Fried Anchovies With Salbixtada Sauce Food

SPANISH STYLE FRIED ANCHOVIES

Steps:

• Gather the ingredients.
• Clean the anchovies by removing the heads and innards. Remove innards by running your thumb along the belly. Rinse the anchovies, pat dry, and set aside. Be fast at cleaning the anchovies , and keep them in a bowl on top of ice to avoid deterioration.
• Pour the olive oil into a medium 8- to 10-inch frying pan. The oil should be approximately 1/2-inch deep. Heat the oil over medium heat. Be aware that olive oil has a low smoking point compared with other cooking oils. If burnt, it will impart a sour taste to the fish.
• While the oil is heating, place the flour onto a large dinner plate and mix in approximately 2 teaspoons of salt.
• Roll the anchovies one by one in the flour, coating them on all sides.
• Fry the fish in batches just until golden, cooking on both sides. Depending on the size of the anchovies, it may only take 1 minute on each side to cook.
• Remove the anchovies from the pan with a slotted spoon and place on top of paper towels to absorb excess oil. Taste for seasoning and add a sprinkle of salt if necessary. Serve with lemon wedges and slices of baguette .

PAN-FRIED ANCHOVIES

Steps:

• Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
• In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.

FRIED ANCHOVIES WITH SALBIXTADA SAUCE

Steps:

• In food processor, finely grind almonds. Add garlic, tomatoes, vinegar, pepper flakes, and salt, and purée until paste forms, scraping down sides occasionally. Add parsley and with motor running, slowly add oil.
• In large bowl, mix together flour, salt, and pepper. In 4-quart deep, heavy pot over high heat, heat 2 inches oil until deep-fat thermometer registers 350°F.
• Dredge half of anchovies in flour mixture, tossing to coat well. Transfer to sieve and shake to remove excess flour. Fry, stirring frequently to separate, until golden, about 3 minutes, then transfer with slotted spoon to paper towels to drain. Repeat with remaining anchovies, returning oil to 350°F between batches.
• In small nonstick skillet over moderate heat, melt butter. Crack egg into pan and cook until white is firm and opaque, but yolk is still runny, 2 to 3 minutes. Transfer with slotted spatula to paper towels to drain. Keep warm.
• Arrange anchovies on platter and sprinkle with lemon juice. Top with fried egg and serve with Salbixtada sauce alongside.