The most diffucult and long part is cleaning the anchovies.
You have to cut the head, the tail, remove the interior part (cutting the fish in two) the spine and also another black bones line along the whole back (from the pictures you see that the body has to be split in two halves, and the black bone line is just in the middle of the two parts of the flat body).
Then just rinse them and turn them in a couple of eggs.
Then in a bed of breadcrumbs ready to be fried.
And that’s it.
Beware that it’s raw fish. So to avoid i.e. Anisakis problems wash your hands and cook the fish properly (which means enough time).
Thanks for reading me …
Enjoy your anchovies … and see you next post!