Triple cooked chips (French fries) are made by:   Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep frying at a higher temperature   The intermediary cooling steps are for drying and removing water content. How does the fridge/freezer remove water, rather than just changing its temperature/state? Wouldn't, say, sun- or air-drying work better? 
So, I am not sure whether this is a satisfactory answer as it suggests a different cooking method but here goes  In Greece whitebait (mostly anchovies) is either flash fried after being coated in strong flour or cooked low in the oven covered in lemon, oregano and oil. This latter method matches yours closely - essentially you want to confit it in olive oil in less than 100˚C and make sure you add plenty of oregano or thyme and - if you don't like the sourness of lemon (I do!) use lemon rind. If olive oil isn't plentiful where you are, you can get away with using sunflower oil although the result won't be as tasty. The cooking time is forgiving as it is really low heat.  In any case, the rule of thumb in Greece is to never boil small fish: either fry or oven cook. 