For those out there that think of anchovies as "bait" taste again!The oily anchovies pair perfectly with the savory flavor of sage, dipped in a light batter and fried quickly until golden they are absolutely addictive & perfect with a glass of white wine before dinner. Commonly overlooked, but absolutely delicious is the blue fish family or
pesce azzuro - anchovies, sardines, mackerel, etc. they are not only flavorful but rich in omega 3 fatty acids.
We're posting this recipe of Fried Anchovies with Sage, not only because it's one of my all-time favorite antipasti but to celebrate the reopening of the Adriatic Sea for fishing. Every year, the Adriatic closes fishing for six weeks in the summer - hey even the anchovies need a holiday!
Fried Anchovies with Sage
Acciughe fritte con la salvia
1lb of fresh anchovies, cleaned, spine removed - you can use small sardines as well.
sage leaves (optional - if you are not a fan of sage just omit)
batter1 cup of flour
1 egg
1 teaspoon of salt
1 teaspoon of baking powder
seltzer water
vegetable oil for frying
In a bowl combine flour, eggs, salt & baking powder. Slowly add in seltzer water & mix until forms a thin batter. Cover with plastic & set in the fridge for at least an hour.
Heat oil in a pot to 350 degree.
Remove batter from fridge and mix once or twice (batter will have separated)
Take a sage leaf & anchovy put them together & dip into the batter - allowing access batter to drip off. Fry 20 seconds a side until golden brown.
Remove from oil & drain on a paper towel. Sprinkle with salt & serve immediately.
Pairs great with Prosecco or a crisp white wine like Verdicchio D.O.C.
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