Homemade sprats - 7 delicious homemade recipes

With onions and allspice

Despite the fact that usually a small fish is used as an appetizer, you can also make a tasty appetizer from herring. The treat turns out no less tasty and aromatic.

Grocery list:

• a couple of herring carcasses;
• three onions;
• refined oil – half a glass;
• glass of water;
• tea leaves - tbsp;
• sweet peas, salt to taste.

Used/W/U ratio:

• proteins: 9.74;
• fats: 26.36;
• carbohydrates: 3.17;
• calorie content: 248.97.

The recipe is for five people.

Time spent: three hours.

Herring sprats: how to make at home

1. Prepare tea leaves in a separate container. When it's ready, strain through a strainer.
2. Peel the onion, rinse, and chop into half rings.
3. Thaw the herring, remove the entrails, head, and fins. Rinse and chop into pieces five centimeters thick.
4. Place half of the onion in the pot. The half rings should completely cover the bottom of the container.
5. Add spices.
6. Place the pieces of herring in a container, cover with the remaining onion, and add salt.
7. Pour in vegetable oil, strained tea leaves and a glass of clean water.
8. Close the container with a lid, place it on the stove, set the temperature to minimum and leave the sprats to simmer for two hours.

Remove the finished snack from the heat, transfer to a separate container and place in the refrigerator.

If the sprats are placed in a sterile jar, filled with the remaining brine and closed tightly, the dish can be stored in the refrigerator for a month.

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Recipe for making sprats at home - a classic recipe

To prepare a dish according to 1 recipe you need:

1. Half a kilogram of fish, either fresh or frozen.
2. A glass of vegetable oil. It can be anything, the most important thing is the aroma, it should be rich.
3. A tablespoon of tea leaves with added aromas, it is better to choose the brand that you like in everyday use, however, the most successful option would be bergamot.
4. Several onions, they should also be juicy.
5. Bay leaves
6. A pinch of black peppercorns.
7. A little sea salt.

A cast iron cauldron is the best utensil for preparing sprats. The first thing to do is pour oil into it, it should warm up enough. Next you need to chop the onion and prepare tea.

The fish, along with the onions, goes into a pot with oil. It must be filled with the strongest possible tea and seasoned with the spices available in the arsenal. After this, the boiler is covered with a lid and left on the lowest heat.

When preparing sprats at home, you need to take into account that the fish must be stewed for quite a long time in order to steam all the bones and make them soft; they are the main source of phosphorus content. In addition, on a plate, a whole small fish looks very neat compared to many broken pieces.

Like most dishes, this appetizer should be stirred regularly, and it is better to do this with a wooden spatula for several reasons: firstly, the bottom of the dish will not be scratched, and secondly, the bodies of the fish will remain intact. It is necessary to monitor the water level in the boiler; if the liquid evaporates quickly, you need to add boiling water or oil.

With liquid smoke

Fish gourmets claim that it is from smelt that the most flavorful sprats are obtained. It’s not difficult to check this, because cooking doesn’t take much time, and the recipe is so simple that even a novice cook can handle it.

Grocery list:

• clean water – 0.5 l;
• salt - tbsp;
• sugar - tsp;
• vegetable oil – 45 ml;
• tea bag;
• smelt – 0.5 kg;
• “Liquid smoke” - 15 gr.

Used/W/U ratio:

• proteins: 6.7;
• fats: 7.78;
• carbohydrates: 0.87;
• calorie content: 84.06.

The recipe makes five servings.

Time spent: 2.5 hours.

How to make sprats at home with your own hands:

1. Clean the smelt, rinse, wait until the moisture drains.
2. In a separate container, bring water to a boil. When the liquid begins to bubble, add spices and Liquid Smoke. Cook for 2-3 minutes, then turn off the heat and cool the dressing.
3. Place the fish in a baking dish with brine (in this case, the appetizer will be cooked in the oven), pour over oil, and season. The latter should completely cover the carcasses.
4. Place the container in the oven and simmer at minimum temperature for 120 minutes.

The recipe allows the use of any spices. The most common are bay leaf, allspice and ground black pepper.

From minnows

Minnows are small inhabitants of rivers and lakes.
Due to their small size, they are often used in homemade sprat recipes. Grocery list:

• minnow – kg;
• table vinegar - 1 tbsp;
• refined oil – 0.5 tbsp;
• granulated sugar – 1 tsp;
• salt, ground pepper - to taste;
• sweet peas – 6 pcs.;
• strong brew – 250 ml.

