This is a delightful way of cooking whitebait, in the Sicilian tradition, using the freshest of ingredients.
Wash the fish and dry it carefully. Mix the fish, parsley and garlic together in a bowl. Beat the eggs with a minimum amount of salt and pepper, then mix this into the fish. Stir together very carefully to make a thick mass.
Heat the oil in a large pan and fry the mixture in spoonfuls, making little piles. Scoop them out 3 or 4 at a time and serve at once without waiting for them all to be ready. Do not add lemon juice as is often done.
© 1995 Valentina Harris. All rights reserved.