How to cook sprats at home

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

Sprats: a classic recipe

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

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

Sprats in a pressure cooker

• herring - 1 kg.
• long 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 brew. Next, proceed to butcher the fish. Cut off the head, get rid of the fins, tail and entrails.
2. After that, wash the fish thoroughly and send to the bottom of the pressure cooker, sprinkle the product with salt, bay leaves, cloves and pepper. Pour in freshly prepared tea leaves and butter, fix the lid, send the container to a medium heat.
3. As soon as you hear a characteristic hiss, the burner must be reduced to a minimum and simmer the dish for 45 minutes. After time, remove the heat-resistant packaging from the stove. Do not rush to open the cover. Fish should be infused for half an hour. Sprats are ready to eat.

Sprats in a pan

• fresh hamsa - 450 gr.
• smoked flavor cube - 1 pc.
• refined oil - 120 gr.
• black tea - 40 gr.

1. If necessary, cut and wash the fish in the standard way. Brew tea in 200 ml. boiling water, insist half an hour.
2. Put the fish evenly on a large Teflon pan. Pour in the butter and tea leaves, sprinkle the dish with chopped cube.
3. Cover the container with a lid for venting steam. Stew fish over low heat until all excess moisture has evaporated. Then transfer the prepared product to a glass container.
4. Fill the sprats with the oil in which they languished. Close with a regular nylon cover, allow the dish to cool. Then the fish should be placed in the refrigerator for a couple of hours.

Sprats in the marinade

• sprat - 950 gr.
• sunflower oil - 230 ml.
• onion - 2 pcs.
• laurel leaves - 5 pcs.
• salt to taste
• peppercorns - 7 pcs.
• table vinegar - 90 ml.

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

Sprats onion peel

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

1. Brew large-leaf tea in a French press. Rinse the onion husks, send to a pot of water, cook the product for 25 minutes. As a result, you will need 950 ml. strained fluid.
2. At the same time proceed to cutting fish, remove all excess, rinse with running water. Place the carcasses on the bottom of the enameled pan, add spices, pour the onion broth mixed with tea and butter.
3. Do not try to mix the components in a common container. Send the container to the stove at minimum power, languish 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 cooling completely.

Sprats in the oven

• herring - 600 gr.
• bay leaf - 5 pcs.
• table salt - 30 gr.
• peas - 8 pcs.
• tea leaves - 40 gr.
• filtered water - 500 ml.
• onion husk - 10 gr.

1. Gut the fish and wash thoroughly with running water. Put the product on a deep baking sheet in a dense layer. In parallel, proceed with the preparation of the marinade.
2. Pour the teapot with boiling water, wait for cooking and cooling. Place the onion peel in a small saucepan, pour in the resulting tea composition, cook for 25 minutes.
3. Next, cool the finished liquid. Place spices and bay leaves on the fish, pour in vegetable oil. Twist the pan so that the liquid composition completely soaks the product. After that, pour the tea mixture evenly.
4. Place the baking sheet in the oven warmed to 160 degrees. Watch the dish, wait until the liquid composition boils. Then the power of the kitchen appliance must be reduced to 120-130 degrees. Stew fish for 2 hours, after the time, eat sprats in any form.

Sprats in soy sauce

• soy sauce - 75 ml.
• laurel leaves - 5 pcs.
• fresh capelin - 1 kg.
• sunflower oil - 110 ml.
• peppercorns - 7 pcs.
• drinking water - 260 ml.
• carnation buds - 3 pcs.
• loose leaf tea - 100 g.
• salt to taste

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

Sprats in a multicooker

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

1. Place tea leaves in a French press with a volume of not more than 300 ml. Pour in boiling water, wait until the product is completely brewed. In parallel, start cleaning the fish. Remove all excess, wash the herring thoroughly.
2. Place the fish in thick layers in a multi-bowl, pour the teapot mixed with vegetable oil and spices. Close the lid of the kitchen appliance tightly, set the “Extinguishing” program, simmer for 2 hours.
3. After a while, leave the sprats in a slow cooker until completely cooled. At the same time, keep in mind that the “Heating” mode does not need to be left. Store sprats in a glass container.

Use strong tea leaves, with its help sprats will retain their original appearance and shape. Compare cooking time to carcass size. It is necessary to store the finished product in the 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 until it cools completely.

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