Deep-fried anchovies in dill breadcrumbs
“I love the flavour of anchovies,” Kyritsis says. “Their piquancy and saltiness make them ideal for mezedes. And I could happily serve these as an entrée. The chilli and herb sauce is the perfect accompaniment.”
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Serves
12
Cooking Time
Prep time 20 mins, cook 10 mins
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12
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anchovy fillets in oil, drained
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40 gm
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(¼ cup) plain flour
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2
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eggs, lightly beaten
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500 ml
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(2 cups) olive oil, for deep-frying
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| Dill breadcrumbs |
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1½ tbsp each
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finely chopped dill and flat-leaf parsley
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¼
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garlic clove, finely chopped
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¼
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lemon, finely grated rind only
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150 gm
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fine breadcrumbs from crustless, day-old white bread
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| Chilli and herb sauce |
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60 ml
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(¼ cup) extra-virgin olive oil
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2 tbsp each
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finely chopped dill and flat-leaf parsley
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1½ tbsp
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finely chopped oregano
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½ each
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red birdseye chilli and long red chilli, seeds removed, finely chopped
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½
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garlic clove, crushed
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Finely
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grated rind and juice of ½ lemon
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1
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For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
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2
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For chilli and herb sauce, combine ingredients in a bowl and set aside.
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3
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Heat olive oil in a saucepan to 180C. Dip anchovies in flour, then egg, then dill breadcrumbs, pressing to cover. Dip in egg again, then in breadcrumbs, and pat to coat firmly. Deep-fry anchovies in batches until golden (1-2 minutes), drain on absorbent paper, serve warm with chilli and herb sauce.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Good dry Greek white such as assyrtiko or a bone-dry fino sherry.
RECIPE Janni Kyritsis and Jonathan Barthelmess
PHOTOGRAPHY Jason Loucas
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen