Deep-frying fish

Although I shouldn’t admit to it, some of my most favourite fried fish experiences have been had in Spain, where tiny young fish like hake, red mullet and eels are deep-fried whole, heads and all. It is actually illegal to land such young fish in the UK, but in other European nations they are considered unfit to be returned to the sea, as they won’t survive, so are sold to restaurants and tapas bars for frying. Of course, we do have here the tradition of whitebait, the fry of herrings or sprats - which are legal -simply floured and deep-fried, then sprinkled with cayenne and served with lemon wedges.