Fool proof food

Recipe for 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 yo hear we eat them insides and all — completely delicious.

Serves 6 – 8

450g (1lb) Sprats Well-seasoned flour Lemon segments Tartare sauce or garlic mayonnaise

Just before serving: Heat the oil in a deep fry to 200C/400F. Toss the sprats in well seasoned flour, cook until crisp and golden. Put an oyster shell or a little bowl on each plate to hold a generous spoonful of tartare sauce or garlic mayonnaise. Serve immediately with segments of lemon.