Fried Sprats

Ingredients

1Kg Regal Sprats, fresh or defrosted

2 Lemons, cut into wedges

Plain flour

Oil for frying

Salt and pepper

Method

1. Wash the fish, remove the heads and trim the tails, make a slit in the belly and remove the guts.

2. Pat dry with kitchen paper and dust with seasoned flour.

3. Heat 2cm (¾ inch) oil in a large frying pan and fry the sprats in batches, turning once until golden brown. Drain well.

4. Keep warm in the oven, in an ovenproof dish lined with kitchen paper, add a sprinkle of salt to keep them crisp.

5. Serve with lemon wedges and crusty bread and butter.

Serves: 4

Provided By: Sea Fish Authority