Ingredients
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Ingredients for the Anchovies:
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1/2 kg Anchovies
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Salt
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Freshly ground pepper
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Olive oil for frying
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Potatoes
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Ingredients for the crust:
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200 g corn flakes
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100 g sesame seeds
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100 g breadcrumbs
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100 g flour
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2 eggs
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Ingredients for the mayonnaise:
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1/2 cup olive oil
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1 egg
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1 teaspoon Dijon mustard
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1 tablespoons white vinegar
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Zest of ½ a lemon
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Salt
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Pepper
Instructions
Purchase the cleaned Anchovies from one of the Blue Island Fish Markets
Open out the anchovies and remove the central bone, without separating the side of the back.
Fold the two sides in again, giving the anchovies back their original shape. Season with salt and pepper and put to one side.
Mix the corn flakes, sesame seeds and breadcrumbs in a blender, until you have a smooth mixture and then transfer to a bowl.
Beat the eggs in another bowl until fluffy. Put the flour in a third bowl. Pass each anchovy through the flour, ensuring it is well covered, then dip it in the egg and finally in the sesame mixture.
Put enough olive oil in a large frying pan until it is about ¼ full and place on a high heat. Fry the anchovies for about 2 minutes on each side, until crisp and golden. Remove with a slotted spoon and leave on absorbent paper to allow the excess oil to drain.
Method for the Mayonnaise:
Put the oil, egg, mustard, vinegar, salt and pepper in a bowl. Mix with a hand blender until you have a smooth mixture. Garnish with lemon zest.
Serve the anchovies with the mayonnaise dip.
Bon appétit!
From Chef Noel Christo Bassil
