Anchovies Recipe

Rinse salt-packed fillets

If using salt-packed anchovies, place fillets in a bowl and cover with cold water. Rinse and gently agitate for 30 seconds, then discard water. Repeat 2 more times to remove excess surface salt.

Soak to de-salt (if needed)

If fillets are very salty, fill the bowl again with fresh cold water and add 1 tablespoon white wine vinegar. Soak for 10–20 minutes depending on saltiness, then drain and pat fillets dry on paper towels. If using jarred anchovies already in oil, skip soaking and pat dry.

Trim and flatten

Lay each fillet on a cutting board, remove any remaining backbone or belly strip if present, then gently press flat with the back of a spoon or your fingers so fillets lay evenly.

Marinate

Arrange the fillets in a shallow glass or ceramic container in a single layer or slightly overlapping. In a small bowl whisk together 120 ml extra-virgin olive oil, 15 ml lemon juice, remaining 45 ml white wine vinegar, crushed garlic (see next section), and freshly ground black pepper. Pour the mixture over the fillets so they are mostly covered. Cover and refrigerate for at least 1 hour, preferably 3–6 hours, to let flavors meld. Marinated anchovies will keep 5–7 days refrigerated.

Prepare garlic and parsley

Peel and finely mince 2 garlic cloves. Finely chop 2 tablespoons fresh parsley. If you prefer a milder garlic flavor, smash the cloves and let them sit 5 minutes before mincing to mellow the bite.

Combine seasonings

Mix the minced garlic, chopped parsley, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon red pepper flakes (if using). Stir into the olive oil–vinegar mixture before pouring over the fillets so the aromatics distribute evenly.

Taste and adjust

After the anchovies have marinated for at least an hour, taste one small piece. Add a touch more lemon or a pinch more pepper if needed. Do not add salt — anchovies are naturally salty.

Prepare toast

Preheat oven to 200°C (400°F). Brush bread slices lightly with olive oil and toast on a baking sheet 6–8 minutes until golden and crisp. Alternatively, grill or pan-toast to desired crispness.

Assemble

Place toasted bread on a platter. Spoon marinated anchovy fillets onto crostini, top with a few capers and an extra sprinkle of chopped parsley. Serve immediately with lemon wedges for squeezing.

Storage note: keep marinated anchovies covered and refrigerated up to 5–7 days. Use a clean utensil each time to avoid contamination.