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Old 07-27-2012, 12:42 PM   #1
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Fresh Fried Italian Anchovies



Anchovies are an iconic tiny fish in the Mediterranean that are enjoyed salted, smoked, grilled, broiled, sautéed and fried ...

FRESH FRIED ITALIAN ANCHOVIES ...

750 grams or 1 1/2 pounds fresh anchovies and have the Fish Monger or Fisherman / Fisherwoman fillet them

120 grams or 4 oz. All Purpose Flour

6 cups of Olive Oil ( not extra virgin )

1/2 tsp. salt

SAFFRON BATTER

150 grams ( 5 oz. ) all purpose flour

2 tsps. baking powder

1/2 tsps. powdered saffron

2 pinches of dried basil, a pinch or two of dried parsley and a pinch of thyme, salt to taste and black fresly grounded pepper

2 tablespoons of Brandy or dry Sherry

2 tblps. olive oil ( not Evoo )

1. sift flour, salt, baking powder and saffron powder into a mixing bowl
2. add the brandy or sherry, oil and water to create a creamy, yet very thick batter

3. make sure the fish are absolutely thoroughly dry and dust with flour and then dip fish in the saffron batter

4. SLIDE INTO THE OIL AND FRY UNTIL GOLDEN AND PUFFED ...

5. place on absorbent paper towelling and drain

6. drizzle fresh lime or lemon on the finished fish

7. serve with ali oli or hot sauce and a Prosecco DOC white sparkling wine ...

Kind regards,
Ciao.
Margaux Cintrano.

*** posting all photos this wkend.


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Old 08-04-2012, 12:36 PM   #2
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Photo: Fresh Fried Anchovies & Squid

Fresh fried fish, anchovies and calamari or squid are just delicious with a drizzle of lemon and an ice cold sparkling wine or beer ...

Photo by Margaux Cintrano below:
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Old 08-08-2012, 05:39 AM   #3
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Very nice, thank you for sharing Margi
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Old 08-08-2012, 05:46 AM   #4
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a cold glass of beer,

or a glass of ouzo and ice for me :)
I do love anchovies and I prepare them, deep fried, baked or marinated for mezes :)

Nice photo Margi


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Old 08-08-2012, 05:59 AM   #5
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Soulvaki,

I too love fried Anchovies and Squid too ... Do you employ saffron threads in your batter too ? This is very Greek ... Learnt this from an elderly lady in Crete !

I wanted to mention that I adore your green melon, herbs and feta cheese salad idea ... Sounds fabulous ... I am partial, what can I say ?

I love Greek cuisine as you are aware.

Today we are having Braised Endives and Beef Carpacchio ...

I have to bicycle over to the Post Office, to pick up some Press Relations Materials for my Magazine work.

Kind regards and have a lovely August.
Margi.
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Old 08-08-2012, 06:02 AM   #6
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Kylie, Buon Giorno,

Good Morning ... Pleased that you like fried fresh anchovies and squid too ...

Always delightful and tasty tidbits !

Have lovely August, and enjoy ...

Margi.
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Old 08-08-2012, 06:31 AM   #7
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Sounds like a nice lunch Margi

I am preparing a fish soup today.

I do not prepare batter when frying small fish like anchovy and sardines.

I just mix half cup of all purpose flour with 1 teaspoon sweet red paprika, a pinch of dried thyme and oregano.

I like saffron but my husband and kids are not excited with the idea, so when preparing a rissoto, i separate one dish for me in a smaller skillet and add saffron threads and cook it for 5 minutes. :) I can compromise with other dishes but my rissoto has to have saffron
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Old 08-08-2012, 06:46 AM   #8
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Souvlaki: Risotto with Safrron Threads

Sounds lovely ... I also use Saffron threads in shellfish Paella ... I take 12 threads and place them in a bowl of boiled water ... Let them sit 15 minutes, before pouring the broth which shall be a deep saffron color into the Rice ...

Thanks for sharing your method ... Shall give it a try ...

All my best for a lovely Wednesday.
Margi.
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Old 08-08-2012, 06:47 AM   #9
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Souvlaki: Which fish varieties do you employ ?

