The fish is very tender. The infusion of onion peels will give a golden color to the dish, and prunes will add a light smoked flavor. To taste and appearance, the finished fish resembles the famous canned food in oil.
Serve chilled sprats as an independent dish. You can use fragrant fish to make salads and sandwiches.
Garnished with potatoes, pasta and sliced fresh vegetables are suitable for the finished fish.
- The time spent is 2 hours.
- The output of the dish is 3 servings.
Required Products:
- small fish (hamsa, herring, sprat, sprat) - 700 g;
- sunflower oil - 75 ml;
- a set of spices for fish - 5 g;
- onion husk - 2 handfuls;
- bay leaf - 1 pc.;
- salt - 10-15 g;
- prunes - 6 pcs.
Method of cooking sprats:
1. Wash onion peel, pour boiling water over boiling water (250-300 ml), leave for 15 minutes.
2. Meanwhile, rinse thawed fish under running water. Remove the heads and entrails, salt, sprinkle with spices.
3. Prepare a pan with a thick bottom (roasting pan or stewpan), pour oil into it and warm it slightly over medium heat.
4. Put the prepared fish firmly in the oil with the backs up, you can place it in two layers. Pour strained infusion of onion peel so that the contents of the fryer are completely covered.
5. Stew sprats with the lid closed over medium heat for 50-60 minutes. Add prunes, continue cooking for another 40 minutes.
6. Try the finished fish, add salt to your taste, cool. For flavor add fresh herbs to the dish.
Good appetite!
