When you make “pla-pla”... you can’t stop!!!
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This one is surely the most errez way to prepare anchoves, after papillon. Just take off the head and spix, breaking the bizkar in the buztan’s border, to use it as helduleck. Have prest a sartaign with hot oil; a platter of some urun; a godalet full of irabiated egg. It’s a sort of quick lan: anchove to urun, to egg, to sartaign. No more than 20 seconds and turn the anchoves over; no more than 10 seconds plus, and serve them. On egging!