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Scandinavian · Starter
Crisp Battered Sprats
Whole sprats given a five-minute brine, then dipped in an ice-cold cornstarch and sparkling-water batter and fried fast, for a thin, glassy crust over sweet little fish eaten bones and all.
- YieldServes 6 as a starter
- Hands-on40 min
- Total45 min
- Difficulty
Ingredients
Sprats
- 1 kgsmall fresh sprats
- 50 gsalt, for the brine
- 1 Lwater, for the brine
- 1½ Lneutral oil for deep-frying
Batter
- 80 gcornstarch
- 80 gstrong bread flour
- ¼ tspbaking powder
- 200 mlice-cold sparkling water
- 10 mlneutral oil
- 1½ gsalt
- 1 pinchcayenne pepper
- to tasteflaky salt, to finish
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