Wash and drain the tiny fish thoroughly and pat them dry with a paper towel.
Prepare a bowl of salt, flour, and oil in three separate bowls.
Place the fish in the flour or dredge them through it, then dip in the egg which has been beaten with a couple of tablespoons of water, then coat well with salt by rolling them around in it or use your hands to gently coat them completely.
Pour enough oil into a skillet to cover the bottom 1/2 inch deep and heat for about 2 minutes on medium-high.
Fry the fish in batches until they are golden brown and crisp, about 2 to 3 minutes per side. Remove with a slotted spoon or a wire mesh strainer to paper towels to drain.
Serving Suggestions: Serve with aioli or tartar sauce.