GAIL MONAGHAN

COOKING - ENTERTAINING - LINENS

August 2021 - Fried Sage Leaf & Anchovie Paste "Sandwiches"

Gail Monaghan
2021_August_SageLeafAnchovieSandwich.jpg

FRIED SAGE LEAF and ANCHOVIE PASTE '“SANDWICHES”

About the Recipe

I've been making these fabulous sage-centric cocktail nibbles for decades. Crispy and salty is an unbeatable combo. People LOVE them. And once you get the hang of it — batter thickness and oil temperature — these mini sandwiches are super simple to throw together. They can be assembled and the batter made in advance. When ready to serve, you can fry them up in literally 5 minutes. I suggest serving 3 or 4 sandwiches per person. 

Leftovers can be successfully re-crisped in a skillet over medium-high heat but the tiny treats are at their very best just made.

A final note: All of you gardeners probably have more sage at this point than you know what to do with. This recipe is a delicious solution. However, Farmers Market — or even supermarket — fresh sage is just fine. 

Enjoy.

Fried Sage Leaf and Anchovie Paste "Sandwiches"

Ingredients

  • 1/2 cup water mixed with 1/2 cup self-rising flour

  • large fresh sage leaves — the larger the better

  • anchovy paste

  • tasteless vegetable oil

METHOD

  1. Whisk together the batter and set aside. It should be the thickness of heavy cream. Thin a bit if necessary.

  2. Match pairs of same size leaves

  3. Run a line of anchovy paste down the center of one leaf of each pair of leaves

  4. Make sage leaf sandwiches and set aside

  5. Heat about 1/3 inch of oil in a large heavy skillet (large enough to hold all of the sandwiches if possible. Otherwise, fry in batches). 

  6. Dip one sandwich at a time in the batter, letting the extra run off. Place carefully in the hot fat and cook over medium heat. Turn once the first side is golden and cook the other side.

  7. When dark gold, transfer leaves to paper toweling.

  8. Serve warm on a plate lined with a square of brown paper

    NOTE: Sandwiching the leaves is not necessary. They are also delicious fried singly with no anchovy paste. However, in that case, be sure to sprinkle them with sea salt or fleur de sel once fried OR add some salt to the batter.

    If you are not a fan of anchovy paste, another option is to stuff with a crumbling of feta, ricotta salata or chèvre instead.