Sprats in pancake batter with champagne

Preparation

Heat the oil in a frying pan. When it is very hot, add the onions. Try not to stir too much so that the onions don't let the water out. It will cook and become bland. Fry the onions until dark brown, on the verge of burning. Add the sugar and as soon as it has dissolved, pour in the water. Reduce over a low heat until the water has completely evaporated. Transfer the onions to a tall dish. Add the tarragon and cumin and blend until smooth. Only add salt when cool and store in the fridge.

Place a saucepan with deep oil on the burner. Crack an egg into a bowl, whisk, pour in the milk and add half a teaspoon of salt. Continue whisking, adding flour until the dough is thick enough to hold a spoon when dipped. Add the champagne and, if necessary, more flour.

Washed and dried sprats dip in the batter by holding the tail. When the excess batter drips off, dip into the oil. When the batter catches, release the fish. Fry until golden brown and remove to paper to drain off the oil.

Recipe by Wit Szychowski. Check out my fanpage "Pan Tasak".