12anchovy fillets in oil, drained40 gm(¼ cup) plain flour2eggs, lightly beaten500 ml(2 cups) olive oil, for deep-fryingDill breadcrumbs1½ tbsp eachfinely chopped dill and flat-leaf parsley¼garlic clove, finely chopped¼lemon, finely grated rind only150 gmfine breadcrumbs from crustless, day-old white breadChilli and herb sauce60 ml(¼ cup) extra-virgin olive oil2 tbsp eachfinely chopped dill and flat-leaf parsley1½ tbspfinely chopped oregano½ eachred birdseye chilli and long red chilli, seeds removed, finely chopped½garlic clove, crushedFinelygrated rind and juice of ½ lemon
For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
For chilli and herb sauce, combine ingredients in a bowl and set aside.
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.