We clean the anchovies or ask the fishmonger. At home, we remove the thorn with the head, cutting with scissors to leave the tail. We open the loins and we leave the anchovies open in butterfly. The first ones can cost a bit but then it is a very easy task that you will achieve in less than 15 minutes.
Place the anchovies in a bowl and cover them with minced garlic, parsley and lemon juice, and leave them one hour in the fridge. Then, we take them out, remove the marinade ingredients, season them and pass them through plenty of flour.
We prepare a good frying pan with abundant extra virgin olive oil and proceed to fry them, shaking the flour with a blow to the hand before putting them in the pan. We fry them in batches so that the oil stays at a good temperature and they don’t stick to us.
After frying them -approximately three or four minutes on each side, depending on their size-, we drain them in a bowl with several layers of absorbent paper, and we bring to the table immediatelyso they can be eaten piping hot.