Anchovies Two Ways
- For the fried anchovies
- 800 grams fresh Anchovy fillet (ready to cook)
- 6 tablespoons Pastry flour
- 2 eggs
- freshly ground peppers
- 1 liter olive oil
- Lemon wedge (for garnish)
For the fried anchovies, rinse anchovies, cut off heads and carefully peel and remove backbones. Put flour in a bowl. Beat eggs lightly in another bowl. Season anchovies with salt and pepper. Dredge in flour and then dip into eggs.
Heat oil until very hot (oil is hot enough when bubbles surround the handle of a wooden spoon when dipped) and fry anchovies in portions until golden brown, about 3-4 minutes. Drain on paper towels and serve with lemon wedges.
For the baked anchovies, rinse anchovies, cut off heads and carefully peel and remove backbones. Place skin side down in a greased baking dish.
Peel garlic and finely chop. Mix with parsley and breadcrumbs. Season with salt and pepper and sprinkle over anchovies. Rinse cherry tomatoes and cut in half. Add to baking dish. Drizzle with olive oil and bake in a preheated oven at 180°C (approximately 350°F) for 30-40 minutes. Serve immediately.