So basically, this is the same recipe as the one I just posted but I just wanted to explain a little difference in presentation- also here is where you can get creative with how you want your meal served. With fresh anchovies (they taste nothing like salted anchovies you might be familiar with, these are just delicious little fish), clean them, open them up and butte
rfly them by running your fingernail (or a butter knife) between the spine and the meat- just leaving the tail. This way you have one large fillet using the whole fish. Again, flour like any other fried fish and drop in hot oil. Try also thinly slicing a lemon, flouring and frying as well. You can also try a fritto misto by getting a variety of fish, shrimp, even fruits and vegetables and frying them all together. Almost like a Japanese tempura.
So basically, this is the same recipe as the one I just posted but I just wanted to explain a little difference in presentation- also here is where you can get creative with how you want your meal served. With fresh anchovies (they taste nothing like salted anchovies you might be familiar with, these are just delicious little fish), clean them, open them up and butte
rfly them by running your fingernail (or a butter knife) between the spine and the meat- just leaving the tail. This way you have one large fillet using the whole fish. Again, flour like any other fried fish and drop in hot oil. Try also thinly slicing a lemon, flouring and frying as well. You can also try a fritto misto by getting a variety of fish, shrimp, even fruits and vegetables and frying them all together. Almost like a Japanese tempura.
No comments:
Post a Comment