Enjoy a popular seaside treat with this traditional Bulgarian recipe for fried “цаца” (sprat), a small fish beloved in Bulgaria. Known for its crispiness and served with lemon wedges, it’s a summertime favorite on the Bulgarian Black Sea coast.
Preparation Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients (for four people)
- 500g fresh цаца or sprat (cleaned and gutted)
- 1 cup flour for coating
- 1 teaspoon paprika
- Salt to taste
- Freshly ground black pepper to taste
- Sunflower oil for frying
- Lemon wedges for serving
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Method to Prepare
Step 1: Clean the Fish
Rinse the fresh цаца or sprat thoroughly under cold water. Pat them dry with a paper towel to remove any excess moisture.
Step 2: Season the Flour
Combine the flour, paprika, salt, and freshly ground black pepper in a shallow bowl.
Step 3: Coat the Fish
Dredge the cleaned fish in the seasoned flour, ensuring each fish is evenly coated.
Step 4: Heat the Oil
Heat a large skillet over medium-high heat and add enough sunflower oil to cover the base (about 1-2 cm deep). The oil should be hot but not smoking.
Step 5: Fry the Fish
Working in batches, carefully place the floured fish in the hot oil. Fry on each side for 3-5 minutes until golden brown and crispy.
Step 6: Drain the Fish
Once fried, transfer the fish to a plate lined with paper towels to drain any excess oil.
Step 7: Serve
Serve immediately with fresh lemon wedges on the side for squeezing over the fish.
Tips and Tricks
- Ensure the oil is hot before frying, ensuring a crispy coating without the fish absorbing too much oil.
- Serve with a salad or French fries for a more substantial meal.
- Add a pinch of cayenne pepper or chili flakes to the flour mixture for extra flavor.
Serving Suggestions
Traditionally served as a snack or light meal, цаца is perfect with a cold beer or a refreshing glass of Bulgarian rakia. Add some fresh salad, pickles, or crusty bread for a more filling dish.
Wine Pairing
This fish goes well with cold beer. You can pair this crispy fried fish with a light, refreshing white wine such as a Sauvignon Blanc or a Bulgarian Chardonnay. The crisp acidity of the wine complements the delicate flavor of the fish.
Nutritional Information (Per Serving)
Calories: 350 kcal
Protein: 20g
Fat: 15g
Carbohydrates: 30g
Sodium: 500mg
Dietary Modifications
Substitute the flour with rice flour or gluten-free flour for a gluten-free version. This will still give the fish a crispy coating.
About Sprat (Цаца) in Bulgarian Cuisine
In Bulgaria, цаца is more than just a dish—it’s a symbol of summer and seaside vacations. Whether enjoying it at a beachside restaurant or frying it up at home, this small fish reminds you of Bulgaria’s rich connection to the Black Sea. While цаца is traditionally caught from the Black Sea, sprat, another small, oily fish, is often used in its place. Both are fried and prized for their crispy texture and light, savory flavor.
Cultural Context
Цаца holds a special place in Bulgarian seaside culture. In coastal towns along the Black Sea, it’s a common sight to see beachgoers ordering plates of fried цаца with cold beer or rakia. This dish represents the simplicity of Bulgarian cooking—fresh, local ingredients prepared in a way that allows the natural flavors to shine. Historically, fishing for these small fish was a vital part of life along the coast, and the tradition of frying them has been passed down through generations.
