Anchovies (Or Sardines or Mackerel), Fried Genovese Style - Just Fish/Seafood Recipes


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Anchovies (Or Sardines or Mackerel), Fried Genovese Style

3 qt Virgin olive oil
1 1/2 lb Fresh anchovies (or sardines or mackerel)
3 Eggs
3 Garlic cloves; very finely chopped
1/4 c Finely-chopped Italian parsley
4 c Fresh bread crumbs; very finely chopped
Salt; to taste
Freshly-ground black pepper; to taste
2 Lemons; in wedges


Heat oil to 375 degrees 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 egg-crumb 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. This recipe yields 4 servings as antipasto.