Deep-fried blood orange slices with anchovy and rosemary recipe

Serves four as a snack 2 anchovy fillets 1 sprig of rosemary, leaves picked 2 tbsp olive oil Vegetable oil, for frying 50g/1oz plain flour Approx 75ml/3fl oz sparkling water 2 blood oranges, washed and finely sliced into rounds

Serves four as a snack

2 anchovy fillets

1 sprig of rosemary, leaves picked

2 tbsp olive oil

Vegetable oil, for frying

50g/1¾oz plain flour

Approx 75ml/3fl oz sparkling water

2 blood oranges, washed and finely sliced into rounds

Make the anchovy sauce first. Finely chop the anchovy and rosemary together on a board, then transfer to a small bowl. Stir in the olive oil and put to one side.

In a deep pan, add the vegetable oil to a depth of about 6cm (2½in) and heat it to about 180C/350F – you can test the temperature by dropping in a bit of bread; if it turns golden in about 30 seconds, then the oil is the right temperature.

Make a batter by putting the flour in a large bowl and slowly whisking in approximately 75ml of sparkling water – you want it to be the consistency of double cream. Add extra water or flour until it’s right.

Dip the orange slices into the batter (you may want to do this in batches so as not to overcrowd the pan), shake off any excess and then very carefully lower them into the hot oil. Once they turn golden and look crisp, scoop them out with a slotted spoon and transfer to kitchen paper while you fry the rest of them. Sprinkle with sea salt, then serve with the anchovy sauce.

Recommended wine:

Rose de Rol Valentin Bordeaux Rose 2011

Interesting flavours to match any wine to, this delicious weighty rose should stand up to the flavour explosion and not battle with the anchovy’s saltiness.

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