PREPARATION

Clean the pilchards opening them and removing the head and backbone then wash them under running cold water and pat dry with a towel.

Chop parsley along with the anchovy fillets then place the mixture in a bowl, adding the mustard, thyme and 2 tablespoons of olive oil, season with salt and pepper and mix well until mixture is smooth.

With a spoon fill pilchards with the stuffing, close them then pass them in beaten egg and finally in the flour.

In a pan put to heat the remaining oil and fry pilchards turning slowly to brown them on both sides.

Drain them and put them to dry on a paper towel.

If you wish, you can sprinkle with fresh lemon juice.