This dish combines the anchovies and the fried bones from the anchovies, which are so fine that they crisp up nicely and are a perfect match for the marinated fillets, as well as being a sensible way of using the whole fish.
24 marinated anchovies and the marinating liquor
The bones from the anchovies
2-3tbsp self-raising flour, seasoned
Milk for coating
Vegetable or corn oil for deep frying
2 shallots, peeled, halved and very thinly sliced
A handful of flat parsley leaves mixed with a few celery leaves
Pre-heat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or deep-fat fryer. Pass the bones firstly through the flour, shaking off the excess, then through the milk and finally back through the flour. Fry the bones for 2-3 minutes, turning them in the fat until golden, then drain on some kitchen paper.
To serve, arrange the marinated fillets on serving plates with the flat parsley and celery leaves, then dress with some of the marinade. Scatter some of the deep-fried bones on top and serve.
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