Golden, crispy fried anchovies served with a fresh cucumber and cherry tomato salad, and a creamy dill yogurt sauce.
Ingredients
- 500 g Anchovies (cleaned, heads removed)
- to taste Type 00 flour
- to taste Fine salt
- to taste Peanut oil (for frying)
- 144 g Greek yogurt
- 1 clove Garlic
- 15 ml Lemon juice (for the sauce)
- to taste Dill
- to taste Extra-virgin olive oil (for the sauce)
- 100 g Arugula
- 225 g Cherry tomatoes
- 1 piece Cucumbers
- 40 g Pitted Taggiasca olives
- to taste Lemon juice (for the salad)
- to taste Extra-virgin olive oil (for the salad)
- to taste Fine salt (for the salad)
- to taste Black pepper
Method
- Prepare the salad: peel the cucumber and cut it into small dice. Halve the cherry tomatoes.
- In a large bowl, toss the arugula, diced cucumber, cherry tomatoes and pitted Taggiasca olives.
- Drizzle the salad with extra-virgin olive oil and lemon juice, then season with salt and pepper. Toss gently and set aside in the refrigerator.
- Prepare the yogurt sauce according to the base recipe instructions and keep chilled.
- Pat the anchovies dry with paper towels. Pour the flour into a shallow dish and lightly dredge each anchovy, tapping off the excess.
- Heat the peanut oil in a saute pan to 180 °C (356 °F). Fry the anchovies in small batches for about 3 to 4 minutes, until golden and crispy.
- Transfer the fried anchovies to a paper towel-lined plate and sprinkle with a pinch of fine salt.
- Serve the hot fried anchovies immediately, alongside the chilled salad and a bowl of yogurt sauce.
Nutrition
Per serving
- Energy
- 455.5 kcal
- Protein
- 35.07 g
- Carbohydrate
- 11.92 g
- Fat
- 28.48 g
- Fibre
- 3.42 g
- Calcium
- 63.15 mg
- Iron
- 1.05 mg
- Magnesium
- 26.23 mg
