These crisps are a great as canapés or served as an accompaniment to roast pork or game.
Wipe the sage leaves and pat them dry with absorbent kitchen paper.
Take three deep plates or shallow dishes and pour the beaten egg into one, the flour into another and the breadcrumbs or polenta into the third.
Lay 20 of the sage leaves out flat and place half an anchovy down the centre of each one. Place the remaining 20 sage leaves over the anchovies and press down to sandwich together.
Individually coat each sage and anchovy sandwich in the flour, then dip in the beaten egg and finally coat in the breadcrumbs or polenta.
Heat the oil in a large frying pan. (CAUTION: hot oil can be dangerous. Do not leave unatttended.) Cook the sage crisps in batches until golden-brown and crisp. Drain on absorbent kitchen.
Serve while still warm.
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