Deep-Fried Anchovy Spines | Saveur
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup milk
- 2–3 dozen anchovy spines
- Olive oil
- <sup>3</sup>⁄<sub>4</sub> cup flour
- Salt
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