Deep-Fried Sprats with Orange-Tomato Salsa

Peel the onions, halve and cut into strips. Rinse the chile pepper, halve, remove seeds and ribs and cut into fine strips. Rinse the tomatoes, quarter, remove seeds and cut into strips. Remove the zest of an orange. Remove the peel and the white pith from the remaining two oranges and working over a bowl, use a paring knife to cut in between the membranes to release the fruit. Squeeze the juice out of the remaining flesh into the bowl. Cut the orange segments into pieces. In a skillet, heat the oil over low, add the onions and cook until golden brown. Sprinkle with sugar and let caramelize slightly. Add the chile pepper and saute 1 minute. Add the orange juice, tomatoes, orange zest and orange pieces and simmer 1-2 minutes. Season with salt and pepper.

Rinse the sprats and pat dry. Season with salt and pepper and coat with flour, tapping off excess. Heat the oil in a deep saucepan to 180°C (approximately 350°F). Working in batches, fry the sprats until golden brown, about 2 minutes. Drain on paper towels.