Peste mic prajit cu 2-3 linguri de grasime ( hamsii, sprot, baby hering, obleti, alt peste mic)

How about a recipe for fried anchovies with 2-3 tablespoons of oil? Or fried sprat, baby herring, obleti? No, you don't have to turn on the oven. Everything is done in a pan, and you can present them very nicely when serving, without effort. They can be made with flour or cornmeal and in the video I also show you how to clean the fish very easily. Ingredients: Small fish of your choice (Anchovies, sprat, baby herring) Cornmeal Salt Oil First, wash the fish, which will also help defrost it a lot, if you bought it frozen. Very small fish are prepared whole, not cleaned. Since their entrails are not developed, they are not bitter, and in addition, if they are cleaned, nothing remains of them. Larger fish must be cleaned. The head is broken off, then the entrails are removed, very gently, by passing a single finger through its belly as I showed you in the video. After washing, salt it, mix it and let it sit with salt for about an hour. We roll it in cornstarch. If we want more cornstarch to stick to the fish, we massage it with a very little oil first. I always use cornstarch, for a crispy crust, but you can also use flour or a mixture of flour and cornstarch. Usually, very small fish, which are not cleaned of entrails, I prepare it the classic way, fried in an oil bath, over medium heat, for about 3 minutes. I don't let it brown too much. After draining the excess fat on paper towels, I serve it as a snack with a well-garliced ​​mayonnaise or simple garlic sauce, along with a cold drink. But it can also be done differently, with much less oil. For this method, the best is a pan with lower edges and a non-stick coating, such as a pancake pan. Put 1-2 tablespoons of oil in the pan. Arrange the gutted and rolled fish in the cornmeal, in a circular pattern, in the pan, one next to the other, until we complete the circle. A small gap forms in the middle of the pan, which we also fill with a few fish. Put the pan on the appropriate heat, or low to medium depending on each person's stove. Fry patiently until they are nicely browned on one side. Then shake the pan to release the fish from it, place a large plate on top and turn it over. Return the pan to the heat, add another tablespoon of oil and let the fish from the plate slide back into the pan to brown the other side as well. This wonderful frying method is not invented by me, it is the traditional way in which the Turks prepare this dish and call it “hamsi tava”. Serve with lemon, mujdei, polenta, or whatever you like to enjoy your fish with. Enjoy!