FRIED ANCHOVIES OF COLLIOURE

  For 4 people

  600 G of fresh anchovy
  15 milk Cl
  4 spoonfuls with soup of flour
  2 lemons
  1 bundle of parsley
  salt, pepper, oil of crackling

To empty anchovies, to wash them, sponge them.
To spread out the flour over a plate, to salt it and pepper it.
To pour milk in a soup plate.
To make heat the bath of crackling (if you do not have a basin with crackling, to make heat a good quantity of oil in a large iron frying pan).
To plunge anchovies in milk, to drain them, then to roll them in the flour ; to shake to remove the surplus of it before plunging them in the
very hot bath of crackling.
To let cook 10 minutes from time to time by shaking the basket to prevent anchovies from sticking between them.
To make heat the dish of service.
Laveret to dry parsley, to keep it in boot; to divide lemons in 2.
To drain anchovies and to lay out them on the hot dish.
To plunge the bundle of parsley in the still hot crackling, to let it fry a few seconds, then to place it in the center of the anchovy dish after
having drained it.
To decorate with 1/2 lemons, and to be useful.