Ingredients

Vegetable oil, for frying
18 ounces whitebait
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 bunch fresh curly parsley
Maldon or other sea salt
Lemon wedges, for plating

Instructions

Heat the oil for frying in a deep-fat fryer to about 375
degrees F.

Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to

coat the fish.

Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge
the little fishes into the oil. Cook for about 3 minutes or until they look crispy and
tempting - though I can see that for a squeamish generation, the idea of eating baby fish,
whole, might not tempt. How wrong they are, if that's the case.

Turn them out onto paper towels, and while the fish are losing any excess oil (we want
desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it
will spit. (A splatter guard is useful. Not charming, but useful.) When they have
turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt
and surrounded with lemon wedges.