Anchovies Deep-fried in Gremolata Breadcrumbs with Green Tartare Sauce from Wild Weed Pie: A Lifetim

Ingredients

• 2 tablespoons chopped flat-leaf parsley leaves
• 1 tablespoon snipped chives
• ¼ cup finely sliced cornichons
• 1½ tablespoons small salted capers, blanched
• 1 hard-boiled egg, finely chopped
• 2 teaspoons chopped French tarragon leaves
• 2 golden shallots, finely chopped
• 1 egg yolk
• 1 teaspoon Dijon mustard
• olive oil, for deep-frying
• 50 g baby spinach
• freshly ground black pepper, to taste
• 150 ml light olive oil
• 2 teaspoons strained lemon juice
• salt, to taste
• 12 anchovy fillets, drained
• ¼ cup plain flour
• 1 egg, lightly beaten
• 1 cup Gremolata Breadcrumbs