Fried Parsley

Directions

1. 1
   Beat the egg, milk and chili-pepper sauce together with a fork and set aside.
2. 2
   Combine the flour, salt and pepper and set aside.
3. 3
   Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
4. 4
   Heat the oil.
5. 5
   When a speck of flour dropped in the oil sizzles, reduce the heat to medium.
6. 6
   Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side.
7. 7
   The frying part is delicate; they can burn in the bat of an eye.
8. 8
   Work in batches so as not to overcrowd the pan and drain immediately on paper towels.
9. 9
   Use as a wonderful garnish or eat alone.
10. 10
    Will stay crisp for up to 3 hours.