combine the anchovies, parsley capers second batch of lemon juice, pepper & olive oil to make the dip. set aside.
peel the outer layer of the Brussels sprouts and boil them in lightly salted water for about 10 minutes. drain the water and turn the Brussels sprouts in the first batch of lemon juice. drain the sprouts in a colander.
mix the flour and sparkling water into a batter. add a little salt and pepper. whisk the egg white until it stiffens and mix into the batter. add more sparkling water if needed. the batter should be slightly thicker than sour cream.
heat the oil in a large pot to 350-400 degrees farenghite. (use a digital kitchen thermometer). thurn the Brussels sprouts around in the batter and then gently place them in the oil with a skimmer spoon. fry for 1-2 minutes until the Brussels sprouts are gtolden brown. place on a paper towel to dry. add salt just before serving.