Sandra This Bobby Flay Anchovy Breadcrumbs Recipe is a savory and crispy recipe, which is made with umami-rich anchovy fillets and zesty lemon zest. It’s the ultimate pasta topper, ready in about 10 minutes.
Bobby Flay Anchovy Breadcrumbs Ingredients
- 1/3 cup extra-virgin olive oil
- 5 oil-packed anchovy fillets, chopped
- 3 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt
- 1 cup panko breadcrumbs
- Finely grated zest of 1 lemon
- Freshly ground black pepper
How To Make Bobby Flay Anchovy Breadcrumbs
- Melt the anchovies: Heat the extra-virgin olive oil in a medium skillet over high heat. Add the chopped anchovies and cook, stirring frequently, for approximately 2 minutes. The goal is for the anchovies to break down completely and dissolve into the oil, infusing it with a deep savory flavor.
- Sauté the garlic: Add the garlic paste to the skillet. Continue to cook for an additional minute until the garlic is fragrant and sizzling. Be careful not to let it burn, as burnt garlic will make the breadcrumbs bitter.
- Toast the breadcrumbs: Toss in the panko breadcrumbs and stir well to coat them evenly in the flavorful oil. Cook for around 3 minutes, stirring occasionally until they begin to lightly brown.
- Crisp them up: To ensure even browning, turn the crumbs over and press them back down into an equal layer in the pan. Cook for another 3 minutes, or until the crumbs are a uniform golden brown and crispy.
- Season and cool: Remove the skillet from the heat. Stir in the finely grated lemon zest and season with freshly ground black pepper. You likely won’t need extra salt due to the anchovies and garlic paste. Spread the crumbs onto a large plate or sheet pan to cool completely (this prevents them from steaming and getting soggy).
Recipe Tips
- Don’t Fear the Anchovy: Even if you dislike whole anchovies, do not skip them here. When dissolved, they lose their “fishy” taste and simply add a powerful, salty umami punch that mimics Parmesan cheese.
- Panko is Best: Panko breadcrumbs are essential for this recipe because their large, airy flakes stay crispy much longer than standard fine breadcrumbs, which can become heavy when soaked in oil.
- Garlic Paste: Smashing the garlic into a paste with salt (using the side of your knife) ensures the garlic flavor is distributed evenly throughout the crumbs without leaving chunks that could burn.
- Lemon Zest Timing: Adding the lemon zest off the heat preserves its bright, essential oils. If added too early, the high heat can dull the citrus flavor.
What To Serve With Bobby Flay Anchovy Breadcrumbs
These “poor man’s parmesan” crumbs add texture and flavor to many dishes.
- Pasta: Spaghetti aglio e olio or any seafood pasta.
- Roasted Vegetables: Sprinkle over roasted broccoli or cauliflower.
- Salads: A crunchy topping for Caesar salad instead of croutons.
- Fish: Top baked cod or salmon for a crusty finish.
How To Store Bobby Flay Anchovy Breadcrumbs Recipe
- Room Temperature: Store in an airtight container in a cool, dry place for up to 1 day.
- Refrigerate: For longer storage, keep them in the fridge for up to 3 days.
- Re-crisp: If they lose their crunch in the fridge, toss them in a dry skillet over low heat for a few minutes before serving to dry them out again.
Bobby Flay Anchovy Breadcrumbs Nutrition Facts
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 2mg
- Sodium: 180mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0.5g
- Sugar: 0g
- Protein: 2g
Nutrition information is estimated per 2-tablespoon serving.
FAQs
Can I use anchovy paste?
Yes, you can substitute 2 teaspoons of anchovy paste for the 5 fillets. It dissolves even faster in the oil.
Is this gluten-free?
No, panko is made from wheat. To make it gluten-free, use a certified gluten-free panko substitute or crushed gluten-free rice crackers.
Why did my garlic burn?
If the oil is too hot when you add the garlic paste, it will burn instantly. You can lower the heat to medium before adding the garlic, then raise it slightly once the breadcrumbs are in.
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Bobby Flay Anchovy Breadcrumbs Recipe
Description
A simple yet transformative condiment where panko breadcrumbs are toasted in garlic-anchovy oil and finished with lemon zest, adding crunch and umami to any dish.
Ingredients
Instructions
- Heat oil in a skillet on high heat.
- Cook anchovies for 2 minutes until dissolved.
- Add garlic paste; cook 1 minute.
- Stir in panko and coat in oil.
- Toast for 3-6 minutes, stirring and pressing, until golden.
- Remove from heat; stir in lemon zest and pepper.
- Cool on a plate.
Notes
- Oil: It may seem like a lot of oil, but the panko needs it to fry properly and become crispy rather than just dry-toasted.
- Salt: Taste before adding extra salt; the anchovies and the salt in the garlic paste are usually sufficient.
Bobby Flay Anchovy Breadcrumbs Recipe
