Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, crispy anchovies and potato. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside. OMG I will never make potatoes any other way!
Crispy anchovies and potato is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Crispy anchovies and potato is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have crispy anchovies and potato using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Crispy anchovies and potato:
- Take 2 clove garlic
- Make ready 1 shallot
- Make ready 2 tbsp tamarind juice (or any other souring agent, eg: lime juice)
- Make ready 1 tbsp brown sugar or white sugar
- Prepare salt
- Make ready 1 handful anchovies
- Take 1 piece potato (sliced thinly)
- Take 1 cooking oil
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Steps to make Crispy anchovies and potato:
- In a frying pan, add oil and fry potato until crispy. Set aside. Followed by frying anchovies until crispy. Set aside.
- Using a new oil about 3-4 tbsp, saute garlic. Then add 2tbsp tamarind juice, 1tbsp sugar, and salt. Bring to boil. **some anchovies is already very salty, so you may want to add salt only after adding in anchovies, depending on the saltiness of the anchovies.
- Once the sauce is thicken, add in anchovies and shallots. Stir till the sauce absorbed.
- Add in potato and stir all evenly.
- Done! Best is to serve with hot steamed rice.
A wide variety of crispy anchovy options are available to you, such as variety, style. They are perfect served as breakfast potatoes, or as a simple side dish for dinner or snacking. "My Nan always made the crispiest potatoes," recalls Thomas. "She'd add a little bacon or beef drippings, which made it savory, too." In his version, the potatoes get coated in a deeply flavored paste made from anchovies, fennel, and rosemary that forms a delicious brown crust during roasting. Grate the peeled potatoes into a clean tea towel using the large holes on the grater. Blini pans make this job easier, but. Briefly rinse anchovies and drain well in a colander.
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