Anchovy Fritters (Niçoise Style)

Ingredients

• Canned tuna in oil
• 3–4 cm diameter, 1.5 cm thick Tuna rounds
• Anchovy fillets marinated in oil
• Light frying batter (pâte à frire légère)
• Oil for deep frying
• Fresh parsley
• Napkin or platter

Instructions

1. Cut the canned tuna into thin discs approximately 3–4 cm in diameter and 1.5 cm thick.
2. Wrap each tuna round entirely with thin strips of oil-marinated anchovy fillets, ensuring complete coverage.
3. Just before frying, dip each wrapped round into a light frying batter (pâte à frire légère), coating thoroughly.
4. Immerse immediately in very hot oil, holding the pieces in the oil until they are sealed and golden on all sides. The high heat prevents the batter from absorbing excess oil and keeps the structure intact.
5. Drain on a napkin. Arrange in a mound (en buisson) on a white napkin with a border of fried parsley.