Recreate this sage and anchovy fritti, then check out our grissini with anchovy dip, puntarelle salad with anchovies and capers and more anchovy recipes.

Don’t be quick to throw away the oil from the anchovies – you can save it for another dish in the week.


  • 1 large-leaf sage
  • 50g Cantabrian anchovies
  • sunflower oil, for frying
  • 150g 00 pasta flour
  • 150ml whole milk
  • 1 large Amalfi or unwaxed lemon, cut into wedges


  • STEP 1

    Pick all of the sage leaves and match each one up with another leaf of a similar size. Arrange the pairs neatly on a tray, next to each other.

  • STEP 2

    Drain the anchovies and cut each one in half. Put a piece of anchovy on every other sage leaf, then sandwich the leaves together, with the anchovy in the middle. Squeeze together.

  • STEP 3

    Fill a large, heavy-based pan no more than a third full with oil and heat to 175C or until a cube of bread browns in 2-3 mins. Dust the sage and anchovy sandwiches with the flour, shaking off the excess. Dip into the milk, then coat in the flour again.

  • STEP 4

    Deep-fry the fritti for 3-5 mins or until evenly golden on both sides. Drain well on kitchen paper and serve immediately with lemon wedges for squeezing over.

Check out more anchovy recipes

Radish Salad Recipe with Chicory and Anchovy Dressing


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