From Jamie Oliver:
12 anchovy fillets in olive oil
a small glass of sweet white wine OR juice and zest of 1 lemon
24 largish fresh sage leaves
flour for dusting
for the batter:
255g/9oz strong flour
1 egg yolk
2 egg whites
155ml/5.5fl oz water
200ml/7fl oz fizzy mineral water
55ml/2fl oz olive oil
pinch of salt
marinate the anchovy fillets in the wine or lemon juice on a flat plate for at least an hour.
Make the batter by whisking the flour, salt, egg yolk and water until it is a thick custard consistency. Add the fizzy water a little at a time, then add the olive oil and stand for around 30 mins.
Moisten all the sage leaves with a little water and dust both sides with a little flour. Take 2 sage leaves and put an anchovy fillet between them to make a sandwich. Squeeze together firmly so a little moisture comes out of the anchovy to bind the sandwich.
Heat the sunflower oil on high in a sturdy frying pan up to frying temperature, then turn heat down to medium. While the oil is heating whisk the egg whites with a pinch of salt until stiff, then fold into the batter until smooth.
Dip the sage/anchovy sandwich in the batter and lower into the hot oil, fry around 6 at a time for a minute until golden and crisp,then drain on kitchen paper. Serve straight away before they go soggy.