How to fry sprat in a frying pan recipe. Fried sprat. Happy shopping and good mood
Calories: Not specified
Cooking time: Not indicated
Fried sprat, the recipe with a photo of which I offer, turns out appetizing and tasty, which my family has tested more than once.
I often catch myself thinking that if I didn’t know how to cook, we would eat exclusively store-bought dumplings, semi-finished products and more often go to different establishments, which would hardly suit our stomachs and family budget.
And it’s no coincidence that I think about this, because in my circle there are people who, in fact, eat this way. Moreover, they have been for many years and seem to be quite healthy, at least I have not heard any complaints from them. I can understand when a house is being renovated, then you have to live a nomadic life for a couple of weeks and eat as you please, or some other circumstances, but these are just temporary inconveniences. And when this becomes the norm of life, it is beyond my awareness.
Moreover, I don’t see any problems in preparing a simple dinner at home, simply boiling potatoes, cooking and, for example, frying fish. Moreover, it is not necessary to buy a large pike or trout - you also need to tinker there, but you can buy the simplest small fish. So now I’ll tell you how to fry sprat very simply and most importantly quickly. I assure you, with this method everything remains clean and you don’t need to spend a long time cleaning the kitchen, and the fried sprat turns out like crispy chips, so take more fish at once.
Ingredients:
- fresh frozen fish (sprat) – 500 g,
- fine crystalline sea salt – 1 tsp,
- whole wheat flour – 2 tbsp.,
- pepper (ground black) – 1 tsp,
- vegetable oil – 3 tbsp.,
- spices to taste.
Recipe with photos step by step:
We defrost freshly frozen fish 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 bellies, for small ones we leave them as is.) 
Dry on napkins or a towel.
Next, put the prepared fish in a plastic bag, add salt, pepper and flour. 
Carefully shake the contents of the package several times. 
Heat a frying pan and pour oil into it. As soon as it warms up (check this way: carefully drop a little water into the frying pan and if the drops “dance” on the frying pan, then it is warm enough).
Lay out the breaded sprat and fry over high heat for about 2.5-3 minutes on each side to form a golden brown side. 
Then transfer the fish to a plate lined with paper towels. This is an important process; you need to remove any remaining fat from the sprat. 
Serve the fish while still hot with a side dish of potatoes or
GAVROCHE
(aka sprat, sprat, anchovy) fried, stewed, baked
Larisa - Glaros: As they say: a pot-bellied trifle... But how delicious! And very useful.
After all, sprat, anchovy, and sprat 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; under its influence, beautiful teeth are formed. Calcium also promotes healthy and beautiful hair and nails. The uninterrupted supply of calcium to the bodies of children, the elderly and women of all ages is especially important. It should be noted that during pregnancy and lactation, 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 valuable fatty acid - OMEGA-3, which helps prevent heart disease. It is the consumption 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 prepare this tasty and healthy fish.
Choose according to your taste!
1ST METHOD:
FISH BAKED WITH LEMON AND SPICY HERBS
INGREDIENTS:
1 kg of 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 remove the insides along with the head. Wash and dry with a paper towel. Add salt and refrigerate for 1 hour.
Squeeze the garlic through a press, finely chop the greens.
Grease a fireproof dish with oil, place the fish with herbs, sprinkle with zest, pour over the juice of half a lemon and olive oil. Place lemon slices between the fish.
Bake in a preheated oven at t180*C for 20 minutes.
2ND METHOD:
SPRAT IN TOMATO
INGREDIENTS:
500 g sprat
100 ml tomato juice
1 medium onion
2 cloves garlic
1 coffee cup olive oil
salt, peppercorns
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 the shape).
Grease a baking dish with a small amount of olive oil, add sprat and garlic slices. Cover with tomato sauce.
Bake in a preheated oven at 180*C for 30 minutes.
Serve sprinkled with parsley.
3rd METHOD:
GAVROCHE CRASATO (sprat in wine):
INGREDIENTS:
500 g fish
1 dec. l. oregano
1.5 tbsp. l. olive oil
50 ml white table wine
salt, pepper (ground chili)
COOKING METHOD:
Heat olive oil in a deep frying pan (sauce pan). Place the prepared fish, salt and pepper, sprinkle with oregano and pour in wine.
Bring to a boil over high heat, DO NOT cover with a lid - the alcohol should evaporate (if 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 coated with flour and there is one less plate to wash).
Fry in hot vegetable oil until golden brown...
Mmm, the main thing is to stop in time... And let them say that there are fewer vitamins and a lot of calories...
Enjoy your meal!!!
P.S.
