Boquerones al Limon


  • 500 gr. sprats,
  • 1 lemon,
  • 1 garlic clove (chopped),
  • beaten egg,
  • salt
  • flour
  • parsley.


1. Clean the fish, chop off the heads and remove bones.

2. Place the sprats on a dish and sprinkle the garlic, parsley and lemon juice over them. Leave covered in fridge for at least 4 hours preferably overnight. When ready to use, coat each sprat individually with seasoned flour and then with beaten egg and fry them in olive oil briefly, and then turning them on the other side until cooked.

3. Place them on kitchen paper so that it absorbs the oil. If you love the flavour of lemons squeeze more lemon juice over the cooked sprats for a sharper taste.

Recipe by Ana Maria Morro