Anchovies, fried genovese style
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | quarts | Virgin olive oil |
3 | Eggs | |
3 | Cloves garlic; very finely chopped | |
1 | bunch | Italian parsley; finely chopped |
4 | cups | Fresh bread crumbs; very finely chopped |
Salt and pepper | ||
2 | Lemons; in wedges |
Directions
Heat oil to 375 degrees F and maintain heat.
Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you). In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
Serve immediately with salt, pepper and lemon wedges.
Yield: 4 as antipasto
Recipe by: MEDITERRANEAN MARIO #ME1A04 Posted to MC-Recipe Digest V1 #993 by Sue <suechef@...> on Jan 08, 1998
Related recipes
- Anchovy and garlic dip
- Anchovy cheese sauce for vegetables
- Anchovy olive dip
- Anchovy peppers - country cooking
- Anchovy sandwich butter
- Anchovy spread
- Anchovy steak
- Anchovy toast
- Anchovy zuppetta, rowboat style
- Anchovy, garlic and olive bread ( march, 97)
- Fresh white anchovy & artichoke pizza
- Fresh white anchovy and artichoke pizza
- Fried eggplant with coriander seeds and anchovies
- Fried white anchovies with an andalusian pepper salad
- Grilled anchovies with roasted garlic croutons and aioli
- Marinated anchovies
- Marinated anchovy
- Pasta with garlic and anchovy
- Spaghetti with anchovies, olives and toasted bread crumbs
- Spaghetti with anchovy olive sauce