Ingredients with Measurements:
- 1 pound fresh anchovies, cleaned and gutted
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 eggs
- Vegetable oil for frying
- Lemon wedges for serving
Special equipment needed:
- Large skillet
- Paper towels
- Tongs
Step-by-step instructions:
1. In a shallow dish, combine flour, cornmeal, salt, and black pepper.
2. In another shallow dish, whisk together milk and eggs.
3. Dip each anchovy into the milk mixture, then coat in the flour mixture, shaking off any excess.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Fry the anchovies in batches until golden brown and crispy, about 2-3 minutes per side.
6. Use tongs to transfer the fried anchovies to a paper towel-lined plate to drain excess oil.
7. Serve hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 19g
Protein: 16g
Substitutions for ingredients:
- You can use any type of fish that is suitable for frying, such as sardines or smelts.
- If you don't have cornmeal, you can use breadcrumbs or panko instead.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the flour mixture for extra flavor.
- Serve with a dipping sauce, such as aioli or tartar sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the anchovies to ensure they cook evenly and become crispy.
- Use a slotted spoon or tongs to remove any bits of batter that may have fallen off into the oil to prevent burning.
- Serve immediately to ensure the anchovies stay crispy.
Storage instructions:
Ligurian Fried Anchovies are best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the anchovies on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the fried anchovies on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Ligurian Fried Anchovies pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or zucchini
- Salad with a light vinaigrette dressing
- Crusty bread
Troubleshooting advice:
- If the batter is not sticking to the anchovies, make sure they are dry before dipping them into the milk mixture.
- If the anchovies are not crispy, the oil may not be hot enough or they may be overcrowded in the skillet.
Food safety advice:
- Make sure to clean and gut the anchovies thoroughly before cooking.
- Use caution when frying with hot oil to prevent burns.
Food history:
Liguria is a coastal region in northwest Italy known for its seafood dishes. Fried anchovies are a popular dish in the region and are often served as an appetizer or snack.
Flavor profiles:
Ligurian Fried Anchovies are crispy and savory with a mild fish flavor.
Serving suggestions:
Serve Ligurian Fried Anchovies as an appetizer or snack with lemon wedges on the side. They can also be served as part of a seafood platter.
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Region: Italian