You can crumb the asparagus the day before, wrap in cling film and refrigerate until ready to serve
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 324 |
| Fat | 10.6g |
| Saturates | 1.7g |
| Protein | 9.2g |
| Carbs | 50.4g |
| Sugars | 5.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly chop the garlic and anchovy fillets. Place the mayonnaise in a bowl. Juice 1 lemon.
Place the garlic, anchovies and 2 tablespoons of lemon juice in a blender and blitz to form a paste. Add to the mayonnaise and adjust the seasoning, if necessary. Refrigerate until needed.
Heat a deep fryer or a medium-sized pot of oil to 180°C.
Whisk the eggs in a large bowl (it should be big enough to accommodate the asparagus).
Place the flour, paprika, garlic powder and salt in another similar sized bowl. Place the panko breadcrumbs in another large bowl.
Place the asparagus in the eggs, then in the flour mixture, then in the eggs then finally in the panko breadcrumbs.
Working in batches, fry the asparagus until golden and crispy, approx. 5 minutes. Drain on paper towels and repeat with the remaining asparagus.
Sprinkle with flaky sea salt and paprika.
Serve along with the anchovy-mayonnaise dip and lemon wedges.
