Deep-Fried Anchovies Frittata with Watercress

There is a particular kind of dish that succeeds by refusing to apologize for itself. Deep-Fried Anchovies Frittata with Watercress is exactly that. It arrives at the table with the assertive salinity of fried fish embedded in a custardy egg base, tempered at the last moment by a tangle of watercress that brings its own grassy sharpness and gentle heat to every bite.

The frittata form is one of the most practical in the egg canon — forgiving in timing, generous with leftovers, and capable of carrying almost any filling with dignity. But here, the filling is doing serious structural and flavor work. Deep-frying the anchovies before folding them into the eggs strips away their raw, briny rawness and replaces it with something crunchier, nuttier, more resolved. The result is a dish that reads Italian in form, with clear southern Mediterranean flavor sensibilities, but answers to no single cuisine.

For a weeknight dinner or a late Sunday brunch, this frittata asks for less than an hour and delivers a plate that holds its own under scrutiny.

Why This Recipe Works

The central tension in any anchovy dish is managing intensity. Left undiluted, even quality-packed anchovies can overwhelm the other components on the plate. Deep-frying addresses this directly: the high heat caramelizes the exterior of each fillet, concentrating their umami while simultaneously mellowing the sharp, almost medicinal edge that makes raw or oil-packed anchovies divisive. What you get is a small fried fish with crunch on the outside and a yielding, savory interior — something you can eat as a standalone snack or, in this case, fold into eggs.

The egg base is kept intentionally loose before it goes into the oven. A frittata that finishes runny in the center but set at the edges is one that has been cooked correctly — the residual heat from the pan and oven carry it to the right texture without turning rubbery. The fried anchovies, nestled into that custardy base, stay distinct: you can see them, taste them individually, and appreciate the textural contrast against the soft egg.

Watercress, rather than a milder green like spinach or arugula, is a deliberate counterpoint. Its peppery finish and faint bitterness work against the fat from the frying oil and egg yolks, cleansing the palate without overwhelming it. Dressed only in lemon juice and olive oil and placed raw on top just before serving, it keeps its structure and its bite.

Ingredients

• 8 whole fresh or thawed anchovies, cleaned and filleted (about 16 small fillets) Fresh anchovies from a fishmonger are ideal. Frozen whole anchovies, fully thawed and patted dry, work well. Do not substitute oil-packed canned anchovies — they are too soft to fry properly.
• Neutral frying oil (sunflower or grapeseed), enough to fill a small saucepan to 3 inches
• ½ cup (60 g) all-purpose flour, for dredging
• Fine sea salt and freshly ground black pepper
• 6 large eggs Room temperature eggs incorporate more evenly into the base. Cold eggs from the refrigerator can cause the frittata to set unevenly at the edges.
• 3 tablespoons whole milk A small addition that loosens the egg mixture slightly without diluting flavor. Heavy cream can substitute for a richer result.
• ¼ cup (25 g) finely grated Pecorino Romano Pecorino’s sharpness pairs well with anchovy. Parmesan works as a milder alternative.
• 2 tablespoons extra-virgin olive oil, for the frittata pan
• 2 garlic cloves, very thinly sliced
• ½ teaspoon dried red chili flakes
• 1 large bunch (about 100 g) watercress, thick stems trimmed Watercress should be fresh and crisp, not wilted. Baby watercress works as a substitute if the standard variety is unavailable.
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil, for the watercress dressing
• Lemon wedges, for serving

