Clean the anchovies well, remove the head, bones and tails, then flour them, dip them in the beaten egg and finally fry them in plenty of boiling extra virgin olive oil. Separately prepare a tomato sauce by sautéing not a tablespoon of oil, a clove of garlic and a handful of chopped parsley, then add the tomato sauce, make it taste good, and diluted with a little 'water and half a glass of white wine Etna. Let it cook until it is well restricted, and flavor it with salt, pepper and chopped Aeolian capers. After about 20 minutes of cooking the sauce will be ready, and then arrange the fillets in the same pan possibly in a pyrex dish so that they can be served directly, let them cook together with the sauce for 5 - 6 minutes and serve well hot.
half a kilo of anchovies
3 tablespoons of datterino tomato sauce
a tablespoon of capers
half glass of dry Etna white wine
one garlic clove
salt and pepper