Anchovy Breadcrumbs

These anchovy breadcrumbs are golden, crispy and full of savoury flavour. An easy way to elevate pasta, vegetables and seafood dishes.

Do I need to eat more vegetables? Absolutely. If I nodded any harder, my head would fall off, but I’m picky with veggies. They have to be cooked a certain way. And by that, I mean slathered in sauce or topped with something delicious.

If vegetables are bland, I’m not interested. But that’s exactly where Anchovy Breadcrumbs comes in. Spoon them over vegetables, pasta or seafood and suddenly everything tastes better: crispy, savoury and full of flavour.

For those who don’t actually like anchovies, hear me out because I can’t stand them either! My husband loves them, especially on pizza, but if anchovies are on it, I’m not sharing 😂 Whole anchovies can stay out of my Caesar salads too. Funny enough though, I love cooking with anchovies.

When anchovies are melted into sauces or dressings, something magical happens. Those pungent little fish create deep, complex flavours I never knew I needed.

This anchovy breadcrumbs recipe is a perfect example. When anchovies are combined with butter, garlic and breadcrumbs, they completely transform into a must-have topping. Honestly, I could eat them on their own, spoonful after spoonful. Golden, crunchy… darn you, anchovies, now I have complicated feelings about you!

Why you’ll love Anchovy breadcrumbs

They don’t taste fishy!

When anchovies are cooked down with butter and garlic, they melt into the breadcrumbs and create a deep, savoury flavour. The good news for people like me who aren’t fans of whole anchovies, is that the breadcrumbs don’t have a strong fishy taste.

They instantly elevate simple dishes

A spoonful of anchovy breadcrumbs can completely transform pasta, vegetables or seafood, adding both flavour and texture with very little effort.

Golden, crispy and full of flavour

Pan-fried panko breadcrumbs turn beautifully crunchy, while lemon zest and parsley keep everything fresh and balanced.

Quick and easy to make

This anchovy breadcrumbs recipe comes together in minutes using simple ingredients you may already have on hand.

Incredibly versatile

Sprinkle them over roasted vegetables, pasta or grilled seafood…or eat them straight from the pan if no one’s watching.

Anchovy Breadcrumbs goes brilliantly with these pasta dishes:

Crab Linguine with Caviar

Lobster Mac & Cheese

Salmon Spaghetti

Garlic Chilli Prawn Pasta

Ingredients for Anchovy Breadcrumbs

Anchovies – This recipe calls for 8 fillets of anchovies. You may think this sounds excessive but remember these anchovies are the star of this show. We want every single crumb to be packed with flavour! However, if you would like a mild anchovy flavour use 4 to 5 fillets.

Japanese Panko bread crumbs are lighter and flakier than Western-style breadcrumbs, it absorbs less oil and is crispier in texture. Panko can be found in most supermarkets and in Asian specialty shops.

How to make Anchovy Breadcrumbs

Step by step guide with photos

Heat oil and butter in a small frying pan on medium heat. Once the butter has melted add in the garlic and stir for a minute or until fragrant, but don’t let the garlic burn. Add in the anchovies and cook for 2 minutes, use a wooden spoon to stir and break up any chunks of anchovy, most of it will melt into the butter mixture.

Add the Panko breadcrumbs into the butter mixture, stir and cook until the breadcrumbs are golden and crispy. Take the pan off the heat and transfer the breadcrumbs into a bowl, stir in the parsley and lemon zest. Give it a taste and add salt or pepper if needed.

Leftovers – Place the breadcrumbs into an airtight container and store at room temperature. The crumbs are good for 3 to 4 days.

I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.

I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’

Cheers – Cat T

Anchovy Breadcrumbs

Catalina T

These anchovy breadcrumbs are golden, crispy and full of savoury flavour. An easy way to elevate pasta, vegetables and seafood dishes.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 6 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Italian, Western

Servings 8 servings

Calories 88 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 tbsp olive oil
• 40 gm butter
• 2 cloves garlic (minced)
• 8 anchovy fillets (drained and finely chopped) (NOTE 1)
• 1 cup Panko breadcrumbs (NOTE 2)
• 2 tbsp finely chopped flat leaf parsley
• 1 small lemon zest (finely grated)
• salt and pepper to taste

Instructions

 

• Heat oil and butter in a small frying pan on medium heat. Once the butter has melted add in the garlic and stir for a minute or until fragrant, but don't let the garlic burn. Add in the anchovies and cook for 2 minutes, use a wooden spoon to stir and break up any chunks of anchovy, most of it will melt into the butter mixture.
  
• Add the Panko breadcrumbs into the butter mixture, stir and cook until the breadcrumbs are golden and crispy. Take the pan off the heat and transfer the breadcrumbs into a bowl, stir in the parsley and lemon zest. Give it a taste and add salt or pepper if needed.
  

Notes

(NOTE 1) Anchovies – This recipe calls for 8 fillets of anchovies. You may think this sounds excessive but remember these anchovies are the star of this show. We want every single crumb to be packed with flavour! However, if you would like a mild anchovy flavour use 4 to 5 fillets.

(NOTE 2) Japanese Panko bread crumbs are lighter and flakier than Western-style breadcrumbs, it absorbs less oil and is crispier in texture. Panko can be found in most supermarkets and in Asian specialty shops. 

Leftovers – Place the breadcrumbs into an airtight container and store at room temperature. The crumbs are good for 3 to 4 days.

A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only,

Cooking measurements are in Australian standard spoon and cup measurements.

Nutrition

Serving: 1servingCalories: 88kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 13mgSodium: 96mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 212IUVitamin C: 3mgCalcium: 25mgIron: 1mg