And to add. Since my father he rest in peace, was a fisherman and often brought him home fry after you fry my mother made sauce podluchvane, and on.. In hot oil while it is still on the stove which is fried fish, Pour vinegar primisen with crushed garlic, stir 2-3 times and remove from heat. This sauce is poured over the fish.

Olga, where have you been? And this sauce of your mommies, thick you going? Because Relegation in frying oil?

no oil and flour I meant:-)

Rally, I was a little forest. The mountain is my passion. And as to the sauce - no, not thick, it is even better to filter the oil before you put vinegar.

At home we vinegar sauce, salt, very finely chopped parsley and finely chopped garlic. All mix well and pour this sauce fried fish. You Lomonova with juice instead of vinegar.

I have not thought about sauces to this fish, we ate her on the road as eating sunflower. Only sprat. Sea. Only now noticed that Ico is discriminated sea:-). At home fried thus scad and gobies, still without sauce. But we did not have sauce. I must say to my brother, surely!

It looks like a sprat and I adore her, as you write, cold beer, bravo!

For a crispy crust flour for rolling add corn flour or breadcrumbs and sometimes natural cornstarch :)

And I like Bonnie put corn meal, it really crispy. If the fish is more bones divide asunder two and then fried, so all the bones melt. In the sauce can be placed and nuts, but we prefer her natural. Naturally, fans are sprat and repent (gobies, if less or if it is large - Toad goby).

Fast, easy, delicious!