Tiny battered and fried fish

Tiny battered and fried fish
Prepare ingredients.
Put 150-200 grams of flour into a bowl.
Add 1 teaspoon of salt.
You could sprinkle some salt on the tiny fish (optional).
Add 1/2 teaspoon of pepper powder. Mix the salt, pepper and flour well.
Add beer a little ...
... and turn the mixture round with a spoon/fork.
Continue to add beer a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the beer, or you may need to add a little more flour.
Heat cooking oil for deep-frying in a pan.
Dip the fish in the batter ...
... and fry them a few at a time.
Add them quickly, but one by one, otherwise they'll all stick together in a big battery mass!
Turn the heat down to medium if the oil got too hot.
Deep fry until crisp and golden-brown.
Remove with a slotted spoon ...
... and drain on kitchen paper ...
... to prevent the food from being greasy.
Serve with any mayonnaise-based sauce.


Tiny battered and fried fish is one of the spanish tapas. Tapas are small portion of various dishes; an appetizer or snack in spanish cuisine.

You can use any small fish that you can eat whole. The best quality tiny fish are blue anchovies found in Asian markets. Here I use sand smelt fish to make these recipe.


500 grams sand smelt (cleaned)
150 grams flour (150-200 grams)
1 teaspoon salt (1-2 teaspoons)
1⁄2 teaspoon pepper powder
250 milliliters beer (cold)
  cooking oil (for deep-frying)