Fried White Anchovies with Parsley-Lime Dressing

Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”.White anchovies are available in specialty stores or online, and make a wonderful addition to salads, or as a topping for bruschetta or crostini. In the recipe here, I decided to fry them in batter, and serve them with a parsley-lime dressing. The result is a tasty, fresh dish, that is perfect as an appetizer for the summer. Try it and enjoy.

Notes:
* Make sure not to skip the step of soaking the anchovies in water, as otherwise the result will be too acidic, especially when served with this dressing.
* As with any food that contains raw eggs, it’s best avoid giving it to anyone who may have weak immune system.

Makes: 2-4
Prep time: 15 minutes
soaking time: 5 minutes
Frying time: 5 minutes

Ingredients:
For the anchovies:
1 package 7.5oz (200 grams) marinated white anchovies
1 L egg
2 Tbs water
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup flour
Oil for frying
For the dressing:
1 cup parsley leaves, washed and dried, roughly chopped
1 L egg (see notes)
Zest of 1 lime
2 Tbs lime juice
1 tsp Dijon mustard
1 tsp salt

1. The dressing: place the parsley, egg, lime zest and juice, mustard and salt in the tall container provided with the hand blender, or in a small food processor bowl, fitted with the metal blade.  Blend on high speed for 2-3 minutes, until the dressing thickens. Taste and adjust seasoning if needed. The dressing will keep, in an airtight container in the fridge, for 2 days.

2. Drain the anchovies from the marinade and place them in a small bowl. Cover with cold water and set aside for 5 minutes. Drain again and place on paper towels to dry.
3. The batter: whisk the egg with the water, salt and pepper. Add the flour and whisk to a smooth batter. Place the fish pieces in it and roll in the batter to cover from all sides.

3. Preheat oil for shallow frying in a large pan over medium-high heat. Add the fish pieces and fry until golden-brown on both sides. Serve immediately.