CookEat Recipe
Anchovy-Filled Fried Dough Lozenges
Thin fried dough made by rolling two layers together around small salted anchovy pieces, then cutting the sheet into lozenges.
Method
Steps
Step 1
Gather the ingredients: 220 g plain flour, plus a little for rolling if needed; 30 g butter; Milk as needed to form a firm workable dough, starting with about 80 ml; A pinch of salt; 4 whole salted anchovies; About 700 ml suitable frying oil, or enough for the pan.
Step 2
Rub the butter into the flour, add the pinch of salt and gradually mix in just enough milk to make a firm workable dough. Start with about 80 ml, adding a little more only as needed. Knead thoroughly for about 8–10 minutes, then cover and rest for about 15 minutes. These timings are practical estimates.
Step 3
Rinse excess salt from the anchovies, open them lengthwise, remove the backbone and any remaining small bones, and divide into fillets. Cut the fillets into small roughly square pieces. The source uses four whole fish, giving about eight fillets, not four fillets.
Step 4
Divide the dough in half and flatten both pieces. Distribute the anchovy pieces across one half in a single layer, cover with the other half and press together. Roll the joined layers together into one thin sheet, about 2–3 mm thick, so the anchovy pieces are enclosed throughout.
Step 5
Cut the joined sheet into small pointed lozenges, roughly 4–5 cm long. Heat the oil to about 170°C and fry in batches for about 2–3 minutes, turning, until lightly golden and cooked through, with no raw dough inside. Drain and serve hot as a starter or alongside a separately prepared fish fry.
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