The Spanish coast around Málaga yields a rich harvest of anchovy, which are presented in an unusual way. Cleaned and dusted with flour, they are arranged in ‘fans’ of five in the left hand, with the tails held together between the thumb and forefinger and the bodies fanning out across the palm. If the tails are pressed firmly together, they can be held in place temporarily. The whole fan is then deep fried in very hot oil, which will cause the tails to stick permanently.
These fried fans of anchovy can be preserved for some time in an escabeche or marinade.