| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
qt |
Virgin olive oil |
| 3 |
|
Eggs |
| 3 |
|
Cloves garlic; very finely chopped |
| 1 |
bn |
Italian parsley; finely chopped |
| 4 |
c |
Fresh bread crumbs; very finely chopped |
|
|
Salt and pepper |
| 2 |
|
Lemons; in wedges |
INSTRUCTIONS
Heat oil to 375 degrees F and maintain heat.
Scale and gut anchovies, leaving heads and tails intact (or have your fish
monger do this for you). In a large mixing bowl, mix eggs, garlic and
parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and
then into bread crumbs. Shake well to remove excess eggcrumb coating and
fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2
minutes. Remove and drain on a paper towel.
Serve immediately with salt, pepper and lemon wedges.
Yield: 4 as antipasto
Recipe by: MEDITERRANEAN MARIO #ME1A04
Posted to MC-Recipe Digest V1 #993 by Sue <suechef@sover.net> on Jan 08,
1998
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