- Wines, Oils & Shop
- Wine Clubs
- About Us
- Visit & Contact Us
Place flour in a bowl and slowly add mineral water. Whisk until it forms a thin batter.
Cover your batter mix with plastic & set in the fridge for at an hour.
Rinse the sage leaves in cold water and leave to dry on a board.
Remove 20 anchovies from the jar of oil and drain on paper towel to remove excess oil.
Lay your anchovies in a shallow dish and cover with white wine. Leave the anchovies to marinate for 30-35 mins. This will remove a lot of the salt and fishy flavour and leave you with a plump anchovy.
Heat deep fryer with oil or heat oil in a frying pan for a shallow fry.
After the anchovies have finished marinating, lightly drain them on paper towel.
Remove the batter from the fridge and give it a quick mix.
Take two sage leaves & place one either side of each anchovy with the fish in the middle, firmly pressing together to make a little sage and anchovy sandwich. Prepare all 20 anchovies and lay out on a board ready to fry.
Once your oil is heated, dip each individual sage and anchovy 'sandwich' into the batter. Allow the excess batter to drip off and then quickly place in the oil. Fry until golden brown. Remove from oil & drain on a paper towel.
Serve immediately with lemon wedges and a glass of our crisp Primo & Co Verdicchio.