Boquerones

• 1 to 1 1/2 pounds fresh anchovies
• 1 cup white wine vinegar
• Salt
• 1/4 cup extra virgin olive oil
• 1 teaspoon minced garlic, optional
• Chopped fresh parsley leaves for garnish
• Lemon wedges

1. To fillet the anchovies, grasp the body just behind the head and pull down on the head; most of the innards will come out along with it.
2. Run your thumb along the belly flap, tearing the fish open all the way to the tail and removing any remaining innards.
3. Then grab the backbone between your thumb and forefinger and gently pull it out.
4. Remove any spiny fin material and drop the fillet into a bowl of ice water.
5. Rinse and dry the anchovies, then place them in a narrow bowl.
6. Add the vinegar and a large pinch of salt and stir.
7. Cover and marinate for about 24 hours.
8. Drain, then sprinkle with salt, oil, garlic if you like, and parsley.
9. You can refrigerate them at this point for up to a few days.
10. Serve with lemon wedges.

fresh anchovies, white wine vinegar, salt, extra virgin olive oil, garlic, parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/boquerones-385577 (may not work)