Fried sprats with cucumber and zucchini salad

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

Recipe details

Ingredients
½ pound (225 grams) fresh brisling sprats
½ pound tinned brisling sprats
Additional needs
1 small cucumber, thinly sliced
1 small zucchini, thinly sliced
1 small fennel, thinly sliced
1 spring onion, thinly sliced
1 handful lemon balm, finely chopped
3 tablespoons olive oil
2 to 3 tablespoons lemon juice or more
zest from 1 lemon
3 tablespoons all-purpose flour
2 pints (1 liter) deep-frying oil, or more
salt to taste
Preparation method:

1. Strain the sprats, place in a small bowl and add a squeeze of lemon. Fold together and set aside to marinate.
2. In a large bowl, combine cucumber, zucchini, fennel and spring onion, and toss with a pinch of salt and olive oil. Fold in lemon balm and lemon juice the very last minute before serving.
3. In a deep fryer or large pot, heat the deep-frying oil to 355°F (180°C). Mix lemon zest and all-purpose flour and drizzle it onto a large plate. Turn the fresh sprats in the zest and flour mixture, shaking of excess flour. Transfer to hot oil and fry for about one minute until light golden brown. Arrange tinned and fried sprats on a bed of salad.
4. In a large bowl, combine cucumber, zucchini, fennel and spring onion, and toss with a pinch of salt and olive oil. Fold in lemon balm and lemon juice the very last minute before serving.

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