As a young chef on the Rochester Queen floating restaurant, I spent endless nights frying anchovies. here’s my modern take: crispy anchovies in a golden polenta crust with a caper & yogurt dip. Easy, light — and seriously tasty. 🐟⚓️
Anchovies with polenta crust ,caper and yogurt dip
Gluten free
Serves 4
Ingredients:
1. 1 kg gutted anchovies
2. 100 gr gluten free white flour
3. 50 gr polenta
4. Salt and black pepper
5. Oil for shallow frying
6. Lemon wedges
For the dip:
1. 150 gr greek yogurt
2. 20 chopped capers
3. 1 tbsp chopped dill
4. Zest of half a lemon
Method:
1. In a big bowl, mix the flour with the polenta and then mix in salt and pepper.
2. Gently add the anchovies and toss in the flour mixture until they are all completely coated and dry.
3. In a large frying pan, add oil until it’s the height of 1 cm. Heat the oil to 180 degrees or when the oil starts to smoke a little. Place the anchovies one by one ,next to each other. Don’t play around with the fish, let the crust form on one side. When it’s crispy, flip them over and crisp the other side. Remove with a slotted spoon to a kitchen paper coated dish, to absorb excess oil. Add the remaining anchovies and repeat the process.
4. For the dip ,mix all the ingredients together.
5. Place all the anchovies on a beautiful serving plate, sprinkle a little salt, add some lemon wedges around and serve with the yogurt caper sauce on the side.
Ideally shared with friends and a very chilled bottle of wine or with ouzo on ice.
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Dining and Cooking