Fried White Anchovies With An Andalusian Pepper Salad

Recipe Ingredients

1 lb	454g / 16oz	Green bell peppers - roasted and peeled
1 lb	454g / 16oz	Red bell peppers - roasted and peeled
1/2 cup	31g / 1.1oz	Small-diced Spanish onions
2 teaspoons	10ml	Chopped garlic
2 teaspoons	10ml	Sherry vinegar
		Spanish extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Fresh white anchovies - eviscerated
		Flour - as needed
		Olive oil - for frying
		Fresh parsley - for garnish

Recipe Instructions

Thinly slice the peppers. In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar. Mix well. Drizzle in enough Spanish olive oil to moisten the salad. Season with salt and pepper. Cover and refrigerate for 2 hours.

In an electric fryer or deep pot, preheat the oil to 365 degrees. Season both the anchovies and the flour with salt and pepper. Dredge the anchovies in the seasoned flour, coating completely. Fry until golden brown and crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper.

To serve, spoon some of the pepper salad in the center of each serving plate. Lay the anchovies around the salad. Garnish with parsley.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C59) - from the TV FOOD - NETWORK

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