Fried sprats in rye flour

Name: Fried sprats in rye flour (Silakkapihvit)
Cuisine: Finnish
Ingredients: 8 sprats 60 ml/4 tbsp chopped fresh chives; 1 egg; 45 ml/3 tbsp milk; 50 g/2 oz/½ cup rye flour; 200 g/7 oz/4 cups fine fresh breadcrumbs; salt and ground white pepper; 2 egg yolks; 15 ml/1 tbsp Swedish or German mustard; 15 ml/1 tbsp Swedish or German mustard; 15 ml/1 tbsp white wine vinegar; 200 ml/7 fl oz/scant 1 cup vegetable oil; 5 ml/1 tsp anchovy essence (paste); 15 ml/1 tbsp chopped gherkin; 15 ml/1 tbsp chopped capers; 15 ml/1 tbsp chopped fresh parsley; salt and ground black pepper; salt and ground black pepper

Silakkapihvit

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Baltic sprats have soft bones, like sardines, so they can be eaten without discomfort if you don’t want to pick them out.

Ingredients

8 sprats 60 ml/4 tbsp chopped fresh chives
1

Europe
Finland
Main course
Nordic

Method

To make the Tartare Sauce, whisk the egg yolks, mustard and vinegar in a bowl. Slowly add the oil, drop by drop at first, then, when it begins to thicken, in a slow, steady stream, whisking all the time until it begins to thicken like mayonnaise. Stir in the anchovy essence, chopped gherkin, capers and parsley into the sauce and season to taste with salt and pepper. Stor