12 extremely fresh anchovies, cleaned
1 garlic clove, crushed
3 eggs
Juice of 1 lemon
A handful of parsley, finely chopped
Salt and freshly ground pepper
100g flour
Extra virgin olive oil for frying
2 lemons, quartered for serving

Rinse the fish under cold running and place them open on a plate.

In a bowl beat the eggs, add the flour, garlic, chopped parsley and lemon juice and mix well to form a smooth batter. Dip the fish into the batter.

Meanwhile heat some extra virgin olive oil until hot and fry the battered fish until golden.

Drain the fish on absorbent paper to get rid of the excess oil. Serve warm garnished with lemon wedges.