Quote Originally Posted by Burney View Post
Couldn't be simpler. You dredge them in flour seasoned with salt, pepper and (my twist) some smoked paprika. Then just shake the little fellas off in the basket of your deep fat fryer to remove excess flour and put into the hot oil. They're done in a minute. Serve with lemon wedges and (if you must) tartare sauce.

I am of course assuming that, as a serious cook, you own a deep fat fryer. If not, you might as well chuck them away.
I don't own a deep fat fryer, B. Can I just use a wok and heat up a load of olive oil in it before frying at very high heat?