The only other occupant was lightly cowled in a fabric that clung damply to their shoulders, revealing their hands, chin, and neck to be a deep blue. They nibbled little fried fish from a paper cone, thin lips parting to show narrow pointed teeth…
– Favours for Lizards
This is less of a recipe and more of an instructional on deep-frying at home, without a deep-fryer. As such it can be adapted for anything you would like to fry, just adjust the cooking time for the size of the item you wish to cook.
(This recipe uses Australian Standard Measurements)
- Small Whole Anchovies
- Potato Starch
- Vegetable Oil
- Defrost your fish. You can do as much or as little as you want, I used roughly a handful.
- Heat the oil in a deep saucepan. Use enough to submerge your fish while leaving the top 1/3 to a 1/2 of the pot for bubble up.
- Coat the fish in potato starch.
- Check if oil is hot enough by holding one fish by the tail and dunking its head. If the oil sizzles it’s ready.
- Gently drop the fish into the oil. Depending on the size of your pot and the amount of fish you’re cooking you may have to do this in batches.
- Fry for 10 minutes, or until golden brown and crispy.
- Remove from oil with a slotted metal spoon and put into a strainer over a bowl to drain off the excess oil. You can also use paper towel for this step.
- Salt to taste and serve.
Note: If you find the fish to be too soft and chewy beneath their crust you can fry them again.
1 handful serves 1 person.
Serve with your preferred dipping sauces, such as tartar, ketchup, or mayonnaise. You can also add to the seasoning with dried herbs like thyme and oregano, or powdered spices like smoked paprika.