Sprats are cheaper and smaller than sardines and if cooked in the same way, can be eaten whole, heads, tails and all. If using sardines, only eat the flesh.
12 small sardines or 1 lb (450 g) sprats
1/4 tsp cayenne pepper
1. Wash and dry the fish. Place the flour in a bag and season with cayenne, salt and pepper.
2. Place each fish in the bag and shake to coat in flour.
3. Shake off excess flour. Grill 4 - 5 minutes until golden brown, turning once. Serve with lemon slices.
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