Best 4 Fried Sage Anchovy Recipes
**Fried Sage Anchovy: A Culinary Symphony of Flavors and Textures**
Embark on a delightful culinary journey with fried sage anchovy, a symphony of flavors and textures that will tantalize your taste buds. This simple yet sophisticated dish combines the earthy notes of sage, the salty savoriness of anchovies, and the crispy crunch of fried leaves. Whether served as an appetizer, a side dish, or a topping for pasta or pizza, fried sage anchovy is sure to impress. This article presents a collection of recipes that explore the versatility of this classic combination. Discover variations using different types of sage, anchovies, and cooking techniques, each offering a unique taste experience. Garnish your dishes with fried sage anchovy for an elegant touch that elevates any meal.
FRIED ANCHOVIES AND SAGE
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
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.
PAN-FRIED ANCHOVIES
Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
- In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.
FRIED SAGE WITH ANCHOVIES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 6
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
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.
Tips:
- Choose fresh sage leaves: Fresh sage leaves have a more intense flavor than dried leaves, so they are the best choice for this recipe.
- Use high-quality anchovies: The quality of the anchovies will make a big difference in the flavor of the dish, so it is important to use high-quality anchovies.
- Fry the sage leaves and anchovies separately: This will help to prevent the anchovies from overpowering the sage leaves.
- Do not overcook the sage leaves: Overcooked sage leaves will become bitter, so it is important to cook them for just a few seconds.
- Serve the fried sage and anchovies immediately: This dish is best served immediately after it is made.
Conclusion:
Fried sage and anchovies is a simple but delicious dish that can be enjoyed as an appetizer or a main course. It is a great way to use up fresh sage leaves, and it is also a good source of protein and omega-3 fatty acids. If you are looking for a new and exciting way to enjoy sage, then this recipe is definitely worth trying.
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