This recipe, where anchovies coated in corn flour and fried accompany pasta in a tomato sauce, is one of the regional flavors of Black Sea cuisine that brings together fish and pasta. An economical and satisfying dinner.
Salt the cleaned anchovies and coat them in cornmeal; fry in hot oil until golden on both sides, then transfer to paper towels.
Boil the pasta in plenty of salted water for the package time, then drain.
Sauté the onion and garlic in butter, add the grated tomato and red pepper flakes, and simmer over low heat for 10 minutes; season with salt and black pepper.
Toss the boiled pasta with the sauce, arrange the fried anchovies on top and serve with chopped parsley.
Important: Before frying the anchovies, make sure all the bones are completely removed; still check carefully when serving to small children. Check the frying oil temperature — overheated oil can burn the anchovies on the outside while leaving the inside raw. Allergen: contains fish.
If you coat the anchovies in cornmeal and put them straight into hot oil without waiting, the crispiness lasts longer, right up to serving time.
Admin DadaGastro · verified in test kitchenİlk denememde biraz tedirgindim ama sonuç harika oldu.
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