Traditional recipes

Fried hams

Fried hams


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Such a simple, quick recipe, but it is clear for fish lovers. I don't love fish and I don't eat it, I kind of squinted when I prepared it and all day I had to ventilate the kitchen and light scented chopsticks, but I was happy that I made my husband's appetite.

  • 600 gr fresh anchovies
  • salt
  • White flour
  • corn
  • frying oil

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Fried hams:

First of all, the anchovies are cleaned, a very meticulous method, I don't avoid hiding that.

The head is broken and the mats are pulled from the inside together with the head. In some fish, the mats did not come out and I cut them slightly in the middle so that I could clean them well.

We wash them with cold water, then we put them in a sieve to drain. Sprinkle with salt, cover and refrigerate for 20 minutes.


On a plate, mix corn with a little white flour. We roll the fish through this mixture.

In a pan, heat a little more oil. We fry the anchovies, one by one, browning them on both sides over the right heat.


We take them out on a plate on which we put some kitchen towels to absorb more oil.

Serve hot of course with polenta, mujdei and a glass of cold beer or cold wine.

Enjoy your meal!


Fried hams

Fried hams from: anchovies, olive oil, lemons and corn.

Ingredient:

Method of preparation:

Wash the fish well, open it and clean it of the intestines, then cut off its heads. Wash the fish again, but put them in a strainer, then let them drain as much water as possible.

Then you open each one on your belly, then take two fish, put them together, put them in cornmeal and place them in a saucepan with very little oil. Put them on the right heat, and when they are ready on one side (if you have a special tray that has a lid, turn the tray over on the lid, then put them back in the pan to fry), turn them on the other side and let them fry. .

When you put them in the bowl, it should be greased with lemon juice. Do the same until you finish frying all the fish. Serve them with lemon juice and vegetable salad (tomatoes, cucumbers and lettuce).


Fried hams

Fried hams from: anchovies, olive oil, lemons and corn.

Ingredient:

Method of preparation:

Wash the fish well, open it and clean it of the intestines, then cut off its heads. Wash the fish again, but put them in a strainer, then let them drain as much water as possible.

Then you open each one on your belly, then take two fish, put them together, put them in cornmeal and place them in a saucepan with very little oil. Put them on the right heat, and when they are ready on one side (if you have a special tray that has a lid, turn the tray over on the lid, then put them back in the pan to fry), turn them on the other side and let them fry. .

When you put them in the bowl, it should be greased with lemon juice. Do the same until you finish frying all the fish. Serve them with lemon juice and vegetable salad (tomatoes, cucumbers and lettuce).


Nicusor's kitchen

They are very good, they go with a beer, as an aperitif or as a main course with mujdei and polenta.

20 minutes. You need about 300-500 g of anchovies, depending on how many people you cook, 2-3 tablespoons of white flour, 2-3 tablespoons of corn, 350-400 ml of oil, salt, pepper, 2-3 cloves of garlic, spices for fish, juice from a lemon and who wants 1-2 finely chopped hot peppers or 1 teaspoon of hot paprika.
The anchovies are washed and not cleaned of matting, scales, the head is not cut. If they are bigger and you still don't want to have the idea that they are not cleaned of matte, break them a little at the belly, a little bit will come out and you will be satisfied.

Drain the water, put in a bowl and season to taste. After a few minutes, roll them in a mixture of flour, cornstarch and a little paprika.

Then fry them in a non-stick pan in which you have heated the oil well. After placing them next to each other, lower the heat so that it does not burn. Let them fry for 4-5 minutes, then turn them with a spatula, lightly, without breaking them. Let them fry for another 5-6 minutes until golden brown. They will look soft when you take them out, but in 2-3 minutes they will become crispy, only good to eat. Place them on paper towels, then move them to the tray.

Sprinkle with lemon juice, garlic sauce, if necessary add a pinch of salt, sprinkle with chopped hot peppers to taste. Garnish with lemon slices, parsley leaves. Good appetite.


Nicusor's kitchen

They are very good, they go with a beer, as an aperitif or as a main course with mujdei and polenta.

