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Anchovies, Fried Genovese Style

3 qt Virgin olive oil
3 Eggs
3 Cloves garlic; very finely chopped
1 bn Italian parsley; finely chopped
4 c Fresh bread crumbs; very finely chopped
Salt and pepper
2 Lemons; in wedges

Heat oil to 375 degrees F and maintain heat.

Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you). In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.

Serve immediately with salt, pepper and lemon wedges.

Yield: 4 as antipasto

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