowers, grown without pesticides
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1/4 tsp fine sea salt, or to taste
• to taste freshly ground black pepper

Instructions

1. Wash the lettuce and spin very dry. Keep chilled until the anchovies are nearly ready.
2. Inspect the nasturtiums for insects. If needed, rinse gently in cool water and let dry on a clean towel without crushing the petals.
3. Whisk the lemon juice, salt, and pepper together, then whisk in the olive oil.
4. Just before serving, toss the lettuce with enough dressing to lightly coat it without pooling in the bowl. Taste and adjust the salt or lemon.
5. Reserve the flowers to place around the fish after assembly rather than tossing them through the greens.

Notes

• Use only flowers positively identified as edible and grown for food; florist flowers may have been treated with unsuitable pesticides.

Overall Timing / Workflow

Preparing everything before frying keeps the fish crisp and the greens fresh.

Instructions

1. 0:00 — Clean and butterfly the anchovies, dry thoroughly, and refrigerate.
2. 0:30 — Wash and dry the greens and flowers, whisk the dressing, and cut the lemon wedges.
3. 0:40 — Set out serving bowls, a draining rack, and the flour mixture; heat the ghee.
4. 0:45 — Fry the anchovies in batches. Leave them uncovered on the rack while finishing the remaining fish.
5. During the final batch, dress and portion the lettuce. Top with the anchovies and flowers and serve immediately.

Plating

A shallow bed of greens supports the anchovies without steaming their crust, while whole flowers give the plate its vivid spring character.

Instructions

1. Divide the lightly dressed lettuce among four shallow bowls.
2. Loosely pile the warm anchovies over the center, keeping some silver skin facing upward.
3. Arrange the nasturtiums around the perimeter and tuck a few between the fish and greens.
4. Serve lemon wedges alongside; do not pour additional dressing over the crust.

Leftover Path

Keeping the fish separate from damp greens gives it the best chance of crisping again.

Instructions

1. Refrigerate leftover fish within 2 hours in a shallow container, separate from the salad. Eat within 1–2 days.
2. Reheat the anchovies on a rack over a tray in a 400°F oven for about 5–7 minutes, until crisp and heated through to 165°F.
3. Serve over freshly dressed greens. Dressed leftover lettuce is best eaten the same day; store any undressed greens and dressing separately.

Notes

• The anchovies are at their best freshly fried; avoid microwaving, which softens the coating.