Marinated Fresh Anchovies

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 400 g (14 oz) fresh anchovies
  • 80 ml (


  1. To fillet the anchovies, run your thumbnail or a sharp knife along each side of the backbone through the skin, then pull the head upwards. The head, bones and guts should all come away together, leaving you with the fillets. Carefully wash under cold water and pat dry with paper towels. Put the fillets in a single layer in a shallow serving dish.
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