Homemade sprats from river fish

The longest and most unpleasant thing is cleaning the fish. It took me about 40 minutes to clean 1 kg of “trifles”.

We need to thoroughly clean our small change of scales. Then score the head and pull. This way you will get rid of the entrails, but will not damage the caviar or milt. Now don’t forget that you need to wash the fish and salt it.

How to make homemade sprats from river fish

Pour enough refined sunflower oil into the frying pan so that the fish swims in it. There is no need to roll it in flour, just place it in a hot frying pan and fry on both sides until golden brown.

Place the fried fish in a saucepan with a thick bottom. I found the old duckling dish useful. It is quite thick-walled and the lid closes tightly.

From 1 kilogram of river fish, 3.5 pans of fried came out. And next time I'll cut off the ponytails. They get in the way when turning the fish over.

When all the fish has been fried, pour the oil in which it was fried into a stewing container, where the fried fish is already placed.Add 50 grams of vinegar and look, there should be enough oil in the pan so that 2/3 of the fish is covered with it. If necessary, add a little more.

Now close the lid and place the dish in the oven or on the burner over very low heat. So that the bones are soft and the fish can be eaten like sprats, simmer it for 2-3 hours. The time depends on the size of the fish. When the fish is sufficiently stewed, add bay leaves, peppercorns, cloves, in general, those spices that you like, to the pan and let it sit until it cools completely.

Transfer the prepared homemade river fish sprats into a container with a lid and place in the refrigerator. In this form, the workpiece can be stored for a couple of weeks.

Delicious homemade sprats from river fish are best eaten chilled.

This stewed small fish without bones is eaten instantly.