Fried anchovies

Ingredients for 4 servings:

• 500 g anchovies
• 1 cup flour, type 405 or 550
• e.g. sea salt
• 3 cup(s) oil, suitable for deep frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fried Chicken Breast

Twist off the heads of the anchovies (I prefer frozen ones), pulling out the innards as well. Wash the anchovies and drain in a colander. Place 1 cup of wheat flour and about 1 level teaspoon of sea salt into a bag and mix well. Gradually coat the anchovies in the flour. Remove the anchovies and shake off any excess flour. The floured anchovies shouldn’t sit for too long, otherwise the flour will become soggy. Deep-fry the anchovies in 3-4 batches in a frying-safe cooking oil (see manufacturer’s instructions. I use rapeseed oil or refined olive oil) for 3-5 minutes until they have browned and serve with lemon and a baguette. If desired, you can also briefly drain the fried anchovies on a paper towel. Tip: Often, anchovies are not gutted, but simply washed and then deep-fried. They are equally suitable as a main meal or as a snack, tapa.