Fried fresh sprats

Rinse and wipe the sprats. NOTE! Do not open the fish, use it as it is.

Prepare the batter and the wholemeal or rye flour. Heat the required quantity of oil for frying.
Dip half of the batch of fish in the batter and deep fry until golden. Dip the remaining part in wholemeal or rye flour and fry until crisp.

Serve and enjoy with a tasty glass of beer,


You can decrease the recipe by half, if wanted.
Serve with a slice of rye bread, green salad and perhaps some aioli.


Ingredients:
Addictive snacks with a beer to enjoy life. Fresh sprats in two variaties.
One deep fried in batter and the other rolled in wholemeal or rye flour and fried in rapeseed oil until crisp.

Sprat 16-20 pcs / person

BATTER
2 dl (4 cups) wheat flour
1 dl (2 cups) potato starch
2 tsp salt
2 tsp baking powder
2.2 dl (4.4 cups) ice cold water
2 tbsp oil

oil for frying


The recipe is from:
Hushållningssällskapet Gotland
Lövsta, Roma
62254 Romakloster
Sweden
[email protected]
www.hush.se/i

Production & Processing