Prepare the anchovies:
Clean the anchovies by removing the head, bones, and inner parts, leaving two fillets attached at the tail.
Make the filling:
In a bowl, blend bread pieces, parsley, garlic, a bit of salt, pepper, and some grated Parmesan (optional). Mix until it becomes a soft paste.
Stuff the anchovies:
Lay out half of the anchovies, skin side down.
Place a small spoonful of the mixture on each one, then cover with another anchovy (skin side up), like a sandwich.
Coat them:
Dredge each stuffed anchovy in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Fry:
Heat oil in a pan and fry the anchovies until golden brown and crispy on both sides.
Serve:
Drain on paper towels and serve hot with lemon wedges or a fresh salad.
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