It's best to use really tiny fish. The smallest fish I could find were anchovy. There are a little too big to eat whole so you have to clean them (remove stomach and head).

I bought 500 gram, which is way too much for one person. Try 250 gram per person.

After cleaning, dry the fish and sprinkle with salt. Keep cold. Mix 40 gram very fine flower, 40 gram corn flower and some parsley. Alternatively: add some cayenne pepper. Coat fish with flower mixture.

Fry in very hot oil for 2-3 minutes. They should be crispy. Drain on kitchen paper. One recipe says to fry them for 1,5 minute, drain and then fry again for 1,5 minute. I'm not sure if this is really necessary. 

Garnish with persillade (parsley and garlic mixture) and lemon wedges. Serve with ice cold beer.

Below is the same recipe with smelt (Dutch: spiering; Osmerus eperlanus). No need to clean this little fish. Eat them whole.