Fried Fresh Anchovies (Acciughe In Pastella)

• 1 pound medium sized fresh anchovies
• 1 egg
• 2 tablespoons Parmesan cheese
• 2.5 tablespoons all purpose flour
• 1 garlic clove, peeled and sliced
• 1/4 teaspoon Italian parsley, very finely chopped
• peanut oil as needed
• salt and pepper to taste

1. Make "pastella": Mix together egg, cheese, flour, parsley, garlic, and black pepper. Add about 1/4 cup of water to form batter (pastella). Set aside for 20-30 minutes.
2. Clean and flatten anchovies. If your fishmonger has not already done so, remove scales, heads, guts and dorsal fins. Flatten the fish by pressing your thumb from head to tail on the guts side of fish. Remove the spinal cord, leave tail intact (as per my mother in law's instructions, but I think you can remove the tail too if you prefer.)
3. Heat oil in a large heavy bottom pan over medium-high. Line 1-2 plates with paper towels (where you will place fish once fried). Remove garlic slices from batter.
4. Dip anchovies in batter and then into hot oil. Fry in small batches until fish is golden brown (about 1-2 minutes). Drain anchovies of excess oil, place on plates lined with paper towels. Salt fish. Serve immediately, while still hot.
5. Note: This is a small enough batch that you probably shouldn't have to worry about fish getting cold before done frying. If making larger qualities, preheat oven to low heat setting. Place drained cooked fish in an oven safe container, place container in oven until ready to serve.

anchovies, egg, parmesan cheese, flour, garlic, italian parsley, peanut oil, salt

Taken from food52.com/recipes/26907-fried-fresh-anchovies-acciughe-in-pastella (may not work)