WHITEBAIT Crisp-fried little fish, eaten with French Fries and a good green salad . . . one of the few really good British dishes.  This is a real delicacy, not always available at the fish market—but if you happen to be near water, and fresh "shiners" can be had from the fishing bait store, you've got whitebait! 3 pounds of whitebait Seasoned flour - 1 cup or more, plus 1 tsp salt, 1/2 tsp pepper, 1 tsp minced chervil or fresh parsley, 1/2 tsp paprika Heat the fish-frying deep fat kettle.  Rinse the whitebait (or shiners) thoroughly; drain any excess water, and toss them in a paper bag filled with the seasoned flour. Place the floured whitebait in a frying basket, immerse in hot fat for 2 minutes, drain, garnish with lemon and fresh parsley and serve with plenty of tartar sauce. Whitebait should be crisp and well-drained, and it's acceptable to eat them in your fingers—holding each fish by its little tail and dunking in the tartar sauce.