fried santa cruz anchovies

First scale (very easy, I just rubbed the scales off under running water), then cut heads off and gut anchovies.  Pull out the backbone with your fingers.  You can leave on the tail and the little side bones.  We did not even notice the little bones when eating them after frying.  I ate the fried tails, but then, I eat tempura shrimp tails too .  You will end up with flat anchovy filets (kind of butterflied) after this treatment.

Put them in a dish and cover with buttermilk.  I soaked mine for about 10-15 minutes.  When ready to fry, heat about 1/2 inch of oil.  Dredge anchovies in flour and fry for only about 1-2 minutes, turning once.

I served them with a cold red pepper sauce.  I did not have a food processor here at the beach house, so I used a box grater on a roasted red (bell, not spicy) pepper in oil.  I also grated up a garlic clove.  I mixed this with a few spices: some toasted and crushed fennel seed, some Paul Prudhomme blackened fish mix for a bit of heat, some salt and pepper, some oregano.  That's just what I had on hand.  Then I mixed in some olive oil and rice wine vinegar. 

The anchovies were excellent with a bit of sea salt and lemon, and a spoonful of red pepper sauce.

I got this recipe (and modified it based on what I had in the pantry) online from Acme Chop House, which is the fancy restaurant at the SF Giants baseball stadium.  I ate there once and thought it was overpriced, but this recipe was good.  They are redeemed in my eyes.  Here is the recipe link: http://oceans.nrdc.org/seafoodlovers/recipes/25.

-Hali (John's wife)

Wow really?  Well, next time I get skunked, I'm on it.  During red tides though, I've heard that even anchovies can carry PSP since they are filter feeders. 

Yeah man, I was waiting for someone to take advantage of those 'chovies. I was super surprised to see a round eye be the one to do it! You're my hero J.

Z