Fried Gavros Anchovies Recipe

How to make it

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• Initially rince the fish in a large bowl of water and drain
• Clean each gavro doing the following : hold the gavro in one hand , head of fish facing upwards . Using your other hand's thumbnail , press just bellow the gill until you feel the gavro's centerbone break . Holding the gavro's head , pull down towards the tail thus pulling out the intestines . It is very easy and something that you must do because the inners of anchovies are VERY bitter if left .
• Place the gavro in a bowl of clean water and thouroughly stir a couple of times until water remains clear.
• Drain the fish . Cut the lemons in halves , remove the pips ( extremely bitter if eaten ) and sqeeze them over the fish . Move the fish around so that the juice goes everywhere . Now add salt to suite your taste and move the fish around again.
• Leave the fish in the refrigerator for at least an hour !! This is the secret !! Lemon , salt , fridge !! If you leave it throughout the night , even better ....
• Put the gavro in a clean plastic bag and add the flour . Holding the top sides of the bag with your hands , move them up and down , alternatively , thus causing the gavro to roll in the flour .
• Dust off the excessive flour from 5 pieces of gavro at a time . Bring their tails together , put one on top of the other and press them between your index and thumb . They will stick and the fisf will form a trianglular little bunch . This helps you when frying , making it easy to turn around .
• Heat oil in a sauce pan ( rather than a pan , to avoid messing around ) at scale 7 ( if you have a 1 to 9 scale ) . Oil should just cover the gavro . Fry until ALMOST golden-brown and then turn over and fry until golden-brown . The second side should take less time to achieve the desired g-b colour .
• Place on oil-absorbing paper for a while .
• Set the dish , garnishing with lola lettuce , slices of lemon and skordalia !!
• Kali orexi !! ( bon appetite )