1. Dip the fillets one at a time in milk, drain and coat with flour. Shake off any surplus and place one by one into hot fat.
2. Fry for 3 minutes until crisp and lightly golden, turning during cooking to ensure even coloration.
3. Drain on absorbent kitchen paper and season with salt.
4. Dress on a dish paper on a flat dish with lemon wedges and picked parsley.
Fillets of other small fish can be cooked by this method.