Which fish or seafood items do you employ in your soup ?

Sounds delicious ...

Kindest,
Margaux
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Old 08-08-2012, 07:10 AM   #10
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Quote:
Originally Posted by Margi Cintrano View Post
Which fish or seafood items do you employ in your soup ?

Sounds delicious ...

Kindest,
Margaux
psarosoupa (psari= fish, soupa= soup)

750 fresh cod fillets
500 gr. Atlantc shrimps
6 potatoes cut on small cubes
1 onion chopped
2 carrots
1 cup =100.ml. fresh milk
1 cup 100 ml. cooking creme
1 tablespoon fresh dill, chopped and more for decoration
slices of lemon
salt and pepper to taste

i put potatoes, carrots and onion in pan together with 400ml water and the fresh milk, bring them to a boiling point, lower the temperature, cover the pan and simmer for 20 minutes.
Then i add the cod and cook it for 3 minutes. Then i add the shrimps, dill, cooking creme, salt and peper.
I wait till the creme is hot but i do not let it boil.

Serve and decorate with dill and lemon slices.

my doughter likes to add several drops of olive oil on the top, i do not like it in this soup to be honest
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Fresh Fried Italian Anchovies [SIZE=4][/SIZE] [SIZE=4][/SIZE] [SIZE=4]Anchovies are an iconic tiny fish in the Mediterranean that are enjoyed salted, smoked, grilled, broiled, sautéed and fried ... [/SIZE] [SIZE=4][/SIZE] :chef:[SIZE=4] FRESH FRIED ITALIAN ANCHOVIES ... [/SIZE] [SIZE=4][/SIZE] [SIZE=4]750 grams or 1 1/2 pounds fresh anchovies and have the Fish Monger or Fisherman / Fisherwoman fillet them [/SIZE] [SIZE=4][/SIZE] [SIZE=4]120 grams or 4 oz. All Purpose Flour [/SIZE] [SIZE=4][/SIZE] [SIZE=4]6 cups of Olive Oil ( not extra virgin ) [/SIZE] [SIZE=4][/SIZE] [SIZE=4]1/2 tsp. salt [/SIZE] [SIZE=4][/SIZE] [SIZE=4]SAFFRON BATTER [/SIZE] [SIZE=4][/SIZE] [SIZE=4]150 grams ( 5 oz. ) all purpose flour [/SIZE] [SIZE=4][/SIZE] [SIZE=4]2 tsps. baking powder[/SIZE] [SIZE=4][/SIZE] [SIZE=4]1/2 tsps. powdered saffron[/SIZE] [SIZE=4][/SIZE] [SIZE=4]2 pinches of dried basil, a pinch or two of dried parsley and a pinch of thyme, salt to taste and black fresly grounded pepper[/SIZE] [SIZE=4]2 tablespoons of Brandy or dry Sherry[/SIZE] [SIZE=4]2 tblps. olive oil ( not Evoo ) [/SIZE] [SIZE=4]1. sift flour, salt, baking powder and saffron powder into a mixing bowl[/SIZE] [SIZE=4]2. add the brandy or sherry, oil and water to create a creamy, yet very thick batter [/SIZE] [SIZE=4]3. make sure the fish are absolutely thoroughly dry and dust with flour and then dip fish in the saffron batter [/SIZE] [SIZE=4]4. SLIDE INTO THE OIL AND FRY UNTIL GOLDEN AND PUFFED ... [/SIZE] [SIZE=4][/SIZE] [SIZE=4]5. place on absorbent paper towelling and drain [/SIZE] [SIZE=4][/SIZE] [SIZE=4]6. drizzle fresh lime or lemon on the finished fish[/SIZE] [SIZE=4][/SIZE] [SIZE=4]7. serve with ali oli or hot sauce and a Prosecco DOC white sparkling wine ...[/SIZE] [SIZE=4]Kind regards,[/SIZE] [SIZE=4]Ciao.[/SIZE] [SIZE=4]Margaux Cintrano.[/SIZE] [SIZE=4]*** posting all photos this wkend. [/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] 3 stars 1 reviews
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