- 24 anchovies
- 24 pimientos de padrón
- Olive oil
- Maldon salt
- 2 eggs
- Clean the anchovies by removing the head and removing the backbone, but keeping them whole. Reserve.
- In a frying pan with a splash of olive oil, fry the pimientos for a couple of minutes, remove from the heat and place on kitchen paper. Remove the stem and seeds from the pimientos then add a good pinch of salt flakes.
- Arrange half the anchovies on a tray and place two of the pimientos on top then the anchovies over the pepper (similar to making a sandwich) and dip in the egg and then the flour.
- Fry in hot olive oil for one minute on each side.
- Serve at once.
You can also fill the anchovies with red pepper, garlic or thin slices of cheese.