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Deep-fried anchovies in dill breadcrumbs

You'll need

  • 12
  • anchovy fillets in oil, drained
  • 40 gm
  • (¼ cup) plain flour
  • 2
  • eggs, lightly beaten
  • 500 ml
  • (2 cups) olive oil, for deep-frying
  •  
  • Dill breadcrumbs
  • 1½ tbsp each
  • finely chopped dill and flat-leaf parsley
  • ¼
  • garlic clove, finely chopped
  • ¼
  • lemon, finely grated rind only
  • 150 gm
  • fine breadcrumbs from crustless, day-old white bread
  •  
  • Chilli and herb sauce
  • 60 ml
  • (¼ cup) extra-virgin olive oil
  • 2 tbsp each
  • finely chopped dill and flat-leaf parsley
  • 1½ tbsp
  • finely chopped oregano
  • ½ each
  • red birdseye chilli and long red chilli, seeds removed, finely chopped
  • ½
  • garlic clove, crushed
  • Finely
  • grated rind and juice of ½ lemon

Method

  • 01
  • For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
  • 02
  • For chilli and herb sauce, combine ingredients in a bowl and set aside.
  • 03
  • 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.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
  • 20 min preparation
  • 10 min cooking
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At A Glance

  • Serves 12 people
  • 20 min preparation
  • 10 min cooking

Drink Suggestion

Good dry Greek white such as assyrtiko or a bone-dry fino sherry.

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