Rinse anchovies in cold water and pat dry with paper towels.
Combine flour, salt and pepper in a large bowl.
Add oil to a large skillet until it comes ½ an inch up the sides and heat to 350°F.
Dredge anchovies in the flour mix, then add to the oil and cook for 2-3 minutes. Flip and cook for another 2 minutes, until golden brown on each side. Cook the anchovies in batches, being careful to not overcrowd the skillet.
Remove from the oil and drain on paper towel-lined plate or cooking rack. Sprinkle with salt while hot, then chopped parsley and serve with lemon wedges.
