Deep-fried anchovies in dill breadcrumbs

AT A GLANCE

  • Serves 12 people

  • 12 anchovy fillets in oil, drained
  • 40 gm (¼ cup) plain flour
  • 2 eggs, lightly beaten
  • 500 ml (2 cups) olive oil, for deep-frying
  •  
  • Dill breadcrumbs
  • 1½ tbsp each finely chopped dill and flat-leaf parsley
  • ¼ garlic clove, finely chopped
  • ¼ lemon, finely grated rind only
  • 150 gm fine breadcrumbs from crustless, day-old white bread
  •  
  • Chilli and herb sauce
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp each finely chopped dill and flat-leaf parsley
  • 1½ tbsp finely chopped oregano
  • ½ each red birdseye chilli and long red chilli, seeds removed, finely chopped
  • ½ garlic clove, crushed
  • Finely grated rind and juice of ½ lemon
01   For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.
02   For chilli and herb sauce, combine ingredients in a bowl and set aside.
03   Heat olive oil in a saucepan to 180C. Dip anchovies in flour, then egg, then dill breadcrumbs, pressing to cover. Dip in egg again, then in breadcrumbs, and pat to coat firmly. Deep-fry anchovies in batches until golden (1-2 minutes), drain on absorbent paper, serve warm with chilli and herb sauce.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

Recipe:

JANNI KYRITSIS AND JONATHAN BARTHELMESS

Photography:

JASON LOUCAS

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

GOOD DRY GREEK WHITE SUCH AS ASSYRTIKO OR A BONE-DRY FINO SHERRY. , suggested by MAX ALLEN

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