Used/W/U ratio:

• proteins: 13.07;
• fats: 16.43;
• carbohydrates: 4.09;
• calorie content: 194.88.

The recipe makes five servings.

Time spent: two hours.

How to cook sprats:

1. Clean the fish, remove the entrails, rinse, dry with paper towels, then place in a deep container.
2. Pour in the oil, tea leaves, salt, pepper, and season with spices.
3. Close the container tightly with a lid.
4. Place on the stove and simmer for two hours at minimum temperature.

Sprats are not the name of canned fish, but a certain type of fish, which was the first to be used in recipes for aromatic snacks.

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Herring with laurel

The main ingredient of the recipe is herring. However, unlike previous recipes, in this case the fish must be prepared first - simmer over low heat in the oven or simmer in a saucepan. Only after these manipulations can you proceed to cooking.

Grocery list:

• herring – 0.5 kg;
• salt – 1 tbsp;
• onion peel decoction – 1 glass;
• bay leaf – 4 leaves;
• allspice – 6 pcs.;
• tea leaves – 125 ml;
• vegetable oil – 125 ml.

Used/W/U ratio:

• proteins: 14.33;
• fats: 14.84;
• carbohydrates: 0.08;
• calorie content: 183.01.

The recipe is for three people.

Time spent: two hours.

How to make sprats with your own hands: step-by-step algorithm

1. Peel the onion. Place the heads themselves in the refrigerator - they will be useful for other dishes. All you need is a couple of handfuls of peels.
2. Rinse the husks in hot water.
3. Thaw the herring, remove unnecessary parts, gut the insides, rinse thoroughly, then dry with paper towels.
4. Brew tea leaves in boiling water.
5. Place the husks in a saucepan and add 0.5 liters of water.
6. Cook the infusion over high heat for 30 minutes.
7. Mix the decoction of the husk with the tea leaves, add salt, add sugar, and mix the ingredients vigorously.
8. Place herring in a single row in a baking dish.
9. Add bay leaves, peppercorns, vegetable oil and marinade. It is important that the brine completely covers the fish carcasses.
10. Place the mold in the oven and simmer the sprats for 60 minutes at a temperature of 120°C.

If desired, sprats can be additionally seasoned with aromatic cloves or chopped nutmeg.

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Useful tips

• In order for the sprats not to fall apart and retain their shape, you need to use a more saturated brew;
• Cooking time directly depends on the size of the fish. For example, if it is larger, then the cooking period needs to be increased, if it is small, on the contrary, it should be reduced;
• You can store ready-made sprats in any container; first fill the fish with vegetable oil and cover with a plastic bag or lid. Then put it in the refrigerator;
• It is not advisable to remove sprats immediately after cooking, as they can be easily damaged. It's best to wait until they cool completely.

Sprats made according to these recipes will be an excellent treat for any dish. They can be used for sandwiches, salads and other side dishes. Try making them yourself, it's not difficult at all. The main thing is to do everything according to the recipe, then you will get excellent, tender and aromatic fish.

Smoked with sprat

Sprat sprats are exactly the option that is not inferior in taste and aroma to traditional canned food. The main thing is to use quality products and follow the recipe.

Grocery list:

• fish – 0.5 kg;
• three tea bags;
• refined oil – 0.5 tbsp;
• water – 125 ml;
• a pinch of salt;
• cube with smoked aroma.

Used/W/U ratio:

• proteins: 13.07;
• fats: 16.37;
• carbohydrates: 0;
• calorie content: 197.09.

The recipe is for three people.

Time spent: three hours.

How to make: recipe with photo

1. Thaw the sprat, remove unnecessary parts, rinse, and dry with paper towels.
2. Prepare the tea leaves: pour boiling water over the bags, let it brew, then squeeze out the sachets - they won’t be needed anymore.
3. Mix tea with oil.
4. Place the sprat in a baking dish, add salt and season with crushed seasoning cubes.
5. Pour the marinade over the fish.
6. Place the mold in the oven and simmer the sprats for three hours at a temperature of 120°C.

The larger the fish carcasses, the longer the sprats take to cook. The process usually takes from one and a half to two hours.

With onion peel

You can enhance the aroma of smoked meats using “Liquid Smoke”. This is the easiest way to give a treat the desired taste when you can’t go out into nature.

