Fish
Serves 4
1 kg / 2¼lb sprats
2 lemons
plain flour
oil for frying
salt and pepper
Wash the fish, remove the heads and trim the tails, make a slit
in the belly and remove the guts. Pat dry with kitchen paper.
Dust with seasoned flour.
Heat 2cm (¾ inch) oil in a large frying pan.
Fry in batches, turning once until golden brown.
Drain well on kitchen towel.
Keep warm in the oven, in an oven proof dish lined with kitchen paper, add a sprinkle of salt to keep them crisp
Serve with lemon wedges and crusty bread and butter.