Chili anchovy is a bold little skillet of crisp-edged fish fillets coated in ground almond and warm spices. Anchovies are tossed with chili, paprika, basil, and dill, then pan-fried in butter until the crust crackles. Twenty-five minutes for a savoury, salty, high-protein plate with real backbone.
Chili Anchovy
(Total Time: 25 MIN| Serves: 2)
Ingredients:
10 ounces Anchovy
1 tsp (5 ml) Chili Flakes
1 Red Chili, sliced
1 tbsp. Basil
1/3 cup (720 ml) Ground Almond
1 tsp Dill
4 tbsp. (60 ml) Butter
½ tsp Paprika
Salt and Pepper, to taste
Directions:
- Melt the butter in the IP on SAUTE.
- Combine the chili and all of the spices in a bowl.
- Add anchovy and coat well.
- Add anchovy to the Instant Pot and cook for 4-5 minutes per side.
- Drain on paper towels.
- Serve and enjoy!
Per Serving (Calories 350| Total Fats 25g | Net Carbs 3.1g | Protein 28g |Fiber: 0.3g)
Pro Tips
- Press the ground almond coating on firmly — it crisps in the butter and gives the anchovies a nutty crust that stands up to their saltiness.
- Fry in a single layer and resist moving the fillets; two flips at most keep the almond crust intact instead of scattering it into the butter.
- Drain on paper towels as written — anchovies hold a lot of butter and the rest keeps the crust from going greasy.
- Fresh chili sliced on top at the end gives heat without turning the whole pan fiery the way the flakes do.
Frequently Asked Questions
Are anchovies too salty for this recipe?
They are salty by nature, so the recipe seasons with spices rather than added salt. Rinse and pat them dry first if you prefer a gentler flavour.
Can I use sardines instead of anchovies?
Yes — thicker sardine fillets want a slightly longer fry, about a minute more per side, but the almond crust suits them beautifully.
What should I serve with chili anchovies?
A sharp lemony salad or steamed green beans cut the richness of the butter and ground almond crust perfectly.
Can I make this without nuts?
Try a light dusting of coconut flour instead — it browns nicely in butter, though the crust will be softer than the almond version.
Recipe Card
Ingredients
Method
- Melt the butter in the IP on SAUTE.
- Combine the chili and all of the spices in a bowl.
- Add anchovy and coat well.
- Add anchovy to the Instant Pot and cook for 4-5 minutes per side.
- Drain on paper towels.
- Serve and enjoy! Per Serving (Calories 350| Total Fats 25g | Net Carbs 3.1g | Protein 28g |Fiber: 0.3g)
