Home › The Principles of Cookery › Sprats, Fried

Sprats, Fried

Clean the sprats, dry them well, draw them at the gills, dredge them with flour, and run a small skewer through the heads of about a dozen of them. Fry them on the skewer in plenty of hot fat, and when they are nicely browned lift them on a hot dish covered with blotting-paper, and put them before the fire till the fat has drained from them. Fold a hot plate in a warm napkin; lay this on a hot dish, draw the skewers from the sprats, place them upon it, and garnish the fish with parsley and lemon. Serve as hot as possible. Sometimes the sprats are dipped in egg and bread-crumbs before being fried. Time to fry, two to three minutes. Sufficient for one or two persons.