How To Cook Fresh Anchovies
Fresh anchovies are one of the quickest and most rewarding fish to cook. Small, delicate and full of flavour, they can be fried until crisp, baked in the oven, cooked Turkish-style as hamsi tava, grilled, or made in the air fryer in only a few minutes.
This complete guide explains how to clean and prepare fresh anchovies, when to remove the heads and bones, the best cooking methods, reliable cooking times, what to serve with them, and how to avoid dry or oily results.
Start with the right fish
Choosing The Best Anchovies
Fresh anchovies are delicate and should look bright, firm and silvery. Because they are small, freshness makes an especially noticeable difference.
What to look for
Choose anchovies with bright silver skin, clear eyes, firm bodies and a clean sea smell. Avoid fish that look dull, broken, soft or strongly fishy.
Fresh vs preserved anchovies
Fresh anchovies are completely different from the salty fillets sold in jars or tins. They are mild, tender and intended to be cooked like other fresh fish.
How much to buy
Allow around 250–300g per adult as a main course, or 120–150g per person when serving them as part of a larger meal or mezze spread.
Ask us to prepare them
Fresh anchovies can be supplied whole or cleaned. We can remove the heads and guts, and prepare them ready for frying, baking or cooking as hamsi tava.
Before you cook
Preparing Fresh Anchovies
Anchovies are simple to prepare by hand. Work gently because the flesh is delicate.
Remove the head
Hold the body gently and pull or twist the head away. The innards will often come away with it.
Clean the belly
Open the belly lightly with your thumb and remove any remaining innards. Rinse briefly under cold water rather than soaking the fish.
Remove the backbone if desired
For butterflied anchovies, open the fish flat and lift out the central backbone from the head end toward the tail. You can leave the tiny tail attached for presentation.
Dry thoroughly
Pat the anchovies dry with kitchen paper. This is essential for crisp frying and helps prevent oil from spitting.
Season or coat
Season lightly with salt and black pepper. For hamsi tava, coat the fish in fine cornmeal or plain flour just before cooking.
Every method
Five Ways To Cook Anchovies
Fresh anchovies cook very quickly. Have the rest of the meal ready before they go into the pan or oven.
Hamsi Tava
Coat cleaned anchovies lightly in cornmeal, arrange them tightly in a lightly oiled pan and cook over medium-high heat for 3–4 minutes. Turn the whole circle using a plate, then cook the second side for another 2–3 minutes until crisp and golden.
Pan-Fried Anchovies
Dust the anchovies lightly with flour or cornmeal. Fry in a shallow layer of hot oil for about 2–3 minutes per side. Drain briefly on kitchen paper and serve immediately with lemon.
Oven-Baked Anchovies
Heat the oven to 220°C/425°F. Arrange the anchovies in a single layer, drizzle with olive oil and bake for around 8–12 minutes until cooked through and lightly crisp at the edges.
Air-Fryer Anchovies
Lightly oil or coat the fish and arrange them in one layer. Air fry at 200°C/390°F for about 6–9 minutes, shaking or turning once if needed.
Grilled Anchovies
Use a fish basket, skewers or a perforated tray so the small fish do not fall through the bars. Grill over medium-high heat for roughly 2–3 minutes per side, then finish with lemon and herbs.
Get the timing right
Anchovy Cooking Times
Anchovies are small and cook fast. The exact time depends on their size, whether they are whole or butterflied, and how crowded the pan is.
| Method | Temperature | Approx. cooking time |
|---|---|---|
| Hamsi tava | Medium-high heat | 5–7 minutes total |
| Shallow-fried | Hot oil | 4–6 minutes total |
| Oven-baked | 220°C / 425°F | 8–12 minutes |
| Air fryer | 200°C / 390°F | 6–9 minutes |
| Grill or BBQ | Medium-high heat | 4–6 minutes total |
How To Tell When They’re Cooked
Fresh anchovies are done when the flesh turns opaque, separates easily from the bone and the outside is golden or lightly crisp. For a fully cooked result, fish should reach 63°C / 145°F. Because anchovies are so small, visual signs are often more practical than using a probe.
Avoid these
Common Mistakes
With such a small fish, preparation and timing matter more than complicated seasoning.
Overcooking
Anchovies can go from juicy to dry very quickly. Remove them as soon as they are opaque and crisp at the edges.
Cooking them wet
Wet anchovies steam and may cause hot oil to spit. Pat them thoroughly dry before coating or frying.
Overcrowding the pan
Too many fish lower the oil temperature and produce a soft, oily coating. Cook in batches if necessary.
Using too much coating
A thin dusting is enough. A heavy layer of flour or cornmeal hides the fish and absorbs more oil.
Soaking after cleaning
Rinse briefly rather than leaving anchovies in water. Soaking softens their delicate flesh.
Waiting too long to serve
Fried anchovies are at their best straight from the pan while the outside is still crisp.
Bring it to the table
Serving Suggestions
Fresh anchovies love sharp, fresh flavours that balance their richness.
Turkish hamsi plate
Serve with sliced onion, sumac, parsley, rocket, lemon and warm bread. A simple shepherd’s salad works beautifully alongside.
Mediterranean-style
Add garlic, parsley, lemon zest and olive oil, then serve with roasted peppers, tomatoes or a fennel salad.
As a starter
Serve small crisp anchovies with lemon wedges, aioli or a light yoghurt-and-herb dip.
With rice or potatoes
Pair baked anchovies with herbed rice, roasted potatoes or a warm potato salad for a more substantial meal.
Storage, Leftovers & Nutrition
Storage: fresh anchovies are delicate, so keep them very cold and cook them as soon as possible, ideally on the day of delivery or the following day.
Leftovers: cooked anchovies can be refrigerated for up to two days, but fried anchovies lose their crispness. Reheat briefly in a hot oven or air fryer rather than in the microwave.
Nutrition: anchovies provide protein, omega-3 fatty acids, vitamin B12, selenium and calcium, especially when the small edible bones are eaten.
Cook with confidence
Dry them well, use a light coating, cook quickly and serve immediately.
Good to know
Frequently Asked Questions
Shallow frying or cooking them Turkish-style as hamsi tava gives the crispiest result. Baking and air frying use less oil and are easier when cooking a larger quantity.
Yes. The head and innards are normally removed before cooking. The backbone can be left in or removed, depending on the recipe and your preference.
The bones are very small and soften during cooking, so many people eat them. For butterflied anchovies or a more delicate texture, the central backbone can be removed before cooking.
They usually take only 4–7 minutes when fried or grilled, 6–9 minutes in an air fryer, and around 8–12 minutes in a hot oven.
Hamsi tava is a Turkish Black Sea dish made by coating fresh anchovies lightly in cornmeal, arranging them tightly in a pan and frying them until crisp on both sides.
Yes. Arrange them in one layer, lightly oil them and cook at 200°C/390°F for about 6–9 minutes, turning or shaking once if needed.
Dry the fish well, use only a light coating, make sure the oil is hot before adding them and avoid overcrowding the pan.
No. Fresh anchovies are mild and delicate, while tinned or jarred anchovies are usually cured in salt or oil and have a much stronger flavour.
Keep them on the coldest shelf of the fridge and cook them as soon as possible, ideally on the day of delivery or the following day.
Start with great fish
Order Fresh Anchovies
Fresh anchovies are at their best when they are properly chilled, carefully prepared and cooked quickly. Ours are sourced fresh, cleaned to order and delivered across London and surrounding areas when available.
Explore our Online Fish Shop · learn about Billingsgate fish delivery · or see real customer dishes Behind The Catch.