Place the cleaned and filleted anchovies in a small bowl.

In a mortar or mini-processor, mash the garlic, salt, and parsley until well combined.

Stir in the fresh lemon juice.

Spread this garlic mixture over the anchovies, cover, and let them marinate in the refrigerator for at least 2 hours.

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 360°F (180°C) until a cube of bread turns light brown in 60 seconds.

Place all-purpose flour and lightly beaten eggs in separate shallow bowls.

Dredge the marinated anchovies in the flour, dip them in the beaten eggs, and carefully place them in the hot oil.

Cook the anchovies, turning once, until they turn golden brown, which should take about 5 minutes.

If needed, cook in batches to avoid overcrowding the skillet or fryer.

Once fried, let the anchovies drain on paper towels to remove excess oil.

Serve the fried fresh anchovies hot, and enjoy this delicious tapa with a crispy exterior and flavorful marinade!