Alici (anchovies) allinguate

• 30 minutes to prepare • 30 minutes to marinate • 10 minutes to fry • Serves 4

 

 

Alici allinguate

Alici allinguate is a famous recipe from the western region of Sicily, close to the cities of Trapani and Palermo.

The preparation is quite simple: it involves marinating the fish in white wine vinegar, rolling it in durum wheat flour, and then frying it.
It is an humble dish, back from the times of the Spanish domination. Spanish nobles used to eat sole fish, called "lenguado". As the poor people could not afford imitating them, they started cooking anchovies in the same way.
The name comes from here: anchovies "à lenguado" or - simply - allinguate.

They are amazing as an appetizer, accompanied by a fresh white wine.

Try to believe!


Here's what you will need for the 4-serving recipe:

 

600g anchovies, cleaned

2 glasses white wine vinegar

100 g durum wheat flour 

seed oil

salt

1. Working with one anchovy at a time, use a knife to remove the head. Without piercing the fish all the way through, use the tip of the knife to loosen the spine and remove the bones from the flesh
2. Rinse the cavity with running water and transfer the deboned sardineanchovies to a small bowl. Repeat with remaining fish
3. Cover anchovies with white vine vinegar and salt, and let them marinate for 30 minutes in the fridge
4. When the marinade time has passed, take off fish and let them drain
5. Take each anchovy and roll it in durum flour
6. Heat the seed oil in a heavy saucepan to 180°C
7. Deep fry 3 or 4 anchovies at a time until crisp and golden brown (about 3 minutes). Then, use a slotted spoon to remove from the oil, and place on a tray covered in paper towels...serve super hot!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.