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 appetizer 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. You can also purchase them fresh or frozen. If you’re partial to fresh fish then you can purchase in season between August to February (source).
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 but my grandmother specifically wanted me to learn how to gut a fish using her method so she would buy the fish uncut 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
- Pre heat oven at 180c/gas mark 4/350f 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 scrap 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, how much seasoning is your discretion. I used approximately 2 tbsp 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 to dark and crisp 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 tedicious 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
Caribbean Style Caramelized Onions
Oven Baked Plantain
Green Banana Mash
Other Seafood Recipes You Should Try
Salt Fish Fried Rice
Jamaican Saltfish Fritters
Crispy Oven Baked Prawn Fritters
Spicy Sweet Shrimp and Plantain
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Jamaican Crispy Oven Baked Sprats
Ingredients
- 500 g of sprats can use another species of small fish (1lb)
- 1-2 tbsp of all purpose seasoning see post
- ** fresh lime for cleaning the fish
Instructions
- Pre heat oven at 180c/gas mark 4/350f 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 scrap 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, how much seasoning is your discretion. I used approximately 2 tbsp 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 to dark and crisp to the touch.
- Serve with a side of veggies.
Notes
- 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
Nutrition
Thank you, as a Francophile living in France for 25 years, today I came across a fishmonger selling ‘Spats Fumè’. As I originate from London, working in the East End and also at Hastings on the South Coast, I used to eat thousands of these little critters. This is the first time for me in France and as time has passed by I found your recipe on the net to remind me how to prepare the Spats. I found it so useful.
From one sprat lover to another many thanks for your comments. Glad you found the recipe useful.