Pescaito Frito

A FINE, PALE GOLDEN CRUST COVERS THE SALTY, SWEET FLESH OF THESE LITTLE FRIED FISH. THE SECRET IS IN THE SEASONING: A LIBERAL SPRINKLING OF THE BEST SALT, INSIDE AND OUT, THEN A GOOD COATING OF SEMOLINA AND FLOUR. MORE BAPTISED IN VERY HOT OIL THAN DEEP-FRIED, THE FISH ARE PERFECTLY COOKED AND SO DELICIOUS. TO EAT THE FISH, THE ADVENTUROUS HOLD THE HEAD IN ONE HAND AND THE TAIL IN THE OTHER, SINK THEIR TEETH TO THE SPINE AND REMOVE THE DELICATE FLESH WITH THEIR LIPS. THE MORE TIMID USE A KN