| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Med01 | 4 | servings |
INGREDIENTS
| 3 | qt | Virgin olive oil |
| 1 1/2 | lb | Fresh anchovies |
| (or sardines or mackerel) | ||
| 3 | Eggs | |
| 3 | Garlic cloves; very finely chopped | |
| 1/4 | c | Finely-chopped Italian parsley |
| 4 | c | Fresh bread crumbs; very finely chopped |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Lemons; in wedges |
INSTRUCTIONS
Heat oil to 375 degrees 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 egg-crumb 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. This recipe yields 4 servings as antipasto. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A04 broadcast 12-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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