Anchovies In Dough
Crispy fried dough pockets filled with savory anchovy fillets, offering a delightful combination of flaky texture and umami flavor. Perfect as an appetizer or snack for seafood lovers.
Ingredients
Instructions
- Thaw the frozen dough and let it rise.
- Cut the dough into 8 pieces.
- Take a piece of dough and roll it out flat.
- Semi-drain the anchovy fillets.
- Place an anchovy fillet in the center of the dough.
- Roll the dough back up into a ball, sealing tightly.
- Fry the dough balls in hot oil on all sides until golden brown.
- Drain the fried dough on paper towels.
Tips & Substitutions
For best results, ensure the dough is fully thawed and has risen adequately for a light texture. If you prefer a milder flavor, consider using canned tuna or sardines as a substitution for anchovies. Experiment with adding herbs or spices to the dough for added flavor. Frying in small batches helps maintain the oil temperature, ensuring a crispy crust.
Serving Suggestions
Serve the anchovies in dough warm, perhaps with a side of marinara sauce for dipping. These make a great appetizer or snack and pair nicely with a fresh green salad or antipasto platter. For a more substantial meal, consider serving alongside Mendocino Fish Stew or a light seafood salad.
Storage & Reheating
Leftover anchovies in dough can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy. Avoid microwaving to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Anchovies In Dough contains roughly 537 calories, with 1g protein, 7g carbohydrates, and 57g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh anchovies instead of canned?
Yes, fresh anchovies can be used if available. However, they should be properly cleaned and filleted before use. Fresh anchovies will provide a different flavor profile, so adjust seasoning accordingly.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 2 days. Just remember to let it come to room temperature and rise before using it for this recipe.
What type of oil is best for frying?
For frying, use an oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils will give you a nice golden color and crispy texture without imparting a strong flavor to the dough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).