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Fried anchovies with pecorino
Serves Starters and mains
Ingredients
- 800g fresh anchovies
- 200g plain flour
- vegetable oil, to deep-fry
- 100g Pecorino Romano, finely grated
- 1 small bunch flat-leaf parsley, finely chopped
- lemon wedges, to serve
Method
Prepare the anchovies by chopping off the head, cutting down the belly and removing the interior. Rinse under cold running water and place on a clean tea towel to drain, dabbing away any moisture with kitchen paper.
Tip the flour on to a large plate and use to lightly coat each anchovy individually.
Meanwhile, heat plenty of vegetable oil in a large, heavy-based pan until boiling – around 170C on a cook’s thermometer. Working in several batches, fry the anchovies for 3–4 minutes or until they just turn golden, stirring them with a slotted spoon so they colour evenly.
Drain on kitchen paper, then transfer to a large bowl, sprinkle the cheese and parsley over and serve immediately with lemon wedges to squeeze over.
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