Calories: Not specified
Time for preparing: Not specified
Fried sprat, the recipe with a photo of which I offer, turns out to be appetizing and tasty, which has been tested by my family more than once.
I often catch myself thinking that if I didn’t know how to cook, then we would eat exclusively purchased dumplings, semi-finished products and more often go to different establishments, which would hardly suit our stomachs and family budget.
And I don’t think about it by chance, because in my circle there are people who, in fact, eat like that. Moreover, for many years they seem to be quite healthy, at least I have not heard complaints from them. I can understand when the house is being renovated, then for a couple of weeks you have to live a nomadic life and eat as you can, or some other circumstances, but these are just temporary inconveniences. And when it becomes the norm of life, it is beyond my awareness.
Moreover, I don’t see any problems in order to cook the simplest dinner at home, simply boil potatoes, make and, for example, fry fish. Moreover, it is not necessary to buy a large pike or trout - there you also need to tinker, or you can buy the simplest small fish. So I’ll tell you now how it’s very simple and, most importantly, to quickly fry a sprat. I assure you that with this method everything remains clean and you do not need to wash the kitchen for a long time, and the fried sprat turns out like crispy chips, so take more fish right away.
Ingredients:
- fresh-frozen fish (sprat) - 500 g,
- fine-crystalline sea salt - 1 tsp,
- wheat flour - 2 tablespoons,
- pepper (ground black) - 1 tsp,
- vegetable oil - 3 tablespoons,
- spices to taste.
Recipe with photo step by step:
Freshly frozen fish is defrosted naturally. There is no need to speed up this process by subjecting it to heat treatment, because then most of the valuable substances and taste are lost.
Then we wash the sprat with cold water (for large fish we remove the head and rip open the tummies, leave the small ones as they are.) 
Dry on paper towels or towels.
Next, put the prepared fish in a plastic bag, pour salt, pepper and flour into it. 
Thoroughly shake the contents of the package several times. 
Heat up a frying pan and add oil to it. As soon as it warms up (we check this way: carefully drip a little water into the pan and if the drops in the pan “dance”, then it is warm enough).
We spread the breaded sprat and fry over high heat for about 2.5-3 minutes on each side to form a ruddy barrel. 
Then transfer the fish to a plate lined with paper towels. This is an important process, you need to remove the remaining fat from the sprat. 
Serve the fish still hot with a side dish of potatoes or
Hello!
Canned food appears on our table more and more often. The husband cleared that he can buy them and he will not get anything for it. Well, now I’m reviewing them, I’m bringing income to the family)), and he is trying for my good ...
Canned fish Tasty canned sprat fried in oil
Bought from Magnet. The price is about 75 rubles.
I am already familiar with the brand "Vkusnye konservy" from sprats in tomato. Therefore, walking between the racks with canned food, the hand itself reached out for this option. Well, why not, I thought.
The packaging is solid and trustworthy. I've never seen a fried sprat before. Usually, sprat is known for tomato sauce. Sprat in tomato is known to everyone, especially drunks and cats. The jar is equipped with a feature for opening, which is very convenient, but it is very difficult to open. I put in a lot of effort. Jumped over the jar until her husband came. Strongman...
The manufacturer is Ryazan, but the product is served as if these canned goods are straight from abroad ... aha ... You don’t immediately understand who is who.
Batch number
Compound
Here the composition is ideal, but, of course, it is not necessary to talk about usefulness. Canned food is harmful in the presence of salt and, as they say, in unlimited quantities. But the taste of this sprat is normal, not oversalted. But there is a lot of oil.
We open the jar and see the fish. The fish is whole, not mashed. There are a lot of fish and despite the abundance of oil - edible.
Aroma not strong, not fishy, but rather smells like fried fish, but not burnt. True m fat smells. Sprat in tomato is more familiar to me.
Taste
The fish is tasty, soft, but resilient. Bones are not felt. Moderately salty, enough spices. Oily. It will be good for soup and just with boiled potatoes. But still not ah. I'm used to sprat in tomato. This taste is familiar from students and cannot but rejoice.
Suitable for those who do not like tomato sauce. The second time I still will not buy, because the taste is not mine. For an amateur. Give me a sprat in a tomato)).
Happy shopping and good mood!!!
in a frying pan sprat, laid in 1 layer, fry: 2.5 minutes on each side.
In a slow cooker fry the sprat on the "Baking" mode for: 5 minutes on each side.
How easy it is to fry a sprat
Products
Sprat - half a kilo
Flour - 2 tablespoons
Vegetable oil - 3 tablespoons
How to fry sprat
1. Defrost sprat, wash under running water.
2. Put the sprat in a disposable bag, add 2 tablespoons of flour, salt and pepper.
3. Shake the bag so that the flour, salt and pepper are evenly distributed.
4. Heat up the pan, pour vegetable oil.
5. Put the sprat, fry for 2.5 minutes over high heat.
6. Put the fried sprat on a paper towel to allow excess fat to drain.
Serve the fried sprat hot.
