Deep-fried Sprats

• 1 lb sprats
• deep-frying oil (use a whole bottle, strain it after each time you use it and keep it for fish)
• seasoned flour

Wash the sprats and pat them dry in a piece of kitchen paper. Flip each one in a heap of seasoned flour, shaking off the surplus before dropping them one by one into hot oil, with a blue haze (not smoke) rising; when pale gold they are done. Drain off the oil as you take them out and keep the fish hot on a paper-lined dish in a low oven.

Remove the paper, and serve them, c