Agoni 500 gr
6 salted anchovies
the juice of 2 lemons
½ cup white wine vinegar
a pinch of mustard powder
a tablespoon of chopped parsley
Scaled the shad, eviscerateli and wash them under running cold water; pat dry and place in a bowl to marinate for about 2 hours with the salt and the lemon juice.
Separately prepare the sauce by mixing the anchovy fillets desalted and chopped together with a glass of olive oil, mustard powder, vinegar and chopped parsley.
Remove from marinade and dredge in flour agoni, then fry them in plenty of olive oil and when they are golden, drain and let them dry on a paper towel, then move them to a serving dish and serve covered with anchovy sauce.
At leisure, you can add it to the sauce of capers and anchovies also chopped garlic.