Home damping sprats

12 servings
4 hours


1. Clean the fish from scales and wash. Standard sprats are cooked with their heads and insides, but this is a matter of taste - you can gut the fish and remove the head.

2. Oil the sauté pan and lay out the first layer of fish - tightly one to the other, like passengers on a bus during rush hour. Salt and season. So, layer by layer, lay out all the fish, not forgetting to spicy it.

3. Fill the fish with oil, completely, cover with a lid. Put on a medium heat.

4. When the oil has begun to gurgle - spot for 3 hours. It is after this time that the sprats will be ready. Stick sprats can be eaten hot and cold. They go to potatoes, salads and sandwiches no worse than shops. Nice!