Anchovies, the quintessential Mediterranean blue fish, here become the stars of a light, irresistibly crisp fry. The distinctive element is the coating made from finely crushed SALATì Tomato and Oregano, which brings crunch and infuses the flavours of ripe tomato and oregano.
Ingredients
- 300 g fresh anchovies, cleaned and deboned
- 80 g Volpe SALATì Tomato and Oregano
- 1 egg
- Flour, as needed
- Sunflower seed oil for frying
Method
- Finely blitz the biscuits in a food processor until you get an even powder similar to breadcrumbs.
- Prepare three plates with flour, beaten egg and the crushed biscuits.
- Dip each anchovy in the flour, then in the egg and finally in the biscuit coating, pressing well.
- Fry the anchovies in hot oil until golden and drain on kitchen paper.
The final result is a flavourful, dry and incredibly satisfying fry, perfect for aperitivi, starters or light main courses.
Recommended pairings
Wines: Vermentino di Sardegna, Greco di Tufo, Prosecco. Cocktails: Dry Martini, Hugo, Gin Tonic.