Friture

• 6 cups vegetable oil
• 3/4 cup flour
• 2 pounds whitebait, sperling or small smelts, cleaned (removing the heads, if desired) and dried (see note)
• Kosher salt, to taste
• 1 tablespoon chopped flatleaf parsley
• 1 lemon, or lemon mayonnaise (below)

1. In a large saucepan, heat the oil over medium-high heat.
2. If using a candy thermometer, heat to 375 degrees, or test the temperature by adding a small bread cube to the oil: it should brown in 30 seconds.
3. In a plastic bag, combine the flour and a handful of fish.
4. Twist the bag closed, and shake to coat the fish.
5. Remove the fish from the bag, and shake off any excess flour.
6. Add the fish to the hot oil, and fry until firm, about 1 minute.
7. Remove with a slotted spoon to a plate lined with paper towels.
8. Repeat.
9. Fry the fish a second time, in batches, until crisp and brown, about 1 or 2 more minutes.
10. Remove with a slotted spoon to a plate lined with paper towels.
11. When all the fish is fried, place in serving bowl.
12. Season with salt, tossing the fish to season them evenly.
13. Sprinkle with the parsley.
14. Serve hot, with lemon wedges or lemon mayonnaise.

vegetable oil, flour, whitebait, kosher salt, parsley, lemon

Taken from cooking.nytimes.com/recipes/9427 (may not work)