Crispy Anchovy & Sage Fritters
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Crispy Anchovy & Sage Fritters
Recipe by Courtney Roulston
Serves – 4 as a snack (makes 12)
Prep Time – 15 mins, plus resting time for the batter
Cooking Time – 10 mins
Ingredients
24 large sage leaves
12 best quality anchovy fillets
1 lemon, half sliced into thin rounds, half to serve
Sea salt
Black pepper
Squeaky Gate extra virgin olive oil for deep frying (around 600ml)
Soda water batter
150 g Coles plain flour
1 tsp baking powder
1 egg, beaten
120 ml iced soda water
For the batter, mix together the flour, baking powder, and a pinch of salt in a bowl. Make a well in the center and whisk in the egg and soda water until you have a smooth batter. Cover and rest in the refrigerator for 30 minutes. Thin the batter with a little extra soda water if it thickens too much while resting.
Heat the oil over medium heat to 180 degrees C. Place the sage leaves on a clean tray and top with an anchovy fillet. Gently sandwich a sage leaf on top to hold it in place, then dip it into the batter and allow any excess to drip off. Coat the lemon slices in batter, then fry the sage fritters and lemon in batches for 1-2 minutes, being careful as the oil will spit a little.
Drain with a slotted spoon and place them onto kitchen paper to drain off excess oil.
Season with a pinch of salt, cracked black pepper, and place them onto a serving plate. Serve while hot with lemon wedges on the side.