20 minutes. You need about 300-500 g of anchovies, depending on how many people you cook, 2-3 tablespoons of white flour, 2-3 tablespoons of corn, 350-400 ml of oil, salt, pepper, 2-3 cloves of garlic, spices for fish, juice from a lemon and who wants 1-2 finely chopped hot peppers or 1 teaspoon of hot paprika.
The anchovies are washed and not cleaned of matting, scales, the head is not cut. If they are bigger and you still don't want to have the idea that they are not cleaned of matte, break them a little at the belly, a little bit will come out and you will be satisfied.

Drain the water, put in a bowl and season to taste. After a few minutes, roll them in a mixture of flour, cornstarch and a little paprika.

Then fry them in a non-stick pan in which you have heated the oil well. After placing them next to each other, lower the heat so that it does not burn. Let them fry for 4-5 minutes, then turn them with a spatula, lightly, without breaking them. Let them fry for another 5-6 minutes until golden brown. They will look soft when you take them out, but in 2-3 minutes they will become crispy, only good to eat. Place them on paper towels, then move them to the tray.

Sprinkle with lemon juice, garlic sauce, if necessary add a pinch of salt, sprinkle with chopped hot peppers to taste. Garnish with lemon slices, parsley leaves. Good appetite.


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(5 points / total votes: 70)

adry 12 years ago - 20 January 2009 16:06

Re: Fried sprot (or anchovies)

If I were you visiting I would be able to eat a kg of fried anchovies alone! God, how much I like it

Ioana 12 years ago - January 20, 2009 16:51

Re: Fried sprot (or anchovies)

as much as you want, they are made quickly but they are eaten just as quickly. Can't you find this fish? I wanted to do more but I have an open kitchen and it smells like a week of fish and in the living room

adry 12 years ago - 21 January 2009 16:48

Re: Fried sprot (or anchovies)

Yes, there are ways not to, but I have the same problem with the smell in the house! I'm dying for fried fish, but I rarely do it for that!

Ioana 12 years ago - 21 January 2009 17:11

Re: Fried sprot (or anchovies)

yep, my next kitchen will be able to be completely closed

mihai 12 years ago - 26 January 2009 12:10

Re: Fried sprot (or anchovies)

I see they are not cleaned. or I'm wrong

Ioana 12 years ago - January 26, 2009 15:56

Re: Fried sprot (or anchovies)

they are not cleaned, if you start cleaning these fish, I don't know if you have anything left to eat, have you never eaten fried anchovies in Costinesti? they also served them with an unclean head and interior. if the eventuality bothers you, cut off their heads
I had a bad joke for the sensitive ones to eat the fish looking in their eyes: "you have one eye left between your teeth". every time he kept pace with the sensitive ones, I laughed while they "gave in installments"

angela 12 years ago - 26 January 2009 16:05

Re: Fried sprot (or anchovies)

flour joke! you were merciless!

Ardelean Ancutza 12 years ago - January 26, 2009 18:12

Re: Fried sprot (or anchovies)

Precisely because of the way it looks (that is, whole) I have never eaten and I do not think I will eat except blindfolded and not know what to eat. At the chestnut festival, it is full of them at every stall, but I don't dare to taste it

Ioana 12 years ago - January 27, 2009 09:16

Re: Fried sprot (or anchovies)

if you only knew how good they are. close your eyes and eat at least one. until autumn you have time to be brave. God, I haven't been to the Chestnut Festival in a few years.

danutzu 12 years ago - 2 February 2009 19:21

Re: Fried sprot (or anchovies)

right now my wife makes them and they are delicious, and with the smell it's not a problem, let the lustful ones die.

Laura 12 years ago - 13 February 2009 19:27

Re: Fried sprot (or anchovies)

now you make me search through fish markets. I don't think I've seen any of these little ones at the fishermen here

Mariana 12 years ago - 28 February 2009 19:13

Re: Fried sprot (or anchovies)

My dears, today I took pangratius fish, and I would like you to write me how you prepare it!

