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Anchovy and sage fritters

Australian Gourmet Traveller recipe for anchovy and sage fritters.

By Alice Storey & Emma Knowles
  • 20 mins preparation
  • 5 mins cooking plus resting
  • Serves 8
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Anchovy and sage fritters


  • For deep-frying: vegetable oil
  • 20 sage leaves
  • 20 anchovy fillets
  • To serve: lemon wedges
Soda water batter
  • 200 gm (1 2/3 cups) plain flour
  • 1 egg, lightly beaten
  • 1 tsp baking powder
  • 150 ml soda water


  • 1
    For soda water batter, combine flour, egg, baking powder and a large pinch of salt in a large bowl and make a well in centre. Add soda water and mix until a smooth, thin batter forms, then cover and refrigerate to rest (1 hour). Thin with extra soda water if needed.
  • 2
    Heat oil in a deep-fryer to 180C. Place sage leaves on anchovy fillets, press lightly, dip in batter, shake off excess, and deep-fry in batches, turning once, until golden (1 minute; be careful, hot oil will spit). Drain on absorbent paper and serve hot with a squeeze of lemon.


This recipe is from the May 2013 issue of .
Drink Suggestion: Dry fino. Drink suggestion by Max Allen

  • Author: Alice Storey & Emma Knowles