Fried Anchovies and Sage

1. 1

   Put the milk into a shallow dish.

2. 2

   Add the anchovy fillets; soak 10 minutes.

3. 3

   Drain on paper towels, and pat dry.

4. 4

   Cut the fillets to be the same length as the sage leaves.

5. 5

   Lay each sage leaf face up on a large cutting board.

6. 6

   Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves.

7. 7

   Sandwich with another leaf, face down.

8. 8

   Press with the back of a spoon to seal.

9. 9

   Preheat the oven to 200F.

10. 10

    Put the flour into a bowl and the egg into another.

11. 11

    Heat 1/4 inch oil in a medium skillet over medium-high heat.

12. 12

    Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off.

13. 13

    Fry, turning once, until golden, 45 seconds to 1 minute per side.

14. 14

    Drain on paper towels.

15. 15

    Transfer to the oven to keep warm.

16. 16

    Repeat with the remaining anchovies.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.