Deep-fried sage anchovies

August 8, 2011 (Last Updated: January 11, 2019)

Deep-fried sage anchovies

Serves: 4
Cooking Time: 1 hour


  • 12 anchovy fillets
  • juice and zest of 1 lemon
  • 250g cake flour, plus extra for dusting
  • pinch of salt
  • 1 large egg yolk
  • 150ml water
  • 180ml soda water
  • 50ml olive/avocado oil
  • 2 large egg whites
  • 24 large fresh sage leaves
  • oil, for deep-frying



Place the anchovies in a bowl, pour over the lemon juice and zest and leave to marinate for 30 minutes.


For the batter, mix the flour, salt, egg yolk, water, soda water and oil until well combined. Leave to rest for 30 minutes, then whisk the egg whites until stiff and fold into the batter.


Dampen the sage leaves with a few drops of water and dust with a little flour. Sandwich each anchovy fillet between 2 sage leaves and squeeze tightly together.


Heat 5cm of oil in a large frying pan over medium-high heat. Dip each anchovy parcel into the batter and deep-fry until golden and crisp. Serve immediately.


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