Fried Sage Anchovy Food

CRISPY SAGE-ANCHOVY PORK WITH CIDER MASHED ACORN SQUASH

Steps:

• For the Pork: In a large cast iron skillet, heat 2 tablespoons olive oil over medium-high heat. Fry sage leaves for 60 to 90 seconds per side until crisp. Transfer to a cutting board and finely crushed with a knife. Mix in minced anchovy and lemon zest and set aside.
• Pat pork chops dry. Rub sage and truffle salt evenly on both sides of chops. Add remaining tablespoon oil to skillet over medium-high heat. Sear pork on each side for 5-6 minutes until golden brown and cooked through. Let rest 5 minutes on cutting board before serving atop acorn squash mash and topped with crumbled fried sage and anchovy mixture.
• For the Acorn Squash: Preheat oven to 400 degrees F. Line rimmed baking sheet with parchment paper.
• Slice acorn squash in half and remove seeds. Place cut side down on baking sheet and roast for 30 to 40 minutes depending on size of squash until golden and tender.
• Let cool for several minutes before measuring out 2½ cups of the flesh and pureeing with the vinegar and cream in a food processor or blender until smooth. Season with sea salt to taste.

FRIED ANCHOVIES AND SAGE

Steps:

• Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
• Preheat oven to 200 degrees. Put flour into 1 bowl and egg into another. Heat 1/4 inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to oven to keep warm. Repeat with remaining anchovies in batches. Serve immediately.

FRIED SAGE LEAVES

Steps:

• Wash well the sage leaves and then let them dry completely on a towel or kitchen paper.
• In a bowl, mix the flour with a couple of pinches of salt and black pepper.
• Add the cold sparkling water or beer and keep mixing with a whisk or a fork. You may not need to add it all, stop when the consistency seems right, see notes.
• In a medium pan, bring 1 inch (2.5 cm) of sunflower oil to temperature. The temperature is right when it reaches between 350°F and 365°F (175°C - 185°C). To test it, carefully add a drop of batter in the oil, if many small bubbles immediately start to appear, the temperature is right.
• Dip each sage leave in the batter to coat completely, then gently lay them in the oil. Fry only a few at a time and do not crowd the pan, otherwise they'll stick together.
• Fry a couple of minutes on each side, until they're golden brown. Then remove them with a skimmer and transfer to a plate lined with kitchen paper to absorb the excess oil.
• Sprinkle with more salt if needed and serve immediately while they're still warm.

FRIED ANCHOVIES

Steps:

• Clean and prepare the anchovies (or ask your fisherman to clean them for you, much easier!). You can use a small knife to cut the gut open and remove all that is inside. I use a newspaper to gather it all for the cats. Feel with your fingers if there are any scales and carefully clean them with your small knife. Wash the anchovies under running water.
• When my mother and friends know that the anchovies are very fresh, they don't wash them so all the beautiful smells from the sea stay in the fish!
• Let the anchovies dry in a colander.
• Place the flour on a plate and mix the salt and the pepper in.
• Flour the anchovies and shake off any surplus.
• Pour the olive oil into a frying pan and bring to a medium heat.
• Fry the anchovies in the olive oil for 2-3 minutes on each side.
• Transfer the anchovies to a serving plate, or a Greek newspaper*
• Serve the anchovies with lemon wedges. Eat them with a glass of ouzo or a nice Greek white wine. Don't forget to read the Greek newspaper!
• * We felt very inspired by the old English tradition of wrapping their fried fish-and-chips in a newspaper, which would add some quirky style to the food presentation. However, nowadays this is not allowed anymore, because of the chemicals from the ink that can get into the food. So needless to say: Eat it this way if you dare!

FRIED SAGE AND ANCHOVIES

Steps:

• Rinse the anchovies under cold water and pat dry with a paper towel. Cut the anchovies to the sizes of the sage leaves (you might not need them all depending on the size of the sage leaves). Sandwich one anchovy between two sage leaves.
• Put 1.5 inches of oil in a pan and turn on to a medium heat. Mix the flour and water in a mixing bowl and whisk until combined.
• One at a time dip the sage leave sandwiches into the batter so it is completely coated then place carefully in the hot oil. Fry until slightly golden on each side.
• Serve immediately with wedges of lemon and a sprinkling of salt.

