| 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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