Whole Battered Sprats with Vinegar and Sea Salt

Ingredients

• 600 g fresh sprats
• 120 g rice flour
• 180 ml sparkling water
• 2 tsp sea salt flakes
• 3 tbsp malt vinegar
• 2 lemon
• 800 ml sunflower oil

Method

1. 1

   Rinse sprats and pat completely dry. Leave whole — no need to gut small sprats.

2. 2

   Whisk rice flour with sparkling water and a pinch of salt to a thin, light batter.

3. 3

   Heat oil in a deep pan to 185°C.

4. 4

   Dip sprats into the batter and fry in small batches for 2–3 minutes until ultra-crispy and golden.

5. 5

   Drain on kitchen paper, season immediately with sea salt flakes and splash with malt vinegar.

6. 6

   Serve with lemon wedges. Eat whole — the bones become perfectly crisp when fried.