Appetizers: Fish

ACCHIUGHE IN PASTELLA
Anchovies Fried in Batter

2-3 tbs. flour
3 oz. white wine
3 egg whites
1/2 lb. anchovies
salt
oil

Make a batter whisking the flour in the wine. Cool and leave the batter to rest. Beat egg whites until stiff but not dry. Cut, remove the head and bones and wash the anchovies. Leave them split open. Pat them dry with a paper towel. Fold the stiffened egg whites into the batter just before frying. Dip the anchovies in the batter and fry in hot oil.

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ACCHIUGHE MARINATE
Marinated Anchovies

1 lb. very fresh anchovies
6 lemons
peperoncino
2 cloves garlic
parsley
olive oil

Remove the innards and bones from the fish without damaging it too much and leaving the fillets attached along the back. Wash and pat dry; place on a platter with a sliced clove of garlic. Squeeze 3 of the lemons over the fish, cover and let sit in the refrigerator for 24 hours.

The next day, drain the anchovies: squeeze the juice from the remaining lemons over them, then drain again. Place on a platter and season with extra-virgin olive oil, chopped parsley and garlic. Add peperoncino to taste. Let stand refrigerated for one hour and serve.

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ACCHIUGHE SOTTO SALE
Anchovies Preserved in Salt

5 lbs. anchovies
5 lbs. rock salt

Gut and clean the anchovies. Cover the bottom of a terracotta jar with rock salt, and then arrange a layer of anchovies and a layer of salt again. Repeat until all the anchovies have been used. Finish with a layer of salt. Put a wood disk on top of the last layer of the jar; on top of the disk place something to act as a weight. The weight will cause the excess liquids to surface to the top. Remove it with a clean cloth.

The anchovies will be ready after 2 to 3 weeks.