Fried anchovies: the ultimate summer appetizer

Fried anchovies, a glass of ouzo and a view of the seaside - what could be more quintessentially Greek?

Simply put the anchovies in the pan and easily and quickly make a favourite summer dish accompanied by a tomato-mayonnaise dip.

Materials

Servings: 4

• 300 gr. bread, lightly dried
• 2 tsp. parsley, chopped
• 2 tsp. tablespoon cilantro, chopped
• 1 lemon, the zest
• 700 gr. anchovy, cleaned
• 100 gr. flour
• 500 ml sunflower oil, for frying
• salt

For the mayonnaise

• 300 gr. mayonnaise
• 2 tsp. of tomato paste
• 2 tsp. tablespoons of red wine vinegar
• 1 pinch of chili powder
• 2 tsp. pickled cucumber, chopped
• 2 tsp. vinegary capers, coarsely chopped

Procedure

Step 1: We beat the bread in the blender to have a thick crust. Add the herbs and zest and mix.

Step 2: Wet the anchovies lightly, salt them and sprinkle them with flour. Wet it again and put it in the mixture with the herbs. We take it out when the crust sticks to it and place it in the refrigerator to harden.

Step 3: Mayonnaise: Put all the ingredients in a bowl and mix them. Please leave it in the fridge until serving.

Step 4: Heat the sunflower oil well and fry the anchovies over high heat. Transfer with a slotted spoon to a plate lined with absorbent kitchen paper. Serve the fried anchovies immediately, accompanied by the mayonnaise.

By Gina Xenakis.

READ MORE: Cypriot Burghul Salad Recipe.