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Method :
To serve - lemon wedges
Mix
the parsley, lemon rind and onions, then set aside. Mix the flour and
seasoning in a bowl and toss the fish lightly in it.
Heat
the oil and butter in a large non-stick frying pan. Add the whitebait and
cook until it is golden brown all over, turning frequently. Scatter the
parsley mixture over the fish and serve at once, garnished with lemon
wedges for their juice.
Serves 4
Tiny fish abound in the rivers and streams
of the Dordogne where the local fishermen often fry them over an open
fire. The simply cooked fish is then sprinkled with chopped parsley,
lemon rind and finely chopped onion, and eaten piping hot. Any small
fish can be used for this dish, but whitebait are the most easily
obtainable.
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