Best Fried Anchovies And Sage Recipes

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FRIED ANCHOVIES AND SAGE



Fried Anchovies and Sage image

Emphatically flavored fish, such as salt-cured anchovies, are traditional antipasti ingredients because their high oil content takes well to frying and marinating; sandwiched between sage leaves and fried, the snacks are rich contrast to brisk Campari cocktails.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Whole milk, for soaking
18 best-quality anchovy fillets
36 small to medium, narrow, fresh sage leaves
1 to 2 tablespoons instant flour (such as Wondra)
1 large egg, lightly beaten
Extra-virgin olive oil, for frying

Steps:

  • Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
  • Preheat oven to 200 degrees. Put flour into 1 bowl and egg into another. Heat 1/4 inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to oven to keep warm. Repeat with remaining anchovies in batches. Serve immediately.

FRIED ANCHOVIES AND SAGE



Fried Anchovies and Sage image

Categories     Sandwich     Side     Fry     Sage     Anchovy

Yield serves 6

Number Of Ingredients 6

Whole milk, for soaking
18 best-quality anchovy fillets
36 small to medium, narrow, fresh sage leaves
1 to 2 tablespoons instant flour (such as Wondra)
1 large egg, lightly beaten
Extra-virgin olive oil, for frying

Steps:

  • Put the milk into a shallow dish. Add the anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut the fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
  • Preheat the oven to 200°F. Put the flour into a bowl and the egg into another. Heat 1/4 inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to the oven to keep warm. Repeat with the remaining anchovies. Serve immediately.

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