I grabbed an adult silverside off the beach last night, and thought about how perfect they would be to make a classic french dish called "friture". Usually it's made with whitebait or smelt.
Basically you squeeze the guts out the vent, dust in seasoned flour, fry until golden brown and dress with a little lemon, garlic and parsley. I've never made it, but it sounds like just the ticket for a halftime app on football sunday
I assume you can eat these little guys, and something like this is probably an old yankee staple?
-spence