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Recipe: Anchovies Or Sardines Or Mackerel Fried Genovese Style
Similar Categories: Anchovies, Sardines, Mackerel, Fried, Genovese, Style
3 quarts virgin olive oil
1 1/2 pounds fresh anchovies
(or sardines or mackerel)
3 eggs
3 garlic cloves -- very finely chopped
1/4 cup finely-chopped Italian parsley
4 cups fresh bread crumbs -- very finely chopped
salt -- to taste
freshly-ground black pepper -- to taste
2 lemons -- in wedges
Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you).
In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
Serve immediately with salt, pepper and lemon wedges.
This recipe yields 4 servings as antipasto.
1 1/2 pounds fresh anchovies
(or sardines or mackerel)
3 eggs
3 garlic cloves -- very finely chopped
1/4 cup finely-chopped Italian parsley
4 cups fresh bread crumbs -- very finely chopped
salt -- to taste
freshly-ground black pepper -- to taste
2 lemons -- in wedges
Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you).
In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
Serve immediately with salt, pepper and lemon wedges.
This recipe yields 4 servings as antipasto.
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