Baked Anchovies Recipe (Cornmeal-Coated)
This baked anchovies recipe keeps things simple: coat anchovies lightly with cornmeal, arrange them in a single layer, then bake until nicely browned. With just a few staples, the “how to make” steps focus on draining the fish well, oiling the pan, and baking with a quick check at the end so they don’t overcook.
Ingredients
For the anchovies
Step-by-Step Method
Preheat and grease the pan
Preheat the oven to 200°C (392°F). Lightly grease a baking tray or round baking dish with vegetable oil to prevent sticking.
Coat with cornmeal
Make sure the anchovies are well drained. Mix the cornmeal and salt in a wide bowl, then toss the fish until lightly coated. Shake off any excess.
Arrange in a single layer
Place the coated anchovies on the tray in one layer as much as possible. Keeping them close helps them cook evenly.
Drizzle oil and bake
Drizzle about 1–2 tablespoons oil over the top. Bake for 35–40 minutes, until the surface is nicely browned. Check during the last 5 minutes so they don’t dry out or burn.
Rest briefly and serve
Let the tray rest for 2–3 minutes. Lift the anchovies gently with a spatula and serve while warm.