Anchovy Breadcrumbs

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

Updated 9 January 2026

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. My Squid Ink Pasta and Spicy Olive Tapenade both sneak in those little salty fish.

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.

How anchovies transform a dish

Anchovies are one of those quietly powerful ingredients that completely change a dish. When gently cooked, they dissolve into the background, adding savoury richness that makes food taste fuller, rounder, and more satisfying. Rather than tasting fishy, anchovies enhance and amplify the surrounding flavours. Good examples are oyster sauce and fish sauce as they work the same way!

Once melted into butter, oil, or sauce, anchovies lose their sharp edge and become a flavour booster instead of a standout ingredient. Most people would be surprised to know anchovies are in their Caesar salad dressing!

I use anchovies this way often, including in my Calamari Pasta and Salmon with Salsa Verde where they quietly work behind the scenes to add depth and balance.

Ingredients for Anchovy Breadcrumbs

Anchovy Breadcrumbs

Anchovies

This recipe calls for 8 anchovy fillets. It may sound like a lot, but remember: anchovies are the star of the show. They melt down as they cook, infusing every crumb with deep, savoury flavour rather than a strong fishy taste. If you prefer a milder anchovy flavour, you can reduce the amount to 4–5 fillets.

Panko Breadcrumbs

Japanese panko breadcrumbs are lighter and flakier than traditional Western-style breadcrumbs. They absorb less oil, resulting in a crispier, airier texture that’s perfect for anchovy breadcrumbs. Panko is widely available at most supermarkets and Asian specialty stores.

How to make Anchovy Breadcrumbs

Step by step guide with photos

1. Heat the olive oil and butter in a small frying pan over medium heat. Once the butter has melted, add the garlic and cook for about 1 minute, stirring until fragrant. Be careful not to let the garlic brown or burn.

2. Add the anchovy fillets to the pan and cook for 2 minutes, stirring with a wooden spoon. Gently break them up as they cook. They will soften and melt into the butter, creating a rich, savoury base.

3. Stir in the panko breadcrumbs and cook, stirring constantly, until they are golden and crispy.

4. Remove the pan from the heat and transfer the breadcrumbs to a bowl. Stir in the parsley and lemon zest. Taste and season with salt and pepper if needed.

How do I serve Anchovy Breadcrumbs?

Anchovy breadcrumbs are incredibly versatile and add instant depth and crunch to so many dishes. Sprinkle them generously over butter or olive-oil based pasta. They’re also perfect over roasted vegetables like broccoli, potatoes, cauliflower, asparagus, or green beans, instantly making them more exciting.

For seafood lovers, anchovy breadcrumbs pair beautifully with grilled or pan-fried fish, prawns, scallops, and even baked salmon. They’re also delicious scattered over salads, risottos, or creamy mashed potatoes for added texture.

Storage & make-ahead tips

Anchovy breadcrumbs are best enjoyed fresh while they’re warm and crispy, but they store surprisingly well. Once completely cooled, transfer them to an airtight container and keep them in the refrigerator for up to 3–4 days.

To re-crisp, simply return the breadcrumbs to a dry frying pan over low to medium heat and toast for a few minutes, stirring often, until crunchy again. You can also make anchovy breadcrumbs ahead of time and reheat just before serving for maximum texture and flavour.

Frequently Asked Questions

Do anchovy breadcrumbs taste fishy?

No, the anchovies melt into the butter and oil and lose their strong fishy taste. Instead, they add a deep savoury flavour that enhances the dish.

What can I use instead of panko breadcrumbs?

You can swap panko for day-old white bread. Place it in a food processor and blitz until you have coarse breadcrumbs.

Can I reduce the amount of anchovies?

Absolutely. If you prefer a milder flavour, you can use 4–5 anchovy fillets instead of 8. The breadcrumbs will still be delicious, just less intense.

Can I make anchovy breadcrumbs without butter?

Yes. You can replace the butter with extra olive oil. The flavour will be slightly different but still rich and savoury.

Are anchovies healthy?

Apart from being high in salt, anchovies are healthy if eaten in moderation because they’re rich in omega-3 fatty acids, protein, and essential minerals.

Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T