Fried anchovies, Ligurian fishermen style.

Jump to recipe

This is the original traditional recipe of the iconic Ligurian fried anchovies.

Ligurian fishermen, coming back home at night after an hard fishing day, often brought some anchovies for the family dinner.

Forget about opening them as a butterfly, soak in eggs and then coat with bread crumbs. Fishermen’s wives with a quick unique gesture removed head and entrails, dusted them with some flour and then fried in hot olive oil.

To increase the plaasure, sprinkle with salt, serve with lemon wedges and accompany with a fresh Ligurian white wine.

acciughe fritte infarinate alla Ligure

Ciao! I’m Enrica

a home cook, food researcher and experience curator bred and born in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

My Book

Travel design

You may also like

Brandacujun – Potatoes, cod and evo oil magic

Brandacujun – Potatoes, cod and evo oil magic

Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin olive oil is generally used as a condiment or as a base for fried foods. However, there...

read more
Cheese focaccette from Megli

Cheese focaccette from Megli

Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers of  dough, stuffed with creamy melting  cheese (crescenza). For us Genoese, cheese fritters  represent the delicious...

read more

Join me on my food journeys