Prawn Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic starter or snack of anchovies fried in an oil, wine and flour batter. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Anchovies.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
226. INGREDIENTS.—1 tablespoonful of oil, 1/2 a glass of white wine, sufficient flour to thicken; 12 anchovies.
Mode.—Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour.
Time.—1/2 hour. Average cost for this quantity, 9d.
Seasonable all the year.
Sufficient for 2 persons.
Modern Redaction
Ingredients:
1 tbsp extra-virgin olive oil
100ml white wine
4 tbsp plain flour (or enough to thicken)
12 whole anchovies
oil for deep frying
Method:
Whisk together the oil and white wine in a bowl. Beating constantly, add the flour a little at a time until you have a thick batter.
Clean and de-scale the anchovies then wash and wipe dry. Add the oil to a wok or deep fryer and when hot dip the anchovies in the batter. Coat evenly then drop gently into the hot oil. Fry until cooked through and golden brown then remove with a slotted spoon, drain on kitchen paper and serve as a snack or starter.
