Name: Deep-fried anchovies in dill breadcrumbs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 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

Deep-fried anchovies in dill breadcrumbs

Australian Gourmet Traveller Greek recipe for deep-fried anchovies in dill breadcrumbs by Janni Kyritsis and Jonathan Barthelmess.

Serves 12

Prep

20M

Cook

10M

Total

30M

“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.”

Ingredients

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

Main

1.For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.

2.For chilli and herb sauce, combine ingredients in a bowl and set aside.

3.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 .
Drink Suggestion: Good dry Greek white such as assyrtiko or a bone-dry fino sherry. Drink suggestion by Max Allen
Notes