Hello, Steve!
You wrote on Sun, 03 Sep 2006 18:21:47 GMT:

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

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

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

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

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

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

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

I'll be interested to see what people come up with. In my
experience, anchovies mostly provide ancillary flavoring or are
incorporated in sauces. Here's a typical set of recipes that
tend to confirm my notion:-
http://homecooking.about.com/library.../blanchovy.htm


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not