Make a rather thin batter of flour and water, season well with salt and pepper. Melt sufficient clarified fat or dripping in a frying-pan to form a layer about ½ in. deep. Wipe the fish, dip each piece separately in the batter, place these at once in the hot fat, and fry until light-brown, turning once during the process. Drain well, and serve garnished with crisply-fried parsley. If preferred, the fish may be coated with egg and breadcrumbs and fried in deep fat.
Serve with anchovy or tomato sauce.