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