Ioana 12 years ago - 28 February 2009 19:47

Re: Fried sprot (or anchovies)

pangasius I never prepared, but here is my favorite recipe to prepare fish [link] and another good recipe from Angela [link]

here [link] you can find all our fish recipes if none of the above options make you smile

catalin 12 years ago - 11 April 2009 14:15

Re: Fried sprot (or anchovies)

what do they know, they are a delicious one kg of hamtii, you have to drink 5kg of beer

Ioana 12 years ago - April 11, 2009 18:45

Re: Fried sprot (or anchovies)

I subscribe, including to the beer part

Dan Alexandru 12 years ago - 13 April 2009 09:27

Re: Fried sprot (or anchovies)

But beer without anchovies doesn't work - to have more room in the belly?

Ioana 12 years ago - April 13, 2009 09:35

Re: Fried sprot (or anchovies)

Well, not so much beer goes on an empty stomach, and these anchovies fall flat. but we also have something lighter next to it, the spicy fried chickpeas [link].

Adina 12 years ago - 11 May 2009 19:22

Re: Fried sprot (or anchovies)

My husband and I are crazy about anchovies, but since I didn't find it, I took sprot, I'm already in milk,

irina 11 years ago - 12 June 2009 12:56

Re: Fried sprot (or anchovies)

now I found the real sprot (and cheap) super I clean it is meticulous but. this is pop girls I COOK MACRO IN THE OVEN FF GOOD (grease the pan with oil I put fish (mackerel) I put two onions between the fish I add water and I leave 30 min near the end good broth I leave two more and it's ready super good come if you want

flowers 11 years ago - June 30, 2009 22:04

Re: Fried sprot (or anchovies)

dear mariana pangasius is a carcinogenic fish beware. it lives in the dirtiest waters

Ioana 11 years ago - 30 June 2009 22:07

Re: Fried sprot (or anchovies)

I think you're right flowers, I don't know if it's carcinogenic, but it's definitely grown in dirty water, I saw a video from the French, as if they banned it in France since then. it's grown in Vietnam (or a country there) in miserable conditions, that's why it's so cheap.

Dan 11 years ago - 4 August 2009 20:50

Re: Fried sprot (or anchovies)

I just made some anchovies now, the problem is that they are too salty.

Next week I'm going to Costinesti, to see if they don't have that much salt there

olivia 11 years ago - 18 August 2009 16:12

Re: Fried sprot (or anchovies)

and I will prepare this dish today if it can be called so. I usually don't eat them at all, I only eat these fish with a lot of lemon and garlic.

IoNuTz 11 years ago - 22 November 2009 15:32

Re: Fried sprot (or anchovies)

Mom gives these really good ones: X: X: X: X: X CONGRATULATIONS FOR POSTING.

rebeca 11 years ago - 25 February 2010 21:34

Re: Fried sprot (or anchovies)

luminita calinescu 11 years ago - 15 March 2010 09:05

Re: Fried sprot (or anchovies)

Simona 11 years ago - March 27, 2010 21:46

Re: Fried sprot (or anchovies)

they are extraordinary but they are just as small fish that grow in our rivers and are just as good, which I say are better and are served the same with garlic, but none of you mentioned the polenta. Fish without polenta! alas bread, it has no charm it's fad

oana 11 years ago - 8 May 2010 17:21

Re: Fried sprot (or anchovies)

I made it on the grill in aluminum foil. . this is the small problem, this is not perfectly healthy either. but everyone liked it. muuuuult

adrian 10 years ago - 25 September 2010 17:35

Re: Fried sprot (or anchovies)

FLO 10 years ago - 30 November 2010 19:58

Re: Fried sprot (or anchovies)

Out of curiosity. Why milk?

dorin 10 years ago - 26 February 2011 12:29

Re: Fried sprot (or anchovies)

a question .but sprotu is cleaned of matze?

dana trifan 10 years ago - 2 April 2011 13:04

Re: Fried sprot (or anchovies)

now I cook for the first time I hope you like my husband and children

raluca 10 years ago - 15 April 2011 16:54

Re: Fried sprot (or anchovies)

