Bleak sprats at home

1. Clean the fish from the scales and wash it. Standard sprats are prepared with the head and insides, but it's a matter of taste - you can gut the fish and remove the head.
2. Grease a saucepan with oil and lay out the first layer of fish - tightly one to the other, like passengers on a bus during rush hour. Add salt and season. So, layer by layer, lay out all the fish, not forgetting to flavor it with spices.
3. Fill the fish with oil, completely, cover with a lid. Put it on medium heat.
4. When the oil started bubbling, mark 3 hours. It is after this time that the sprats will be ready.
Bleak sprats can be eaten hot and cold. They go to potatoes, salads and sandwiches are no worse than store-bought ones.
Enjoy!