Cantabrian Anchovies & Pan-Fried Zucchini Chips
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Pan-fried zucchini and Cantabrian anchovies. Spritz of lemon. All around, nods of approval. A homemade variation inspired by Bright restaurant in London and their fried zucchini and anchovy, brought to our attention by Mr. Will Sparks, a good guy.
Cantabrian Anchovies & Pan-Fried Zucchini Chips
Total Time: 30-45 minutes.
Servings: Depends on the length of your zucchini, and the thickness of your rounds (there is no innuendo here, this is strictly about zucchini, the summer squash).
Ingredients
- 1 zucchini, cut into rounds
- 1 large egg, beaten
- 1 cup breadcrumbs, whichever kind you have lurking in the pantry
- A little bit of olive oil
- Donostia Foods Cantabrian Anchovy Fillets, obviously
- Lemon, for spritzing
- Parmesan cheese, grated and added to the breadcrumbs? If you wish
Directions
1. Place a single layer of zucchini rounds on a paper towel lined cookie sheet, sprinkle with salt, cover with more paper towels and another cookie sheet. Let sit for 15 minutes.
2. Add about 1/4 inch olive oil to a skillet over medium high heat.
3. Dip zucchini rounds in beaten egg, then in the breadcrumbs.
4. Fry breaded zucchini rounds in skillet until golden brown, about 2 minutes per side. Get those zucchini round just the right amount of golden brown. You'll know it when you see it.
5. Drain zucchini on paper towels.
6. Top each round with an anchovy fillet. Spritz with lemon.
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+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
