Fried Sprats with Tomato Salad

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21 April 2024

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Sprats, aka brislings or spratus spratus, are a small oily fish and rich in high quality protein and beneficial omega-3 fatty acids. Like whitebait, these small oily fish can be eaten whole including head, fins, bones and innards-EVERYTHING. However, it’s a matter of personal preference how you prepare them. If you like, you can cook your sprats gutted or with or without head. If you ain’t on keto or low-carb, then try dusting the fish with some seasoned flour or dipping them with a beer batter before frying.

Fried Sprats with Tomato Salad

adapted from Olive Magazine

30 g Almonds, toasted and chopped
4 Heirloom tomatoes (or any tomatoes you like)
1 Eshallot, peeled and finely chopped
2 tbsp Red wine vinegar
1/2 tsp Mustard powder
4 tbsp Extra-virgin olive oil
Salt and black pepper
500 g Sprats (or baby sardines)
Tallow or lard to fry
Dill, chopped
Lemon wedges, to serve

Toast the almonds in a dry frying pan for 3-4 minutes or until lightly golden and toasted. Remove and roughly chopped.
Cut the heirloom tomatoes into 5mm-thick slices and arrange in a single layer over a large platter.
Whisk together the shallot, vinegar, mustard powder and olive oil with salt and pepper. Drizzle most of dressing over the tomatoes and leave to marinate at room temperature while you fry the fish.
Heat the tallow or lard in a heavy, high-rimmed pan on medium-high heat until melted and very hot. Fry fish in batches, stirring them so they don’t stick together, for 2 to 3 minutes per batch, or until golden brown and crispy. Drain the fried fish on a fine-meshed rack or paper towels. Sprinkle with some salt and pepper.
Pile the sprats over the tomato salad. Top with the toasted almonds, chopped dill, a drizzle of dressing and lemon wedges to serve.