Whitebait or herring

Use the same weight; clean and dry well, and fry 1–2 minutes longer if larger.

Use the same weight; gut and score larger fish, and add 3–5 minutes cooking.

Use the same weight; score the skin and cook 5–8 minutes longer, or cut into pieces.

Use the same weight, cut into fingers; fry or simmer 5–8 minutes only.

Use the same weight; parboil 5 minutes and fry until golden, about 8 minutes.

Use the same weight, halved; cook 5–6 minutes less and add extra oil.