The fried sprout is very good!
I am very lucky that my husband is patient and cleans them perfectly, he knows that I could not eat otherwise. He has no problems, he also eats from the beach, but I can't.
So the sprot is cleaned or not depending on how sensitive each one is.
A trick to fry them easier, that is, to turn them easier in the pan, is to group them 4-5 on a toothpick and so you don't have to run each one in the pan.

tasnadi anamaria 9 years ago - 9 June 2011 17:31

Re: Fried sprot (or anchovies)

and I will immediately make fried anchovies, I found them at the plus store, I hope it will be good

Alle 9 years ago - 5 August 2011 10:43

Re: Fried sprot (or anchovies)

The recipe is very ok, but I will take it a little on the way of the Italians in this sense, they make a mixture of wheat flour, corn flour and semolina, it comes out crispy and very good

Teo 9 years ago - 13 January 2012 12:26

Re: Fried sprot (or anchovies)

cute recipe. It reminds me of the times when I went to the sea in Costinesti. I will try the recipe to see how it turns out.

Loredana Dancs 9 years ago - 22 January 2012 15:32

Re: Fried sprot (or anchovies)

I really try this recipe, I recommend it with all my confidence. good appetite.

mircea 9 years ago - 6 May 2012 09:07

Re: Fried sprot (or anchovies)

When I was a student and I went to Costinesti, with the tent and without money we ate anchovies and it was very beautiful. No meal without anchovies

lucasitto pestiescu 8 years ago - 11 November 2012 10:28

Re: Fried sprot (or anchovies)

ana 8 years ago - 25 November 2012 20:34

Re: Fried sprot (or anchovies)

The sprat can be easily cleaned of thorns and works well with bread and breadcrumbs. Served with french fries, it's great.

vasilica tifui 8 years ago - 29 January 2013 16:05

Re: Fried sprot (or anchovies)

the fish are ffffffff good

pardailean 8 years ago - 1 February 2013 23:10

Re: Fried sprot (or anchovies)

you see that the sprot is not the same as the anchovy. Careful! that you are misleading the world.

SIMONA 8 years ago - 2 February 2013 21:53

Re: Fried sprot (or anchovies)

Ioana 8 years ago - 4 February 2013 10:24

Re: Fried sprot (or anchovies)

pardailean, in this recipe you can use sprot or anchovies.

Petrica 7 years ago - 27 August 2013 14:42

Re: Fried sprot (or anchovies)

I invited 4 friends with my wives and everything, I made 3 kg of anchovies and I drank them all, I think 20 liters of beer, I had a big belly. we had to pay a driver until constant (40 km distance) to take another 3 kg for the next day. DELICIOUS. whatever anyone says is delicious.

nabu 7 years ago - December 22, 2013 07:59

Re: Fried sprot (or anchovies)

I'm not sure if it should be cleaned before cooking.

Ioana 7 years ago - 22 December 2013 16:36

Re: Fried sprot (or anchovies)

if you want you can cut off their heads. and if they are bigger, they can also be cleaned inside (you grow them on your belly and take out the contents). But if they're small, it doesn't make sense.

andrei 7 years ago - 23 December 2013 17:20

Re: Fried sprot (or anchovies)

danyela 7 years ago - 13 May 2014 20:39

Re: Fried sprot (or anchovies)

what can I put before I fry them so that the anchovy fish are not so salty? : D

Ioana 7 years ago - 13 May 2014 20:42

Re: Fried sprot (or anchovies)

ety 6 years ago - 3 June 2014 20:02

Re: Fried sprot (or anchovies)

does the sprout have scales that I have never seen?

