Clean anchovies thoroughly under cold running water, removing heads and gutting if not already done. Pat completely dry with paper towels.

Combine flour, cornmeal, salt, and black pepper in a large mixing bowl, whisking until evenly distributed.

Heat oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer for accuracy.

Working in small batches, dredge anchovies in flour mixture, shaking off excess coating.

Carefully lower coated anchovies into hot oil, avoiding overcrowding which reduces oil temperature.

Fry for 2-3 minutes until golden brown and crispy, turning once if needed for even browning.

Remove with slotted spoon and drain on paper towels. Season immediately with salt while hot.

Serve immediately while crispy, garnished with lemon wedges and fresh parsley.