Devilled Sprats
There is nothing better you can do with a sprat than to simply fry it until crisp and enjoy them with some buttered bread and just a squeeze of lemon. The only addition I like to make is mixing a little mustard powder and a good pinch of cayenne in the flour so they become devilishly hot and spicy.
Serves 4
Ingredients
1 tsp cayenne
½ tsp mustard powder
1 tsp salt
1 kg sprats
300 ml milk
250 g plain flour
Vegetable oil for frying
Method
Heat a deep fat fryer or oil in a saucepan to 190 degrees.
Mix the cayenne and the mustard powder with the flour and salt. Dip the fish in the milk, then toss in flour and then straight into the deep fat fryer for 2-3 minutes. Remove when crisp and serve with a wedge of lemon and a pot of mayonnaise.
There is nothing better you can do with a sprat than to simply fry it until crisp and enjoy them with some buttered bread and just a squeeze of lemon. The only addition I like to make is mixing a little mustard powder and a good pinch of cayenne in the flour so they become devilishly hot and spicy.
Serves 4
1 tsp cayenne
½ tsp mustard powder
1 tsp salt
1 kg sprats
300 ml milk
250 g plain flour
Vegetable oil for frying
Heat a deep fat fryer or oil in a saucepan to 190 degrees.
Mix the cayenne and the mustard powder with the flour and salt. Dip the fish in the milk, then toss in flour and then straight into the deep fat fryer for 2-3 minutes. Remove when crisp and serve with a wedge of lemon and a pot of mayonnaise.
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