Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for delicious deep fried anchovies with roast garlic mayonnaise
www.outlaws.co.uk
Serves 4
For the anchovies:
- Fresh anchovies 650g, gutted, cleaned and descaled
- Plain flour 100g
- Cornish sea salt to season
- Ground white pepper to season
- Sweet smoked paprika 2 tsp
- Lemon 1
For the mayo:
- Garlic 1 bulb
- Egg yolks 6
- White wine vinegar 20ml
- English mustard 1 tsp
- Rapeseed oil 700ml
- For the mayonnaise: place the whole garlic bulb on two sheets of tin foil and drizzle with a little oil. Season with salt and pepper and wrap tightly, forming a tin foil parcel. Place the parcel in a 160°c / gas 3 pre heated oven for 1 hour.
- Allow the garlic to cool for 15 minutes before opening the tin foil. While warm, cut the end of the garlic open and squeeze out the garlic puree. Pass through a sieve to ensure all the skins are removed.
- To make the mayonnaise, whisk together half the garlic puree, the egg yolks, white wine vinegar and mustard, and gradually add the oil until a thick mayonnaise forms. Add the remainder of the garlic puree to taste and season with salt. This can be kept for up to a day in the fridge.
- For the anchovies: season the flour with a good pinch of salt and pepper and toss the anchovies in the flour until well coated. Tap any excess flour off, and gently place 5 or 6 at a time into hot oil (around 180°c). Cook for 2 minutes then remove and place on kitchen towel. Repeat this process until all of the anchovies are cooked.
- Dust the hot anchovies with the smoked paprika and season with salt.
- Serve the fish with the mayonnaise and a wedge of fresh lemon.
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You will need
For the anchovies:
- Fresh anchovies 650g, gutted, cleaned and descaled
- Plain flour 100g
- Cornish sea salt to season
- Ground white pepper to season
- Sweet smoked paprika 2 tsp
- Lemon 1
For the mayo:
- Garlic 1 bulb
- Egg yolks 6
- White wine vinegar 20ml
- English mustard 1 tsp
- Rapeseed oil 700ml
Method
- For the mayonnaise: place the whole garlic bulb on two sheets of tin foil and drizzle with a little oil. Season with salt and pepper and wrap tightly, forming a tin foil parcel. Place the parcel in a 160°c / gas 3 pre heated oven for 1 hour.
- Allow the garlic to cool for 15 minutes before opening the tin foil. While warm, cut the end of the garlic open and squeeze out the garlic puree. Pass through a sieve to ensure all the skins are removed.
- To make the mayonnaise, whisk together half the garlic puree, the egg yolks, white wine vinegar and mustard, and gradually add the oil until a thick mayonnaise forms. Add the remainder of the garlic puree to taste and season with salt. This can be kept for up to a day in the fridge.
- For the anchovies: season the flour with a good pinch of salt and pepper and toss the anchovies in the flour until well coated. Tap any excess flour off, and gently place 5 or 6 at a time into hot oil (around 180°c). Cook for 2 minutes then remove and place on kitchen towel. Repeat this process until all of the anchovies are cooked.
- Dust the hot anchovies with the smoked paprika and season with salt.
- Serve the fish with the mayonnaise and a wedge of fresh lemon.
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