Spur anchovies

Preparation:

Preparation: Clean the anchovies (without filleting them), removing the head, bone, innards and tail; wash them, then dry them on a cloth. In a bowl, beat the eggs with a pastry whisk, together with the salt and a little flour, sufficient to obtain a soft batter; dip the anchovies here, then put them in a pan, where the oil sizzles, and fry them; when they brown, drain them, dry them on sheets of absorbent paper and arrange them on a large serving plate; wet them with vinegar, sprinkle them with garlic and parsley, then put them in a cool place to flavor for a few hours, before serving.