Soak anchovies in warm water for about 30
minutes to rehydrate and remove some of the saltiness.
Drain anchovies on paper towels.
Put anchovies in a bowl and mash with the
dark brown sugar or palm sugar.
In a bowl, combine flour, corn flour,
salt, pepper and baking powder.
Coat the anchovies in the corn flour
mixture. Dip in eggs then coat them again the corn flour mixture.
Heat oil in a wok and fry the anchovies in
batches until coating turns golden brown and anchovies are crunchy,
about 1-2 minutes.
Remove each batch from wok and drain on
paper towels before serving.
Tips : Buy cleaned anchovies which have
had the head and dark intestinal tract removed; otherwise, snap off the
heads and flick out the intestinal tract with the point of a sharp knife
for each fish.
