Let's remember Thursday, the fish day of the Soviet era, and prepare a simple and tasty dish of our childhood - fried capelin, breaded in flour. It's easy, affordable and fast.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Capelin is a sea fish of the salmon family. The carcass is very small. Its weight is up to 100 g, length is no more than 22 cm, the back is olive green, the abdomen with the sides is silver. It is served cooled down - as a cold appetizer, or hot - as a main course. In order for the fish to turn out delicious, you need to choose it correctly with the utmost care. Then you will have a fresh and high-quality product with perfect taste.
- If the capelin is in the package, the expiration date and the date of freezing must be indicated on the package.
- The fish is fresh - pupils are black, rotten - cloudy.
- A good carcass is even without damage, the skin is smooth without spots or cracks.
- Dry tail - fish is not fresh.
- Fresh, odorless capelin.
- The fish should be free of mucus. This is a sign of spoilage.
If, when buying a carcass, pay attention to the described nuances, then choose a fresh, and most importantly healthy fish. And the benefits of the fish are as follows.
- It is 23% rich in protein.
- Contains calcium, protein and omega-3 acids.
- It has vitamins A, D and group B.
- There is a large supply of iodine.
- Saturated acids lower cholesterol levels.
- Helps the body fight hypertension.
- Caloric content per 100 g - 247 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Capelin - 500 g
- Flour - 3-4 tablespoons
- Seasoning for fish - 1 tsp
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step preparation of fried capelin, breaded in flour:
1. Wash the capelin and pat dry with a paper towel. Some housewives clean out the insides and cut off the abdomen. I do not do this. But if you are used to cleaning carcasses, then carry out this action.
2. Pour flour into a small bowl, add salt, ground pepper and seasoning for fish. Stir to distribute food evenly.
3. Put the carcass in the flour one by one and turn it over several times so that it is evenly and completely breaded on all sides.
4. Place the frying pan on the stove, add vegetable oil and heat well. When the oil sizzles and smokes, place the fish on the bottom. Position it so that it does not touch each other. Otherwise, the carcasses will stick together, and it will be difficult to separate them from each other. I draw your attention to the fact that the fish should be sent to fry only in a well-heated frying pan. Otherwise it will stick to the surface.
5. Fry the capelin on one side for about 5-7 minutes over medium heat, then turn over to the other side and cook for the same amount of time. The finished fish will acquire a golden hue and a ruddy crust. Serve it warm with mashed potatoes or chilled with a glass of frothy beer.
See also a video recipe on how to cook fried capelin. Program "Everything will be delicious."
