“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.”
- 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
- 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
- 1For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
- 2For chilli and herb sauce, combine ingredients in a bowl and set aside.
- 3Heat 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