Sprats fried in batter

Sprats fried in batter - Russian Fish & Seafood Recipe

How to Cook & Prepare Sprats fried in batter:

350 g filleted sprats 2 eggs
20 g vegetable oil ½ cupful milk
10 g minced parsley fat for deep frying
120 g flour 300 g tomato sauce or
Lemon juice 200 g mayonnaise
4 g sugar salt, pepper

Sprinkle the boned fillets with salt and set aside for 10 to 15 minutes. Then sprinkle with lemon juice, pour over the vegetable oil. Dredge with pepper and finely minced parsley. Stack the fillets and set aside to chill for at least half an hour. Before frying, roll up the fillets from the tail towards the head skin inward. Pin each roll with a wooden toothpick. Make a batter of milk,. Salt, sugar, 1 tsp vegetable oil and flour; mix until smooth. Fold in the egg whites beaten stiff. Dip the rolled fillets in the batter and fry in deep fat heated to 160*-170*C (320*-356*F) until the crust is golden brown. If the fish requires extra cooking, after frying put it in a hot oven to bake for a few minutes. Remove the toothpicks and serve at once on a platter lined with a paper napkin. Pass tomato sauce.

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	Broiled sprats		Salt herring cutlets