Acciughe Fritte con Salsa

• 1½ pounds/600 g fresh anchovies (often available upon request from better fish markets)
• Unbleached all-purpose flour (optional)

Wash all of the anchovies well. Cut off the heads and tails and use a small good knife to split them lengthwise down the middle and open them like a book. Remove all of the innards and gently lift the spine out of each fish so that almost all of the bones will be gone. Then rinse the anchovies again in cold water and let dry on paper toweling. Once they are dry, you have the option, if you wish