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 Fried Anchovies

Mrs Beeton Recipes Index Page

Estimated Preparation Time: 20 minutes

Estimated Cooking Time: 10 minutes

Servings: 2 persons

Non-standard Cooking Utensils: None.


Ingredients:

12 anchovies

Approximately ½ glass of white wine

1 tablespoon of olive / vegetable oil

Any flour

Cooking Method

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 ANCHOVY
In his book of “British Fishes,” Mr. Yarrell states that “the anchovy is a common fish in the Mediterranean, from Greece to Gibraltar, and was well known to the Greeks and Romans, by whom the liquor prepared from it, called garum, was in great estimation. Its extreme range is extended into the Black Sea.

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.


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