Italian · Lunch
Fried Anchovy Sandwich Bites
Whole fresh anchovy fillets are sandwiched with parsley and lemon zest, dipped in egg-and-flour batter and shallow-fried until golden and crisp. Served warm on a small toasted bread roll with garlic mayonnaise and lemon wedges, this punchy, salty-briny Italian bite is a Ligurian coast specialty.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.2gProtein
36.8gFat
38.6gCarbs
2.9gSugar
2.6gFiber
1215mgSodium
327mgChol
5.9gSat Fat
540mgPotassium
150mgCalcium
3.4mgIron
4.8mcgVitamin B12
9.5mgVitamin C
herb-salt
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Lay butterflied anchovy fillets flesh-side up, scatter half with parsley and lemon zest, press second fillets on top skin-side out to form sandwiches.
2
Dredge
Season flour with salt and pepper, dip each sandwich in beaten egg then flour, pressing gently for an even coating.
3
Fry
Heat vegetable oil in a small skillet over medium-high heat until a pinch of flour sizzles immediately, then fry sandwiches 2 minutes per side until deep golden and crisp.
4
Plate
Stir grated garlic and lemon juice into mayonnaise, spread on toasted roll, stack fried sandwiches inside, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh anchovy fillets
- 22 small bread roll (120g)
- 1/2 cup60g all-purpose flour
- 22 eggs
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1 cup240ml vegetable oil, for shallow-frying
- 2 tbsp2 tbsp mayonnaise
- 1 clove1 clove garlic
- salt, a pinch
- black pepper, a pinch
- 22 lemon wedge, to serve
