Fried anchovies with sweet and sour onions

fried anchovies with onions and sour, simmered in a pan with a little olive oil, vinegar, sugar, raisins, pine nuts, cinnamon and Mint. A very particular taste that goes well with meat and FRY fatness of alice (If you find you can use sardines, they are even more fleshy Naturals). Cinnamon and Mint give the onion a touch spicy which, personally, I fell in love. My advice is to prepare the dish in advance, placing on fried anchovies on onion seasoning so that the fish flavors up to better. You can serve it as an appetizer or as a main dish.

Ingredients for 4 people:

for the fried anchovies

  • 600 grams of fresh anchovies
  • grits as required
  • salt to taste
  • peanut oil for frying as required

for sweet and sour onion:

  • 6 Golden or white onions
  • 40 grams raisins
  • 40 grams pine nuts
  • a pinch of cinnamon
  • 2 tablespoons sugar
  • salt to taste
  • 60 milliliters of Apple Cider vinegar or white wine
  • a handful of fresh mint leaves
  • 2 tbsp extra virgin olive oil

Clean the anchovies: remove the head, Open the anchovies to book and take away the innards, the inner bone and the small bones on his back. Wash all the fish and put it on the paper towel, Pat dry well until dry. Put in a dish abundant durum wheat, season with salt (not too) and pass one by one the anchovies pressing well so that they are well covered with flour from both sides. S

Joshua in a wide saucepan (I recommend the wok) peanut oil: the anchovies are fried in immersion and oil should cover them entirely and be at a temperature of 180 degrees, ideal for frying. Put little fish at a time in hot oil and FRY for a minute and a half or two: as soon as they become browned, will be ready. Set them aside on a platter.

For spicy onions, slice the onions, not too thin and put them in a non-stick skillet with 2 Tablespoons extra virgin olive oil. Season with salt, cover and cook over low heat for about 20 minutes. Meanwhile, toast the pine nuts in a frying pan and soften the raisins in a cup of hot water. When you see that the onions are wilted, Add the pine nuts, the raisins well squeezed and a pinch of cinnamon, According to your taste. Do Cook 10 minutes.

Finally, turn up the heat and pour over the onions and vinegar in which you will have stirred until dissolved sugar. Do fade, lower the heat, combine the Mint, cover and Cook 10 minutes again. Onions must pick up a nice shiny brownish and, like the ones you see in the picture.

Pour the onions on anchovies and make the dish stand a couple of hours. You eat at room temperature, well seasoned and garnished with a few sprigs of fresh mint.

THE PAIRING: Although sweet and sour taste is difficult to match with wine, We suggest to savour this dish accompanied by a aromatic white and soft. We chose the Gewurztraminer Windegg the company Brigl, located in Appiano, in the province of Bolzano, and that is part of the Consortium Alto Adige wines. I'm used’ a wine with a round taste and dry, floral scents (rose) and spices (cloves).

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10 comments

Albalù 24 May 2018 at 16:35

Anchovies are the nectar of the Gods! 🙂

Reply
Ada Parisi 24 May 2018 at 22:23

I agree!

Reply
IGI September 2, 2013 at 13:55

Lovely recipe!
These spicy onions what else may accompany?
Thank you, thank you

Reply
Sicilians creative in the kitchen September 2, 2013 at 14:03

Hi Iginia, Welcome to blogs. Sweet and sour the crisp onions not only the fish but also good Braised beef stew or. Thanks and greetings. ADA

Reply
Simply Cooking August 26, 2013 at 15:57

Listen, This I liked particularly…the taste just to read the proceedings.
One kiss

Reply
Sicilians creative in the kitchen August 26, 2013 at 16:00

I recommend you try it. I guarantee 😉

Reply
giusy August 25, 2013 at 12:25

That good must be these spicy onions! Congratulations for the idea surely to be copied to the first purchase of anchovies. A hug!

Reply
Sicilians creative in the kitchen August 25, 2013 at 21:17

Hello Giusy, copy and paste, I recommend 🙂

Reply
Luisa August 25, 2013 at 09:08

Goodness me.. This is not temptation is attentatooo!!
gorgeous this dish… rich, but definitely strong flavours and all of the South!
gorgeous

Reply
Sicilians creative in the kitchen August 25, 2013 at 21:16

Thanks luisa, try it as soon as you can…. regards Ada

Reply

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