IOAN 6 years ago - 29 August 2014 14:05

A jar with 100 grams of anchovy fillets, = $ 5.30, in the American trade.
If I go to a Chinese restaurant and pay a $ 6 ticket, I eat what I want and how much I can, including anchovies.
I don't buy cdi mkerg at the restaurant anymore,

Diana 6 years ago - December 26, 2014 10:29 PM

Re: Fried sprot (or anchovies)

Am I the only madwoman who stays to clean each fish? I take out everyone's head and intestines, only then I cook them. I couldn't eat them like this: D

Ioana 6 years ago - 27 December 2014 10:04

Re: Fried sprot (or anchovies)

if you can't eat them otherwise you're not crazy, you do what you have to do I know many who clean the mushrooms, who don't eat the peel of the potatoes.

simion 6 years ago - 27 February 2015 08:45

Re: Fried sprot (or anchovies)

Yesterday I took something like that and I can't wait to fry them, especially since I have two berries, they both go very well.

Ioana 6 years ago - 27 February 2015 14:14

Re: Fried sprot (or anchovies)

Nanu Marius 5 years ago - 11 June 2015 22:11

Re: Fried sprot (or anchovies)

In the recipe you say to wash in the nush how many waters the fish, in the pictures I see how I put it from milk directly into the flour.

Ioana 5 years ago - June 12, 2015 09:35

Re: Fried sprot (or anchovies)

wash with milk. the fish in the back have not been washed yet, I put them in the picture to show that they are in the milk before.

dan 5 years ago - 27 July 2015 13:40

Re: Fried sprot (or anchovies)

why do you keep anchovies in milk first?

Ioana 5 years ago - July 27, 2015 14:00

Re: Fried sprot (or anchovies)

to eliminate any odors (especially if frozen). only if you have fresh anchovies do not leave them in the milk.

gelu 3 years ago - June 29, 2017 3:58 PM

Re: Fried sprot (or anchovies)

If you want to get rid of the smell, put the fish in water and a spoonful of apple cider vinegar, leave them like this for 15-20 minutes and then fry them

Xman 55 minutes ago - 30 May 2021 12:41

Re: Sprot (or fried anchovies)

I go to Kaufland Hd, I see fish in the fridge, on the label it says Hamsii, I get home I fry them and I realize that I actually bought Sprot which has a stronger smell, I took a small Tzeapa, but that's how I learn from mistakes, another date we do not buy!


How to prepare marinated anchovies

This is what the anchovies marinated in the bowl looked like before they were put in jars.

8 comments:

Very good anchovies, come to the table :)))

You have to hurry, as a jar is already halved. :)))

Ok, I come that looks too good, and how good o.r be :))

9 lei per kilogram at Carrefour. When I started reading the recipe, I remembered that I didn't have a carrot, I put the cleaned fish in the water, I kept my heads, and then I ran to get a carrot. And the mackerel is made so it only has to be left for a few days. I bought salted fish in a jar 2 months ago, 300 grams for 10 lei, it was very good but it is much more convenient for you to make it.

You reminded me that this year I didn't prepare anything and the summer goes by. In the meantime, "I got rich" with three kittens and a puppy, and my life picked up a dizzying speed. And yes, I have to take care of the household, because otherwise I will feel on my own wallet in winter. :)))
I think I'll try mackerel too. I'm not looking for him, but I can prepare for my husband, who loves this fish. :)))

Hi, I'm back after 4 years, I just put 2 jars in the fridge. seeing the date of 2015, June 23, I sit now and think about what I was doing then, what I was doing. I put 2 jars because I took fish from the market, I usually take from the carrefour, and, God, it's so salty that your lips stick, the one in the carrefour is just a little salty, you don't even drink a glass of water after him. that's why I put it in the jar, it was too salty, and now, after 3 hours, my lips still stick to so much salt.

Hi! I honestly tell you I envy you. I moved to Scotland about two years ago. I eat a lot of fish, but in other ways, because I can't find anchovies anywhere. :)


Map of Romania in dishes and recipes from other masters

One of the achievements of this championship was the map of Romania in dishes: on an area of ​​9 square meters, on the contour of the country marked with a tricolor ribbon were placed, next to each historical region specific dishes and accompanying drinks.
Banat was represented by liptauer cheese as in Timisoara in two variants (white and red) and plum brandy.
For Transylvania we prepared Turda steak, beans and a Jidvei wine.
Moldova was represented by parjoale, marinated stuffed eggplants, marinated eggplant, marinated ripe tomatoes and a Cotnari wine, and Muntenia was marked with eggplant salad, beef broth and Buzau wine. Oltenia: leek stuffed with ribs and red onions, bacon in bruca and a real zaibar.

