Fried white anchovies with an andalusian pepper salad

1 servings

Ingredients

Quantity Ingredient
1 pounds Green bell peppers; roasted and peeled
1 pounds Red bell peppers; roasted and peeled
½ cup Small diced Spanish onions
2 teaspoons Chopped garlic
2 teaspoons Sherry vinegar
Spanish extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 pounds Fresh white anchovies; eviscerated
Flour
Olive oil for frying

Directions

Thinly slice the peppers. In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar. Mix well. Drizzle in enough Spanish olive oil to moisten the salad. Season with salt and pepper. Cover and refrigerate for 2 hours.

In an electric fryer or deep pot, preheat the oil to 365 degrees F.

Season both the anchovies and the flour with salt and pepper. Dredge the anchovies in the seasoned flour, coating completely. Fry until golden brown and crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon some of the pepper salad in the center of each serving plate. Lay the anchovies around the salad. Garnish with parsley.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 211 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 50g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C59 Converted by MM_Buster v2.0n.

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