Ingredients for - Homemade spicy sprat
How to cook deliciously - Homemade spicy sprat
1. Stage
Prepare the spices. Grind (not very finely) in a coffee grinder 1 tsp. each: allspice, cloves, coriander seeds; 1/2 tsp. each: black pepper, nutmeg, ginger, cardamom and cinnamon. We will only need 2 tsp. of the mixture, and the rest will be left for next time. Let's make a salt mixture: we'll mix 2 tsp. (no slice) of coarse salt with 1 tsp. (no slice) of sugar. For 0.5 kg of sprat we need 0.5 l can.
2. Stage
Stack the first row of sprat in the jar in staggered order (head-tail). The fish should lie tightly.
3. Stage
Sprinkle salt mixture - about 0.5 tsp. and spice mixture - about 1/3 tsp. Put a small bay leaf on top.
4. Stage
The next row is placed across the previous one and in the same way sprinkle with the salt mixture, spice mixture and on top - a bay leaf.
5. Stage
Fill the jar to the top so that the lid of the jar subsequently pressed the fish.
6. Stage
Fill the fish with cold boiling water so that there are no air-filled voids - this is easy to do with a table knife. The water should cover the fish completely.
7. Stage
That's it. Close the jar and put it in the fridge for 3 days. If a sprat is big, you can keep it for 4-5 days - it will taste even better! You can judge if a sprat is ready "by eye". After a while a freshly salted sprat "draws in" its stomach. When it becomes round and smooth again it means that the sprat is ready. Bon appetit!
