Chef's Recipes

Deep-fried anchovies in dill breadcrumbs

Australian Gourmet Traveller Greek recipe for deep-fried anchovies in dill breadcrumbs by Janni Kyritsis and Jonathan Barthelmess.

By Janni Kyritsis & Jonathan Barthelmess
  • 20 mins preparation
  • 10 mins cooking
  • Serves 12
  • Print
Deep-fried anchovies in dill breadcrumbs
“I love the flavour of anchovies,” Kyritsis says. “Their piquancy and saltiness make them ideal for mezedes. And I could happily serve these as an entrée. The chilli and herb sauce is the perfect accompaniment.”


  • 12 anchovy fillets in oil, drained
  • 40 gm (¼ cup) plain flour
  • 2 eggs, lightly beaten
  • 500 ml (2 cups) olive oil, for deep-frying
Dill breadcrumbs
  • 1½ tbsp each finely chopped dill and flat-leaf parsley
  • ¼ garlic clove, finely chopped
  • ¼ lemon, finely grated rind only
  • 150 gm fine breadcrumbs from crustless, day-old white bread
Chilli and herb sauce
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp each finely chopped dill and flat-leaf parsley
  • 1½ tbsp finely chopped oregano
  • ½ each red birdseye chilli and long red chilli, seeds removed, finely chopped
  • ½ garlic clove, crushed
  • Finely grated rind and juice of ½ lemon


  • 1
    For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
  • 2
    For chilli and herb sauce, combine ingredients in a bowl and set aside.
  • 3
    Heat olive oil in a saucepan to 180C. Dip anchovies in flour, then egg, then dill breadcrumbs, pressing to cover. Dip in egg again, then in breadcrumbs, and pat to coat firmly. Deep-fry anchovies in batches until golden (1-2 minutes), drain on absorbent paper, serve warm with chilli and herb sauce.


This recipe is from the March 2010 issue of .
Drink Suggestion: Good dry Greek white such as assyrtiko or a bone-dry fino sherry. Drink suggestion by Max Allen

  • undefined: Janni Kyritsis & Jonathan Barthelmess