Gavros Tiganitos – Greek Fried Anchovies

Greek fried anchovies or gavros tiganitos is a simple yet delicious Greek dish made with fresh anchovies that are lightly coated in flour and fried until golden and crispy. Served hot with a squeeze of fresh lemon, these small fried fish make a tasty Greek meze or light meal that comes together with just a handful of ingredients.

This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure

What is gavros?

Gavros (γαύρος) is the Greek word for anchovy, the small silvery fish found throughout the Mediterranean. Most people know anchovies as the salty, cured fillets found on pizza, but in Greece, fresh anchovies are popular and prepared in many ways, from marinating to grilling and frying.

One of the simplest ways to prepare them is gavros tiganitos, which literally refers to fried anchovies. The fish are lightly coated in flour and fried until crisp on the outside while staying tender inside. It is a traditional Greek meze that you can often find on the menu in fish tavernas and seaside restaurants

Anchovies have also long been considered an inexpensive everyday fish in Greece, which makes this dish a good example of how simple ingredients can be turned into something really delicious.

Use fresh or frozen anchovies?

Fresh anchovies are the best choice for this recipe, especially when you can find small, firm fish at your local fishmonger. They should have a bright, silvery skin and a fresh smell.

Frozen anchovies can also be used and are a convenient alternative if fresh fish isn’t available. Depending on where you buy them, frozen anchovies may already be cleaned and gutted. Thaw them completely in the refrigerator and make sure to pat them very dry before coating them in flour.

Which ingredients to use

• Anchovies: Use either fresh or frozen anchovies, thawed and patted dry if frozen. Small whole anchovies work best for frying.
• Flour: A light coating of all-purpose flour gives the anchovies their crisp crust.
• Olive oil: Use a good-quality olive oil for frying.
• Salt: Keep the seasoning simple with sea salt. The fish already has plenty of natural flavor.
• Lemon: Fresh lemon is an essential finishing touch. A squeeze over the hot fried anchovies adds acidity and balances the richness of the fried fish.

How to make Greek fried anchovies

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

Gavros tiganitos is very easy to prepare and only takes a few minutes to fry. The most important part is making sure the anchovies are completely dry before they go into the flour and that the oil is hot enough.

• Prepare the anchovies: If using fresh anchovies, clean them by removing the heads, innards and central bones. If using frozen anchovies, thaw them completely first. Rinse the anchovies briefly under cold water and drain well. Pat them very dry with kitchen paper before frying.
• Heat the olive oil: Pour the olive oil into a frying pan to a depth of about 1/2 inch or 1 cm. Heat over medium-high heat until the oil reaches around 350°F (175°C).

• Coat the fish: Place the flour and salt in a shallow bowl or on a plate. Toss the anchovies through the flour in small batches, making sure they are lightly coated all over. Shake off any excess flour.

• Fry the gavros: Carefully add the floured anchovies to the hot oil. Fry them in batches, making sure not to overcrowd the pan. Turn them once and cook until golden brown and crisp on both sides.

• Drain the fish: Remove the fried anchovies with a slotted spoon and transfer them to a plate lined with paper towel. This helps absorb any excess oil while keeping the coating crisp.
• Serve immediately: Transfer the hot gavros to a serving plate and serve with fresh lemon wedges. Squeeze some lemon over the fish just before serving.

Tips for making crispy fried anchovies

• Dry the fish well: This is one of the most important steps. Any excess water on the anchovies can make the oil splatter and will prevent the flour coating from becoming properly crisp.
• Use a light coating: You only need a thin layer of flour. Shake off the excess before adding the fish to the pan.
• Make sure the oil is hot: If the oil isn’t hot enough, the anchovies will absorb more oil and become greasy rather than crisp.
• Fry in batches: Avoid putting too many anchovies in the pan at once. Overcrowding lowers the temperature of the oil and makes it harder to get that crisp golden coating.
• Don’t overcook them: Anchovies are small fish and only need a few minutes in the pan. Once golden and crisp, they are ready to come out.

How to serve Greek gavros

Greek fried anchovies are best served straight from the pan while they are still hot and crispy. A generous squeeze of fresh lemon is really all they need. They can also be enjoyed cold, although the coating will lose some of its crispiness as the anchovies cool.

Gavros tiganitos is traditionally enjoyed as a meze, so it works particularly well as part of a Greek or Mediterranean style table with other small dishes, such as Greek tzatziki sauce, grilled calamari, or grilled eggplant dip.

As a light meal, serve it alongside a Greek salad, some crusty bread or simple Greek lemon rice. A glass of chilled white wine or ouzo also makes a lovely accompaniment.