Marinated Anchovies and Crisps
This may be THE year of tinned fish, in our book anyway. Admittedly obsessed with all of the brininess and omega-3 goodness that anchovies boast, these small fish punch above their weight in flavour, protein and nutrient content. We love adding anchovies to elevate the flavour of sauces, dressings and salads. And while we are content to enjoy them simply naked on crusty bread drizzled with a good olive oil, we’ve upped the anchovy game with this deliciously easy recipe that is sure to impress.
We used anchovies from Fish4Ever, an incredible company that has been leading the way in the sustainable fishing industry for decades. For our marinade, we used Braggs, which prides itself on being made from The Mother, providing both prebiotics and postbiotics, which studies have shown promote gut health. While any crisp or potato chip will work well, we love the version made by our Kiwi neighbours across the pond - small batch produced, 100% plant-based, GMO free, and Palm Oil free Proper Crisps.
Fuel your brain, heart and taste buds with this crispy snack.
Ingredients
- Potato crisps (to serve)
- 1 jar anchovies
- ¼ cup (approximately) apple cider vinegar
- 1 red and/or green Jalapeño chilli pepper (thinly sliced)
Method
- Open jar of anchovies and drain oil. Remove anchovies from the jar (careful to keep them intact) and place them in a small, shallow bowl. Cover with vinegar.
- Scatter chillies over the anchovies. Marinate for 30-60 minutes. The more chillies you add and the longer you marinate, the spicier the anchovies will be.
- Serve with toothpicks and a bowl of potato chips. Assemble before eating.
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