Deepfried Fish with Oriental Funghi
Heat the oil in a deep fat fryer, according to the manufacturer's instructions, to a temperature of 180°C | 350°F.
Mix the flour with the paprika and season well with salt and pepper. Toss the whitebait in the flour and shake off any excess.
Fry the whitebait in batches for 2 - 3 minutes, or until golden brown. Line a large bowl with a thick layer of kitchen paper and when they are ready, tip them into the bowl to remove any excess oil.
While the whitebait are cooking, heat the olive oil in a large sauté pan and fry the chilli, garlic and parsley for 1 minute.
Add the shimeji to the pan and sauté for 5 minutes or until the garlic is lightly golden and the mushrooms are cooked but still retain some bite. Season the mushrooms with salt and pepper and squeeze over the lemon just before serving with the whitebait piled on top.