Wash the fish, remove the heads and trim the tails, make a slit in the belly and remove the guts.
Pat dry with kitchen paper.
Dust with flour. seasoned flour.
Heat 2cm (¾ inch) oil in a large frying pan.
Fry in batches, turning once until golden brown.
Keep warm in the oven, in an oven proof dish lined with kitchen paper, add a sprinkle of salt to keep them crisp
Serve with lemon wedges and crusty bread and butter.