1095 Beignets d’Anchois, or Beignets à la Niçoise

Method

Cut some tunny fish into round slices 3–4 cm (1–1½ in) in diameter and cm ( in) thick and completely surround each slice with thin strips of anchovy fillets marinated in oil. Dip in light frying batter at the last minute and deep fry in very hot fat. Arrange in neat piles on a serviette with a border of fried parsley.

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