2 1/4 lb (l kg) fresh anchovies
1 slices day-old bread, crusts removed
1 cup (l large) grated onion
4 garlic cloves, very finely chopped
2 eggs, lightly beaten
1 large tomato, peeled and chopped
1 teaspoon dried oregano
Half cup (25 g/l oz) finely chopped fresh mint
1 tablespoon dried mint
3 tablespoons olive oil
1 tablespoon red wine vinegar
2-3 tablespoons all-purpose (plain) flour
Vegetable oil, for frying
Garlic sauce, to serve
- Pinch the head of a fish between your thumb and forefinger and pull it off—the guts should come away with it.
- Cut off the tail, pinch all along the top edge of the fish, and pull out the backbone—it should come away easily.
- Repeat with all the remaining fish.
- Rinse well, drain, and finely chop with a sharp knife. Tear the bread into small pieces, put it into a bowl, and add water to cover.
- Let soak for 20 minutes, then squeeze dry. Combine the fish, bread, onion, garlic, eggs, tomato, oregano, mint, olive oil, and vinegar in a bowl and season with salt and pepper.
- Gradually stir in enough flour to make a thick batter.
- Pour vegetable oil into a skillet or frying pan to the depth of about an inch (2.5 cm) and heat.
- Add spoonfuls of the batter, in batches, and cook over medium heat until golden brown on both sides. Drain on paper towels.
- Serve the fritters hot with Garlic sauce.