Fried anchovies.

Elaboration:

1. Clean the anchovies thoroughly if you have not had this done at the fishmonger's (which they usually do): Remove the head and guts by pulling gently, then open the anchovy with your fingers and remove the central bone. You can leave the fillets together or separate them completely.
2. Wash the anchovies under water and dry them with kitchen paper. Make sure they are very dry to avoid splashes when frying.
3. Put the flour in a food-grade plastic bag (watch the video), mix it with a little salt and put the anchovies in small quantities, shaking the bag so that they are well coated but not too much, so that the frying is light and crispy.
4. Then take them out and put them in a large sieve to remove the excess flour by tapping them. I always use this method and it gives an excellent result because it leaves a very thin layer of flour on the anchovies.
5. In a deep frying pan or deep fryer, heat plenty of olive oil over medium-high heat. The oil should be very hot (about 180-190°C) so that the anchovies fry quickly and crisp. Fry the anchovies in batches, without crowding them, so that they brown evenly. The frying time is short, about 2-3 minutes per batch, until golden brown and crispy. Once fried, remove them with a slotted spoon and place them on absorbent paper to remove excess oil.
6. Serve the fried anchovies hot, accompanied by slices of lemon to squeeze over the top if desired.