How to cook sprats at home

Sprats are considered the favorite delicacy of many people. The product can be purchased in a wide range on the shelves. However, the question still arises about how to cook sprats at home. There are many recipes for cooking. To find the most delicious way, you need to experiment.

Sprat: a classic recipe

• sprat fresh - 650 gr.
• sunflower oil - 120 ml.
• Smoked flavor Maggi cube - 1 pc.
• bay leaf - 3 pcs.
• black pepper - 5 pcs.
• tea leaves - 35 gr.
• salt - to taste
• water - 250 ml.

1. Boil the water, pour the tea leaves, wait until full brewing. Divide the fish into carcasses, wash under a tap. Take a thick-bottomed frying pan, put sprat in it.
2. Crush cube with spices, sprinkle with fish.You can also add a little salt to taste. In a separate container, combine the brewing and sunflower oil, add pepper and bay leaves.
3. Send the pan to the stove, pour the marinade into the tank, set the heat below the average, weigh the product under the lid. Periodically look at the process, after 2 hours the liquid should evaporate.
4. Only sunflower oil remains in the pan. Turn off the fire, sprats are ready to eat. Serve as a side dish with rice or potatoes. Also sprats can be used as a single snack with bread.

Sprats in a pressure cooker

• sprat - 1 kg.
• long leaf tea - 95 gr.
• rock salt - 30 gr.
• vegetable oil - 240 gr.
• drinking water - 250 ml.
• black pepper - 6 pcs.
• Carnation buds - 3 pcs.
• bay leaves - 3 pcs.

1. Bring water to a boil, pour tea leaves on it. Give the drink a good opportunity to brew. Next, proceed to the scaling of fish. Cut off the head, get rid of the fins, tail and entrails.
2. After that, thoroughly wash the fish and send to the bottom of the pressure cooker, sprinkle the product with salt, bay leaves, cloves and pepper.Pour in freshly made tea leaves and oil, fix the lid, send the container to medium heat.
3. As soon as you hear the characteristic hiss, the hob should be turned down to the minimum and the dish roared for 45 minutes. After a time, remove the heat-resistant container from the stove. Do not rush to open the lid. The fish should infuse for half an hour. Sprat ready for use.

Sprats in a pan

• Fresh Khamsa - 450 gr.
• smoked flavor spice cube - 1 pc.
• refined oil - 120 gr.
• black tea - 40 gr.

1. If necessary, divide and wash the fish in the standard way. Brew tea in 200 ml. boiling water, insist half an hour.
2. Lay the fish on a large Teflon frying pan in an even layer. Pour in the oil and tea leaves, sprinkle the dish with the crushed cube.
3. Cover the container with a cap with a valve to drain the steam. Tomit the fish on low heat until all the excess moisture has evaporated. After that, transfer the cooked product to the glass container.
4. Fill the sprats with oil in which they languished. Close the usual nylon cover, allow the dish to cool. Then the fish should be placed in the refrigerator for a couple of hours.

Marinated Sprats

• sprat - 950 gr.
• sunflower oil - 230 ml.
• Onion - 2 pcs.
• bay leaves - 5 pcs.
• salt - to taste
• Peas - 7 pcs.
• Table vinegar - 90 ml.

1. Separate the heads from the carcasses, get rid of the entrails of the fish. Wash the product with cool water. Then proceed to shredding onions, peel the vegetable and chop into thin rings.
2. Take a glass heat-resistant container, place onion rings with a dense layer. Next comes the fish, sprinkled with salt, bay leaves and pepper. Alternate components. The final layer should be onions.
3. Then proceed to the preparation of the marinade. Mix vinegar and 120 ml in a separate bowl. sunflower oil. Fill the fish with the composition you received, cover with a lid and send to an oven heated to 140 degrees.
4. The dish is prepared for about 5 hours. After a time, sprats can be consumed hot. Also, the fish can be placed in a jar and pour the remains of vegetable oil. Keep the dish in the refrigerator until next use.

