Fried Anchovies With Salbixtada Sauce Recipes

PAN-FRIED ANCHOVIES

Steps:

• Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
• In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

FRIED SAGE WITH ANCHOVIES

Steps:

• Heat the olive oil in a deep, heavy-bottomed frying pan.
• Place an anchovy between 2 sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and then dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt to taste while the sage leaves are hot. Serve immediately.

CRISPY FRIED ANCHOVIES WITH TARTAR SAUCE

Steps:

• Rinse the anchovies in water. Clean the anchovies by cutting off the head, then use your fingers to scoop out the innards, guts, and spine from the anchovies. The spine might need to be pinched and pulled out.
• Combine the flour with the salt and pepper (and other seasonings, if using-see notes), on a large plate or bowl and mix well.
• Add the cleaned anchovies to the seasoned flour and toss/stir to coat the anchovies in the flour completely.

FRIED MOZZARELLA WITH ANCHOVIES, CAPERS, AND GARLIC SAUCE

Steps:

• Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours.
• Meanwhile, melt butter in small skillet over low heat. Add garlic; sauté about 3 minutes. Transfer mixture to processor. Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice. Blend until coarse paste forms. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)
• Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side.
• Transfer fried cheese to plates. Spoon warm sauce over cheese.

FRIED ANCHOVIES WITH SALBIXTADA SAUCE

Steps:

• In food processor, finely grind almonds. Add garlic, tomatoes, vinegar, pepper flakes, and salt, and purée until paste forms, scraping down sides occasionally. Add parsley and with motor running, slowly add oil.
• In large bowl, mix together flour, salt, and pepper. In 4-quart deep, heavy pot over high heat, heat 2 inches oil until deep-fat thermometer registers 350°F.
• Dredge half of anchovies in flour mixture, tossing to coat well. Transfer to sieve and shake to remove excess flour. Fry, stirring frequently to separate, until golden, about 3 minutes, then transfer with slotted spoon to paper towels to drain. Repeat with remaining anchovies, returning oil to 350°F between batches.
• In small nonstick skillet over moderate heat, melt butter. Crack egg into pan and cook until white is firm and opaque, but yolk is still runny, 2 to 3 minutes. Transfer with slotted spatula to paper towels to drain. Keep warm.
• Arrange anchovies on platter and sprinkle with lemon juice. Top with fried egg and serve with Salbixtada sauce alongside.