500 g of fresh anchovies, 2 eggs, flour, salt, 1 lemon, oil for frying
Clean and gut the anchovies, pull off the head, open flat and pull out the backbone. Put in a bowl with cold water and lemon juice and leave for 5 minutes.
Heat the oil in a frying pan, and in the meantime remove the anchovy fillets from the water and pat dry with kitchen roll.
Dip the anchovies in the flour then in the salted, beaten egg and fry for a couple of minutes until they are golden.
Serve with slices of lemon.