These crispy fried sage leaves are sandwiched around anchovy fillets, dipped in a simple batter and quickly fried until golden. They make a wonderfully elegant appetizer or snack — intensely savory, salty and crunchy — perfect with a cocktail or a glass of bubbles.
If you’re not an anchovy fan, don’t worry: the battered, fried sage leaves are delicious on their own. They’re still worth the small amount of effort even without the fish.
I’ve been making these for years and every time they amaze me — they’re small but pack a serious flavour punch. They use minimal ingredients and come together quickly, which is exactly the kind of snack I love when a drink is being poured.
In Italy, fried sage is often enjoyed in summer, but I especially love its aroma in autumn. Whether drizzled in butter over ravioli or scattered on butternut squash lasagna, sage evokes cosy, fall flavours.
How To Make Fried Sage Leaves – Step By Step
Start by rinsing the anchovy fillets under cold water to remove excess salt — this is essential, as unwashed anchovies will be far too salty. After rinsing, pat them thoroughly dry between two paper towels to reduce splattering when they hit the oil.
Pick the sage leaves from their stalks and flatten them gently. If an anchovy fillet is longer than the leaf, cut it to size. Place the anchovy on a sage leaf, then sandwich it with another leaf of similar size and press firmly so the leaves stick together.
Making The Batter
Whisk together the flour and water in a small bowl until smooth and lump-free. Sparkling water gives a lighter, airier batter, but plain water works fine if that’s what you have.
Dip each sage-and-anchovy sandwich into the batter so it’s fully coated, then carefully add them one by one to a pan with hot oil (about 1.5 inches deep) set over medium heat. Fry for a few seconds on each side until slightly golden, then drain on kitchen paper.
Serve immediately with lemon wedges and a sprinkle of salt. Enjoy hot alongside your favourite tipple.
The Taste
Sage has a strong, distinctive flavor, so these bites are flavour-forward. The aromatic, slightly bitter herb pairs beautifully with the salty anchovies and the crunchy batter for a truly memorable savoury snack. If you find sage too intense, you may prefer the leaves without the anchovies or try them in smaller amounts.
Top Tips For Making Fried Sage Leaves
- Choose the largest sage leaves when using anchovies for easier assembly.
- Always rinse anchovies to remove excess salt before cooking.
- Pat anchovies dry thoroughly to minimise oil splatter.
- Keep the batter thick enough so it clings to the leaves.
- Shake off excess batter before frying to avoid uneven coating.
P.S. These are lovely with an Aperol Spritz — a refreshing pairing for an aperitivo.
More Appetizers To Enjoy With Drinks
- Stracchino and Sausage Crostini
- Fried Sausage-Stuffed Olives
- Parmesan Mushroom Toasts
- Chicken Liver Pâté – Tuscan Crostini
- Bruschetta al Pomodoro
If you try these fried sage leaves with anchovies (or any other recipe), please leave a comment to share how it went — feedback is always welcome!
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to help you get perfect results.
Fried sage and anchovies
By Emily
Ingredients
- 24 sage leaves
- 10–12 anchovy fillets, in olive oil
- 4 tbsp plain flour, heaped
- 1/3 cup + 1 tbsp (90ml) sparkling water
- olive or sunflower oil, for frying
- lemon wedges, for serving
Instructions
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Rinse anchovies under cold water and pat them dry. Trim fillets to fit the sage leaves if needed, and sandwich one anchovy between two leaves.
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Pour oil to a depth of about 1.5 inches in a pan and heat over medium. Whisk flour and water together until smooth.
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Dip each sage sandwich into the batter so it’s fully coated, then carefully place it in the hot oil. Fry until lightly golden on each side, a few seconds per side.
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Drain on paper towels and serve immediately with lemon wedges and a sprinkle of salt.
Notes
Top Tips For Making Fried Sage Leaves
- Use the largest sage leaves when filling them with anchovies.
- Rinse anchovies to reduce excessive saltiness.
- Pat anchovies dry to prevent oil splatter.
- Keep the batter thick enough to adhere to the leaves.
- Shake off excess batter before frying for an even crust.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise noted.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.