For those out there that think of anchovies as "bait" taste again!
The oily anchovies pair perfectly with the savory flavor of sage, dipped in a light batter and fried quickly until golden they are absolutely addictive & perfect with a glass of white wine before dinner. Commonly overlooked, but absolutely delicious is the blue fish family or pesce azzuro - anchovies, sardines, mackerel, etc. they are not only flavorful but rich in omega 3 fatty acids.
We're posting this recipe of Fried Anchovies with Sage, not only because it's one of my all-time favorite antipasti but to celebrate the reopening of the Adriatic Sea for fishing. Every year, the Adriatic closes fishing for six weeks in the summer - hey even the anchovies need a holiday!
Fried Anchovies with Sage
Acciughe fritte con la salvia
Acciughe fritte con la salvia
1lb of fresh anchovies, cleaned, spine removed - you can use small sardines as well.
sage leaves (optional - if you are not a fan of sage just omit)
batter
1 cup of flour
1 egg
1 teaspoon of salt
1 teaspoon of baking powder
seltzer water
vegetable oil for frying
In a bowl combine flour, eggs, salt & baking powder. Slowly add in seltzer water & mix until forms a thin batter. Cover with plastic & set in the fridge for at least an hour.
Heat oil in a pot to 350 degree.
Remove batter from fridge and mix once or twice (batter will have separated)
Take a sage leaf & anchovy put them together & dip into the batter - allowing access batter to drip off. Fry 20 seconds a side until golden brown.
Remove from oil & drain on a paper towel. Sprinkle with salt & serve immediately.
Pairs great with Prosecco or a crisp white wine like Verdicchio D.O.C.
Looks tasty and made easy to follow by being well illustrated and written.
ReplyDeleteThis looks so good! I have many memories of preparing smelts in my mothers kitchen to bread and fry.
ReplyDeleteVery yummy! I'm going to have to try the fried sage this way too!
would you be kind enough to tell me what baking powder and seltzer water is called in Italian. Would like to try this dish .
ReplyDeletethank you
joan
Small fish such as anchovies are rated better than bigger fish, because they contain a lesser amount of heavy metals like mercury, lead, cadmium and arsenic and environmental toxins.anchovies.co.uk Since smaller fish has a shorter life cycle, the possibility of accumulating impurities is rather low.
ReplyDeleteThis food is very delicious. I think it will very nutritious.
ReplyDeleteThanks
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