Sprats are tiny fish that are sold and cooked whole. They are so tiny that filleting them would take too long. The best way to cook them is whole but with the internal organs removed. (There is a debate about whether to cut off the head before cooking.) When you are selecting sprats at the market, choose those with the brightest eyes, passing over those with darkened or cloudy eyes. Here is one of the simplest methods to cook sprats.
Instructions
1. Preheat the grill to high heat, and lay aluminum foil over the top. (Or preheat skillet to high heat.)
2. Cut a small strip from the underside of each of the sprats. Rinse under cold, running water to wash out the internal organs and cleanse the outside of the fish.
3. Cut the heads off the fish if desired. Pull the gills out with your thumb and first finger if you want to leave the heads on.
4. Spread a small amount of oil onto the foil. You can also spread some olive oil into the skillet to lubricate the pan. You should use 1-2 tablespoons of oil depending upon the size of the foil or the skillet you are using.
5. Place all of the sprats in a single layer on the grill pan or in the skillet. Place in the oven or on the stove.
6. Cook the sprats on the stove or the grill for about three minutes or until their skin starts to brown and blister.
7. Use the kitchen tongs to turn the sprats over to the other side and cook for an additional two minutes or until the fish are browned all over. Serve hot with a squeeze of lemon juice and salt and pepper to taste.
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