Recipes

Ingredients

• 1.1 lb (500 g) sprats, with heads and entrails removed for the kids
• 2-3 tbsp cornmeal
• 1 tbsp cornstarch
• Olive oil
• Salt and pepper to taste
• A pinch of sweet paprika optional

Steps

1. Clean the sprats: remove the heads and entrails for children, while for adults you can leave the heads on if preferred.
2. Pour the cornmeal and cornstarch into a large bag.
3. Add the prepared sprats to the bag and shake well so they are evenly coated in the flour and starch mixture.
4. Heat a pan over medium-high heat with just enough olive oil to cover the bottom.
5. Arrange the coated sprats in the pan in a circle, working from the outside in to form a rosette shape.
6. Cover the pan and let them fry over medium heat until the bottom is golden brown and crispy.
7. Using a flat plate, flip the sprats upside down, then slide them back into the pan to crisp up the other side.
8. Remove the finished sprats to a plate, salt them only at the end (to keep them crispy) and optionally sprinkle with a little sweet paprika.
9. Serve warm with lemon and your favorite side dish.