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Lemon-Buttered Broccoli with Crisp Anchovies
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1997
This is a vegetable dish that is packed with flavour. It goes best with fish, chicken or pork. A simple grilled sole with a portion of the broccoli creates a totally different dish. As with most of my recipes using anchovies, I am using the marinated rather than the tinned ones.
Ingredients
900 g 2 lb 10–12
Method
Split the anchovies down the centre, separating the two fillets and then cut at an angle into 1 cm (½ in) pieces. Drop the anchovies into the milk and then into the cayenne flour, shaking off any excess. Deep-fry the anchovies until golden and crisp. A deep-fat fryer is not necessary –
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