Most fish larger than 3 inches are best gutted and deboned before cooking. Anchovies are very soft, so it’s best to gut them with your fingers. After defrosting them, gently pull off the heads and remove most of the guts. Open them up by running your thumb along the belly side. Starting at the head, carefully lift and remove the bone. Rinse the fish and set aside.
Anchovies may be dredged in seasoned breadcrumbs before baking, sautéing or frying them. In Spain, whole anchovies are dredged in flour, deep fried and served with a squeeze of fresh lemon.
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