500g of sprats (can use another species of small fish)
1–2 tbsp of all purpose seasoning (see post)
** fresh lime for cleaning the fish
Pre heat oven at 180c 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 1 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.