Put plenty of oil or fat into a stewpan, and make it hot (see French Frying). The heat of the fat for whitebait should be 400°.
Have a good heap of flour on a cloth.
As soon as the fat is hot, throw the whitebait into the flour, and, taking the cloth by each end, shake the whitebait rapidly until they are well floured.
Turn them quickly into a frying-basket.
Shake the basket well for the loose flour to drop off, and throw the whitebait into the fat for a minute.
As soon as they rise to the surface, remove them with a fish-slice, and drain them on kitchen paper.
Serve them with brown bread and butter, and slices of lemon.