Anchovies recipe gilded and fried of 05-03-2011 [Updated on 02-08-2017]
Typical dish of Neapolitan cuisine, gilded and fried anchovies are easy to cook and despite being a very cheap blue fish, in this preparation they become a delicacy. When I was little, unlike now, I was not very fond of fish but this was one of those dishes that I liked to die for as the flavor of anchovies resembled that of pancakes. Even if it's raining and cold, looking at this dish of gilded and fried anchovies puts me in a good mood because it makes me think of summer and fish-based dinners when this appetizer never fails. Happy weekend to those who pass by here and to the next recipe!
How to make golden and fried anchovies
Clean the anchovies, removing the head and entrails.
Open the anchovies like a book being careful not to divide the two parts and remove the plug.
Rinse the anchovies thoroughly under running water and drain them well, then place them on a plate.In a bowl, beat the eggs with salt and pepper
Pass the anchovies in the flour then in the egg.
Heat the peanut oil in a pan then fry the anchovies on both sides until golden
When the anchovies are golden, lift them and place them on a plate lined with absorbent paper
Serve the gilded and fried anchovies hot on a bed of fresh salad accompanied by a few lemon wedges