Crispy white anchovy fillets with tomato and vincotta
salsa ingredients: 200g marinated white anchovy fillets in oil. 1/2 (75g) plain
flour, seasoned. 2 eggs. 1/2 cup (125ml) milk. 4 cups (280g) fresh breadcrumbs.
1/2 cup flat-leaf parsley leaves, finely chopped. 1/2 cup (40g) finely grated
parmesan. Finely grated zest of 1 lemon. Sunflower oil, to deep-fry. Tomato and
vincotto salsa (recipe follows), to serve
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| Crispy white anchovy fillets with tomato and vincotta salsa |
Crispy white anchovy fillets with tomato and vincotta salsa
recipe: Place the anchovies in a bowl of cold water and soak for 30 minutes,
then drain and pat dry with paper towel. Coat anchovies in flour, shaking off
any excess. Whisk together eggs and milk in a shallow bowl. Combine the breadcrumbs,
parsley, parmesan and zest in a separate shallow bowl and season. Dip each
anchovy first in the egg, then in the breadcrumb mixture, then repeat dipping
again in the egg and breadcrumb mixture. Place on a baking tray. Preheat the
oven to 100C. Heat 3cm oil in a large saucepan over medium-high heat and heat
to 190C (a cube of bread till turn golden in 30 seconds when oil is hot
enough). In batches, carefully slip anchovies into the oil and deep-fry for 1-2
minutes until golden. Drain on paper towel and keep warm in oven while you
repeat. Serve immediately with salsa
Tomato and vincotto salsa ingredients: 6 vine-ripened
tomatoes, seeds removed, finely chopped. 2 garlic cloves, chopped. 1/2 red
onion, finely choped. 1/4 cup (60ml) extra virgin olive oil. 3 tsp
vincotto. or balsamic vinegar. Pinch of
caster sugar. 1/4 cup flat-leaf parsley leaves. Finely chopped
Tomato and vincotto salsa recipe: Combine all the
ingredients in a bowl, then refrigerate until ready to serve
