Buy fresh anchovies large enough to open neatly, or ask the fishmonger to butterfly them while keeping the fillets joined. For larger quantities use additional pots or pans, keeping the piece sizes and cooking endpoints.
Make ahead Prepare the coating dishes first; clean, coat and fry the fish close to serving.
Sardoni fritti e impanati di Trieste
Prep 35 min · Cook 40 min · Serves 4 · Difficulty Medium
Method
Remove the heads and guts from the anchovies. Open each along the belly and lift out the backbone, leaving the two fillets joined like a butterfly. Rinse briefly to remove debris and pat very dry. A fishmonger can do the cleaning; the listed weight is for whole fish.Remove the heads and guts from the anchovies. Open each along the belly and lift out the backbone, leaving the two fillets joined like a butterfly. Rinse briefly to remove debris and pat very dry. A fishmonger can do the cleaning; the listed weight is for whole fish.
Put flour, beaten eggs and fine breadcrumbs in three separate shallow dishes. Coat the open fish in flour, shake off excess, dip in egg and press gently into the crumbs on both sides. Arrange in one layer.Put flour, beaten eggs and fine breadcrumbs in three separate shallow dishes. Coat the open fish in flour, shake off excess, dip in egg and press gently into the crumbs on both sides. Arrange in one layer.
Pour the oil into a deep 24 cm pan with sides at least 8 cm high; keep ample free space above the oil. Heat to about 175°C, allowing roughly 7 minutes and checking with a thermometer. Do not let the oil smoke.Pour the oil into a deep 9½ in pan with sides at least 3¼ in high; keep ample free space above the oil. Heat to about 350°F, allowing roughly 7 minutes and checking with a thermometer. Do not let the oil smoke.
Fry a few fish at a time in a single loose layer, turning carefully, for about 3–4 minutes until golden and cooked through. Check that the flesh is opaque and separates easily. Let the oil return to temperature between batches; plan roughly 6–8 batches according to fish size, allowing longer if needed.Fry a few fish at a time in a single loose layer, turning carefully, for about 3–4 minutes until golden and cooked through. Check that the flesh is opaque and separates easily. Let the oil return to temperature between batches; plan roughly 6–8 batches according to fish size, allowing longer if needed.
Lift out with a slotted spoon and drain on kitchen paper. Serve promptly while the coating is crisp. Discard any flour, egg or crumbs that have touched raw fish.Lift out with a slotted spoon and drain on kitchen paper. Serve promptly while the coating is crisp. Discard any flour, egg or crumbs that have touched raw fish.
