This starter recipe shows how to cook sprats. This fish recipe is served with a horseradish sauce and you could use whitebait instead of sprats if you wish.
Ingredients – 4 portions
- 8 sprats per portion
- 3tbs plain flour
- 1 tbs cayenne pepper
- Sea salt / pepper to taste
- 1 lemon
- Little gem lettuce to garnish
- 1 tsp parsley
- 4 tsp horseradish mustard
- Vegetable oil for frying
- 4 slices brown bread & butter
Getting everything ready
- 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.
- Heat the oil in a deep pan or work to around 200°C (Gas Mark 6). Pass the sprats through the seasoned flour and shake off any excess flour.
- Carefully lower into the hot oil. Fry about 6 at a time, so as not to lower the oil temperature.
- Fry for about 4 minutes until crispy and light brown in colour.
- Remove from the hot oil and drain on kitchen paper. Keep warm while cooking the remaining fish.
- Arrange the lettuce leaves on your plates.
- Neatly arrange and 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.
Cooking sprats – hints and tips
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.