Marinated Anchovies

Step 1

Rinse the 0.5 lb anchovies and pat dry. Working over a bowl, twist off the heads, then run a thumb along the belly to open it and lift out the backbone; discard heads and bones. You should have 12-16 fillets.

Step 2

In a shallow dish, whisk 0.5 cup white wine vinegar, 0.5 cup water, and 1 tsp salt until the salt dissolves. Add the anchovy fillets in a single layer, making sure they're submerged.

Step 3

Cover and refrigerate for at least 4 hours, or up to 8 hours, until the flesh turns opaque and firm — the acid 'cooks' the fish. Do not over-marinate or they become mushy.

Step 4

Drain the anchovies and pat them dry with paper towels. Arrange them on a serving plate, skin-side up.

Step 5

Thinly slice the 2 garlic cloves and scatter over the fish. Drizzle with 0.25 cup olive oil and sprinkle with 2 tbsp chopped parsley. Serve chilled or at room temperature with crusty bread.

Step 6

Optional: add a pinch of dried oregano or a few black peppercorns to the marinade for extra depth.