Margi Cintrano
Washing Up
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.