Alici Indorate e Fritte
What was I craving the entire time we were in the States? Anchovies, fresh anchovies, preferably the way my mother-in-law makes them. That is, dusted with flour, dipped in egg and fried, indorate e fritte, as she says, golden and fried, the egg dip is the gold, and it is. I also love anchovies that are fried only with a dust of flour, but that dip in the golden egg sends those babies over the edge.
I figured since today is Italicious’s 4th birthday, I would post a recipe that makes me swoon and one that I am always up for eating, but had never made myself. Enjoy and a toast to (at least) 4 more years!!
Alici Indorate e Fritte
- 2 lbs of fresh anchovies
- 2 cups of semola flour
- 4-5 cups of vegetable oil
- 1-2 eggs, beaten
- salt and pepper to taste
Clean the anchovies, remove the head and the guts, remove the spine by holding the tail and removing from the tail end, the tail keeps the body intact. Rinse them well and open them up like a book. Dry them off with paper towels.
In large bowl, mix flour and a pinch of salt together. In 4-quart deep, heavy pot over high heat, heat 2 inches oil until it sizzles when you put the corner of a piece of bread or sprinkle some flour in it.
Dredge a hand-full of anchovies in flour mixture, tossing to coat well. Transfer to sieve and shake to remove excess flour. Dip in the egg, letting some of the egg drain off before placing them in the oil. Fry, stirring frequently to separate, until golden, about 3 minutes, then transfer with slotted spoon to paper towels to drain. While they are draining sprinkle salt on the fried anchovies.
Repeat with remaining anchovies, making sure that the oil’s heat stays hot between batches. You may need to change the oil or add more while you are frying, so be sure to have a lot at hand.
Serve immediately.
One Year Ago: Flounder in Saffron-Tomato Sauce & Cold Asparagus Salad with Sesame Seeds
Two Years Ago: Frittura di Funghi Porcini
Three Years Ago: Gnocchi with Sausage Fennel Ragù & Lemon Curd Marbled Cheesecake
Four Years Ago: Cuttlefish over Spaghetti with a Tomato – Olive sauce
Italicious 
Oooh I don’t believe it … my favourite too. My cousin who lives in Grado, northern Italy, made them for me , when I was there last year. The Anchovies came straight from the fisherman to my cousin and she prepared them in several ways , marinading them etc, but then she made these . Her grandchildren love them too, and they call them “Biscuits” ..
Happy 4 Years! You’re my blogging hero. 🙂
I would love to be a guest at your table!