Sprats for Supper in Shropshire



These were tossed in seasoned flour by Anthony Sargeant and then crispy fried in an almost dry pan and served with fresh sweet tomatoes with a little chilli which have been gently pan-fried in a rape seed oil and lemon juice and then finished by putting the pan under a maximum  grill. Tony points out that this is about as cheap a fish meal as you can find and it is both delicious and highly nutritious. However you do need sparkling fresh sprats because like all oily fish they deteriorate quite quickly after being caught.


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