Using a fork, lightly whisk the eggs, baking powder and salt together, finally adding the whitebait.
Pour a shallow layer of vegetable oil into a large, hot pan. Spoon whitebait mixture into the oil to make 6 small fritters.
Cook for 1 – 2 minutes on each side, turning once carefully using a fish slice.
Serve on cocktail napkins with chopped parsley and salt and pepper, and a small lemon wedge each to squeeze over.
Serve immediately. Repeat with remaining mixture.
Serves 6 (makes about 18).