- 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
- 1For 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.
- 2Heat 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