Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Curly Parsley.
- Canola oil, for frying
- 1 cup flour
- 3⁄4 cup dry white wine
- 1⁄2 tsp. kosher salt, plus more to taste
- 1 bunch curly parsley