FRIED SPRAT

In Estonia this dish is made with sprat (baltic herring), a subspecies of the Atlantic herring (Clupea harengus). Baltic herring is smaller and less fatty than the Atlantic herring, and they're also much smaller - up to 18 cm long compared to the Atlantic herring's 40-45 cm. Sprat (baltic herring) is considered the "national fish" of Estonia. It's known as silakka in Finnish, strömming in Swedish, hareng de la Baltique in French. True (Nordic) fish aficionados claim the taste of Baltic herring to be superior to the taste of much more well-known sardines. :)
If you cannot get hold of the Baltic herring, you could try sardines instead - apparently the marinade works well with fried sardines, too.

1 kg fresh sprat 
5-6 egg
200-300g flour
salt, to taste
black pepper, to taste
oil, for frying

Clean the fish (remove the heads, guts and backbone). Beat the eggs with salt and black pepper. Fry the fish. Dip fish fillets into the mixture, flesh side down. Press both sides of the fish into the flour, shaking off any extra flour.
Heat the oil in a frying pan until hot. Place the breaded fish fillets, flesh sides down, onto the pan and fry for a 2-3 minutes, until dark golden brown. Flip gently over and fry the skin side until golden brown. Bon appetite!

This is a fresh sprat.