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South Coast Sprats Recipe

Name: Lussmanns Brasseries South Coast Sprats Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 500 g whole fresh sprats; 1 cups all-purpose flour; 0.25 cups cornmeal (optional, for extra crunch); 1.5 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 600 ml neutral oil for frying (vegetable, canola, or sunflower); 1 to taste lemon wedges (to serve); 200 g good-quality mayonnaise; 60 g finely chopped cornichons or dill pickles; 15 g capers, rinsed and chopped; 1 each small shallot, finely minced; 2 tbs fresh flat-leaf parsley, finely chopped; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp white wine vinegar or sherry vinegar; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.25 tsp optional: a pinch of sugar or honey (to taste); 2 tbs microgreens or chopped chives; 0.5 tsp sea salt flakes (for finishing)

Inspired by Lussmanns Brasserie

Time45m

Serves4

tartar sauce

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Ingredients

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Fried sprats

1 1/8 lb (500 g) whole fresh sprats

1 cups 00 bread flour

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

1 1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

2.54 cup (600 ml) neutral oil for frying (vegetable, canola, or sunflower)

1 to taste lemon wedges (to serve)

Tartar sauce

7.05 oz (200 g) good-quality mayonnaise

2 1/8 oz (60 g) finely chopped cornichons or dill pickles

0.53 oz (15 g) Capers, rinsed and chopped

1 each small shallot, finely minced

2 tbs fresh flat-leaf parsley, finely chopped

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp white wine vinegar or sherry vinegar

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1/4 tsp optional: a pinch of sugar or honey (to taste)

Garnish & plating

2 tbs microgreens or chopped chives

1/2 tsp sea salt flakes (for finishing)

Method

Tartar sauce

Combine

In a medium bowl, add the mayonnaise, finely chopped cornichons (or pickles), chopped capers, minced shallot, chopped parsley, Dijon mustard, lemon juice and vinegar.

Stir thoroughly until combined. Taste and season with salt, pepper and the optional pinch of sugar or honey if the sauce needs balance. Adjust lemon or mustard to preference.

Cover and refrigerate for at least 30 minutes to let the flavors meld (can be made up to 24 hours ahead). Bring to near-chilled temperature before serving.

Fried sprats

Prepare sprats

Rinse whole sprats under cold water and pat very dry with paper towels. If your sprats are large and you prefer, remove heads and guts: pinch off head and pull out innards, then rinse and dry. For classic preparation leave whole (heads on) for extra flavor and presentation.

Heat oil

Pour oil into a deep sauté pan or heavy-bottomed pot to a depth of about 2–3 cm. Heat over medium-high heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle immediately and rise to the surface.

Season and flour

In a shallow bowl or plate, combine the flour, cornmeal (if using), salt, black pepper, garlic powder and smoked paprika. Toss the dried sprats in batches in the flour mixture, shaking off excess, so each fish is lightly and evenly coated.

Fry in batches

Fry the sprats in small batches (do not overcrowd the pan) for 2–3 minutes per side or until golden brown and crisp. Smaller sprats may take 2 minutes total. Use a slotted spoon or spider to turn and remove them when done.

Drain

Transfer fried sprats to a tray lined with paper towels to drain excess oil. Season immediately with a light sprinkle of sea salt flakes.

Repeat with remaining sprats, letting the oil come back to temperature between batches (adjust heat as needed to maintain ~175°C).

Garnish & plating

Arrange a portion of fried sprats on a serving plate. Place a small bowl or quenelle of tartar sauce on the plate for dipping.

Scatter microgreens or chopped chives over the sprats and finish with a few flakes of sea salt and lemon wedges on the side.

Serve immediately while the sprats are hot and crisp.