Sprats – deep fried the mi-way

In season: July to April (UK)

Greater similarity to my favourite Anchovy or Ikan Bilis Besar…
I wanted to know how they taste like and seek out if they are compatible with an Asian recipe..
Specifically the Malaysian Indian (mi) way 🙂

I paid just £0.94 for about 15 of these tiny fish at my local supermarket..


1 tbps. Ginger garlic paste
1 tbps. Red onion paste
¼ tbsp. Turmeric powder
2 tsp. Curry powder
¼ tbps. Chilli powder
Thinly sliced red onion and chopped corianders
Lemon juice
Salt to taste
Plain flour

(My recommendation: If available, Fish/Seafood curry powder would be a better option for its higher jeera content… I used Baba’s Fish curry powder)

I cleaned and scaled the fish -without removing the head.

Mix well and leave it to marinade for minimum of 45 mins before dabbing each fish with plain flour and deep fry these in vegetable oil for a few minutes.

The fish was full of flavour and had more of Mackerel like taste than Anchovy to me.
Simple, delicious and a crunchy  accompaniment to rice and dhall…..

And at such good value, I would definitely be buying again when they are in season again this year.

I found this Good Fish Guide from the Marine Conservation Society, pretty useful for information on sustainable approach to buying fish.

And hope you do enjoy this simple recipe..



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