Anchovy Breadcrumbs: Crispy, Golden, And Addictive
Some recipes are quiet game-changers, and this is one of them. These anchovy breadcrumbs are my secret weapon for adding flavor depth to almost anything. They turn simple pasta or roasted veggies into something you’d find at an Italian seaside café (or maybe that chic spot in Capri you still dream about).
What makes this version special? I use Fishwife anchovies, which are sustainably sourced and beautifully packed in olive oil, no fishy flavor, just buttery, salty richness. They melt right into the breadcrumbs, infusing every crumb with subtle umami perfection.
This is the kind of “cheffy” condiment that makes your weeknight dinners taste luxurious, even if you’re just tossing them over sautéed greens or eggs on toast.
How To Use Anchovy Breadcrumbs
- Pasta Finisher: Sprinkle over spaghetti aglio e olio, cacio e pepe, or lemony pasta for a crunchy, umami kick.
- Vegetable Upgrade: Top roasted broccoli, cauliflower, or Brussels sprouts with a generous handful.
- Salad Accent: Use in place of croutons for a salty, crispy contrast in Caesar or kale salads.
- Eggs & Breakfast: Scatter over poached or soft-boiled eggs, or on avocado toast with chili flakes.
- Seafood Pairing: Finish grilled shrimp, scallops, or baked fish with a spoonful of the breadcrumbs for extra flavor.
- Soup Garnish: Add a little texture to tomato soup or white bean soup.
- Snack Hack: Sprinkle over whipped ricotta, labneh, hummus, or just eat them by the spoonful (no judgement).
My Favorite Tools & Ingredients
- Fishwife Anchovies
- Stainless Steel Frying Pan
- A microplane zester for perfect lemon zest
- A glass jar to store your breadcrumbs
- Graza Olive Oil (get 10% off)
Why I Love Fishwife
If you’ve never tried Fishwife, they’re not your average tin of anchovies. These are sustainably sourced, hand-packed, and have that buttery, oceanic flavor that elevates everything. I love their mission, female-founded, focused on sustainability, and chic enough to gift to any food lover.
Gina
Anchovy Breadcrumbs
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 -5 Fishwife anchovy fillets
- 1 ½ cups panko breadcrumbs or homemade rustic breadcrumbs
- 1 small garlic clove grated
- Zest of ½ lemon optional, but brightens the flavor
- 1 tablespoon chopped parsley optional for color
Instructions
- In a skillet, heat butter and olive oil over medium heat. Once melted, add the anchovies and stir until they dissolve into the butter, this takes about 1–2 minutes.
- Add the panko and garlic, stirring to coat everything evenly.
- Toast for 5–7 minutes, stirring often, until breadcrumbs are deep golden and fragrant.
- Stir in lemon zest and parsley if using. Cool completely, then store in an airtight jar for up to a week.
