Deep-Fried Sprats with Orange-Tomato Salsa

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Deep-Fried Sprats with Orange-Tomato Salsa
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
2 red onions
1 red chili pepper
6 Tomatoes
2 untreated Oranges
2 Tbsps olive oil
1 tsp sugar
500 grams European sprat (or bristling) (ready to cook)
salt
freshly ground peppers
50 grams Pastry flour (for coating)
vegetable oil (for frying)
2 Tbsps freshly cut parsley
How healthy are the main ingredients?
olive oilsugarparsleyonionTomatoOrange

Preparation steps

1.

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.

2.

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.

3.

Arrange the fish on a platter over the salsa and serve sprinkled with parsley.

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