Fried Anchovies And Sage Recipes

FRIED SAGE WITH ANCHOVIES

Fried Sage with Anchovies image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Extra-virgin olive oil, for deep-frying
12 anchovy fillets
24 large fresh sage leaves
1 egg, beaten
Flour, for dredging
Salt

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

Fried Anchovies and Sage image

Categories Sandwich Side Fry Sage Anchovy

Yield serves 6

Number Of Ingredients 6

Ingredients

Whole milk, for soaking
18 best-quality anchovy fillets
36 small to medium, narrow, fresh sage leaves
1 to 2 tablespoons instant flour (such as Wondra)
1 large egg, lightly beaten
Extra-virgin olive oil, for frying

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.

FRIED ANCHOVIES AND SAGE

Fried Anchovies and Sage image

Emphatically flavored fish, such as salt-cured anchovies, are traditional antipasti ingredients because their high oil content takes well to frying and marinating; sandwiched between sage leaves and fried, the snacks are rich contrast to brisk Campari cocktails.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

Whole milk, for soaking
18 best-quality anchovy fillets
36 small to medium, narrow, fresh sage leaves
1 to 2 tablespoons instant flour (such as Wondra)
1 large egg, lightly beaten
Extra-virgin olive oil, for frying

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.

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