How to Make Deep-Fried Anchovies Frittata with Watercress

1. 1 Prepare the anchovies. Pat the fillets completely dry with paper towels — any residual moisture will cause violent sputtering in the oil. Season the flour lightly with salt and pepper in a shallow bowl. Dredge each fillet in the flour, shaking off any excess so only a thin, even coating remains.
2. 2 Heat the frying oil. Pour neutral oil into a small, deep saucepan to a depth of about 3 inches. Heat over medium-high until the oil reaches 175°C (350°F). Test with a small piece of bread — it should sizzle immediately and turn golden in about 45 seconds. If the oil is not hot enough, the anchovies will absorb oil and turn greasy rather than crisp.
3. 3 Fry the anchovies in batches. Lower 4–5 fillets into the oil using a spider or slotted spoon. Fry for 90 seconds to 2 minutes, turning once, until they are deep golden and visibly crisp. The sizzling will quiet noticeably when they are nearly done. Transfer to a wire rack set over a paper towel. Do not pile them on top of each other or the steam will soften the crust. Repeat with the remaining fillets.
4. 4 Make the egg base. Crack the eggs into a large bowl. Add the milk, grated Pecorino, a small pinch of salt (the anchovies and cheese carry significant saltiness — season conservatively), and a few grinds of black pepper. Beat vigorously with a fork until fully uniform — no streaks of white or yolk should remain.
5. 5 Set the oven and heat the pan. Preheat the oven to 190°C (375°F). Place a 25–28 cm (10–11 inch) oven-safe skillet — ideally cast iron or heavy stainless — over medium heat. Add the 2 tablespoons of olive oil. When the oil shimmers, add the garlic slices and cook for 60 seconds, stirring once, until pale gold but not browned. Add the chili flakes and stir for 15 seconds.
6. 6 Build and cook the frittata. Pour the egg mixture into the pan. Immediately arrange the fried anchovy fillets across the surface, pressing them lightly into the egg. Cook undisturbed over medium-low heat for 3–4 minutes, until the edges have set opaque and the center still jiggles loosely when you shake the pan gently.
7. 7 Finish in the oven. Transfer the pan to the oven and bake for 8–10 minutes, checking at 8 minutes. The frittata is done when the center is just barely set — it should have a very slight wobble, not a liquid quiver. The top will look matte rather than wet. Remove from the oven and allow to rest in the pan for 3–4 minutes before slicing; it will continue to firm slightly as it cools.
8. 8 Dress the watercress. While the frittata rests, toss the watercress in a bowl with the lemon juice and 1 tablespoon olive oil. Season lightly with salt.
9. 9 Serve. Slide the frittata onto a board or serve directly from the pan. Pile the watercress loosely on top or alongside. Finish with lemon wedges.

The Techniques That Define the Dish

Frying Anchovies to the Right Crust

A proper fry on a small, delicate fillet like anchovy is unforgiving of two things: wet surface moisture and incorrect oil temperature. The flour dredge must be minimal — anything thicker than a whisper of coating turns gummy once the frittata bakes. The oil temperature must hold at 175°C throughout frying; as you add fish, the temperature drops. Work in small enough batches that the oil recovers quickly. Under-fried anchovies lose their crust entirely when embedded in egg and subjected to oven heat; they become soft and indistinguishable from the base. Properly fried ones remain discrete, textured, and visually legible in the finished slice.

The Two-Stage Cooking of the Frittata

Every frittata of any quality follows the same logic: begin it on the stovetop to set the structure, finish it in the oven to cook the interior gently from all sides. The stovetop phase should never fully cook the egg. The moment the center runs freely but the edges hold firm, the pan goes into the oven. Attempting to cook the whole frittata on the burner results in a rubbery, browned bottom and a still-raw center — the two surfaces cook at incompatible rates over direct heat. The oven’s ambient heat is what gives a frittata its even, tender texture throughout.

Practical Cooking Tips

• A well-seasoned cast iron skillet is the most forgiving choice for this frittata — it holds heat evenly and transitions from stovetop to oven without issue. If using stainless steel, ensure it is fully preheated before adding oil to prevent sticking.
• The fried anchovies can be prepared up to an hour ahead and held on the rack at room temperature. Do not refrigerate them or the crust will soften.
• Eggs should be at room temperature before beating. Pull them from the refrigerator 30 minutes before cooking.
• Season the egg mixture very conservatively — taste a small amount before cooking. Between the Pecorino, the anchovies, and any salt in the dredge, the dish can easily tip salty without careful control at the mixing stage.
• The frittata can be served directly from the pan at the table for a more casual presentation, or slid onto a wooden board and sliced into wedges like a tart.

