First you leave the house early in the morning to buy the fresh anchovies!
Get a large bowl with water in it where you begin to clean the anchovies taking away his head and spine. (Ask me how best to clean them). Once clean, mash in fresh running water clear, drain removing excess water and place them on a container possibly off. Except usually I put a beaten egg and salt generously for every pound of anchovies. Sprinkle evenly sporcandoti hands and mix the anchovies vigorously. Did this in a second course always large, mix two types of flour: 70% of semolina and 30% full. Pass them through a sieve and fry them in a good biological oil of sunflower seeds at a temperature of 160/170 degrees. To see the grades you should use a thermometer. When they are a golden color, use a slotted spoon called spider to collect the anchovies and place them on a good paper straw. I do not like salt them!