8 slices medium thick white sliced bread
2 garlic cloves crushed
1⁄2 tsp sea salt
1⁄2 tsp smoked paprika
40g unsalted butter, at room temperature
30g can salted anchovy fillets (about 10), halved lengthways
Olive oil or rapeseed oil, for frying
3 large eggs
Step 1) Using a metal cutter, cut out 8 large rounds of bread. With a pestle and mortar, pound the garlic, salt, paprika and butter to a rosy mix and spread this on to 1 side of each bread round.
Step 2) Crisscross 5 anchovy slivers on 4 of the bread circles and cover with the remaining halves to make sandwiches. Push down firmly to seal the edges. Pour enough oil into a heavy-based frying pan to reach 3cm deep, and heat to 180°C. Whisk the eggs and pour into a large shallow bowl. Dip 2 anchovy sandwiches into the egg to coat both sides and every edge, then carefully lower them into the hot oil, frying for 1 minute each side, until both sides are browned evenly. Drain on crumpled kitchen paper and keep hot while you cook the rest. Serve while hot and crisp.