Yield: 1 Servings
|3 quarts||Virgin olive oil|
|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