Frittelle di Bianchetti

Whitebait Fritters

1 lb. whitebait
4 tbs. olive oil
2 cups batter as in basic recipe
1 tbs. parsley, chopped
2 cloves garlic  2 tbs. white flour
salt
2 tbs. olive oil
6 oz. water

For the Batter:
2 tbs. white flour
salt
2 tbs. olive oil
6 oz. water
1 tbs. parsley

Wash the whitebait and pat dry.

Prepare the batter: whisk the flour into the water quickly, so as not to form lumps, lying to a simmer and cook for 20 minutes. Then mix in the oil and salt and 1 tbs. parsley, remove from fire, and let cool.

Dip the fish into the batter and mix so that the batter covers it evenly. Heat the oil with the garlic. Remove garlic when brown. When oil is very hot, take a spoonful of the batter with the fish and fry until golden brown. Place on paper towels to rid of excess fat and serve very hot.