Anchovies coated with crushed Salatì Pomodoro e Origano. The coating adds tomato and oregano flavours to the fish.
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.