Marinated & Fried Anchovies: The Complete Guide to Preparing Them at Home

Anchovies are among the most characteristic fish in the Greek diet — simple, nutritious, and connected to many memories around the family table or the summer meze taverns. However, many hesitate to prepare them at home, especially when it comes to marinated or fried anchovies.

In this guide, we'll explore two of the most popular ways to cook anchovies — with detailed instructions, useful tips, and, of course, suggestions on how to ideally accompany them at your table.

Marinated Anchovies (Γαύρος Μαρινάτος)

Let's make the beloved marinated anchovies — the ultimate Greek meze!

One of the most characteristic seafood meze in our cuisine, marinated anchovies don't require many ingredients but a little attention and a good hand. If you haven't tried them homemade, now is the time.

Ingredients (for 1 kg of anchovies):

• 1 kg fresh anchovies

• Coarse salt (about 2-3 tbsp)

• White wine vinegar (preferably natural and not too strong)

• Extra virgin olive oil

• 2-3 garlic cloves (thinly sliced)

• Chopped parsley (optional)

• 1-2 bay leaves (optional)

• Pepper (black or mixed)

• Lemon slices for serving

Instructions:

1. Cleaning the anchovies: Remove the head, innards, and backbone. Rinse well and place the fillets in layers inside a colander or bowl.

2. Salting: Sprinkle coarse salt between the layers. Leave in the refrigerator for about 4-5 hours to "cure" in the salt.

3. Rinsing & vinegar: Rinse the anchovies thoroughly. Place them back in a clean bowl and cover with vinegar. Leave in the refrigerator for 2-3 hours (or until the fish turns white).

4. Final preparation: Drain well and place the fillets in a glass jar or container. Add garlic slices, parsley, bay leaves, and pepper. Cover with olive oil until fully submerged.

5. Storage: Keeps in the refrigerator for several days. It's best to wait 1-2 days before consuming to allow the flavors to meld.

Tips:

• The fresher the anchovies, the tastier the marinade.

• You can add a bit of lemon zest to the oil for extra freshness.

• Don't skip the garlic — it's what makes the difference.

Calories per serving — Marinated Anchovies (approximately 150-200g):

Total | — | 281 kcal | |

Note: Calories are calculated based on the quantities absorbed and consumed in the serving. The oil is the main source of calories, while the other ingredients add minimal calories.

Fried Anchovies (Γαύρος Τηγανητός)

The crispy, golden delight of fried anchovies is a favorite in Greek meze culture. Here's how to prepare them at home.

Ingredients:

• 1 kg fresh anchovies

• All-purpose flour (for coating)

• Fine sea salt

• Vegetable oil for frying (sunflower, canola, or corn oil)

• Lemon wedges for serving

Instructions:

1. Cleaning the anchovies: Remove the head and innards. Rinse well and pat dry with paper towels.

2. Coating: Season the anchovies with fine sea salt. Dredge them in flour, shaking off any excess.

3. Frying: Heat the oil in a frying pan over medium-high heat. Fry the anchovies in batches until golden and crispy.

4. Draining: Transfer the fried anchovies to a plate lined with paper towels to drain excess oil.

5. Serving: Serve immediately with lemon wedges on the side.

Tips:

• Ensure the oil is hot enough before frying to achieve a crispy texture.

• Do not overcrowd the pan; fry in batches for even cooking.

• Serve with a side of Greek salad or a refreshing tomato salad for a complete meal.

Pairing Suggestions

To elevate the flavors of your anchovy dishes, consider pairing them with wines from Aretousa Wines & Spirits:

• White Wines: Enjoy the anchovies with the fresh and fruity Dry White Wine Mavropetritis, or the elegant and aromatic Dry White Wine Ampelikos. These wines are ideal for highlighting the freshness and maritime essence of your anchovy dishes.

• Rosé Wine: For a more playful note, try the Dry Rosé Wine Ampelikos from Aretousa Wines, with its lively acidity and light tannins that pair perfectly with the anchovies.