Fried sprat patties

Remove heads and backbones of sprats, leaving just the fillets. To make the taste more intense, add salt and vinegar.

Prepare the batter for the patties. Mix milk, eggs and a pinch of salt with flour until it reaches the consistency of dense sour cream.

Place 5–6 sprat fillets on a hot oiled skillet, and pour 2–3 tbsp. of batter over it, as if you were cooking a pancake.

Fry the patties for 2–3 minutes on either side over low heat until golden brown.

Serve garnished with finely diced green or red onions and freshly pressed lemon juice.