Fried Anchovies
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 tablespoonful oil
- 1/2 a glass of white wine
- sufficient flour to thicken
- 12 anchovies
Instructions
- Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour.