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Tuesday, 13 October 2015

Chilli flaked sprats - a perfect fishy starter.

Sprats make a lovely starter and I prepared and cooked some while I was cooking a large pot of steak and kidney stew bought last Saturday from my counter at Tesco Beeston. At home, I gutted a dozen little silvery sprats, washed them and covered them in plain flour and shook the excess off. They took ten minutes to fry in some sunflower oil. I added a few flakes of chilli towards the end of the cooking. Once they were nice and crunchy and brown I took them out of the frying pan and sat them in a clean sieve to drain off any oil. They were delicious.




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