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Anchovy and Sage Crisps

Crispy sage leaf sandwiches filled with savory anchovies, breaded and fried until golden. Perfect as canapés or a meat accompaniment.

SnackSavorySeafoodAppetiserFried

Estimated Nutrition

Per Serving Total
Calories 56.7 kcals 1134.5 kcals
Carbohydrates 4.3 grams 85.5 grams
Fat 3.6 grams 72.8 grams
Protein 1.7 grams 34.2 grams
Cook Time
10 mins
Produces
20 pieces
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
2
piece
Egg
Free-range, beaten
GrainsCereals
50
g
Plain Flour
75
g
Breadcrumbs
Very fine white breadcrumbs
75
g
Polenta
Alternative to breadcrumbs
NutsSeeds
40
piece
Sage
Large leaves of similar size, wiped and dried
OilsFats
100
ml
Vegetable Oil
For frying
Seafood
10
piece
Anchovy
Fillets, drained

Steps

  • Wipe the sage leaves and pat them dry with kitchen paper.
  • Place the beaten egg, flour, and breadcrumbs into three separate shallow dishes.
  • Place half an anchovy fillet onto each of 20 sage leaves and cover with the remaining 20 leaves.
  • Coat each leaf sandwich in flour, dip in egg, and then coat with breadcrumbs.
  • Heat oil in a large frying pan and cook the crisps in batches until golden-brown.
  • Drain on kitchen paper and serve while warm.