AT A GLANCE
|01||For sauce, process garlic, anchovy, capers, lemon rind and juice in a small food processor until smooth, add oil and parsley and process until finely chopped, season to taste with freshly ground black pepper and set aside. Makes about 1 cup.|
|02||Place mozzarella slices in a colander placed over a bowl and drain for 1 hour. Combine breadcrumbs and lemon rind in a bowl and season to taste with sea salt and freshly ground black pepper.|
|03||Dust mozzarella slices in flour, then egg, shaking off excess between each step. Repeat, then coat in breadcrumbs, shaking off excess between each step. Place in a single layer on a baking paper-lined tray and place in freezer for 20 minutes.|
|04||Heat a large frying pan filled with oil 5cm deep over medium-high heat, add sage and fry for 30 seconds or until crisp, remove using a slotted spoon and drain on absorbent paper. Fry mozzarella, in batches, turning once, for 2 minutes or until golden and drain on absorbent paper.|
|05||To serve, arrange mozzarella and sage on a plate and serve immediately with anchovy, caper and parsley sauce and lemon wedges.|
Note For roasted garlic, wrap garlic tightly in aluminium foil and roast at 200C for 30 minutes or until soft and golden, cool, then squeeze garlic from their skins.