For many sprats - it's not just canned fish, it's a memory of an entire era, it's something nostalgic. Well, while this is even a very tasty cold snack or a component of a sandwich , the ability to cook sprats at home will never be superfluous.
How to cook sprats in the home - recipe
Ingredients:
- sprat - 0.6 kg;
- vegetable oil (refined) - 100 g;
- cube of broth (with taste of smoked products) - 1 piece;
- water (boiling water) - 250 ml;
- black tea - 3 tsp;
- salt.
Preparation
Before you start cooking sprats at home from sprat, you must make tea. Steep boiling water pour the tea and while you prepare the fish it will be brewed to the desired consistency, the specified amount of tea in spoons can be replaced with the same number of bags with black tea. It not only helps the fish to acquire the golden-brown shade so necessary for sprat, but also does not allow the fish to break apart due to its properties. While infusion is insisted, wash the fish, cut off her head and make a longitudinal incision along the abdomen, remove the entrails, after which again rinse the squirrel well. Put the fish in one layer on a thick-walled frying pan suitable for long quenching, open a cube of broth and sprinkle the sprat, sprinkle with salt, just do not disregard the fact that the bouillon cube also contains a lot of salt. Mix the tea leaves with butter and pour the fish, if desired, you can add pepper and laurel, but there are already spices in the cube. Preparation takes place at the lowest possible temperature, until the water evaporates completely, with the oil remaining, it takes at least an hour.
Sprats from sprats in a homemade multivariate
Ingredients:
- sprat - 1,2 kg;
- liquid smoke - 1 teaspoon;
- vegetable oil (refined) - 120 g;
- laurel - 5 leaves;
- husk onion - 3 handfuls;
- water (boiling water) - 600 ml;
- black tea - 1 tbsp. a spoon;
- black pepper - 7 peas;
- sugar - 10 g;
- salt - 30 g.
Preparation
Pour 250 grams of boiling water over the tea and leave it to infuse, pre-washed onion husks