Aigrettes of Anchovy à la Pau

Aigrettes d’Anchois à la Pau


Take some fillets of anchovies, season them with a tiny dust of cayenne pepper, a little salad oil and chopped parsley, let them lie in this seasoning for about one hour before cooking, then dip them separately into frying batter and drop them into clean boiling fat and fry them for six or eight minutes, take up and sprinkle one piece with chopped parsley and one with a little coral, dish these up alternately in a pile on a dish-paper, and serve very hot.