0
0 ITEM(S) - £0.00 GO

Menu

    • Deep-Fried Sprats with Garlic Aioli

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 60; Fat 2g; Carbs 3g; Sugars 0g; Fibre 0g; Protein 6g; Sodium 3.60g
    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
    layout 0 comment

    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

    • Put the sprats in a bowl and pour over the milk. Mix well and leave for a few minutes.

    • Mix the flour and salt and pepper.

    • Coat the sprats well in the seasoned flour, shaking off any excess. Put them briefly in the milk then back through the flour.

    • Heat the oil in a deep-fat fryer or use a large pan and gently heat the oil. You will need to move the sprats in the hot oil in small batches. Make sure the temperature of the oil is about 180C.

    • When the oil is hot, carefully add as many as possible at one time and fry until golden brown on both sides. Repeat this until all the fish is cooked and remove the tray from the heat.

    • Place the fish on a tray with a paper towel to drain the excess oil.

    • To create the garlic aioli dipping, mix the mayonnaise and wild garlic leaves in a small bowl and drizzle with olive oil.

    • Serve immediately.

    • Serving Suggestions: Serve and eat with homemade brown bread with lemon wedges and the garlic aioli sauce for dipping.

    X