Dish
Anchovy 65
Crispy fried anchovies
The anchovies are marinated in a mixture of spices and then coated in a batter made from chickpea flour and deep-fried until crispy. Anchovy 65 is a good source of protein and omega-3 fatty acids.
Origins and history
Anchovy 65 originated in South India and is a popular dish in Tamil Nadu and Kerala. It is often served at weddings and other special occasions.
Dietary considerations
Anchovy 65 is not suitable for those with fish or gluten allergies, or who follow a vegan or vegetarian diet.
Variations
There are many variations of Anchovy 65, including using different types of fish such as shrimp or squid, or adding different spices to the marinade such as cumin or coriander.
Presentation and garnishing
Anchovy 65 can be garnished with fresh herbs such as cilantro or mint, or with sliced onions or lemon wedges. It is typically served on a bed of lettuce or other greens.
Tips & Tricks
To make the batter, be sure to use cold water and mix it into the chickpea flour a little at a time to create a smooth and thick batter.
Side-dishes
Anchovy 65 is typically served with a side of chutney or raita.
Drink pairings
Anchovy 65 pairs well with light beers or lagers.
Delicious Anchovy 65 recipes
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