Anchovy-Parmesan Bread Crumbs

Name: Anchovy-Parmesan Bread Crumbs
Yield: Makes 1 generous cup (80 g)
Cuisine: American
Ingredients: 1 teaspoon grated lemon zest; 2 teaspoons finely chopped fresh chives; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 1 cup (80 g) panko (Japanese bread crumbs) or other coarse bread crumbs; 1 cup (80 g) panko (Japanese bread crumbs) or other coarse bread crumbs; 1 cup (80 g) panko (Japanese bread crumbs) or other coarse bread crumbs; 1 tablespoon freshly grated Parmesan; ¼ cup (60 ml) extra-virgin olive oil; 4 oil-packed anchovies, drained

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

¼ cup (60 ml) extra-virgin olive oil
4 oil-packed anchovies, drained

Americas
United States
Fish course
Pescatarian
California

Method

In a large skillet, heat the olive oil over medium heat. Add the anchovies and stir constantly to melt them into the olive oil, about 3 minutes. Add the panko and cook, stirring, until nicely browned, about 2 minutes. Off heat, stir in the Parmesan, chives, and zest. Add salt and pepper to taste. Let cool. Store in an airtight container at room temperature for up to 3 days.