"Stuffed pilchards Palermo Style"

INGREDIENTS

For 4 servings:
20 pilchards
30 gr soft part of bread
milk
3 anchovies
parsley
1 clove of garlic
1 egg yolk
1 whole egg
breadcrumbs
oil.

Wash and bone the pilchards. Open them. Dip the soft part of bread in milk and leave it this way for a while. After, squeeze it and mix it to the boned pilchards, the parsley, the garlic, the yolk. Spread a little of this mixture on each half-pilchard. Now close the fishes (like they were before). Pass them in the beaten egg, bread them and fry in hot oil.