Stuffed Sprats

Name: Stuffed Sprats
Yield: Serves 4
Ingredients: Flour for dredging; 3 eggs, beaten; Fresh breadcrumbs for coating; Oil for deep frying; 2 lb (scant kg) sprats, boned; Salt and pepper; Salt and pepper; 9 oz (250 g) cream cheese with herbs (either make your own mix with chives or use, say, Boursin); 9 oz (250 g) cream cheese with herbs (either make your own mix with chives or use, say, Boursin)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

2 lb (scant kg) sprats, boned
Salt and pepper
9 oz

Snack
Pescatarian

Method

Season the sprats with salt and pepper and spread the insides with the cream cheese. Reform the shape of the fish. Dredge the fish in the flour, dip into the beaten egg and coat with breadcrumbs. Deep fry for about 4 minutes. Drain the sprats on kitchen paper and serve very hot. This dish makes a super cocktail snack – for the price of a pint!