Deep Fried Sprats with Tartare Sauce or Garlic Mayonnaise

In general January or February have few highlights, apart from the arrival of the marmalade oranges in the shops — but when the Sprats arrive in Ballycotton the excitement is tangible. We feast on them for a few short weeks — deep fried, soused, pickled and smoked. Don’t even think of gutting them. It might shock you to hear we eat them insides and all — completely delicious.

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