← All recipes

🍽️ Crispy Sprats with Fresh Orange-Tomato Salsa

525 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 1 red chili pepper
• 6 tomatoes
• 2 untreated oranges
• 2 tbsp olive oil
• 1 tsp sugar
• 500 g sprats (kitchen-ready)
• salt
• pepper (from the mill)
• 50 g flour (for dredging)
• vegetable oil (for frying)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the onions and slice them into thin strips.
2. 2. Wash the chili pepper, halve it, remove the seeds, and slice it into thin strips.
3. 3. Wash the tomatoes, quarter them, remove the core, and slice them into strips.
4. 4. Finely grate the peel of one orange to get zest.
5. 5. Peel both oranges completely, including the white pith.
6. 6. Cut out the orange fillets, catching the juice as you go.
7. 7. Squeeze the remaining orange pulp to extract more juice.
8. 8. Cut the orange fillets into bite-sized pieces.
9. 9. Slowly fry the onion strips in hot oil until golden brown.
10. 10. Sprinkle sugar over the onions and let them caramelize slightly.
11. 11. Add the chili strips briefly and deglaze with the orange juice.
12. 12. Mix the onion-chili mixture with the tomato and orange pieces.
13. 13. Rinse the sprats under cold running water and pat them dry.
14. 14. Season the fish with salt and pepper.
15. 15. Coat the fish in flour so they are lightly covered.
16. 16. Shake off any excess flour from the fish.
17. 17. Fry the fish in batches in hot oil for about 2 minutes.
18. 18. Remove the fish when they are golden brown and crispy.
19. 19. Place the fried fish on a plate lined with kitchen paper.
20. 20. Let the excess oil drain from the fish.
21. 21. Place the crispy sprats on top of the orange-tomato salsa.
22. 22. Garnish the dish with fresh chopped parsley.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 525
• Protein: 25 g · Fett/Fat: 36 g · Carbs: 24 g