Homemade Bleak Sprats
Homemade sprats are a gourmet's dream — soft, aromatic, and simple to make! These homemade bleak sprats easily stand in for the store-bought version. And these days that proud label ends up covering sprat, horse mackerel, and whatever small odds and ends got caught — so homemade is better (and more heartfelt).
Foster
Recipe author
Homemade Bleak Sprats
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 100 %
100 g
Carbohydrates 0 %
0 g
898 kcal
GI:
0
/
0
/
0
- Scale and rinse the fish. Classic sprats are made with the head and innards left in, but that's up to you — you can gut the fish and remove the head. 2. Grease a sauté pan with oil and lay down the first layer of fish, packed tightly together, like passengers on a rush-hour bus. Season with salt and spices. Layer all the fish this way, seasoning as you go. 3. Pour in enough oil to cover the fish completely and put on the lid. Set it over medium heat. 4. Once the oil starts to bubble, set a timer for 3 hours — that's when the sprats will be done. Bleak sprats are good hot or cold. They're every bit as good as store-bought with potatoes, in salads, or on sandwiches. Enjoy!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
Similar recipes
Related and additional categories: