Fried White Anchovies With An Andalusian Pepper Salad
Instructions:
- 1 Pound Green bell peppers; roasted and peeled
- 1 Pound Red bell peppers; roasted and peeled
- 1/2 Cup Small diced Spanish onions
- 2 Teaspoon Chopped garlic
- 2 Teaspoon Sherry vinegar
- Spanish extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 Pound Fresh white anchovies; eviscerated
- Flour
- Olive oil for frying
- Thinly slice the peppers. In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar. Mix well.
- Drizzle in enough Spanish olive oil to moisten the salad. Season with salt and pepper.
- Cover and refrigerate for 2 hours.
- In an electric fryer or deep pot, preheat the oil to 365 degrees F.
- Season both the anchovies and the flour with salt and pepper. Dredge the anchovies in the seasoned flour, coating completely.
- Fry until golden brown and crispy, about 2 to 3 minutes. Remove and drain on paper towels.
- Season with salt and pepper.
- To serve, spoon some of the pepper salad in the center of each serving plate.
- Lay the anchovies around the salad. Garnish with parsley.
- Yield: 6 servings