Steve Wertz wrote:
I have a pound of frozen small, white, raw anchovies. They're
about 2" each, very thin, and completely white except for their
eyes and a little greying around some of the tail-fins. They're
probably 500-600ct/pound. And no, I don't plan on dressing them.
Anything over 80-100ct/lb is eaten whole in my house.

I was thinking of something Asian-themed since that's where
they're sold.

1. Fish Fritters - half-dollar sized, with a Maeseri curry-paste
seasoned batter.

2. Fish Fries - with either a very thin tempura batter, or just
dusting with flour and cornstarch, and some sort of spice.

3. Fried salty/sweet fish - an Asian snack. Small fish fried
until dry and crispy then tossed with sugar, salt, sesame seeds,
and light soy, then pan fried - at least I think that's how
they're made.

I really don't know what to expect of these since I've never
cooked any fish this small. The package says to steam until
160F. What that makes I'm not quite sure. It doesn't sound very
appetizing, though.

I'm open to other suggestions, especially if traditional. How
are they supposed to be cooked?

[Note crossposting to RFC/AFA - Trim if you insist]

-sw

In Greece, only deep fried tossed with some salt/pepper flour


Philippe who understand Greece is not in Asia