Friday, December 01, 2006
During fishing season, I eat anchovies every Friday. I am fond of anchovies. Anchovies are a big source of healthy fat, the omega-3 fatty acids.
1 kg. fresh anchovies
1 cup corn flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
½ cup corn oil
Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Put 1 cup of corn flour in a bowl.
In a tray, lay half of the anchovies skin side down. Place the remaining anchovies skin side up over the first fillets.
Make sure the anchovies are dry. Dredge both sides of anchovies in the flour, coat well with flour. Shake in a sieve to remove excess flour.
Heat a medium size nonstick frying pan over medium-low heat. Heat the corn oil in the frying pan. If the oil is not hot enough, oil will reach the anchovies before the corn flour forms a protective layer. If the oil is too hot, the coating will burn from the direct heat of the oil before the anchovies has had time to cook.
Add the anchovies in small batches and fry them for 2 minutes until crisp, golden and cooked through. Fry both sides of anchovies. Repeat with the remaining anchovies, returning oil to the same level between batches.
Remove the fried anchovies with a slotted spoon, drain them on a paper towel. Once the excess oil has drained off the anchovies, place them on a warmed serving platter.
Sprinkle salt and black pepper. Avoid adding salt before frying. Decorate with lemon wedges and arugula leaves.
Serve hot with green salad.
Have a good appetite!