Take your anchovies and come home, first put them in a strainer and wash them well. Wear your gloves and clean all of the anchovies by first tearing off their heads and then removing the internal organs (you can buy them cleaned, it would be easier if you just remove the inner bones). Wash them again. Throw away the heads, internal organs and gloves you have removed.
Wear new gloves again and this time completely remove the inner bones of the cleaned fish. Rinse the anchovies with their bones removed from the water. . And put the fish in a deep bowl filled with water and salt. Let the anchovies wait in this salty water for about 1 hour so that all their blood and everything that needs to go comes out into the water.
After 1 hour, take your fish from the water into a strainer, pass it under running water again and wait for the anchovies to drain thoroughly.
Take 2 of the floating fish and put them together so that their insides are facing each other. Do the same for all fish and arrange them on your tray.
Now break the eggs into a flat, wide small bowl. Add flour, salt and black pepper and mix well with a whisk. Now add half a bottle of soda to the mixture and whisk. Our sauce is ready. (The consistency of the sauce will be boza consistency, not too watery, not too thick)
Let's put the oil in the pan and heat it. Let's dip the fish on the tray, front and back, into our sauce and fry it in hot oil. Let's put the cooked ones on a plate lined with paper towels. Let's fry all the anchovies this way.
The choice is yours whether you serve it on a serving plate or consume it with a mixture of chopped onion, arugula, parsley and cress (no oil or lemon in the greens) in bread, like my wife.