In a tall-sided pot, heat the olive oil to 375 degrees F.
the anchovy fillets
in the flour, then in the egg, then in the bread crumbs
to coat well. Working in batches to avoid overcrowding the pot and changing the temperature of the oil, fry
the fillets in the hot oil until golden brown, about 4 minutes.
Remove with a spider or slotted spoon and immediately season with salt and pepper. Drain
on paper towels and serve with lemon wedges alongside.