No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fried Anchovies and Sage

  • servings: 6

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, August

Related Topics

advertisement

advertisement