Fried Parsley Published Aug 10, 2009 8:00 AM Food SHARE Mix flour with just enough white wine to make a thin batter. Coat parsley sprigs and fry in hot oil for less than a minute, or until crisp and golden. Serve as a side dish with roasted fish, such as sea bass. MORE TO READ RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process. READ NOW RELATED From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now And the food pairings she serves with them. RELATED Remembering Anne Saxelby, American Cheese Revolutionary Celebrating her cultured (and cultural) legacy.