Make the batter as follows:

1. Blend the oil with 1/2pint lukewarm water

2. Sift the flour and salt into a bowl

3. Stir the oil mixture into the flour

4. Beat the batter until it is quite smooth

5. Just before using the batter, stiffly beat the egg and fold it into the batter

List of ingredients required:

1/2 lb smelts
1/2 lb sprats
1/2 lb prawns
Olive oil for deep frying

For the batter:

2 dessertspoons vegetable oil
4 oz plain flour
Salt
1 egg white

Garnish:

Parsley sprigs
lemon wedges

Continue with the recipe as follows:

6. Cut the heads off the smelts and sprats

7. Shell the prawns

8. Heat the oil to 375F (190C)

9. Dip the fish and the prawns in batter, one at a time using a perforated spoon

10. Hold them over the bowl for a moment to allow any excess batter to drip off

11. Fry the fish and prawns in batches in the hot oil for 5minutes until crisp and golden

12. Drain them on crumpled absorbent paper

13. Serve the fish on a heated dish with the sprigs of parsley and lemon wedges

1. Wash the smelts lightly in cold water

2. Cut off the heads and squeeze out the entrails

3. Dry the clean smelts on a cloth

4. Dip the fish in the cream then roll them in the flour

5. Melt the butter in a pan

6. Add the olive oil and fry the smelts for about 4minutes on each side

7. Remove the smelts from the heat and keep them warm

8. Increase the heat slightly and fry the flaked almonds in the fat in which the fish has been cooked until they are light brown

9. Sprinkle the smelts with the almonds and pour over the butter

10. Serve the smelts with thin slices of buttered brown bread

List of ingredients required:

(serves 6 people)

18 smelts
3 oz (75g) unsalted butter
4 oz (115g) flaked almonds
Seasoned flour
3 fluid oz single cream
1 tablespoon olive oil