Anchovy Recipe Ingredients  
For 2 people

    About 600g. 1-1/2lb. of fresh anchovies/boquerones
    Plain white flour that has been seasoned with a little salt and black pepper for coating the fish.
    Olive oil for frying, and some kitchen paper.
    Plenty of lemon wedges for squeezing over the cooked fish

Anchovy Recipe Method

    Wash the anchovies/boquerones in a sink with plenty of cold running water and drain them well.
    Filleting the fish is easy, using a small sharp knife cut around the head of the fish just below the gill. 
    Then holding the fish in one hand, use the other hand to ease the head away from body, making sure 
    that the backbone comes away as well. Keep pulling until you get to the tail (you will find that all of the guts 
    will come away as well) then either pull or cut off with a knife and discard. You might make a bit of a mess 
    of the first 2 or 3, but you will soon get the hang of it.....it's a lot simpler than it sounds.
    Repeat this, laying the fillets flat on a large plate or tray.
    Once finished wash well again with cold water, drain and pat dry with kitchen roll.
    Next coat each anchovy/boquerone evenly with the seasoned flour.
    Lay them on a large floured tray...make sure that each fillet is seperated and not touching another 
    (see photo above).
    Have enough olive oil in a deepish pan for (deep fat frying), or you could use a deep fat fryer. The oil 
    needs to be approximately 180ºc/360ºf.
    Individually drop each fish into the hot oil, only small batches at a time. Fry each batch for about 1 to 
    1 1/2 minutes until golden brown.
    Remove and place on kitchen paper to drain, keeping warm in a low oven.
    Repeat this until all the fish is cooked
    Transfer to a warm serving plate and serve with lemon wedges and a crisp salad. Delicious!
    You could also serve these with garlic mayonnaise or sauce tartare

https://www.cutting-edge-mediterranean-recipes.com/anchovy-recipe.html