Sprats in batter

Ingredients for 2 servings:

• 140 g sprats (approx. 14 pieces)
• ½ lemon(s), juice and grated zest
• 100 g flour
• 5 ml rapeseed oil
• 60 ml water
• 30 g cream
• 1 m.-sized egg(s)
• 10 g capers, crushed
• 4 g salt
• some pepper, black or mixed, from the mill
• 70 g panko
• some flour for turning
• Oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

with frozen sprats

Drizzle the sprats with lemon juice and refrigerate until ready to use. Then cut off the head and tail fin, but you can leave them on and eat them if you like. Mix the water, cream, egg, rapeseed oil, and capers with a hand mixer, add salt, pepper, and lemon zest, and then stir in the flour. Let it sit for 30 minutes. After this time, heat plenty of oil in a small, high-sided pan. You can, of course, also use a deep fryer, but that’s not worth it with such a small quantity. Coat the sprats in flour (this helps the batter stick better), dip them in the batter, and place them in a bowl of panko bread, turn them over, and then fry them in the hot oil until crispy and brown. It’s a mess, but the result is wonderfully crispy and very tasty. It goes very well with remoulade or a sweet chili sauce. Since it was part of my coffee menu, I added coffee sauce, which also tasted good. The sauce can be found here in my recipes: https://www.chefkoch.de/rezepte/3484161519147934/Kaffeesauce.html