Anchovies that are packed in oil need to be drained before use. | Marc Fosh
I found some fresh anchovies in the market this week and I just had to buy them as they looked so fresh and inviting. Half of them I just dipped in well-seasoned flour with a little paprika and deep fried until crisp, they made the perfect tapas style snack, and I finished them with just a squeeze of lemon and a little sea salt. Delicious! The other half I marinated to eat the next day with a simple tomato salad. What a treat!