It's Monday, how about a fish story?
These beauties were caught off the coast of Croatia the day before we met. One glance into their eyes, and I fell in love. I'd never cooked with anchovies before but suspected that any fish this fresh had to be delicious.
Once home from the farmers market, I found out that anchovies are a cinch to cook. The fiddliest part is the prep, because of the multitudes. But don't let that faze you. It's just a matter of washing well, off with their heads and a thorough gutting to avoid the innards and their bitter flavor. Once your anchovies are beheaded and gutted, rinse them once more and dry inside and out. (Getting rid of extra moisture keeps fish from turning soggy when you're pan frying.)
The hard part's done. Set up a dinner plate with a few cups of corn and wheat flour and salt and pepper to taste. Then roll your fish through the mix, making sure they're covered from head to tail.
Now heat up a big pan full of sunflower or olive oil on a burner that's big enough to get your oil hot but not smoking. You'll want about 2 cm/.5 inch of oil in the pan. Once the oil is ready, drop your fish in and fry until they are golden brown, about one minute per side.
Drain your anchovies with a big slotted spoon, nestle them onto a bed of paper towels and lunch is served!
We dined that day with our fingers, squeezing lemons over the fish while they were hot, adding ketchup for the kids, who ate with gusto. We did too. It was fare to remember.
1 kilo fresh anchovies
1 cup wheat flour
1 cup corn flour
2 tsp salt
ground pepper to taste
sunflower or olive oil for frying
lemon wedges and ketchup for the table
If I'm not working or hanging out with our 10 year old while a bouncy 5 year old dances around us, there's a good chance I'll be hammering away on our piano, reading a book or trying to sketch. I live in Prague, Czech Republic and hail from the U.S. South.