Deep-fried anchovies in dill breadcrumbs

Australian Gourmet Traveller Greek recipe for deep-fried anchovies in dill breadcrumbs by Janni Kyritsis and Jonathan Barthelmess.

Serves 12

Prep

20M

Cook

10M

Total

30M

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“I love the flavour of anchovies,” Kyritsis says. “Their piquancy and saltiness make them ideal for mezedes. And I could happily serve these as an entrée. The chilli and herb sauce is the perfect accompaniment.”

Ingredients

12 anchovy fillets in oil, drained

40 gm (¼ cup) plain flour

2 eggs, lightly beaten

500 ml (2 cups) olive oil, for deep-frying

Dill breadcrumbs

1½ tbsp each finely chopped dill and flat-leaf parsley

¼ garlic clove, finely chopped

¼ lemon, finely grated rind only

150 gm fine breadcrumbs from crustless, day-old white bread

Chilli and herb sauce

60 ml (¼ cup) extra-virgin olive oil

2 tbsp each finely chopped dill and flat-leaf parsley

1½ tbsp finely chopped oregano

½ each red birdseye chilli and long red chilli, seeds removed, finely chopped

½ garlic clove, crushed

Finely grated rind and juice of ½ lemon

Method

Main

1.For dill breadcrumbs, combine ingredients in a bowl, season to taste, mix thoroughly and set aside.

2.For chilli and herb sauce, combine ingredients in a bowl and set aside.

3.Heat olive oil in a saucepan to 180C. Dip anchovies in flour, then egg, then dill breadcrumbs, pressing to cover. Dip in egg again, then in breadcrumbs, and pat to coat firmly. Deep-fry anchovies in batches until golden (1-2 minutes), drain on absorbent paper, serve warm with chilli and herb sauce.

This recipe is from the March 2010 issue of .
Drink Suggestion: Good dry Greek white such as assyrtiko or a bone-dry fino sherry. Drink suggestion by Max Allen
Notes

Janni Kyritsis

Profile Jonathan Barthelmess

Styling by Kirsten Bookallil

Ingredients

Method

Main

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