And it’s great to add red bell pepper to the fish and tomato sauce - the flavor will be awesome!
I ALSO LOVE ALL FISH, BUT IF YOU COOK HERRING IN THE OVEN, IT’S NOT AN ORDINARY TASTE AND YOU DON’T NEED ANY FISH, IT’S VERY SIMPLE TO COOK.
YOU TAKE THE HERRING, OF COURSE WASHED AND GUTTED, AND LET THE MILK OR CAVIAR REMAIN INSIDE,
THEN RUBBED WITH SALT FOR TASTE AND COVERED WITH MAYONNAISE,
THE TRAY IS GREASED. OIL AND 180-200 o IN THE OVEN, THE TASTE IS AWESOME!!!
BAKE 30 MIN. UNTIL 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
Ingredients:
salted sprat
vegetable oil
How to cook:
Usually in the morning, getting ready for work, I turn on the TV. And to the sound of his “chirping” I wash my face, prepare breakfast, and put myself in order. And, of course, I listen to the news and receive interesting information. Recently, this program has featured a column about culinary recipes from restaurants or some celebrities. I have already tried one recipe and posted it here - “baked pork in kvass”. And again I saw an interesting, in my opinion, recipe. It is simple but original. And therefore I present it to your judgment.
First you need to buy sprat in the store. It turned out that this was not so easy to do. As luck would have it, not a trace of this sprat disappeared! I had to go shopping for a week looking for this fish. And now - hurray - the sprat was delivered to one super-market. I immediately bought two packs. And I didn’t regret it. Both jars were used.
First of all, the sprat must be cleaned of its entrails.
And soak in milk for half an hour. This is necessary to remove excess salt. Let me make a reservation right away that I forgot to soak the first portion. And as a result of my mistake, the sprat turned out terribly salty! Therefore, if you decide to prepare the kale this way, don’t be lazy, let it “swim” in milk.
After "bathing" you need to dry the fish with a napkin.
Now simply roll in flour and place in a frying pan heated with oil.
Fry on both sides until the crust is browned.
That's all!
You can eat it like this, or you can prepare mashed potatoes for the squash - that’s what they did in the show.
Taste!
I also made a fresh cabbage salad to go along with it. He also really came here.
Well, don't forget the beer! What would sprat be without beer!
As they say: the little thing is pot-bellied... But how tasty! And very useful.
After all, sprat, anchovy, and sprat 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; under its influence, beautiful teeth are formed. Calcium also promotes healthy and beautiful hair and nails. The uninterrupted supply of calcium to the bodies of children, the elderly and women of all ages is especially important. It should be noted that during pregnancy and lactation, the mother “automatically” transfers “her” calcium to the child.
In addition to calcium and phosphorus, fresh fish, not exposed to high temperatures during cooking, contains valuable fatty acid - “OMEGA-3”, which helps prevent heart disease. It is the consumption 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 prepare this tasty and healthy fish.
Choose according to your taste!
1ST METHOD: BAKED WITH LEMON AND SPICY HERBS.
INGREDIENTS:
1 kg of 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 remove the insides along with the head. Wash and dry with a paper towel. Add salt and refrigerate for 1 hour.
Squeeze the garlic through a press, finely chop the greens.
Grease a fireproof dish with oil, place the fish with herbs, sprinkle with zest, pour over the juice of half a lemon and olive oil. Place lemon slices between the fish.
Bake in a preheated oven at t180*C - 20 minutes.
2ND METHOD: SPRAT IN TOMATO.
INGREDIENTS:
500 g sprat
100 ml tomato juice
1 medium onion
2 cloves garlic
1 coffee cup olive oil
salt, peppercorns
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 the shape).
Grease a baking dish with a small amount of olive oil, add sprat and garlic slices. Cover with tomato sauce.
Bake in a preheated oven at 180*C for 30 minutes.
Serve sprinkled with parsley.
3rd METHOD: GAVROCHE CRASATO (sprat in wine):
INGREDIENTS:
500 g fish
1 dec. l. oregano
1.5 tbsp. l. olive oil
50 ml white table wine
salt, pepper (ground chili).
COOKING METHOD:
Heat olive oil in a deep frying pan (saucepan). Place the prepared fish, salt and pepper, sprinkle with oregano and pour in wine.
Bring to a boil over high heat, DO NOT cover with a lid - the alcohol should evaporate (if 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 (one of the most favorite): FRIED SMELLS.
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 coated with flour and there is one less plate to wash).
Fry in hot vegetable oil until golden brown...
Mmm, the main thing is to stop on time...
Enjoy your meal!!!
