How To Fry Fresh ANCHOVIES | Bart van Olphen

[@RanaCh5]

Yes. In Lebanon, we eat them whole and we flour them as well prior to frying. Deliciousss!! But we usually make a huge batch and that happens very rarely because cleaning these is a pain in the you know what 😉😋. Thanks for the recipe.

[@wwsuwannee7993]

Fresh anchovies are fantastic...same for sardines. I can't find them in my area of USA, but I ate tons of them when I was in Italy and Spain.....so good. Thanks for the vid Bart.

[@Bartsfishtales]

Those most be great memories!

[@shirleycastle5170]

That looks like a perfect dish for adding to a small party table. See you next Fishy Friday.

[@natbarron]

Hey Bart, delicious looking dish!! Amazing (and rare) to see anchovies NOT wrapped in a tin, lol. Thanks for the vid! I look forward to Fridays!! Have a good weekend

[@Bartsfishtales]

Thanks man! They indeed are quite rare to find fresh, but defenitely worth the search! Have a great weekend :) Cheers

[@jackiewinters5792]

Happy Fishy Friday, all! Amazing dish, Bart! I love anchovies!! They're so good for you, too. Thank you for sharing. 🤗

[@Bartsfishtales]

My pleasure Jackie!

[@NoisyThought]

Looks delicious ! The combination of flavours must be amazing !

[@Bartsfishtales]

It's it! You should really give it a try. Nice and salty, the real flavours from the sea. Cheers!

[@MartinAhlman]

Lovely, perfect for a party! Simple and tasty!

[@Bartsfishtales]

Time for a party I reckon!

[@MartinAhlman]

@@Bartsfishtales Oh yes! :-D

[@droogii1142]

Great, I'm hungry now. I'll have to try this.

[@Bartsfishtales]

Sorry for making you hungry on a Friday afternoon... but at least you've got a weekend ahead in which you'll be able to try this dish! Happy cooking!

[@DavidFSloneEsq]

Nice, but you've got to try them Jersey Style, with the heads on. It's not actually a New Jersey tradition, but the folks at Bon Chovie in Brooklyn started it.

[@te833]

Great Video Bart , thank you.

[@Bartsfishtales]

Thank you! For watching Arda! :)

[@mgellerster]

I made these today but after doing some research I opted to keep the head on. I also chose to fry in olive oil to maintain the health benefits. Feels more Mediterranean this way too.

[@AquaFurs]

Wow, great, thanks!

[@Bartsfishtales]

My please Paul!

[@afatsum3180]

Finally friday

[@Bartsfishtales]

My thoughts exactly... Fishy Friday and almost weekend! Enjoy!

[@74zion]

I have a few cases of tinned whole Spanish white anchovies in olive oil. Would you recommend frying them up this way? Thanks for the wonderful videos!

[@vilijanac]

Love it!

[@Bartsfishtales]

Thanks Mill!

[@guymight6766]

Wow

[@Mightytoon1]

Amazing

[@lorislaurencig7098]

Good job , Mr. Bart , but i have debonned the anchovies before frying , i think seens more delicate... Thanks for the wonderful recipe from northern Italy!

[@Bartsfishtales]

Thanks for the tip Loris, it's up to you how to make this recipe! Thanks for the tip, I might actually try it your way soon as well :) Have a great weekend!

[@lorislaurencig7098]

@@Bartsfishtales good work anyway, doctor!

[@kiliangarciaboix3878]

If you add them a bit of lemon juice just before eating them and they take you to heaven, here in Spain everybody prefers yo add the lemon to the whole dish but that way you make them less crispy, I prefer to add the lemon just before eating each anchovy

[@garydaniels1341]

What is it they do to tinned anchovies that intensifies the flavour that makes them less appealing. I'll have to have a chat with our fishmarket ladies to see what's available. I see there is the possibility of using seaweed to replace plastic packaging. Thank you Bart.

[@Bartsfishtales]

Hi Gary! Thanks for your question. Tinning anchovies is quite a proces. When the fish arrives in the port, they take off the head and take out the guts. Then the anchovies get salted, they're put in a barrel and in there the fish meatures for about 8 months (they put the barrels in a room with a monitored temperature). After this period of time the anchovies are being washed, checked again and then they get tinned in oil. So the intensifying you are talking about is due to the salt and the meaturing proces. Does this make sense? Hope you'll be able to find fresh ones (so you can taste the difference!) and of course the sea greens. Feel free to use any kind of sea green or sea weed you can find - as long as it's fresh and salty you're good to go. Let me know how you went! Enjoy your weekend. Cheers

[@garydaniels1341]

@@Bartsfishtales Wow I didn't realise it was that long a process. Thank you for taking the time to explain. Hope you have a good weekend too.

[@r_2the_ichard]

So simple

[@JoseLopez-tk1qt]

Yummm,mmmmmmmmmmm

[@C4P_10]

thump's up

[@leouua]

why not fry them whole? why clean? they are delicious whole!

[@amitupadhya90]

That garlic was huge

[@Fishfingers232]

You could just buy clarified butter.

[@achannel1818]

That was a big arse garlic clove

[@sandraguti46]

Too much butter....not good for your heart....

[@DoggoDave22]

that's not true. best is grass fed butter and it's one of the healthy fats