Stuffed anchovies with sweet and sour salad

Preparation:

Preparation: Stuff the anchovy fillets with slices of mozzarella, close like a sandwich by superimposing further fillets, then dip the stuffed anchovies in beaten egg and then in breadcrumbs. Deep fry in seed oil. On the side, dress the salad with the raisins previously soaked in a glass of warm water, the pine nuts, the apple cider vinegar, the olive oil and 1 pinch of salt.