Preparation / Directions:
Rinse all fish under cold running water and pat dry with paper towels. On a large piece of wax paper or flat plate, combine flour, salt, and pepper. Dredge fish in seasoned flour.
In a deep fat fryer or large saucepan, heat oil to 350 degrees on a deep fat thermometer. Fry fish in batches without crowding, turning once, 2 to 3 minutes or until golden brown. Remove and drain on paper towels. Garnish with lemon wedges and pass Garlic Anchovy Sauce on the side.
GARLIC ANCHOVY SAUCE:
In a small frying pan, warm olive oil over medium-low heat. Add garlic, anchovies and hot pepper. Cook for 1 to 2 minutes, until garlic is softened and fragrant but not brown. Remove from heat.