Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Virgin olive oil |
| 3 | Eggs |
| 3 | Cloves garlic; very finely chopped |
| 1 bunch | Italian parsley; finely chopped |
| 4 cups | Fresh bread crumbs; very finely chopped |
| Salt and pepper | |
| 2 | Lemons; in wedges |
Heat oil to 375 degrees F and maintain heat.
Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you). In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
Serve immediately with salt, pepper and lemon wedges.
Yield: 4 as antipasto
Recipe by: MEDITERRANEAN MARIO #ME1A04 Posted to MC-Recipe Digest V1 #993 by Sue <suechef@...> on Jan 08, 1998