Best 3 Fried Sage Anchovy Recipes

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In the world of culinary delights, where the flavors of the sea and the land converge, there lies a delicacy that has captivated taste buds for centuries - fried sage anchovy. This tantalizing dish, with its crispy exterior and aromatic essence, is a symphony of flavors that has stood the test of time. From its humble origins in the Mediterranean coastal towns to its global recognition as a culinary gem, fried sage anchovy continues to enchant food enthusiasts with its unique combination of textures and tastes. In this article, we will embark on a culinary journey to discover the best recipes for this delectable dish, exploring the secrets behind its perfect preparation and uncovering the culinary traditions that have shaped its enduring popularity.

Here are our top 3 tried and tested recipes!

FRIED ANCHOVIES AND SAGE



Fried Anchovies and Sage image

Emphatically flavored fish, such as salt-cured anchovies, are traditional antipasti ingredients because their high oil content takes well to frying and marinating; sandwiched between sage leaves and fried, the snacks are rich contrast to brisk Campari cocktails.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

PAN-FRIED ANCHOVIES



Pan-Fried Anchovies image

Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 5

32 fresh anchovies or 16 sardines (about 1 1/4 pounds), cleaned
1 cup toasted unseasoned dry breadcrumbs
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for frying
Fresh lemon wedges, for serving

Steps:

  • Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
  • In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

FRIED ANCHOVIES AND SAGE



Fried Anchovies and Sage image

Categories     Sandwich     Side     Fry     Sage     Anchovy

Yield serves 6

Number Of Ingredients 6

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

Steps:

  • Put the milk into a shallow dish. Add the anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut the 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.
  • Preheat the oven to 200°F. Put the flour into a bowl and the 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 the oven to keep warm. Repeat with the remaining anchovies. Serve immediately.

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Be careful not to overcook the sage. It should be crispy, but not burnt.
  • Use a good quality olive oil. This will help to bring out the flavor of the sage and anchovies.
  • Serve the fried sage and anchovies immediately. They are best when they are hot and crispy.

Conclusion:

Fried sage and anchovies is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to impress your guests with your culinary skills. The combination of salty anchovies and crispy sage is sure to please everyone. So next time you are looking for a quick and easy appetizer, give fried sage and anchovies a try. You won't be disappointed!

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