Sartagnado de Petits Poissons

Sartagnado or poêlée or crespeou is the Provençal name for a dish of small fish dipped in flour and shallow-fried so close together that they form a kind of Mediterranean fish cake. Often in markets in Provence you will see a mound of small fish: anchovies, baby sardines, grey shrimps and tiny cuttlefish, sometimes labelled sartagnado, sold for making this dish.