Name: Crisp Sprats
Ingredients: 2 teaspoons (10 ml) neutral-tasting oil; ¾ cup + 1½ tablespoons (200 ml) cold carbonated water; Salt brine: 3 tablespoons + 2 teaspoons (50 g) salt per 4¼ cups (1 L) water; Pinch of cayenne pepper; ¼ teaspoon baking powder; ½ cup (80 g) cornstarch; ½ cup + 1 tablespoon (80 g) flour with a high gluten content, such as bread flour; 2¼ pounds (1 kg) small, fresh sprats; Neutral-tasting oil, for frying; ¼ teaspoon (1.5 g) salt

Preparation info

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

2¼ pounds (1 kg) small, fresh sprats
Salt brine: 3 tablespoons</

Method

Place the sprats in the brine for 5 minutes, remove from the brine, and allow the excess to drip off.
Mix together the ingredients for the dough. Do not overbeat the mixture, or it will become tough. If some of the water is replaced by an alcoholic liquid, for example, beer, the batter will be crisper.
Keep the batter cool until it is to be used, prefer

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Crisp Sprats

Ingredients

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