To Broil Sprats
Ingredients
Directions
Prepare
Wipe the scales off the sprats with a cloth.
Remove the intestines by drawing them out through the gills.
Skewer the sprats through the eyes, about six at a time.
Cook and serve
Broil the sprats on their backs over a hot fire until cooked.
Serve immediately while hot for a crisp texture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sprats
- Small whole fish that form the dish, cooking through quickly over direct heat.
- Coarse sea salt
- Seasons the fish surface and helps draw out moisture for a crisper skin.
The step that matters
Broil the sprats on their backs over a hot fire until cooked. Direct high heat cooks the thin fish quickly, so they can dry out or burn if left too long. Watching for the flesh to turn opaque and the skin to crisp helps avoid overcooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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