Sprats Fried in Batter
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 eggs
- flour
- bread crumbs
- seasoning of salt and pepper to taste
Instructions
- Wipe the sprats, and dip them in a batter made of the above ingredients.
- Fry of a nice brown, serve very hot, and garnish with fried parsley.
- Sprats may be baked like herrings.
- (_See_ No. 268.)