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Sprat, sizzle & pop
These delicious little fish, fresh from the West country waters, love nothing more than donning a coat of seasoned flour and sizzling in the pan. A generous squeeze of lemon makes for perfection in under 20 minutes.
1 comment
Ingredients
- A few glugs of olive or sunflower oil for frying
- sprats
- A good pinch of sea salt
- A good pinch of freshly ground black pepper
- A good sprinkle of paprika
- 1 lemon, juice only
- 1-2 mugs of plain flour
Method
1. Shake your flour into a large, shallow dish. Season with salt, pepper and paprika.
2. Squeeze half the lemon over your sprats.
3. Heat your oil in the frying pan till sizzling.
4. Dip your lemon-y sprats one by one into the seasoned flour. Make sure they’re lightly covered in flour all over.
5. Fry the sprats in the oil till crisp and a golden.
6. Then cover them in a good squeeze of lemon and serve with a thick wedge of buttery bread.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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LoverOfGoodFood
Super easy recipe. Delicious!