450 g (1 lb) sprats
salt and freshly ground black pepper
100 g (4 oz) cream cheese
7 g (1 tbsp) fresh parsley, chopped
1 clove of garlic
1 egg, beaten with 15 ml (1 tbsp) water
dried breadcrumbs
oil for frying
salt and freshly ground black pepper
100 g (4 oz) cream cheese
7 g (1 tbsp) fresh parsley, chopped
1 clove of garlic
1 egg, beaten with 15 ml (1 tbsp) water
dried breadcrumbs
oil for frying
method
1. Remove the heads from the sprats and open down the belly slit and remove the backbone.
2. Wash the fish under cold running water and drain on kitchen paper. Season with salt and pepper.
3. Mix the cream cheese with a little seasoning, chopped parsley and a crushed clove of garlic.
4. Cream the ingredients together well.
5. Stuff each sprat with a little of the cream cheese mixture and shape the fish by folding over.
6. Dip the fish in beaten egg and then in the crumbs, coating well.
7. Deep fry for about 3 - 4 minutes until golden brown.
8. Drain on absorbent paper, and serve hot.
2. Wash the fish under cold running water and drain on kitchen paper. Season with salt and pepper.
3. Mix the cream cheese with a little seasoning, chopped parsley and a crushed clove of garlic.
4. Cream the ingredients together well.
5. Stuff each sprat with a little of the cream cheese mixture and shape the fish by folding over.
6. Dip the fish in beaten egg and then in the crumbs, coating well.
7. Deep fry for about 3 - 4 minutes until golden brown.
8. Drain on absorbent paper, and serve hot.
serving amount
serves 4
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