Grocery list:

• any small fish – 1 kg;
• tea leaf - tbsp;
• onion peel - 0.5 liter jar;
• salt – 2 tbsp;
• refined oil – 100 ml;
• “Liquid smoke” - 5 ml;
• water – 1.25 l;
• ground and allspice pepper - to taste;
• bay leaf - 3-4 leaves.

The recipe is for five people.

Time spent: two hours.

How to do:

1. Place the husks in a saucepan, add a liter of water, cook over high heat for 20 minutes, then strain.
2. Brew tea leaves in the remaining liquid. After 15 minutes, mix the strained infusion with a decoction of the husk.
3. Season the brine with spices, add salt, add oil, and mix the ingredients.
4. Gut the fish, rinse, and dry with paper towels.
5. Place the carcasses in a deep container, fill with marinade.
6. Place the container on the stove and cook for 1.5-2 hours on low heat.
7. 15 minutes before readiness, add a spoonful of “Liquid Smoke”.

To prevent the fish from turning into an unappetizing mess, do not stir the carcasses during cooking.

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Inventory

Glass (capacity 250 milliliters) - 2 pieces, Teaspoon, Tablespoon, Stove, Kettle, Kitchen knife, Cutting board - 2 pieces, Colander, Deep bowl, Oven, Non-stick baking dish with high sides (capacity 28 by 19 centimeters) , Oven mitts, Whisk, Bowl, Plate

Step 1: prepare tea.

First of all, heat purified water in a kettle. Then pour the required amount of black tea into a glass, pour boiling water over it, cover the dish with a saucer and leave to brew in this form for 20–25 minutes or until ready to use.

Step 2: prepare the fish.

Next, place the sprat in the sink and rinse it thoroughly under a thin stream of cold running water. Then, in turn, we gut each fish from the insides and, if desired, remove their heads, tail, and dorsal fins, although very often these parts are left. After this, place the carcasses in a deep colander, rinse again, leave in this form for 5–7 minutes to drain excess liquid, and transfer to a deep bowl. Sprinkle the sprat with salt and sugar and mix with clean hands so that the grains stick to the carcasses on all sides.

Step 3: prepare the filling.

Then turn on the oven and preheat it to 150 degrees Celsius. Pour vegetable oil and brewed tea into a small bowl. Lightly whisk these products until smooth and proceed to the next step.

Step 4: bring the dish to full readiness.

Place washed onion peels, bay leaves and black peppercorns on the bottom of a small non-stick pan or baking sheet. Spread the sprat on top of the spices in an even, dense layer; in total, a kilogram will make about 1-2 rows. After this, pour the pre-prepared tea-oil mixture into the mold; it should lightly cover the fish, but not be higher than its level! Place the dish with the still raw dish in a preheated oven and cook the sprats for 1.5 hours. During this time, the sprat will brown, and all the liquid will practically evaporate, only vegetable oil will remain. Then turn off the oven, put oven mitts on your hands, move the mold onto a cutting board, previously placed on the countertop, and leave the fish to cool to room temperature. Then we proceed as follows: desire. Are you planning to eat sprats later? We transfer them to a clean, preferably sterilized or dry container treated with boiling water: a plastic container, a glass jar or an enamel bowl, and put it in the refrigerator. The finished dish can be stored in it for 3 to 7 days, after which it slightly loses its taste. Let's taste the fragrant miracle right away? Place the fish on a beautiful plate, decorate with parsley sprigs, lemon or lime slices, pour over the remaining oil after baking and serve.

Step 5: serve homemade sprats.

Homemade sprats are placed on a dish or plate and served at room temperature or chilled as an appetizer. In principle, serving depends on your desire; you can make sandwiches, add this fish to a salad, use it as a filling for pizza, pies, puff pastries, and unleavened baskets. In any case, it is very tasty, fresh and healthy. Enjoy! Bon appetit!

Tips for the recipe:

– the remaining oil from sprats can be used to prepare yeast or unleavened dough;

– very often chopped garlic cloves are placed between layers of fish and everything is sprinkled with chopped parsley, cilantro or dill;

– a baking tray or baking dish can be lined with aluminum food foil or baking paper;

– for sprats to have a smoky flavor, you need to add 1 teaspoon of liquid smoke to the filling; in such a small amount it is practically harmless.

In a slow cooker

A multicooker is a real lifesaver for the modern housewife, allowing you to save time and effort. She can also cope with the recipe for aromatic fish appetizers.

Grocery list:

• sprat – 0.5 kg;
• salt - a couple of tablespoons;
• soy sauce – 2 tbsp;
• strong brew – 500 ml;
• refined oil – 75 ml.

