Fried Sprats

Hello again! Today I cooked these fried sprat fish for dinner. These fish are very small, so the best way to cook them is whole. Small fried fish is highly consumed in southern Spain. Sprats contain high levels of omega 3 fatty acids. These are very beneficial to our health because they help to lower cholesterol levels. Sprats have a smooth flavour. They are very similar to baby sardines or anchovies, so you can cook your favourite fatty fish following these steps.

Ingredients:

(Serves 4)

1 kg sprats (gutted and cleaned)

200 g wheat flour

250 ml extra virgin olive oil

Salt to taste

Difficulty and cooking time:

Easy
15 minutes

Method:

Clean the sprats, remove guts and rinse thoroughly under cold running water. Drain well and salt to taste.

Coat the sprats in flour, shaking off flour excess (I've used wheat flour although any type of flour can be used instead. In Andalucia fried fish is often coated in chickpeas flour. In Galicia corn flour is also used for battering small fish)

Put the extra virgin olive oil on a large frying pan over a high fire, when the oil is hot enough fry the battered fish for 1 minute.

Turn over and fry the other side for 1 more minute.

Using a straining spoon put the fried fish on a dish with kitchen paper. This will absorb the unnecessary amount of oil.

Decorate with lemon and serve hot with salad.

I hope you like it!
See you soon,

María