Papalina is a small sprat commonly caught along the Aegean coast. It resembles anchovy but has a more silvery body and is slightly less oily. It is fried whole, without removing the bones. Cornmeal has a coarser texture than wheat flour, creating a crispier crust that absorbs less oil.
Remove the heads and innards from the papalina, leaving the bodies whole. Rinse them in plenty of cold water and drain in a colander, then pat each one dry with paper towels. Sprinkle with half the salt and let stand for 10 minutes.
Mix the cornmeal with the remaining salt and spread it on a wide plate. Toss the fish in the cornmeal by the handful, shake off the excess, and sift away any loose coating. A thick layer will not crisp and will stay soft in the oil.
Add the oil to a deep skillet and heat it over medium-high heat. To check the temperature, drop in a pinch of flour: the oil is ready if it sizzles immediately and the flour rises to the surface; if it sinks and sits there, the oil is not hot enough yet.
Fry the fish in three batches without crowding the pan or overlapping the pieces. Fry each batch for about 4 minutes; remove the fish when the coating is golden and the fish has firmed up and straightened when lifted with tongs. Crowding the pan lowers the oil temperature and makes the fish absorb more oil.
Lift the fried fish out with a slotted spoon and arrange it on a paper towel-lined plate without piling it up. Serve hot with lemon wedges.
Pat the fish thoroughly dry with paper towels before coating it in flour. Wet fish will not hold the coating; it can fall apart in the oil and cause the oil to foam and overflow.
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