To fillet the anchovies, remove the head and scape out the insides with your thumb, removing the spine as you go along

Wash the anchovies well and drain in a colander, set aside

In a wide bowl, add the flour, paprika, black pepper and salt. Mix well

Toss the anchovies in the flour until well coated, pick them up by the tail and dust lightly and transfer to a separate plate

In a deep frying pan, add around 2 inches of oil and heat on medium high for around 10 minutes (test with a small piece of bread if it sizzles around the edge it's hot enough)

Fry the anchovies in batches until golden and crisp, turning once they hold their shape, and drain on a paper towel lined plate

Serve with lemon wedges, a sprinkle of salt and pomegranate mollases.