Chefs' Recipes

Deep-fried anchovies in dill breadcrumbs

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

Deep-fried anchovies in dill breadcrumbs

Jason Loucas

“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.”


Dill breadcrumbs
Chilli and herb sauce



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


Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.