Cut the heads off the anchovies and split them, being careful not to tear them. Carefully remove the spine and tail, then rinse off and pat dry. Cut the fillets in oil in half lengthwise. Align the fresh anchovies, their boned parts facing up and on each one place half a fillet in oil.
Fold the fresh anchovies over into their original shape, dredge them in flour and place in a soup bowl. Beat the eggs, pour over the anchovies and then dredge them in the breadcrumbs, pressing on them with your hand so the crumbs fully adhere and making sure they don’t open. Heat ample oil in a frying pan and when it is hot enough deep-fry the anchovies for 4 or 5 minutes until nicely brown. Drain on paper towels, salt to taste and serve piping hot.
A very tasty antipasto, characterized by marked sapidity, that goes perfectly with the bubbles in Donnafugata Brut, the metodo classico produced from Chardonnay grapes, and Donnafugata Brut Rosé, a vintage sparkling wine produced from Pinot Nero grapes, with pleasant structure and finesse.