ANCHOVY AND SAGE CRISPS

Steps:

• Wipe the sage leaves and pat them dry with absorbent kitchen paper.
• Take three deep plates or shallow dishes and pour the beaten egg into one, the flour into another and the breadcrumbs or polenta into the third.
• Lay 20 of the sage leaves out flat and place half an anchovy down the centre of each one. Place the remaining 20 sage leaves over the anchovies and press down to sandwich together.
• Individually coat each sage and anchovy sandwich in the flour, then dip in the beaten egg and finally coat in the breadcrumbs or polenta.
• Heat the oil in a large frying pan. (CAUTION: hot oil can be dangerous. Do not leave unatttended.) Cook the sage crisps in batches until golden-brown and crisp. Drain on absorbent kitchen.
• Serve while still warm.

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 .

DEEP-FRIED SAGE ANCHOVIES

Steps:

• Place the anchovies in a bowl, pour over the lemon juice and zest and leave to marinate for 30 minutes.
• For the batter, mix the flour, salt, egg yolk, water, soda water and oil until well combined. Leave to rest for 30 minutes, then whisk the egg whites until stiff and fold into the batter.
• Dampen the sage leaves with a few drops of water and dust with a little flour. Sandwich each anchovy fillet between 2 sage leaves and squeeze tightly together.
• Heat 5cm of oil in a large frying pan over medium-high heat. Dip each anchovy parcel into the batter and deep-fry until golden and crisp. Serve immediately.

ANCHOVIES WITH SAGE STUFFING

Steps:

• Blend the sage, basil, pine nuts, oil-packed anchovies, 2 Tbsp. olive oil and a pinch of salt until mostly smooth like pesto. Add 1 Tbsp. bread crumbs and mix.
• Clean the anchovies: Remove the heads and butterfly the anchovies. Remove the backbone, leaving the tail. Rinse under running water without separating the fillets.
• Heat plenty of peanut oil in a large fry pan. Spread 1 Tbsp. pesto on the flesh side of 16 anchovies. Cover with remaining anchovies like sandwiches. Place flour in a shallow bowl, beaten eggs in a second bowl and breadcrumbs in a third bowl. Dip the anchovies in flour, then in the beaten eggs, and in the bread crumbs.
• Heat plenty of peanut oil to 350°F. Fry the anchovies in small batches for around 2-3 minutes until golden. Drain on paper towel lined plates.
• Lightly toast the sesame seeds in a hot pan. Grind them with a mortar and pestle or blend them with a pinch of salt. Peel and grate the ginger. Gather the pulp in a cheesecloth and squeeze to juice; mix juice with the Greek yogurt and the sesame seeds.
• Serve the anchovies on a bed of sage and basil, with the yogurt sauce on the side. Cut fried anchovy sandwiches in half, dip in yogurt sauce, and enjoy.

FRIED SAGE LEAVES

Steps:

• 1. Wash and pat dry the sage leaves. 2. Pour enough vegetable oil into a pot or wok so it comes 3-4cm up the sides. Heat to 175C. 3. Make the batter by placing the flour in a medium bowl. Add enough iced water to make a thin batter, the consistency of pouring cream. Don't over-whisk it. In fact, if you can, use chopsticks to mix in the water. Some lumps are totally fine. 4. Dip the sage leaves into the batter to coat, allowing excess to drip off, then fry in batches until puffy and barely coloured. Remove with a slotted or mesh spoon and drain on a wire rack. Season with salt and serve immediately. More Roman recipes from Julia Busuttil Nishimura

FRIED SAGE WITH ANCHOVIES

Steps:

• Heat the olive oil in a deep, heavy-bottomed frying pan.
• Place an anchovy between 2 sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and then dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt to taste while the sage leaves are hot. Serve immediately.

FRIED ANCHOVIES AND SAGE

Steps:

• Put the milk into a shallow dish. Add the anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut the fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
• Preheat the oven to 200°F. Put the flour into a bowl and the egg into another. Heat 1/4 inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to the oven to keep warm. Repeat with the remaining anchovies. Serve immediately.