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Crispy anchovy backbone in a unique execution

A special meze for those who appreciate good food


1. Remove the heads and entrails.

2. Fillet and remove the backbone.

3. Place the backbones in a bowl with lemon juice.

4. Wash and drain the fillets

5. In a colander alternate a layer of coarse salt a layer of anchovy coke

placing a little thyme in the middle

6. Leave for an hour out of the fridge and rinse well.

7. In a bowl pour a little vinegar and spread the anchovies.

8. Cover and let cook for an hour in vinegar

9. Finely chop the peppers and garlic

10. In a jar place the anchovies in layers as they are through the vinegar and between each layer put a layer of vegetables, a little oil (half olive oil and half seed oil) and herbs. Keep it in the fridge.

11. Make a batter with Flour, sweet paprika, smoked paprika and lemon juice.

12. Grind the backbones, pass them through the batter and fry them.

13. Place them on absorbent paper.


1 kg of anchovies

Coarse salt

Fresh thyme


Chili peppers


olive oil

Sunflower or corn oil

All-purpose flour

Sweet paprika

Smoked paprika

Lemon juice

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