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Fried SpratsHub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

Some information is still available for some of the recipes but a lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred, irrelevant or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe for Fried Sprats was sent in by Steve Fletcher from London. Why don't you follow Steve's example and send in you favourite recipe or even recipes . . . and tell us a little about yourself to include. To send your recipe <click here>

"Sprats are one of the cheapest fish in the market. Obviously choose those with bright eyes and a fresh look".

Ingredients for Fried Sprats

Salt and pepper

How to make Fried Sprats

  • Wash the sprats under cold water and pat dry with kitchen paper.
  • Place a sprat on a chopping board and with a sharp knife cut just behind the head and drag the guts out at the same time.
  • Put a few tablespoons of flour in a clean plastic bag (a supermarket carrier bag will do - but with no holes) and add a teaspoon of salt and pepper. Put the sprats in the bag and shake roughly until sprats are coated with flour.
  • Heat some butter in a large frying pan and put in just enough sprats to cover the bottom.
  • Fry on a medium heat for about two minutes on each side. Do not fry on too high heat - it will stink out your kitchen.
  • Sprinkle with lemon juice and serve.

Probably the tastiest fish ever!

Steve Fletcher