Deep-fried sprats

Serving for:
4 person(s)
Preparation time:
25 min.

Recipe details

Ingredients
32 Paula Fish sprats (8 per portion)
Additional needs
3 tablespoons plain flour
1 teaspoon cayenne pepper
1 lemon
1 teaspoon parsley
4 teaspoons horseradish mustard
oil for frying
4 slices brown bread and butter
a few leaves of Little Gem lettuce
sea salt & pepper
Preparation method:

Season the flour with sea salt and freshly milled black pepper. Add most of the cayenne pepper (saving a little for dusting) and mix well. Cut the lemon into wedges. Wash and dry a few lettuce leaves. Chop the parsley. Wash the sprats. Using a sharp knife, carefully remove the heads. Rewash and pat them dry on a clean cloth.

1. Heat the oil in a deep pan or work to around 200°C. Pass the sprats through the seasoned flour and shake off any excess flour.
2. Carefully lower the sprats into the hot oil. Fry about 6 at a time, so as not to lower the oil temperature.
3. Fry the sprats for about 4 minutes until crispy and light brown in colour.
4. Remove the sprats from the hot oil and drain on kitchen paper. Keep warm while cooking the remaining sprats.
5. Arrange the lettuce leaves on your plates.
6. Neatly arrange the sprats. Add the lemon wedges and a spoonful of horseradish mustard. Add a piece of bread and butter. Sprinkle with chopped parsley and dust with a little cayenne pepper. Serve hot.

Our tip:
You can exchange sprats in favour of whitebait, which are a little smaller. Increase the number to about 16 per portion. Don’t remove the heads and fry for about 2 minutes.

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Brussels 2014!

Paula Fish in Belgium... again... 2014 memories...