Fried anchovies (Boquerones fritos)

1. Clean the anchovies: snap off the heads and pull out the innards with your finger; small ones can be left whole. Rinse in cold water and drain thoroughly.

2. Salt the fish lightly.

3. Put the flour in a bowl, toss the fish in it, then shake off the excess thoroughly in a sieve – only a thin layer should remain.

4. Heat the oil to 180 °C in a deep pan and fry the fish in small batches for 1.5-2 minutes until crisp and golden.

5. Drain on kitchen paper and salt lightly.

6. Serve hot with lemon wedges.

Tip: In Málaga they're fried pressed together at the tails in "fans" – it looks nice and they all cook at once.