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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


  • 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
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At A Glance

  • Serves 12 people

Drink Suggestion

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

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