These sprats are a bite sized Caribbean delicacy and incredibly moorish. Generously seasoned with my very own homemade all purpose seasoning and baked to a golden crisp. They make the perfect appetiser or healthy snack - the choice is yours!

Calling all seafood and fish lovers, this is a roll call for my avid fish fans because you will love this new dish that I created featuring sprats.

Now sprats are the least popular oil enriched fish, but over the last few years, sprats are beginning to gain some recognition.

What Are Sprats?

Before I delve into this super duper easy recipe to hand, first let me tell what a sprat is. Sprats are very small, long in length and quite thin in size.

The fish comes from the European sea region and is available whole, salted or canned.

My grandmother was the person who first introduced these miniature fish to me.

I remember seeing her come home from the market with large quantities of exotic fish, most of which she would freeze and thaw out to add to soup or steam with some Caribbean root vegetables.

One thing that made me squeamish was when she'd gut the fish, nowadays you can get the fishmonger to do it.

My grandmother specifically wanted me to learn how to gut a fish using her method so she would buy the fish not gutted and show me how to do it.

Ingredients you will need

Sprats: I brought a kilo bag of sprats that were frozen and ungutted. They need to be cleaned prior to baking in the oven.
All Purpose Seasoning: I used my Homemade All Purpose Seasoning which is very easy to make. Alternatively, my Seafood Seasoning Recipe is also suitable to use for this recipe.
Lime: For cleaning the sprats with

How To Make Crispy Oven Baked Sprats

Preheat oven at 180C/356F/gas mark 4 and line a tray with parchment paper.

Place the sprats in a colander and squeeze fresh lime over the fish.
Use your hands to massage/coat the fish with the lime then run cold water over the colander to rinse off the lime then thoroughly pat dry with a paper towel.

Use a knife to gut the fish, to gut the fish, make an incision in the belly and cut from the tail end to the head of the fish.
Use the knife to scrape out the guts and gently pull to remove the bones, if it breaks, just remove in two parts.

Rinse one more time to ensure all the insides have been completely removed and dry with a paper towel. Make sure the fish are thoroughly dry as they won't crisp well if wet.

Transfer the sprats to a large bowl then sprinkle the all purpose seasoning in along with some black pepper and pink salt, how much seasoning is your discretion. I used approximately 2 tablespoon of all purpose seasoning and a small amount of excess. Just make sure all the sprats are coated well.
Lay the sprats onto the baking tray in a single layer, don't overcrowd.
Bake sprats in the oven for 40-45 minutes, check frequently to ensure they don't burn, they should be dark and crispy to the touch.

Frequently Asked Questions

Do I Need To Clean The Inside of The Sprats?

Yes you do. Although sprats vary in size - small to medium, their petite nature makes them much more easier to clean.

Interestingly, you won't find them gutted at the fishmonger because it's such a tedious task plus, as mentioned, you can do it yourself.

It's not difficult I can promise you that and I hate cleaning fish.

Is There An Alternative To Sprats If I Can't Get Hold of Them?

Yes, if you cannot get hold of any sprats use another small fish such as sardines or whitebait as an alternative. Most importantly the fish have to be small enough to become crispy in the oven.

Notes and Tips

Be generous when seasoning the fish, I don't usually measure, just sprinkle and massage everything in. At a guess I use somewhere between 1-2 heaped tablespoons. No oil is required as the sprats are generally quite oily and bake nicely in their own omega fatty oils.
If using frozen fish be sure to thaw out completely before proceeding with gutting .
Gutting the fish can be time consuming especially if it is your first time doing it. Allocate some time for gutting, approximately 20-30 minutes
To save time, prep the fish the night before and then wrap and refrigerate

Serving Suggestions

Other Seafood Recipes You Should Try

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