Jonathan – Ha ha, it makes me laugh every time. Seriously though – of he stocks it – he stocks every variety going. A strange and wonderful place.

them apples – I do hope you have success at your fishmonger. I always love to find another person who appreciates anchovies as they should be appreciated. King of fish; small yet mighty. Whitebait too – what a treat!

It all started when I was about 11 in a famous Italian restaurant in Leeds. I had a couple of my dad’s whitebait after he offered me one with that ‘there’s no way on earth a kid will eat this’ look on his face. I loved a challenge, even back then. The next time we ate out, I ordered my own, to the complete shock of my parents, and the disgust of my brother and sister.

That started something that’s continued sporadically ever since. I order whitebait whenever it’s on the menu, and I pick some up to cook at home any time I see it, which isn’t as often as I’d like…

But anchovies….that raises the bar, raises it very high indeed. Anchovies are delicious in all their forms and I can’t imagine that deep frying them will be anything less than sensational.

I’ll make enquiries at my friendly, local fishmongers on Monday (have been very nice to him and spent a LOT of money there, so time for payback).

Powerfulpierre – mmmm salty anchovies! The anchovies are basically a little bit bigger than whitebait. They are just that little bit too big so you can’t eat their heads which means a bit more effort in preparation but they are definitely worth it! Just think of the length of a normal canned anchovy fillet and then imagine a head on it!

Mel – yeah, I don’t see them in there very often. It was one of those chance encounters really where you just come across them and have to snap them up pronto.

Fiona – I knew you would love the frugality of this meal!

Peter – It was my pleasure to virtually feed you! I only wish I could come across the fresh ones more often.

Chris – yeah, if they were more whitebait size then I would have done for sure but we looked at them and the heads were just too big. It wouldn’t have been very nice and I don’t think they would have softened up enough. This was confirmed when I started looking at recipes. The size is a bonus when you do come to eat them though as they still stay quite fleshy inside rather than being totally crispy as whitebait often are. You get more flavour.

Mathilde – Thank you! I really urge you to try again with the anchovies, particularly the fresh ones. They are really quite different to the very salty ones you get in jars or tins, if they are not your thing. I love them personally but I can understand why people don’t.

Lizzie – ha ha! It might turn her…

EAT PICTURES – Wow! Thank you. I am very flattered.

Jeanne – Yes, very simple! The only fiddly bit really is the preparation of the fish.

Paul – Thanks! I have preserved limes on the brain…

Kerri – Mine too! love those crispy little fishes.

Tommi – Yes, a very good point which I should have mentioned. I find it a bit confusing though to be honest. Isn’t it the case that we can eat them from some places but not others? I had no idea about them being fed to salmon though, so thank you for that. I would give up smoked salmon for anchovies any day.

The Curious Cat – If you find some, snap them up!

Oysterculture – Yes, that seems to be a common issue! I personally love the canned variety and will eat them straight from the tin! I realise I may be in the minority here…

LexEat – yes, how much are salads to takeaway by the way? Is it cheaper at lunchtime?

Gastrogeek – Thank you! Oh how I adore the anchovies. I know you love the canned ones too though. Mmmm, hot buttered anchovy toast…dribble…

The Graphic Foodie – Yeah absolutely.I am so glad I read that first. I was worried when I got them as some were a bit damaged and I was concerned about freshness but then I realised that their flesh is just very delicate.