Dobrogea was not forgotten either. I prepared for this region fried anchovies, cooked vegetable salad and a Chardonnay from the Murfatlar area.

Images with these dishes, but also other photos from the Championship can be found in the photo album.

Returning to the two masters endowed with all the qualities necessary for perfect gastronomes (impeccable technique, deep knowledge of the overlap of tastes, charisma and gentleness of spirit) they charmed me with two recipes that I asked for "loan". And as precious things should be shared, I make them available to you through goodwill.

Culinar.ro website, which has become my favorite in the internet culinary sphere.

Canapés with ham and pffiferlinge

From Master in Culinary Arts Jyrki Yli-Uotila- Finland

We need a black bread, dense preferably with built-in cereal seeds, which we cut in the classic form of sandwiches "a sip".

These sandwiches are greased with a foam of butter rubbed with sea salt, grated lemon peel and green parsley. The butter must be processed well to remove all excess liquid (water and whey).

Place thin slices of matured ham on top of the butter (foreman Uotila used reindeer pulp) and on top, as a crown, place the bouquets of pffiferlinge. Pfferlinge are the yellow forest mushrooms, known to us under the name of galbiori, hot sponges, or seven brothers, fragrant mushrooms with a strong pepper smell.

These mushrooms are marinated in a composition consisting of:

200ml. pink champagne
200ml. dense lime honey
the juice of a quarter of a lemon
an oregano powder
a pinch of salt
a pepper powder.

Leave to soak for at least 4 hours and use as such.

The taste of this combination is shocking, with an extension of the taste sensation that lasts a long time. Before tasting, I served a glass of Finnish vodka and at the end I tasted a dark beer, nutritious with yeast residues in the composition. For this service, Master Outila received the ceremonial worship of Uica Mihai.

From the Master in culinary art Uros Urosevich - Serbia

They were pan-fried in the following order:

chopped onions fish
bell peppers cut into 4 slices, long
peeled and seeded tomatoes
sliced ​​garlic
black and green peppercorns
pork cubes (fat back)
In a clay pot, placed rows of onions, meat, peppers, tomatoes, successively until saturated. Keep in mind that more than half of the composition is represented by peppers.

At the end, pour over the composition a cold sauce consisting of 3 parts fresh broth, 1 part pepper paste and a little olive oil. The spices used are fried pepper, bay leaf and thyme.

Close the pot as tightly as possible and simmer for four hours. Pour hot stew into the plate and in its center put a healthy spoonful of pasta made of grated cheese (preferably Gorgonzola), mozzarella cheese (preferably goat cheese), melted cheese, butter and sour cream. Melted, this topping gives a special flavor to the product and I swear that for years I have not sighed with pleasure enjoying a stew.

As an entree we were served with an ash brandy called Dve Loza, obtained from grapes, similar to the confusion with Romanian slibovita, and at the end we drank a white, dry, stony wine with a lemon flavor. Dangerous drink, because after a glass, I found that I'm starting to talk. I remained friends with foreman Urosevici and I will go to him in Sebia this fall to share recipes. For his authentic performance, Urosevici received the Radu Anton Roman Cup.


With and about salted anchovies

Although it is a great delicacy offered by the Black Sea, salted anchovies have been a bit unfair for years. In the past, it was considered the food of the poor, as well as mackerel & # 8211 in the words of Franz Zaicescu & # 8211 a gourmet of great refinement. Hamsia is a summer star in the form of fresh, fried, with garlic. And what do we do with the salty one? Well you don't even know what you're missing, as a scandal journalist from a slum of Caracal said.

Before entering the subject, a little order must be made between the fish, they are many and chaotic, although they walk through the sea in orderly jokes. In the market are sold under the name of anchovy or chilca three similar types of fish, which have only two things in common: the head and the tail. In the Black Sea they rarely see each other in front of each other, they do not stay mixed, otherwise they meet on the fishing stalls.

