Fried Small Fish (Liguria)

Fish

Ingredients

Small fry: sardines, anchovies, whitebait, etc. - 1 1/2 pounds

Flour

Oil for deep-frying

Parsley, chopped - 2-3 sprigs

Lemons, quartered - 2

Wash the fish, drain well and dry carefully in a cloth. Toss lightly in flour and shake gently in a sieve to remove excess flour.

Heat plenty of oil in a deep frying pan, preferably one with a wire frying basket. Fry the fish a few at a time, otherwise they will stick together. They will be ready in a matter of minutes. Shake the basket gently if using one or separate the fish with a fork if cooking them directly in the oil. Drain well. If using the basket, return them to the hot oil to crisp and drain a second time before serving. Serve garnished with parsley and lemon.

Serves 3-4