Name: Acciughe Fritte con Salsa (Fried Anchovies with Special Sauce)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Unbleached all-purpose flour (optional); Ligurian extravirgin olive oil; 1½ pounds/600 g fresh anchovies (often available upon request from better fish markets); 4 tablespoons/60 ml Salsa per i Pesci Fritti

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This recipe is for four persons, but the basic ratio is 6 ounces/150 g of fresh anchovies to 1 tablespoon/15 ml of Salsa per i Pesci Fritti.

Ingredients

1½ pounds/600 g fresh anchovies (often available upon request from better fish markets)
Unbleached all-purpose flour (optional)

Method

Wash all of the anchovies well. Cut off the heads and tails and use a small good knife to split them lengthwise down the middle and open them like a book. Remove all of the innards and gently lift the spine out of each fish so that almost all of the bones will be gone. Then rinse the anchovies again in cold water and let dry on paper toweling. Once they are dry, you have the option, if you wish