List of Ingredients
- 6 OZ. of Greek yogurt
- 3/4 CUP of pine nuts
- 2 OZ. of basil leaves, plus extra
- 1 of fresh ginger root
- 1 OZ. of sage leaves, plus extra
- 1 OZ. of sesame seeds
- 32 of fresh anchovies
- 3 of anchovies in oil
- 2 of large eggs
- all-purpose flour
- bread crumbs
- peanut oil
- extra-virgin olive oil
- salt
Method
Blend the sage, basil, pine nuts, oil-packed anchovies, 2 Tbsp. olive oil and a pinch of salt until mostly smooth like pesto. Add 1 Tbsp. bread crumbs and mix.
Clean the anchovies: Remove the heads and butterfly the anchovies. Remove the backbone, leaving the tail. Rinse under running water without separating the fillets.
Heat plenty of peanut oil in a large fry pan. Spread 1 Tbsp. pesto on the flesh side of 16 anchovies. Cover with remaining anchovies like sandwiches. Place flour in a shallow bowl, beaten eggs in a second bowl and breadcrumbs in a third bowl. Dip the anchovies in flour, then in the beaten eggs, and in the bread crumbs.
Heat plenty of peanut oil to 350°F. Fry the anchovies in small batches for around 2-3 minutes until golden. Drain on paper towel lined plates.
Lightly toast the sesame seeds in a hot pan. Grind them with a mortar and pestle or blend them with a pinch of salt. Peel and grate the ginger. Gather the pulp in a cheesecloth and squeeze to juice; mix juice with the Greek yogurt and the sesame seeds.
Serve the anchovies on a bed of sage and basil, with the yogurt sauce on the side. Cut fried anchovy sandwiches in half, dip in yogurt sauce, and enjoy.