Title: Fried White Anchovies with an Andalusian Pepper Salad
Categories: Emlive10
Yield: 1 servings

1 lb Green bell peppers; roasted
-and peeled
1 lb Red bell peppers; roasted
-and peeled
1/2 c Small diced Spanish onions
2 ts Chopped garlic
2 ts Sherry vinegar
Spanish extra virgin olive
-oil
Kosher salt
Freshly ground black pepper
2 lb Fresh white anchovies;
-eviscerated
Flour
Olive oil for frying

Thinly slice the peppers. In a mixing bowl, combine the sliced peppers,
onions, garlic and vinegar. Mix well. Drizzle in enough Spanish olive oil
to moisten the salad. Season with salt and pepper. Cover and refrigerate
for 2 hours.

In an electric fryer or deep pot, preheat the oil to 365 degrees F.

Season both the anchovies and the flour with salt and pepper. Dredge the
anchovies in the seasoned flour, coating completely. Fry until golden brown
and crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season
with salt and pepper. To serve, spoon some of the pepper salad in the
center of each serving plate. Lay the anchovies around the salad. Garnish
with parsley.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 211 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g
Protein; 50g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C59

Converted by MM_Buster v2.0n.