Sprats in onion peel

• Onion Husk - 15 gr.
• capelin - 900 gr.
• sunflower oil - 95 gr.
• granulated sugar - 40 g.
• table salt - 30g.
• black tea - 25 gr.
• liquid smoke - 15 ml.
• crushed pepper - 10 gr.
• bay leaves - 6 pcs.

1. Brew a large leaf tea in a french press. Rinse the onion peel, send it to a saucepan with water, cook the product for 25 minutes. As a result, you will need 950 ml. strained fluid.
2. At the same time proceed to gutting the fish, remove all excess, rinse with running water. Place the carcasses on the bottom of the enamel saucepan, add the spices, pour in the onion decoction mixed with tea and butter.
3. Do not try to stir the components in the total capacity. Send the container to the stove with a minimum power, stewing the composition for about 1.5 hours.
4. After a certain time, pour in liquid smoke, wait 5 minutes, turn off the burner. Eat the dish hot or send it to the refrigerator after it has cooled completely.

Sprats in the oven

• Baltic herring - 600 gr.
• bay leaf - 5 pcs.
• table salt - 30 gr.
• pea pepper - 8 pcs.
• tea leaves - 40 gr.
• filtered water - 500 ml.
• onion peel - 10 gr.

1. Gut fish and wash thoroughly with running water. Put the product on a deep baking sheet in a dense layer. At the same time proceed to the preparation of the marinade.
2. Fill the glass with brewing boiling water, wait for the preparation and cooling. Put onion peel in a small saucepan, pour in the resulting tea mixture, cook for 25 minutes.
3. Next cool the finished liquid. Put the spices and bay leaves on the fish, pour in the vegetable oil. Twist the baking sheet so that the liquid composition is completely saturated with the product. Then pour the tea mixture evenly.
4. Send the pan to the oven heated to 160 degrees. Watch the dish, wait until the liquid composition boils. Then the power of the kitchen appliance needs to be reduced to 120-130 degrees. Tomit fish for 2 hours, after a time use sprats in any form.

Sprat in soy sauce

• soy sauce - 75 ml.
• Laurel leaves - 5 pcs.
• fresh capelin - 1 kg.
• sunflower oil - 110 ml.
• Peas - 7 pcs.
• drinking water - 260 ml.
• Carnation buds - 3 pcs.
• large leaf tea - 100 gr.
• salt - to taste

1. Brew tea in a familiar glass of boiling water. Wait 25 minutes. Divide capelin, get rid of all excess, rinse thoroughly with cool water.
2. Mix in a separate container ready brew, soy sauce, salt and sunflower oil. Next, place the carcass of fish on the bottom of the cauldron in a dense layer.
3. Top with bay leaves and peas. Pour the marinade, send the container to the hob. Wait until the first bubbles appear, reduce the fire to a minimum, cover the cauldron with a lid.
4. Stew dish 1.5 hours.Readiness can be determined by eye: as soon as the volume of liquid is reduced by half, remove sprats from the fire. You can use them hot or cold.

Sprats in a multicooker

• baikhovi tea - 30 gr.
• fresh herring - 1 kg.
• vegetable oil - 75 ml.
• table salt - 20 gr.
• various spices - to taste
• sprat - 1 kg.

1. Place the tea leaves in a French press of no more than 300 ml. Pour in boiling water, wait until the product has been fully brewed. In parallel, proceed to cleaning the fish. Remove all excess, wash the sprat thoroughly.
2. Place the fish in thick layers in a multi-bowl, pour in tea leaves mixed with vegetable oil and spices. Close the lid of the kitchen appliance tightly, set the Quenching program, stew the dish for 2 hours.
3. After a while, leave the sprats in the multicooker until cool. At the same time, keep in mind that the “Heating” mode should not be left. Store sprats in glass containers.

Use a strong brew, with her help sprats retain the original appearance and shape. Match the duration of cooking with the size of carcasses. Store the finished product in a refrigerator, preferably in a closed container with vegetable oil. Do not rush to get sprats from hot dishes if you do not intend to use them immediately.It is better to leave the composition in the container to cool completely.

Video: homemade sprats