Thursday, 26 January 2012

Fried sprats

Little silver sprats are a wonderful thing. They are cheap (under £2 a kilo), tasty and as you eat the whole fish (more or less), full of goodness.
If your sprats are small, you can coat and fry them as they come. With larger ones, remove the intestines and my daughter insists that hers have the head removed. So it's up to you and how much time you have how much you prepare the fish.
Either way, give them a good wash and them dry them gently, as much as possible. I use a clean kitchen towel to pat them with after shaking them off in a sieve. Put some rice flour into a plastic bag with some salt and pepper. Add the sprats and shake to coat them. Heat some butter in a large frying pan and fry the sprats in batches, 2 minutes on each side, until they're golden and crispy.

Serve with butter sauce, garlic mayonnaise, ketchup, salad... what ever takes your fancy.

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