Wash the sprats and pat dry with a paper towel. Mix tempura mixture with water and put in freezer for 30 minutes. It should be ice cold.
Heat the oil. Dip each sprat into the batter and drop into the hot oil. Fry until golden brown. Drain the fat on a paper towel. Serve sprinkled with lemon juice.
Recipe by Joanna Matyjek. Visit our blog "Odczaruj Gary".