The cleaned and well-dried sprats are rolled in the mixed quantities of flour and starch, salt, garlic powder. Knead with your hands so that each fish is covered with the powdery mixture.
Put plenty of oil to heat in a pot or deep fryer. Drop in the bay leaf and once warm, add 1/3 of the sprats. Fry until golden, then drain them. Fry the rest of the sprats.