Used/W/U ratio:

• proteins: 9.3;
• fats: 9.94;
• carbohydrates: 0.07;
• calorie content: 168.38.

The ingredients are for three servings.

Time spent: 2.5 hours.

How to cook sprats:

1. Pour oil into the bowl of the appliance.
2. Clean the sprat, rinse, dry with paper towels and place tightly in the multicooker container.
3. Season the carcasses with seasoning and salt.
4. Brew some tea. When it has steeped, strain and mix with the sauce.
5. Pour the marinade over the sprat until it completely covers the fish.
6. Turn off the multicooker, set the “Stew” option, and simmer the sprats for two hours.

Transfer the finished snack to a separate container and place in the refrigerator.

With onion

When reproducing recipes at home, you can always experiment with ingredients. Fresh onions are a great opportunity to add new notes to the usual taste.

Grocery list:

• small fish – 500 gr.;
• onion – 200 gr.;
• a glass of onion peel;
• tea bags – 3 pcs.;
• water – 500 ml;
• refined oil – 1/2 tbsp.;
• bay leaf – 4 leaves;
• salt, ground pepper and allspice - to taste.

The ingredients are for three servings.

Time spent: one and a half hours.

Sprats at home: step-by-step recipe

1. Pour a glass of water over the husks, boil, then strain.
2. Brew the bags in boiling water. After 15 minutes, wring out and remove the sachets - they will no longer be needed.
3. In a container, combine the onion broth and tea infusion.
4. Peel the onion, rinse, chop into thin half rings.
5. Pour oil into the bottom of a thick-walled container, add chopped vegetables and sauté until golden brown.
6. Clean the fish, remove unnecessary parts, rinse, dry with paper towels, then add to the onion.
7. Salt the ingredients, season with spices and bay leaf.
8. Simmer over low heat for 60 minutes, then remove the bay leaf.
9. Continue simmering for another hour.

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How to make sprats from sprat or capelin at home

As you already understood, we will not need any “scarce” or expensive fish. Sprats can be prepared from available fish - capelin or sprat. You can buy it, as they say, everywhere. So there won't be any problems with her.

Main components

We only need one kilogram of fish (any of these two types). The other components are also “impossibly simple.” We will not smoke anything, but will fill the fish with the filling, which, however, will then give the effect no worse, and the taste of such homemade sprats, as they say, is practically indistinguishable from the store-bought counterpart, if the entire recipe is followed.

How to prepare the filling?

So, to prepare this filling we will use onion peels. In our case (that is, for a kilogram of any fish of your choice), two handfuls of husks will be enough. It will give the fish exactly the color and, most importantly, taste that resembles smoked. In this case, you don’t need such a nasty thing as liquid smoke, which clearly does not have any beneficial properties. In addition to the onion skins, you will, of course, need salt (a tablespoon) and add a little sugar (a teaspoon). Plus, in addition to these components, you will also need to make tea leaves, and it must be very strong - one glass. An incomplete (just a little) glass of vegetable oil and the two final ingredients for this filling are bay leaves (seven of them) and black pepper (take a few peas). That's it, now let's move on to the process of preparing our simple homemade sprats.

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How to make homemade sprats?

All fish (be it sprat or capelin) will need to be cleaned from the inside and all tail fins, without exception, all the insides (no need to leave the caviar), as well as the heads, must be removed. Next, find a frying pan (preferably cast iron) with high walls; it is in it that we will need to place our future sprats in rows. Lay out a row, then also lay out the second one and further until you have laid out all the fish in the frying pan. All the ingredients that you have prepared for pouring can now be mixed and poured onto the fish. There is no need to be afraid of onion skins here, because when the sprats are already cooked, it can be easily removed from them. Now as for the cooking process itself. We will stew the fish in a frying pan, and this should be done only over low heat and the lid of the frying pan must be closed. The process is long. It will take three hours until fully cooked. This time will be just enough for even the bones in the fish (even though they are very small) to soften, and for the fish itself to become saturated with the fragrant aroma of our filling. In addition to the aroma, its color will also change, it will become golden, as real sprats should be.

That's it, time has passed, we take our homemade sprats off the fire. You can immediately remove the husks, or you can do it a little later. We transfer the canned food into small jars and put them in the refrigerator. Then you can eat them simply with bread, or use them in various sandwiches, as we do with real sprats.

And for you there is also a video recipe for preparing capelin sprats at home. Let's see how it's done.