Recipe

Fried Gavros Anchovies Recipe

Add Step-by-Step Photos	Hungerhealer / All my dishes 4 months, 3 weeks ago A very easy , quick , cheap BUT exceptionally tasty dish of Greek Islands' origen . Call it an appetizer , a first or a main dish . Add a tablespoon of skordalia ( greek garlic dip ) for an enhanced appetite , plus a fresh Greek salad ... mmmm Prep:30m Cook:20m Servings:4	Hungerheale
	greek

Does this look good? Yeah! / Nope

Fans

quaziefly

victoriare

sitbynelli

Ingredients

1 Kg gavros ( anchovies ) freshly caught

extra virgin olive oil

2 lemons

salt

2 cups all purpose flour

love and passion for cooking

optional : slices of lemon , lola lettuce and skordalia for garnishing

Directions

Initially rince the fish in a large bowl of water and drain

Clean each gavro doing the following : hold the gavro in one hand , head of fish facing upwards . Using your other hand's thumbnail , press just bellow the gill until you feel the gavro's centerbone break . Holding the gavro's head , pull down towards the tail thus pulling out the intestines . It is very easy and something that you must do because the inners of anchovies are VERY bitter if left .

Place the gavro in a bowl of clean water and thouroughly stir a couple of times until water remains clear.

Drain the fish . Cut the lemons in halves , remove the pips ( extremely bitter if eaten ) and sqeeze them over the fish . Move the fish around so that the juice goes everywhere . Now add salt to suite your taste and move the fish around again.

Leave the fish in the refrigerator for at least an hour !! This is the secret !! Lemon , salt , fridge !! If you leave it throughout the night , even better ....

Put the gavro in a clean plastic bag and add the flour . Holding the top sides of the bag with your hands , move them up and down , alternatively , thus causing the gavro to roll in the flour .

Dust off the excessive flour from 5 pieces of gavro at a time . Bring their tails together , put one on top of the other and press them between your index and thumb . They will stick and the fisf will form a trianglular little bunch . This helps you when frying , making it easy to turn around .

Heat oil in a sauce pan ( rather than a pan , to avoid messing around ) at scale 7 ( if you have a 1 to 9 scale ) . Oil should just cover the gavro . Fry until ALMOST golden-brown and then turn over and fry until golden-brown . The second side should take less time to achieve the desired g-b colour .

Place on oil-absorbing paper for a while .

Set the dish , garnishing with lola lettuce , slices of lemon and skordalia !!

Kali orexi !! ( bon appetite )

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Comments

aegeansea 4 months, 2 weeks ago said:
Great dish! Bravo! 5++++ I know it's yummy!

sitbynellie 4 months, 1 week ago said:
Another great recipe. Fresh anchovies are hard to get here but I will ask my fishmonger!

Thank you!
Susan

thegoldminer 3 months, 3 weeks ago said:
I know canned don't have the skin and tail but this may work anyway. May have to give this a try.Love anchovies on my Ceasar salad. JJ

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