Instructions: Wash the whitebait thoroughly and set aside. In a shallow bowl mix the flour, salt, pepper and paprika together.

In a separate bowl mix the tomatoes, capers, onion, anchovy, lemon zest and parsley together with the olive oil. Season to taste with salt, pepper and drops of sherry vinegar. Set aside.

Add 1/4-inch vegetable oil to a heavy saute pan and place over moderately-high heat. Dredge the whitebait in the seasoned flour and saute till golden-brown and crisp. Arrange on individual serving plates and top with a little dollop of the tomato caper mixture. Serve immediately garnished with mint or basil sprigs and shaved Manchego cheese.

This recipe yields 6 to 8 servings.

Comments: I had a dish very similar to this at a tapas bar in Barcelona. The fish came warm and crisply fried to the table topped with a little mound of the tomato-caper mixture in one of those wonderful little shallow earthenware dishes used in tapas bars.

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