- 200 g marinated white anchovy fillets in oil
- ½ cup (75 g) plain flour, seasoned
- 2 eggs
- ½ cup (125 ml) milk
- 4 cups (280 g) fresh breadcrumbs
- ½ cup flat-leaf parsley leaves, finely chopped
- ½ cup (40 g) finely grated parmesan
- 1 lemon, zested
- sunflower oil, to deep-fry
- tomato and vincotto salsa, to serve
Tomato and vincotto salsa (makes 2 cups)
- 6 vine-ripened tomatoes, seeds removed, finely chopped
- 2 garlic cloves, crushed
- ½ red onion, finely chopped
- ¼ cup (60 ml) extra virgin olive oil
- 3 tsp vincotto or balsamic vinegar
- pinch of caster sugar
- ¼ cup flat-leaf parsley leaves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Place the anchovies in a bowl of cold water and soak for 30 minutes, then drain and pat dry with paper towel.
Coat anchovies in flour, shaking off any excess. Whisk together eggs and milk in a shallow bowl.
Combine the breadcrumbs, parsley, parmesan and zest in a separate shallow bowl and season. Dip each anchovy first in the egg, then in the breadcrumb mixture, then repeat dipping again in the egg and breadcrumb mixture. Place on a baking tray.
Preheat the oven to 100°C.
Heat 3 cm oil in a large saucepan over medium-high heat and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, carefully slip anchovies into the oil and deep-fry for 1-2 minutes until golden. Drain on paper towel and keep warm in oven while you repeat.
Serve immediately with the salsa.
To make the salsa, combine all the ingredients in a bowl, then refrigerate until ready to serve.
• Marinated white anchovy fillets (from delis) have a more mild taste than regular anchovies.
• Vincotto is a condiment made from cooked grape must or figs and is available at delis and gourmet food shops.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.