How to extinguish a sprat
Products
Sprat - half a kilo
Dill - 1 bunch
Lemon - half
Tomato juice - 1 cup
Vegetable oil - 2 tablespoons
Salt - 1 heaping teaspoon
Pepper - 1 teaspoon without a slide
How to stew a sprat
1. Sprat, if it is frozen, defrost, wash and let the water drain.
2. Do not gut small sprats, large ones - to taste, not necessarily.
3. Heat a frying pan over medium heat, pour in the oil.
4. Wash the dill, dry and chop finely.
5. Put the sprat in the pan, sprinkle with salt and dill, fry for 2 minutes and turn over.
6. Pour in tomato juice - the liquid should completely cover the sprat, you can add water.
7. Add ground black pepper, simmer over low heat for 15 minutes.
8. Sprinkle the finished stewed sprat with lemon juice.
Serve hot.
GAVROCHE
(He is sprat, sprat, anchovy) fried, stewed, baked
Larisa - Glaros: As they say: a pot-bellied trifle ... But what a delicious one! And very useful.
After all, sprat, anchovy, kilka are a huge reserve in meeting the body's needs for calcium, and the importance of this element for health can hardly be overestimated. The whole person - from the tips of the hair to the tips of the nails - depends on the uninterrupted supply of this element. It is involved in the formation of bone tissue, which means control over a slender beautiful posture, beautiful teeth are formed under its influence. Calcium also contributes to the health and beauty of hair and nails. Especially important is the uninterrupted supply of calcium to the bodies of children, the elderly and women of all ages. It should be noted that during pregnancy and feeding, the mother “automatically” transfers “her” calcium to the child.
In addition to calcium and phosphorus, fresh fish that is not exposed to high temperatures during cooking contains a valuable fatty acid - "OMEGA-3", which helps prevent heart disease. It is the use of this type of unsaturated fat that scientists explain the low rate of heart disease and paralysis among Greenlandic Eskimos and Japanese fishermen.
I offer you several ways to cook this tasty and healthy fish.
Choose according to your taste!
1ST METHOD:
FISH BAKED WITH LEMON AND HERBS
INGREDIENTS:
1kg small fish (capelin, sprat)
2 cloves of garlic
parsley, dill, mint, basil, thyme (1 tbsp each)
zest of 0.5 lemon
1.5 lemons
4 tbsp olive oil
salt.
COOKING METHOD:
To clean the fish - I tear off the heads and the insides are removed along with the head. Wash and dry with paper towel. Salt and refrigerate for 1 hour.
Squeeze the garlic through a press, finely chop the greens.
Lubricate the refractory dishes with oil, put the fish with herbs, sprinkle with zest, pour over the juice of half a lemon, olive oil. Place slices of lemon between the fish.
Bake in a preheated oven at t180 * C - 20 minutes.
2nd METHOD:
SPRATS IN TOMATOES
INGREDIENTS:
500 gr sprats
100 ml tomato juice
1 medium onion
2 cloves of garlic
1 coffee cup olive oil
salt, peppercorns
a pinch of sugar
1/2 tsp oregano
parsley
COOKING METHOD:
Clean and wash the sprat. Drain in a colander to remove excess liquid.
Cut the garlic into slices.
Grate the onion on a coarse grater. Mix with tomato juice and spices and olive oil (reserve a little for shape).
Lubricate the baking dish with a little olive oil, put the sprat and garlic cloves. Cover with tomato sauce.
Bake in preheated oven at 180*C for 30 minutes.
Serve sprinkled with parsley.
3RD WAY:
GAVROCHE KRASATO (sprat in wine):
INGREDIENTS:
500 gr fish
1 dec. l. oregano
1.5 st. l. olive oil
50 ml white table wine
salt, pepper (ground chili)
COOKING METHOD:
Heat the olive oil in a deep frying pan (saucepan). Put the prepared fish, salt, pepper, sprinkle with oregano and pour wine.
Bring to a boil over high heat, DO NOT cover with a lid - the alcohol should evaporate (when the lid is covered, the taste of the finished dish will deteriorate. It will be bitter).
Reduce heat, cover the saucepan and cook for 15-20 minutes.
Serve the fish sprinkled with fresh herbs.
4th METHOD:
FRIED FISH
Roll the fish in flour (I put it in a plastic bag, pour flour into it, twist and shake the bag. As a result, the fish is evenly covered with flour and wash one plate less).
Fry in hot oil until golden brown...
Mmm, the main thing is to stop in time ... And let them say that there are fewer vitamins, and there are a lot of calories ...
Enjoy your meal!!!
P.S.
And it is very wonderful to add red bell pepper to the fish with tomato in the sauce - the flavor will be awesome!
I ALSO LOVE ANY FISH, BUT IF YOU COOK HERRING IN THE OVEN, THIS IS NOT A USUAL TASTE AND YOU DO NOT NEED ANY FISH, IT IS PREPARING VERY SIMPLY.
TAKE HERRING, OF COURSE WASHED AND GUTTED, AND LET MILK OR CAVIAR REMAIN INSIDE,
THEN GROUND WITH SALT FOR TASTE AND SUBSTRATED WITH MAYONNAISE,
THE PAN IS LUBRICATED WITH RUST. OIL AND AT 180-200 o IN THE OVEN, THE TASTE IS AWESOME!!!
BAKE 30 MIN. TO GOLDEN COLOR...
http://4vkusa.mirtesen.ru/blog/43250951943/GAVROSH-(On-zhe-kilka,-tyulka,-anchous)-zharenyiy,-tushenyiy,-za?from=mail&l=bnq_bn&bp_id_click=43250951943&bpid=43250951943&page=1# comments
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