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Deep-fried anchovies and dogfish

Gioconda Scott from Gioconda Scott's Paradise Kitchen
A tasty marinade adds a depth of flavour to fresh anchovies and dogfish in Gioconda Scott's simple Mediterranean recipe

Deep-fried anchovies and dogfish

Method

1. In a large bowl, mix together the vinegar, oregano, garlic and cumin and season with salt and freshly ground pepper.

2. Add the anchovies and dogfish, coating thoroughly in the vinegar mixture, cover and marinate in the fridge for 2 hours.

3. Using kitchen paper, lightly pat dry the anchovies and the dogfish and coat them in flour.

4. Heat the oil for deep-frying in a wok or deep fat-fryer. Fry the anchovies and dogfish in batches, if necessary, until the fish turn pale gold.

5. Remove with a slotted spoon, drain on kitchen paper and serve at once.

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Serves: 4

Prep: 15 min, plus 2 hrs marinating
Cook: 10 min

Ingredients
8 tbsp red wine vinegar
1 tsp Oregano
2 garlic cloves, crushed
1 tsp ground cumin
salt and fresh ground black pepper
8 fresh anchovies, butterflied
500g dogfish fillet, cut into large squares
Flour, for coating
oil, for deep-frying