Wash and dry the fish with paper towels. Season with salt and pepper. Dredge in chickpea flour, shaking off any excess.

In a shallow bowl, beat the eggs with the parsley and a pinch of salt. Dip the floured fish into the egg mixture, letting any excess drip off.

Carefully dredge the fish in chickpea flour again, pressing gently with your hands so the flour sticks well.

Heat plenty of olive oil in a pan. Fry the fish in batches, being careful not to let the chickpea flour burn. Test the oil temperature as you go. Drain the fried fish on paper towels.

With the leftover egg mixture, mix well and make small fritters in clean oil. Serve everything immediately with the salad and lemon wedges.