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Whitebait, Virginia

Dip in a little cold milk one pound very fresh whitebait, place on a sieve, sprinkle six tablespoons cornmeal flour over and shake well. Cut two ounces of lean, raw Virginia ham into thin strips half an inch long. Place both fish and ham in a frying basket and fry in boiling fat for two minutes. Lift up, drain on a cloth, season with a half teaspoon salt and saltspoon cayenne pepper. Shake the seasoning well in, dress on a hot dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve.