Rinse the white bait fish, then use paper towel to pat dry.
Note: As the fish are so small, there is no need to clean or debone them.
Mix the salt and flour well. Coat the white bait completely in the seasoned flour, shaking off any excess.
Meanwhile place the sunflower oil in a deep-fryer or large heavy-based saucepan. Heat to a temperature of 180°C.
Tip: If you don’t have a thermometer, test the oil by dropping in a fish. It should sizzle and briefly sink to the bottom and then quickly rise to the top.
Carefully fry the white bait, in batches, for 2-3 minutes or until golden brown and crisp. Use a slotted spoon to remove the fish from the oil and transfer to a plate lined with paper towel.
Tip: If you are making a lot of white bait, you may wish to keep them warm in a preheated oven until they are ready to be served.
Sprinkle with extra salt, if required. Serve immediately with lemon wedges– buon appetito.