CRISPY FRESH ANCHOVIES

HERBY GARLIC BREADCRUMBS, ROCKET, CHILLI & LEMON Fresh anchovies are simply glorious, and when they’re in season, which is late summer and autumn in the UK and around the Med, you’ll find them in good local fishmongers. Us Brits don’t tend to embrace them that much, but the rest of Europe go crazy for them. Whether eaten raw, dressed in lemon juice and good oil, on toast (see here), in pastas, soups, salads or, in this case, breadcrumbed and fried, they’re a complete treat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pinch off the anchovy heads, allowing you to quickly scrape out the innards. Pat dry with kitchen paper, then use your thumb and forefinger to push open each anchovy. Pull the spine completely away from the fillets, which in turn lets you butterfly them out flat.

Step 2

Tear the stale bread into a food processor, peel and add the garlic, and pick in all the herb leaves. Add a pinch of sea salt and black pepper, finely grate in half the lemon zest and blitz into crumbs, then sprinkle across a large plate. Beat the egg with half the lemon juice in a shallow bowl. Take the time to dip each anchovy into the egg, allow the excess to drip off, then lay on the crumbs, sprinkling some over the top and patting them on gently so every anchovy is well covered all over.

Step 3

Put a large frying pan on a medium-high heat and – in batches – fry the anchovies in a little oil for 1 minute on each side, or until golden. Serve with a scattering of rocket and sliced chilli, and the remaining lemon half.