Gordon Ramsay\'s Great British Pub Food

Fried sprats

with smoked paprika

Sprats, which resemble tiny herrings, do not need to be

gutted or scaled. Like whitebait, you can eat them whole

• they're absolutely delicious fried. Traditionally eaten

with buttered brown bread and a squeeze of lemon, we

prefer to serve sprats as a starter, with tartare sauce and a

few salad leaves on the side.

Wash the sprats and drain, then place in a bowl. Pour on the milk and

leave to soak fo r a few minutes. Season the flour with salt, pepper and

smoked paprika. Heat the oil in a deep-fryer or other suitable deep,

heavy pan to 180°(, o r until a cube of bread dropped in turns golden

brown in less than a minute.

Deep-fry the SI"rAts in several batches. Lift a good handful out of the
milk and toss in '"' seasoned flour to coat, shaking off excess. Deep-
fry in the hot oil for about 2 minutes, turning once, or until golden
brown and crisp. Drain on kitchen paper and sprinkle with a little more
sea salt and paprika, if you wish. Keep warm in a low oven while you
cook the rest.

Lightly dress the salad leaves with a little lemon juice, olive oil and
seasoning, and place a neat pile on each serving plate. Divide the
sprats between the plates and serve immediately, with lemon wedges
and individual bowls oftartare sauce for dipping.

SERVES 6

800g fresh sprats

about 200ml milk

7Sg plain flour

sea salt and black pepper

2 tsp smoked paprika,

plus a little extra to

sprinkle if required

groundnut, rapeseed or

vegetable oil, for deep-

frying

TO SERVE

few handfuls of mixed

salad leaves

squeeze of lemon juice

drizzle of olive oil

lemon wedges

tartare sauce

(see page 119)

STARTERS 87