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Sprats Fried in Batter

Sprats Fried in Batter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of fresh sprats that are coated in batter and deep fried until well browned. The full recipe is presented here and I hope you enjoy this classic British version of: Sprats Fried in Batter.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Fish RecipesEgg RecipesBritish Recipes

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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

330. INGREDIENTS.—2 eggs, flour, bread crumbs; seasoning of salt and pepper to taste.

Mode.—Wipe the sprats, and dip them in a batter made of the above ingredients. Fry of a nice brown, serve very hot, and garnish with fried parsley.

Sprats may be baked like herrings. (See No. 268.)

Modern Redaction

Ingredients:

2 eggs
2 tbsp plain flour
2 tbsp breadcrumbs
salt and freshly-ground black pepper, to taste
2 dozen sprats

Method:

Whisk together the eggs in a bowl then beat in the flour and breadcrumbs. If the resultant batter is a little stiff work in some milk until the batter is of the consistency of thick double cream.

Wipe the sprats dry and set aside as you heat oil to a depth of about 4cm in a wok or deep pan. Dip the sprats in the batter, place in the hot oil and fry until nicely browned. Remove with a slotted spoon, drain on kitchen paper and serve hot, garnished with fried parsley.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here