Description
Tender anchovy fillets are filled with a bright chermoula of parsley, cilantro, garlic, lemon, and warm spices, then lightly floured and pan-fried until lightly golden. This Moroccan-inspired seafood dish is quick, flavorful, and perfect with lemon wedges and fresh parsley.
Ingredients
Scale
- 1 1/2 pounds fresh anchovy fillets, cleaned, butterflied, and patted dry
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3/4 cup all-purpose flour
- 1/3 cup vegetable oil
- 4 to 6 lemon wedges
- 2 tablespoons fresh parsley leaves
Instructions
- Set a large skillet over medium heat and line a plate with paper towels.
- In a medium bowl, mix the chopped parsley, chopped cilantro, minced garlic, paprika, cumin, salt, black pepper, lemon juice, and olive oil to make the chermoula.
- Spread the flour on a shallow plate and pour the vegetable oil into the skillet.
- Lay half of the anchovy fillets skin side down. Spread each with a thin layer of chermoula, then top with the remaining fillets to form little sandwiches.
- Dredge each filled piece lightly in the flour, shaking off any excess.
- Cook the fish in the hot skillet for 2 to 3 minutes per side, until lightly golden and just cooked through.
- Transfer to the paper towel lined plate, then arrange on a serving platter with the parsley leaves and lemon wedges.
- Serve warm.
Notes
- Pat the anchovies very dry before filling for the best texture.
- Do not overfill the fish or the chermoula may spill out while frying.
- Fry in batches if needed so the pan does not get crowded.
- Serve with crusty bread, salad, or a little harissa for extra heat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 0g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Moroccan anchovies, anchovy recipe, chermoula fish, pan-fried anchovies, Moroccan seafood