Fried Anchovies With Sauce- Gavros Tiganitos
From greekgirrrl 17 years ago
- 5 minutes to make
- Serves 2
Please do not confuse FRESH anchovies with the ones that come in the tin. This is an extremely popular appetizer in Greece. They are delicious with crusty bread and WINE!!!
Ingredients
- For the Sauce: shopping list
- 1/2 cup slivered almonds, toasted shopping list
- 3 large garlic cloves, coarsely chopped shopping list
- 2 plum tomatoes, quartered shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 tablespoons red pepper flakes shopping list
- 1 teaspoon salt shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 1/4 cup olive oil shopping list
- For anchovies shopping list
- 1 cup all-purpose flour shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 4-5 cups vegetable oil shopping list
- 1/4 pound fresh anchovies (about 8 fillets) shopping list
How to make it
- Make sauce:
- In food processor, finely grind almonds.
- Add garlic, tomatoes, vinegar, pepper flakes, and salt, and purée until paste forms, scraping down sides occasionally.
- Add parsley and with motor running, slowly add oil.
- Fry anchovies:
- In large bowl, mix together flour, salt, and pepper.
- In 4-quart deep, heavy pot over high heat, heat 2 inches oil until deep-fat thermometer registers 350°F.
- Dredge half of anchovies in flour mixture, tossing to coat well. Transfer to sieve and shake to remove excess flour.
- Fry, stirring frequently to separate, until golden, about 3 minutes, then transfer with slotted spoon to paper towels to drain.
- Repeat with remaining anchovies, returning oil to 350°F between batches.
- Serve sauce and fresh lemon wedges on the side.
People Who Like This Dish 4
- jimrug1 Peoria, IL
- danadooley Singapore, SG
- whuebl Annapolis, MD
- vino4dino Baltimore, MD
- wolfpackjack Raleigh, NC
- greekgirrrl Long Island, NY
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The Rating
Reviewed by 4 people-
We should live closer to each other, so we could same these meals.... great post... thanks, dave
wolfpackjack
in Raleigh loved it
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" It was excellent "