Kilu-taat
Fried Sprats with Pickled Onions
A simple yet flavorful Estonian dish featuring pan-fried sprats, a small oily fish native to the Baltic Sea, served with quick-pickled red onions. This dish highlights Estonia's strong connection to its coastal resources and traditional preservation methods.
🧂 Ingredients
- 500 g Baltic sprats (kilu)(cleaned, heads and tails removed)
- 100 g All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Rapeseed oil(for frying)
- 1 large Red onion(thinly sliced)
- 100 ml White wine vinegar
- 1 tsp Sugar
👨🍳 Instructions
- 1
Prepare the pickled onions: In a small bowl, combine the thinly sliced red onion with a pinch of salt and sugar. Pour over the white wine vinegar and let it sit for at least 15 minutes while you prepare the fish.
- 2
Prepare the fish: Clean the sprats, removing heads and tails. Pat them dry with paper towels.
- 3
In a shallow dish, mix the flour with salt and pepper. Dredge the sprats in the seasoned flour, ensuring they are evenly coated.
- 4
Heat the rapeseed oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the floured sprats in a single layer. Fry for 2-3 minutes per side, until golden brown and crispy.
- 5
Remove the fried sprats from the pan and drain on paper towels.
- 6
Drain the pickled onions from the vinegar.
- 7
Serve the fried sprats immediately, topped with the quick-pickled red onions.
💡 Pro Tips
- ✓Ensure the oil is hot before adding the fish to achieve a crispy texture.
- ✓Don't overcrowd the pan; fry in batches if necessary.
- ✓Baltic herring (kilu) is Estonia's national fish, so this dish is a true taste of the country.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a simple sauce made from mayonnaise, sour cream, and chopped pickles.
- Add a side of dark rye bread for a traditional Estonian accompaniment.