Anchovies are a wonderful gift received by our sea and have an important part in our traditional cuisine.
They are eaten fresh or preserved in salt, in oil. From the processing of anchovies we obtain the precious “colatura” of Cetara.
- Anchovies 600 gr
- Eggs 3
- Flour q.b.
- Extremely cold water – q.b.
- Seed oil for frying q.b.
- Lemon q.b.
- Salt to taste
Eviscerate and wash the anchovies, remove the head and remove the central bone by opening them to the book. Arrange them in a bowl full of very cold water in which you have squeezed half a lemon
Heat a large amount of fried oil in a pan and in the meantime remove the anchovies from the water and dry them using paper towels.
In a bowl, beat the eggs with a fork while placing the flour in a tray. The anchovies are first passed in the flour and then in the egg, letting the excess liquid drip before dipping them in hot oil.
Continue in this way with all the anchovies having the foresight not to fry too many all together otherwise the heat of the oil would fall too much producing as result a very greasy and heavy fried.
Fry them for a couple of minutes at the most or until they are crisp.