Stuffed Anchovies (Sardinia)

Fish

Ingredients

Large fresh anchovies - 2 pounds

Salt

Anchovy fillets - 1/4 pound

Fresh soft cheese, cut into thin strips - 1/2 pound

Flour

Eggs, beaten - 3

Fine dry breadcrumbs

Oil for deep frying

Lemons, quartered - 1-2

Clean the anchovies and wash them in plenty of cold salted water. Slit them down the belly and carefully remove the heads and backbones without separating the fillets. Stuff each fresh anchovy with an anchovy fillet and a strip of cheese. Close the anchovies and reshape them. Dust with flour, dip carefully into the beaten eggs and roll in breadcrumbs. Put aside until required.

When ready to serve, heat plenty of oil for deep-frying, and fry the anchovies, a few at a time, until golden brown. Drain on paper towels and serve very hot, garnished with lemon wedges.

Serves 6