Anchovies Fried in Batter


Scrape very clean a dozen or more of fine anchovies, and soak them in plenty of spring water from two to six hours: then wipe them dry, open them, and take out the back-bones, without dividing the fish. Season the insides highly with cayenne, close the anchovies, dip them into the French batter., or into a light English batter, and fry them a pale amber-colour: in from four to five minutes they will be quite sufficiently done.