How to make
I always make sprat according to this recipe and it turns out very crispy on the outside and soft on the inside.
Take a deep bowl, put the corn flour and salt inside, mix well and put the sprat inside, mix well so that the flour sticks to the fish.
Then heat the fat in a pan and drop the sprat fish in it quickly, by being careful not to splash oil.
After two or three batches, you run out of the fish. It depends on the size of the pan. Keep it in for about three minutes and remove the fish with a slotted spoon. They become perfectly crispy and soft inside.
With corn flour, it does not absorb much fat.
