Tsatsa
Bulgaria's Black Sea coast answer to fish and chips - whole small sprats, salted and lightly floured, then deep-fried heads-on until crisp - frying them whole, without gutting or beheading, is the authentic street-side method (they're small enough to eat bones and all), and pushing a skewer through several heads before frying keeps the delicate fish from sticking together in the hot oil.
⏱ 25 min🍽 4 servings
snacklunch
Ingredients
- •1.5 lb sprats
- •1 cup flour
- •1 tbsp salt
- •3 cups vegetable oil, for frying
- •1 lemon, cut into wedges
Steps
- 1.Rinse the sprats well and pat dry - unlike most fried fish, tsatsa is traditionally left whole, heads and all, since the fish are small enough to eat bones and all once fried crisp.
- 2.Toss the sprats with the salt and let sit for 10 minutes.
- 3.Thread 5-6 sprats at a time onto a skewer through the heads - this simple step is what keeps the small, delicate fish from sticking together in clumps once they hit the hot oil.
- 4.Dredge the skewered sprats lightly in the flour, shaking off any excess.
- 5.Heat the oil to 350°F in a deep pan and fry the sprats in batches for 3-4 minutes, until golden and crisp.
- 6.Drain on paper towels, slide off the skewers, and serve immediately with lemon wedges - traditionally alongside fries and a cold beer.