Fried anchovies with fresh salad and yogurt sauce

For the fried anchovies:

• 1 + 1/10 lbs fresh anchovies, cleaned and gutted, with bones (500 g)

• All-purpose flour, as needed (for coating)

• 1 liter peanut oil (for frying)

• Salt, to taste

For the fresh salad:

• 3 + 1/2 oz arugula (100 g)

• 7 oz cherry or date tomatoes (200 g)

• 1 cucumber

• 1 + 3/4 oz pitted Taggiasca olives (50 g)

• Extra virgin olive oil, as needed

• Lemon juice, as needed

• Salt and black pepper, to taste

For the dipping sauce:

• 5 + 1/4 oz Greek yogurt (150 g)

• 1 tablespoon lemon juice

• 1 garlic clove, finely chopped

• Fresh herbs to taste (such as dill or parsley)

• Salt and pepper, to taste

• Prep the anchovies:
  Make sure the anchovies are thoroughly cleaned and well-dried. Place flour in a bowl and lightly coat the anchovies, shaking off the excess.

• Fry the anchovies:
  Heat the peanut oil in a deep pan to approx. 180°C (356°F). Fry the anchovies in small batches for a few minutes until crispy and golden.
  Drain on paper towels and sprinkle with a pinch of salt.

• Make the fresh salad:
  Wash the arugula and cherry tomatoes. Halve the tomatoes.
  Peel the cucumber and dice it.
  In a bowl, combine the arugula, tomatoes, cucumber, and olives.
  Dress with olive oil, lemon juice, salt, and pepper. Toss gently to combine.

• Prepare the yogurt sauce:
  In a separate bowl, mix the Greek yogurt with lemon juice and finely chopped garlic.
  Add chopped herbs, salt, and pepper to taste. Stir until smooth and well blended.

• Serve:
  Plate the fried anchovies and serve alongside the fresh salad and yogurt-herb dipping sauce.