Prepare the batter following step 1 of the Batter-Fried Squid Tentacles recipe.

In a small skillet, heat 1 tablespoon of olive oil over medium heat.

Add the fresh spinach and cook, stirring, until wilted.

Stir in the golden raisins and pine nuts, cooking until the pine nuts are fragrant and lightly golden.

Ensure the raisins and pine nuts are well incorporated with the spinach.

Fill the cavities of the butterflied anchovies with the spinach, raisin, and pine nut mixture.

Secure each anchovy closed with toothpicks.

Place all-purpose flour in a shallow bowl for dredging.

Heat at least ½ inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Reduce the heat to medium.

Dip each stuffed anchovy into the prepared batter, dredge in flour, and carefully place it in the hot oil.

Cook the anchovies, turning once, until they become golden.

Transfer the fried anchovies with a slotted spoon to paper towels to drain.

Serve hot.