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Estimated Preparation Time: 20 minutes
Estimated Cooking Time: 10 minutes
Servings: 2 persons
Non-standard Cooking Utensils: None.
Approximately ½ glass of white wine
1 tablespoon of olive / vegetable oil
1. Clean the anchovies in running water and dry off excess water.
2. Mix the oil and wine and add sufficient flour to make a thickish paste.
3. Dip each anchovy in the paste and fry on a medium heat until they turn a golden brown colour.
The fishing for them is carried on during the night, and lights are used with the nets. The anchovy is common on the coasts of Portugal, Spain, and France. It occurs, I have no doubt, at the Channel Islands, and has been taken on the Hampshire coast, and in the Bristol Channel.” Other fish, of inferior quality, but resembling the real Gorgona anchovy, are frequently sold for it, and passed off as genuine.