For deep-frying:vegetable oil20sage leaves20anchovy filletsTo serve:lemon wedgesSoda water batter200 gm(1 2/3 cups) plain flour1egg, lightly beaten1 tspbaking powder150 mlsoda water
For soda water batter, combine flour, egg, baking powder and a large pinch of salt in a large bowl and make a well in centre. Add soda water and mix until a smooth, thin batter forms, then cover and refrigerate to rest (1 hour). Thin with extra soda water if needed.
Heat oil in a deep-fryer to 180C. Place sage leaves on anchovy fillets, press lightly, dip in batter, shake off excess, and deep-fry in batches, turning once, until golden (1 minute; be careful, hot oil will spit). Drain on absorbent paper and serve hot with a squeeze of lemon.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.