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