Crispy Fried Fresh Anchovies

My sister-in-law's mom serves this dish and it is a hit. My brother recommended that we add this to our regular meals. So the first chance I got to find fresh anchovies (or dilis in our local dialect) I bough half a kilo or almost a pound. To make sure that you get the freshest catch, make sure that the fish is whole and firm. The skin and eyes are shiny and glossy and not dull. As for size, it would be up to you. My mom recommended to get the large ones which were about an 1 1/2 inches long.

So when we got home, I tried my hand at it and so far it would definitely be added to our regular menu. So I am sharing this simple (and inexpensive) dish.



1/4 kilo or 1/2 pound fresh anchovies
salt
1 slightly beaten egg with 3 tbsps. water
potato flour or potato starch
2 cups oil

Clean the fresh anchovies and salt it to remove the fishiness. Wash the fish again and let it drain well. Heat pan with oil. Dredge each anchovy in flour, then in egg wash, then dredge again in potato flour. Deep fry anchovies in several batches until crisp but not burnt. Remove from oil and drain excess oil in paper towels. Sprinkle with salt. Serve with vinegar and hot rice.