Stuffed, breaded and fried baby anchovies recipe

Stuffed, breaded and fried anchovies: crispy outside, tender inside: a true taste of the sea

Have you ever tasted something so simple yet so delicious it instantly takes you back to the seaside?

That’s exactly what happens to me every time I make these baby anchovies. Small, delicate, perfect for stuffing and coating in a golden crispy crust. I still remember the first time I cooked them… the smell in the kitchen, the sizzling oil, and that perfect bite. It’s a humble recipe, but full of care and passion.

Let’s see how to make stuffed, breaded and fried baby anchovies.

Crispy Traditional Seafood

Stuffed, breaded and fried baby anchovies

Stuffed, breaded and fried baby anchovies are a crispy and flavorful dish: small anchovies filled with herbs and cheese, coated and fried until golden perfection.

Prep: 25m Cook time: 10m Total time: 35m Servings: 4 servings Cuisine: Italian Category: Fish main courses

by Traditional seafood recipe Published on 25 March 2026

Ingredients

• Fresh baby anchovies 500 g
• Breadcrumbs 120 g
• Eggs 2
• Fresh parsley chopped 2 tbsp
• Garlic 1 clove
• Grated cheese 40 g
• Salt to taste
• Pepper to taste
• Oil for frying

Tools

• Knife
• Bowl
• Pan
• Paper towels
• Kitchen tongs

Instructions

1. Clean the anchovies removing head and bones, opening them flat.
2. Prepare the filling mixing breadcrumbs, parsley, garlic, cheese, salt and pepper.
3. Place some filling on one anchovy and cover with another to form a sandwich.
4. Beat the eggs.
5. Dip anchovies in egg, then coat with breadcrumbs.
6. Fry in hot oil until golden.
7. Drain on paper towels and serve hot.

Nutritional values (per serving)

Calories
320 kcal

Fat
18 g

Carbohydrates
18 g

Protein
22 g

Sugar
1 g

Fiber
1 g

Sodium
220 mg

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Chef’s Tips

The perfect filling balance

The filling should be light and even. Too much will leak during frying, too little won’t enhance the flavor.

Breadcrumb coating technique

Press the breadcrumbs gently and let the coated anchovies rest a few minutes before frying to improve adhesion.

Perfect frying temperature

Keep oil around 170–180°C. Fry in small batches to maintain crispiness and avoid greasy results.

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