Buying:   These anchovies are common here in Southern California in markets serving Southeast Asian communities, particularly Filipino. They may be on ice, or in trays in the freezer cases.

Cooking:   Clearly you are not going to be filleting this fish except under a microscope. This is a fish to fry crisp and eat "head guts and feathers" - not an exact fit to the the delicate sensibilities of the baby spinach set.

1. Heat oil for deep fry - it doesn't have to be really deep for these fish.
2. Rinse the fish and drain thoroughly in a strainer.
3. Mix salt to taste with rice flour or sweet potato flour (these are Indo-Pacific fish). Dump fish and flour into a plastic bag and shake the bag until fish are evenly coated.
4. Pour the fish out into a strainer and shake the strainer over a plate until as much flour as is going to fall off falls off.
5. Fry fish in hot oil until crispy and lightly colored.
6. Serve with a light dipping sauce and/or lemon wedges.