Crisp Sprats

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

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</

Side dish
Fish course
Pescatarian

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