We are talking about aternina (or chilca), sprot and anchovies.

  • the sprout is larger and more fleshy, that's why it is the most sought after, but also because it is easy to clean, being bigger and stronger
  • the aterina is the smallest and has two dorsal fins. anchovies and sprouts have only one
  • anchovies are somewhere in between, but they are the fattest and tastiest. You can recognize it by its more convex shape, a single dorsal fin, but also by its size, which does not exceed the index finger.
  • at sea, the most common in fast food and restaurants is sprot, anchovies being more meticulous to clean, you find it harder.

When I find salted anchovies I don't miss, I take half a kilo and I play with it as I see fit: salads, fish paste, canapés. And they make cats happy, but calm, do not overdo it with raw or cooked fish, they will have kidney problems. Once, twice a month, the pass works.

Both the land and the anchovy enter the great lakes of the Delta. The ones caught in Razelm are the best, they are fatter. If they reach the markets in the country, I don't know. But I know that at Sfantu Gheorghe I ate small pieces caught in Razelm, very good, completely different flavor.


Laura's world

Today I visited my sisters and as we unravel new memories I also mentioned crispy anchovies which we eat at sea, at festivals or fairs. They were like snackvery tasty. Said and done! We mobilized quickly and headed for the fishery. What feast followed you will see below.

I bought anchovies fresh. Do not confuse the pickled ones with the marinated ones. The anchovies are washed and then their heads and entrails are broken as follows: the head is broken then it is pulled to the side, in the opposite direction of the spinal cord, in this way together with the head you will remove the whole entrails.

After this operation, wash with cold water 5-6 times and last time leave it in water for 1-2 hours if they are very salty.

Drain very well and then in a large bag put flour and pepper (according to taste, if you want more spicy you can add a larger amount of pepper or paprika) and mix.

In the bag it is added in tranches anchovies, squeeze the mouth of the bag and shake well to cover them entirely with flour.

After they have all been wallpapered, they are placed in the oven tray, which I lined with baking paper.

Put the tray in the oven over high heat until they become crunchy and gold.

Serve hot or cold with lemon juice, garlic sauce or simply.


With and about salted anchovies

Although it is a great delicacy offered by the Black Sea, salted anchovies have been a bit unfair for years. In the past, it was considered the food of the poor, as well as mackerel & # 8211 in the words of Franz Zaicescu & # 8211 a gourmet of great refinement. Hamsia is a summer star in the form of fresh, fried, with garlic. And what do we do with the salty one? Well you don't even know what you're missing, as a scandal journalist from a slum of Caracal said.

Before entering the subject, a little order must be made between the fish, they are many and chaotic, although they walk through the sea in orderly jokes. In the market are sold under the name of anchovy or chilca three similar types of fish, which have only two things in common: the head and the tail. In the Black Sea they rarely see each other in front of each other, they do not stay mixed, otherwise they meet on the fishing stalls.

We are talking about aternina (or chilca), sprot and anchovies.

  • the sprout is larger and more fleshy, that is why it is the most sought after, but also because it is easy to clean, being bigger and stronger
  • the aterina is the smallest and has two dorsal fins. Anchovy and sprot have only one
  • anchovies are somewhere in between, but they are the fattest and tastiest. You can recognize it by its more convex shape, a single dorsal fin, but also by its size, which does not exceed the index finger.
  • at sea, the most common in fast food and restaurants is sprot, anchovies being more meticulous to clean, you find it harder.

When I find salted anchovies I don't miss, I take half a kilo and I play with it as I see fit: salads, fish paste, canapés. And they make cats happy, but calm, do not overdo it with raw or cooked fish, they will have kidney problems. Once, twice a month, the pass works.

Both land and anchovies enter the great lakes of the Delta. The ones caught in Razelm are the best, they are fatter. If they reach the markets in the country, I don't know. But I know that at Sfantu Gheorghe I ate small pieces caught in Razelm, very good, completely different flavor.


Video: Stegte sild (May 2022).


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