Sprats in Batter

Preparation info

  • Difficulty

    Easy

  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 lb (1 kg) sprats
  • 1 quantity basic batter
  • Fat or oil for deep-frying Parsley sprigs to garnish

Method

Wash and dry the sprats; dip in the prepared batter. Deep-fry in hot fat or oil until brown and crisp. Garnish with deep-fried parsley sprigs.