Anchovy and panko soldiers
Perfect for a little starter
- 10 Anchovy fillets
- 130 grams Flour
- 30 grams Tempura
- 200 ml Water
- 100 grams panko breadcrumbs
Leave the anchovy fillets to dry on kitchen paper.
Sprinkle the anchovy fillets with flour.
Make a batter using the flour, tempura, and water.
Dredge the anchovy fillets through the batter and then coat them twice with the panko breadcrumbs.
Deep-fry the fillets at 180°C until golden brown.
Season to taste with salt.