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    • Deep-Fried Sprats with Garlic Aioli

    Mark Sharron
    Easy
    20 minutes
    4
    Loads of satisfying crispy, savoury deep-fried goodness with nutritious benefits too! These are filled with good fish oil, loaded with vitamins and calcium.
    1 rating
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    Ingredients

    • 800g sprats
    • 1 cup of milk
    • 100g self-raising flour
    • Salt and cayenne pepper to taste
    • Oil for deep frying
    • For the garlic aioli sauce
    • A handful of wild garlic leaves, roughly chopped
    • 1 tablespoon olive oil
    • 4 tablespoons of mayonnaise

    Method

    • Method: Deep-Fried Sprats with Garlic Aioli
    • Rinse the sprats under cold water and pat them dry thoroughly with kitchen paper
    • Pour the milk into a bowl and add the sprats, ensuring they are fully coated; let soak for 10 minutes
    • In a separate bowl, combine self-raising flour, salt, and cayenne pepper to taste
    • Heat oil in a deep, heavy-based pan or deep-fryer to 180°C (350°F)
    • Remove sprats from the milk and allow excess liquid to drip away
    • Toss the soaked sprats in the seasoned flour mixture until fully coated on all sides
    • Fry the coated sprats in batches, taking care not to overcrowd the pan, for 3–4 minutes or until golden and crisp
    • Remove the cooked sprats with a slotted spoon and drain on kitchen paper to remove excess oil
    • To make the garlic aioli, mix mayonnaise, wild garlic leaves, and olive oil in a bowl until evenly combined
    • Taste aioli and adjust seasoning if desired
    • Serve the sprats hot, arranged on a platter alongside a bowl of the wild garlic aioli for dipping
    • For presentation, garnish with extra wild garlic leaves or a sprinkle of cayenne pepper if desired
    • Serve immediately, ideally with lemon wedges and fresh salad greens if available