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South Coast Sprat Recipe

Name: Lussmanns Brasseries South Coast Sprat Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 12 pieces fresh sprats (whole, gutted); 1 cups all-purpose flour; 0.25 cups fine cornmeal (optional for extra crunch); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 1 cups vegetable oil (for shallow frying); 1 pieces lemon wedges (for serving); 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt or sour cream; 3 tbsp dill pickles, finely chopped; 1 tbsp capers, rinsed and chopped; 1 tbs fresh lemon juice; 1 tbsp fresh dill, finely chopped (or 1 tsp dried); 1 tsp shallot or small red onion, very finely minced; 0.5 tsp Dijon mustard; 0.5 tsp white wine vinegar; 0.25 tsp sugar (optional, to balance acidity); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp fresh parsley, chopped; 0.25 cups microgreens or watercress (optional)

Inspired by Lussmanns Brasserie

Time35m

Serves4

tartar sauce

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Ingredients

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Sprats

12 pieces fresh sprats (whole, gutted)

1 cups 00 bread flour

1/4 cups fine cornmeal (optional for extra crunch)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1 cups vegetable oil (for shallow frying)

1 pieces lemon wedges (for serving)

Tartar sauce

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt or sour cream

3 tbsp dill pickles, finely chopped

1 tbsp Capers, rinsed and chopped

1 tbs fresh lemon juice

1 tbsp fresh dill, finely chopped (or 1 tsp dried)

1 tsp shallot or small red onion, very finely minced

1/2 tsp Dijon mustard

1/2 tsp white wine vinegar

1/4 tsp sugar (optional, to balance acidity)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Garnish & optional

1 tbsp Fresh parsley, chopped

1/4 cups microgreens or watercress (optional)

Method

Tartar sauce

In a medium bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream). Stir until smooth.

Add the finely chopped dill pickles (3 tbsp), chopped capers (1 tbsp), and very finely minced shallot (1 tsp). Mix to incorporate.

Stir in 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill (or 1 tsp dried), 1/2 tsp Dijon mustard, 1/2 tsp white wine vinegar, and 1/4 tsp sugar if using.

Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity/salt — add a little more lemon or vinegar if you prefer brighter flavor.

Cover and chill in the refrigerator for at least 20–30 minutes to let flavors meld. Bring to near serving temperature (cool, not warm) when ready to serve.

Sprats

Prepare sprats

If not already gutted, rinse sprats under cold water, remove heads and entrails, and pat dry thoroughly with paper towels. Leave skin and bones intact (sprats are traditionally served whole).

Make dredge

In a shallow bowl or plate combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (optional), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Mix well so seasoning is uniform.

Heat oil

Pour about 1 cup vegetable oil into a large skillet (enough to cover the bottom by about 1/4–1/2 inch). Heat over medium-high until shimmering and a pinch of flour sizzles on contact (about 350°F/175°C if using a thermometer).

Dredge and fry

Lightly dredge each sprat in the flour mixture, shaking off excess. Place sprats in the hot oil in a single layer without overcrowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and crisp. Small sprats will cook quickly — watch closely.

Drain and season

Transfer fried sprats to a paper towel–lined tray to drain. Immediately sprinkle a light pinch of salt over the hot fish to season. Repeat until all sprats are cooked.

Finish

Arrange sprats on a serving plate, garnish with chopped parsley and optional microgreens. Serve hot with chilled tartar sauce and lemon wedges on the side.