Rinse the whitebait under cold water, and pat dry with paper towels.

In a mixing bowl, combine the flour, baking powder, and salt.

In another bowl, beat the eggs and milk together. Add the chopped parsley and green onions, and mix well.

Add the egg mixture to the dry ingredients, and stir until just combined.

Add the whitebait, and gently fold until the whitebait is coated with the batter.

Melt the butter in a large non-stick skillet over medium heat.

Using a tablespoon, drop the batter mixture into the skillet, forming small fritters.

Cook the fritters for 2-3 minutes on each side, or until golden brown and crispy.

Serve the fritters hot, with lemon wedges on the side.