You know, most of the Sprats landed at our ports is shipped off to zoos. Those penguins and seals, and the like, are sensible creatures. They know a good fish when they see one. And that’s why they always look so happy. They’re enjoying the good things in life. Sprats are a good fish. In fact, they are an excellent fish. Why we don’t eat more is mystifying. This Sprats recipe is simple, quick and irresistible.
Golden Fried Sprats with Simple Persillade
Description
This is a great Sprats recipe. Quick and easy, you'll be tucking into those gloriously golden Sprats in no time at all.
Learn more by reading our guide to Sprats.
Ingredients
For the Sprats
For the persillade
Instructions
Let's cook!
-
Prepare your Sprats
OK, we need to gut and dehead the Sprats. This is actually a pretty easy process.
Grab a pair of kitchen scissors and carefully snip across the belly of the fish. You only want to just catch the belly, by no more than a few millimetres.
The next stage, with a bit of practice can be done in one action.
Insert your forefinger into the belly cavity and scoop the guts in the direction of the head.
Once at the head, and as if using a ring-pull on a can of beer, remove the head, the gills, and the guts in one swoop.
(If you don't fancy that method, then try preparing Sprats the way it's shown in this clip).
Rinse and dry the Sprats.
Preparing Sprats is best done under running water. It's going to get messy - so make sure you have the rubbish bag at the ready. -
For the Persillade
Super easy this one. Put your garlic and parsley together and finely chop. Done.
-
Ready your Sprats for the pan
We need to dip the Sprats in some milk, give them a little a soak and then roll them in the flour.
So, fill a bowl with enough milk to cover your Sprats. Let them have a little bathe - a couple of minutes or so should do the trick.
Meanwhile, tip the plain flour on to a plate and season with a little salt and pepper.
-
Heat the oil
Pour the oil into a deep pan. You're looking at about a depth of two inches or so.
Heat to 180c/350f.
To test if the oil is ready, drop a small cube of bread into the oil. If it's golden brown within a minute, then we're good to go 🥳
-
Warm your serving plate
We'll leave you to decide the best method for warming your plates. We tend to use the oven on a low temperature.
-
Cook the Sprats
We're now ready to cook!
It's best to fry the Sprats in batches.
Remove the first batch of Sprats from the milk.
Roll in the flour.
Dust of the excess flour and then carefully drop the Sprats into the oil.
We're looking for a lovely, golden colour. Aim for around 3-5 minutes.
Once we've achieved the glorious gold colour, remove from the pan and drain on some good kitchen paper.
Keep the cooked Sprats hot while repeating the process with the remaining batches.
-
To serve
Once you've cooked all of the Sprats, and they're looking golden and crispy, transfer to your warmed serving plate.
Sprinkle the persillade, and a touch more sea salt, over the Sprats.
A quick squeeze of lemon and you're done!
Fresh finger food at its very best 😍