Natli Fish (Anchovies)

Description

If you like fish, we might have something fishy for you at fisheaz!

No, we’re not talking about a plot, but about a delectable treat that will leave you wanting more.

Many people are unfamiliar with the term “anchovies,” but this small fish contains a variety of flavour components that can elevate any dish.

Anchovies are indigenous to the Black Sea and the Mediterranean Sea and are found abundant in Arabian Sea & Bay of Bengal. This saltwater fish feeds primarily on plankton and travels in large groups or schools.

They are smaller and slimmer than sardines, with lengths ranging from 1 to 4 inches.

Taste and Texture –This small fish has flavours like sweet, sour, bitter, and salty, as well as Umami, a fifth flavour. This fifth flavour adds multiple layers of savoury flavour to your dish, making it more appealing.

 

Nutrition Value – Amount Per 100 grams

• Calories- 131
• Protein-20 g
• Total Fat-4.8 g
• Saturated fat-1.3 g
• Cholesterol-60 mg
• Sodium-104 mg
• Total Carbohydrate-0 g

This nutritional value is higher than most seafood. 

 

Recipe – Classic Anchovies Fry 

Ingredients

•       Half kg tiny whole anchovies, no bigger than 2 inches long 1 cup all-purpose flour
•       1 tablespoon salt
•       1 tsp chilli powder
•       2 cups oil for frying, such as peanut, canola, or vegetable oil
•       1 lemon, cut into wedges

Preparation

Gather the ingredients

1. In a shallow bowl, mix the flour and salt.
2. Pour the oil into a cast-iron frying pan or other suitable heavy, high-rimmed pan and heat it to 350 F over medium heat.
3. Toss the fish in the seasoned flour and then shake off the excess.
4. Fry in batches, stirring them so they don’t stick together, for 2 to 3 minutes per batch, or until golden brown and crispy.

Serve hot with lemon wedges and enjoy.