If using frozen whitebait, defrost in the bag, then drain off ant water. Spread the fish on kitchen paper and pat dry.

Place the flour, paprika, cayenne and seasoning in a large plastic bag. Add the whitebait and shake gently until all the fish are lightly coated with the flour. Transfer to a plate.

Heat about 5cm/2 in of oil in a saucepan or deep-fry fryer to 190C,or until a cube of bread dropped into the oil browns in about 30 seconds.

Add the whitebait in batched and deep-fry in the hot oil for 2-3 minutes, until the coating is lightly golden and crispy. Remove, drain on kitchen paper and keep warm in the oven while frying the remainder.

When all the whitebait is cooked, drop the sprigs of parsley into the hot oil (don't worry if the oil spits a bit) and fry for a few seconds until crisp. Drain on kitchen paper. Serve the whitebait garnished with the deep-fried parsley sprigs and lemon wedges.