Clean the fresh anchovies by removing the heads and bones, butterflying them open so they lay flat.
Dredge the cleaned anchovies in the semolina flour until evenly coated on both sides.
Heat the olive oil in a skillet. Fry the coated anchovies until they are golden brown and crispy, then remove from the oil.
Wash and chop the large tomatoes. Peel and slice the red onion into thin rings. Place both into a serving bowl.
Tear the fresh basil leaves into the bowl with the tomatoes and onions. Season with salt, dried oregano, and drizzle generously with extra virgin olive oil.
Toss the salad well to combine and serve immediately alongside the warm, fried anchovies.
Cook it hands-free.
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