My favourite eating fish. I cut the heads off behind the pecs then gut them and gently scrub the black lining out with a tooth brush (use an old one or use someone else's). Put them in a plastic bag with some flour, shake around, dip them in egg, roll in bread crumbs and fry for around one minute if deep frying or say two minutes if shallow frying until breadcrumbs brown. When served, turn upside down and split the gut cavity down to the tail then gently grab the tail and pull it up and it brings the backbone with it. Any left over bones are small enough to melt in your mouth.