Fish Face Seafood Blog special: How to prepare, cook and enjoy Sprats

Staff writer

Last updated: 18 November, 2024 @ 12:04

Now, if we were to name the most under-rated fish in our seas we would hands down pick the sprat. In fact, sprats are awesome – there’s no question about it.

Honestly, if this fish was called Dorset silverling or something it would be one of the country’s most popular fish to eat. Their name may not do them justice – but if you see sprats at your fishmongers then snap them up.

Super sprats, super easy

Being a small fish, some don’t bother with any of that preparation nonsense. However, we like to gut our sprats.

This process is easier when done with a pair of scissors. Simply snip along the belly toward the head. Then, in one swift movement, bend the head backwards and pull away from the body.

Everything should then come away with it. You’ll get the hang of it after a few goes. Give them a rinse, and you’re good to go.

Looking for a sprats recipe? Try this super simple and super delicious Golden Fried Sprats recipe. It really is irresistible 😍

Sprats can also be boned. Repeat the above process and then gently open up the fish. Grab the backbone at the tail end and gently pull away from the flesh.

When prepared like this, sprats are great brushed in dill oil, seasoned and grilled.

Golden sprats

For us here at Fish Face Seafood Blog, sprats are best rolled in seasoned flour and fried in olive oil. We always dip the sprats in milk before rolling in flour – but this seems an unfashionable process these days. We got the idea from Keith Floyd and M. Pelican in this brilliant clip from the river Dordogne.

Speaking of Keith Floyd, in Floyd on Fish, sprats are described as being, ‘caught in huge quantities and callously turned into cat food or fertiliser’.

However, Keith Floyd knows a good fish when he sees one. ‘I took a bucketful of sprats home and feasted on charcoal grilled sprats glinting in the moonlight’. How can you beat that?

We fry the sprats until golden, remove from the pan, and season with sea salt, lemon, and persillade. We also like to make a mayonnaise or aioli – which is surprisingly easy – in which to dip these wonderful, golden, crispy beauties.

If you don’t fancy that, then try grilled sprats with oregano and chilli from Mitch Tonks’ Fish. You can read the review of Fish, or cut to the chase and buy the book on Amazon.