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Anchovies, Fried Genovese Style
3 qt Virgin olive oil
3 Cloves garlic; very finely chopped
1 bn Italian parsley; finely chopped
4 c Fresh bread crumbs; very finely chopped
Salt and pepper
2 Lemons; in wedges
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