Heat the olive oil in a deep, heavy-bottomed frying pan
Place an anchovy between 2 sage leaves, like a sandwich. Repeat until all the anchovies
leaves are used up. Then dip the sage sandwiches into egg
and then dredge
in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt to taste while the sage leaves are hot. Serve immediately.