Common Mistakes and How to Avoid Them

Frying Too Many Anchovies at Once

Crowding the oil drops the temperature sharply and causes the fillets to steam rather than fry. The coating becomes pale and softens. Fry in batches of 4–5 fillets at most, and allow the oil to return to temperature between batches. A kitchen thermometer is the most reliable gauge here.

Overbaking the Frittata

A frittata pulled from the oven too late is chalky and dry — no amount of accompaniment rescues it. Check at 8 minutes. The center should still have a subtle wobble. It will set further as it rests out of the oven. Err on the side of underbaking: residual heat in a cast iron pan will carry the interior to just the right texture in those final 3–4 minutes of resting.

Note: Salt is the most common point of failure in this recipe. Both the fried anchovies and the Pecorino carry significant salt. Add no salt to the egg mixture until you have tasted it against the amount of cheese you’ve used. When in doubt, season the watercress instead — its acidity and crunch will compensate for a conservatively seasoned base.

Using the Wrong Anchovies

Oil-packed canned anchovies are too soft and saturated to hold a crust. They will dissolve into the egg rather than remaining distinct. This recipe specifically requires fresh or properly thawed frozen whole anchovies that can be filleted and dried adequately for frying.

Variations and Thoughtful Substitutions

Sardines in place of anchovies. Small fresh sardine fillets, filleted thin, fry with the same method and bring a richer, slightly oilier flavor to the frittata. The flavor profile becomes slightly less sharp and more oceanic. Increase the lemon juice in the watercress dressing slightly to compensate.

Arugula instead of watercress. Baby arugula is more widely available and shares watercress’s peppery character, though with less structural assertiveness. It wilts quickly once dressed, so toss it with lemon and oil at the very last moment before placing it on the frittata.

Adding roasted cherry tomatoes. A handful of cherry tomatoes halved and roasted at 200°C for 15 minutes can be scattered over the frittata alongside the watercress for a sweeter, more acidic counterpoint to the fried fish.

Capers and lemon zest in the egg base. Stir 1 tablespoon of rinsed and roughly chopped capers and ½ teaspoon of lemon zest into the egg mixture before cooking. This deepens the brininess of the frittata and pairs especially well with a milder cheese like young Parmesan.

How to Serve It

Deep-Fried Anchovies Frittata with Watercress is versatile across mealtimes in a way few dishes manage. At brunch, serve it warm or at room temperature with thick slices of sourdough or ciabatta. For a light dinner, pair it with a simple tomato salad dressed with red wine vinegar and a few torn basil leaves. A bowl of dressed lentils alongside makes it a more substantial meal without competing with the frittata’s flavor.

The dish also works well at room temperature as part of a spread — sliced into small wedges, it holds up on a board for 30–40 minutes without deteriorating. For a more formal presentation, plate individual wedges with the watercress piled architecturally at the side and a lemon wedge balanced at the edge of the plate.

Storage and Reheating

Store leftover frittata covered in the refrigerator for up to 2 days. The fried anchovy crust will soften considerably overnight — this is unavoidable. The frittata’s flavor actually deepens slightly on day two, making it worthwhile for a cold lunch straight from the refrigerator, sliced and eaten with bread and additional watercress.

To reheat, bring slices to room temperature for 20 minutes, then warm in a dry skillet over low heat for 3–4 minutes per side. Avoid the microwave entirely — it turns the egg base rubbery and steams any remaining crust off the anchovies. Do not reheat with the watercress: it wilts immediately and becomes unpleasant. Always dress fresh greens just before serving.

Approximate Nutrition Per Serving

All values are approximate estimates for informational purposes only. Actual nutritional content will vary based on specific ingredients used, oil absorption during frying, and portion size.

Deep-Fried Anchovies Frittata with Watercress earns its place not through novelty but through restraint and logic — every element is there for a reason, and nothing competes with anything else. It is the kind of recipe that rewards a cook who pays attention to temperature and timing, and forgives one who does not try to force it into more than it is.

Make it once on a quiet evening, and you will understand why it belongs in regular rotation.