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4
Medium
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
Forget whitebait, mere vehicles for vinegar and mayo. Sprats bring much more flavour and texture to the party. If you don’t have a deep fryer, a saucepan full of oil (and some courage) will work equally well. It is definitely worth investing in a temperature probe to accurately measure the temperature of the oil though. Any hotter than 180°C and the sprats will cook too fast; any lower and they’ll end up limp and soggy.
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