Fried Sprats

Preparation info

  • 5

    • Difficulty


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 doz. sprats (approx.)
  • 2 tablesp. flour
  • salt and pepper


Wash and dry the sprats thoroughly, mix the flour with the salt and pepper to season. Dip the sprats in the seasoned flour and fry them in the hot fat. Serve as quickly as possible on a hot dish with a wedge of lemon per helping.