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