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September 18, 2012

Sprats are very underrated little fish. Dirt cheap and delicious. Usually we coat them in some fine oatmeal and fry them quickly, but this time they were plonked on a barbecue. You have to be careful as they’re delicate little things that don’t take kindly to being pulled about too much. We cooked them on a bit of silver foil though the spread was too wide and the ones on the edge look rather aloof – or as as if they’re being tortured by being made to wait for their turn. It’s never good to get too sentimental about one’s food.

Sprats need to be eaten with your fingers – knives and forks just make a mess; it’s quite an art to tease the fish off the bone while holding the head and tail and leaving the guts – too much information I’m sensing.

They need to be accompanied by thin slices slice of wholemeal bread, buttered,  and a squeeze of lemon.

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