Marinated Fried Anchovies With Grilled Halloumi

These foods are very common and traditional across the Mediterranean. Both hold up very well making them perfect for a party or picnic. They are also very simple and quick to make up.

The small, oily fish has an unfortunate reputation. But they are actually very delicious, especially prepared like this, marinated and then quickly fried. Anchovies contain some of the highest concentrations of Omega-3 fatty acids of all fish and seafood. Anchovies are also a serious source of protein, iron, Vitamin D, and also calcium when the bones are consumed.

Halloumi is a semi-hard, unripened, and brined cheese made from a mixture of goat and sheep milk. High-quality halloumi from grass-fed and pastured animals is an incredible source of Vitamin A and other nutrients.

Halloumi traces its origins to the island of Cyprus and the area known as the Levant where it has been made for centuries. 

It is unique in that it has a very high melting point which makes it an ideal cheese for frying or grilling like we will be doing here. 

Two hours will suffice, but overnight is best. Feel free to play around with herbs and spices and use what you have on hand. Some ideas: parsley, cilantro, garlic, red pepper, sumac, lovage, pomegranate molasses, etc. 

I use coarse heritage corn meal here but you can easily skip that step and fry the anchovies as-is. This will make them more prone to sticking and falling apart so ensure your oil is heated thoroughly before adding the anchovies. You can also try substituting with crushed pork rinds or cassava flour. 

Serve with lemon wedges, olives, and maybe a garlicky yogurt or roasted red pepper dip. Add high-quality prosciutto and other Mediterranean staples as part of a platter.

Have you tried fried anchovies or grilled halloumi? 

Let me know what you think in the comments.

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