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Fried White Anchovies With An Andalusian Pepper
Salad
1
1
1
2
2
Pound Green bell peppers; roasted and peeled
Pound Red bell peppers; roasted and peeled
/2 Cup Small diced Spanish onions
Teaspoon Chopped garlic
Teaspoon Sherry vinegar
Spanish extra virgin olive oil
Kosher salt
Freshly ground black pepper
2
Pound Fresh white anchovies; eviscerated
Flour
Olive oil for frying
Thinly slice the peppers. In a mixing bowl, combine the sliced peppers,
onions, garlic and vinegar. Mix well. Drizzle in enough Spanish olive oil to
moisten the salad. Season with salt and pepper. Cover and refrigerate for 2
hours.
In an electric fryer or deep pot, preheat the oil to 365 degrees F.
Season both the anchovies and the flour with salt and pepper. Dredge the
anchovies in the seasoned flour, coating completely. Fry until golden brown
and crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season
with salt and pepper. To serve, spoon some of the pepper salad in the center
of each serving plate. Lay the anchovies around the salad. Garnish with
parsley.
Yield: 6 servings
Fried White Anchovies With An Andalusian Pepper Salad
298
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