This is eating at its simplest and most elemental. Fresh whole anchovies are dredged in flour and fried in hot oil. They are served hot and salty and make a great appetizers, tapas, or antipasti.
- 1 lb whole fresh, or cleaned and marinated anchovies (not the salted or tinned variety)
- 2 cups olive oil
- 3 large eggs
- 1 1⁄2 cups flour
- 1 ⁄4 teaspoon cayenne pepper
- salt and black pepper to taste
- cherry tomatoes, as needed
- crusty bread
- extra virgin olive oil, for dipping bread, optional
Preparation time 20mins
Cooking time 23mins
If you are using whole, fresh anchovies you must clean them first. Pull off the heads and pull out the insides. Then rinse with clean water.
Pour the olive oil into a small deep saucepan set over heat. Use a deep fry thermometer to monitor the heat.
Meanwhile, add the eggs to a small bowl and beat until well mixed. Add the flour, cayenne, salt and black pepper to a shallow bowl, use a fork to mix the ingredients together. Dip the fish one at a time into the beaten eggs and then roll it in flour.
When the oil reaches 365 degrees F. fry the fish a few at a time, rolling them around in the oil to assure even cooking until they are golden brown (about 5-8 minutes). Serve with crusty bread, extra-virgin olive oil for dipping the bread (optional) and tomatoes.