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..

Ingredients:

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.

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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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