Take the little fishes and wash them in lightly salted water, drain thoroughly and dry them on a clean cloth, then pass them in flour and dip them in hot oil. When they are golden brown on both sides, drain on paper towels and place them in order to lose the excess oil. Then serve with lemon and adding salt the last minute.

The frittura di paranza is named after the "the paranza". A typical Neapolitan boat equipped with a small net used for fishing by trawl. it is a typical Neapolitan recipe but now widespread throughout Italy. It is a fish fry of small size: cod, mullet, sogliolette, anchovies, etc. nasellini.
It should be served very hot and always with lemon.

It's a recipe that involves frying. Follow all recommendations for a good fry to limit your calorie intake (remove the excess oil), and also to avoid compromising the healthiness of the dish (use a suitable oil for frying - high smoke point, do not use a waste oil or with whom you have already fried twice, do not get the oil too high a temperature).
Depending on the specific type and quantity of fish used, this dish can be a good source of omega-3 fatty acids, essential nutrients for our body.