Title: Anchovies, Fried Genovese Style
Categories: None
Yield: 1 Servings

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

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 on Jan 08,
1998