Go Back
–+ servings
Anchovy breadcrumbs in a yellow ceramic dish served with carrots and green beans on a wooden board

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
Cook Time 6 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Italian, Western
Servings 8 servings
Calories 88 kcal

Ingredients
 
 

  • 1 tbsp (20ml / 0.7floz) olive oil
  • 40g / 1.4oz butter
  • 2 garlic cloves, 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 only (finely grated with a microplane)
  • salt and pepper to taste

Instructions
 

  • 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.
    Panko breadcrumbs frying in butter, garlic and anchovies until golden and crunchy
  • 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.
    Anchovy fillets melting into butter and garlic to create a savoury base for breadcrumbs
  • Stir in the panko breadcrumbs and cook, stirring constantly, until they are golden and crispy.
    Golden anchovy breadcrumbs with parsley toasted until crisp in a frying pan
  • 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.

Notes

(NOTE 1) 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.
(NOTE 2) 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.
Storage - 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.
Reheating - 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.
Nutrition Information is estimated using a third-party calculator and should be used as a guide only.
Australian 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

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