Fried anchovies

Ingredients for 1 servings:

• 500 g anchovies, fresh or frozen
• 300 g flour
• 3 eggs
• 1 tsp salt
• Olive oil for frying
• salt and pepper
• lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Defrost the anchovies if necessary. Lay each anchovy on its back, grab the head and pull it upwards – the head will release the backbone and innards, which are then discarded. If necessary, also remove the dorsal and tail fins, if still attached. Rinse the resulting anchovy fillets and pat dry. Whisk the egg in a deep plate. Mix the flour with the salt in a second deep plate. Now pour about 1 cm of olive oil into a frying pan and heat it. Dip the fish fillets first in the egg, then in the flour and immediately add to the pan – work quickly until the pan is full, as the fillets cook quickly! Fry the fish fillets on both sides until golden brown and drain on kitchen paper. Immediately sprinkle with salt and pepper. In Puglia, these anchovies are taken as provisions during the olive harvest, among other things. The anchovies can be eaten hot or cold. Store between kitchen paper (not in foil!!). Keeps refrigerated for 2 days. Sprinkle with lemon juice to taste before serving.