Fried capelin is the taste of childhood. I propose to return to childhood and prepare a simple and quick dish - delicious and healthy fried capelin. This versatile fish will delight many with its amazing taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fried capelin is a fish that can be bought fresh frozen at any grocery store. You need to choose it fresh, larger, with silvery stains on the abdomen. This fish is pretty cute, and it tastes great too. But every housewife knows that while you fry capelin, there is an unpleasant smell in the kitchen, that the desire to cook it simply disappears. Meanwhile, some people fry it, almost every day. Because they know all the secrets of her frying. Therefore, I do not advise you to refuse to cook capelin because of the accompanying unpleasant smell. For frying it, we will only use salt, oil and fish seasoning. Although some housewives still use flour.
To prevent the fishy smell from spoiling your appetite, sprinkle the fish with brine or lemon juice, add spices like black pepper, basil, fish spice, etc. Also, if you have free time, the fish can be cleaned and cut off before frying. Although this is not necessary.
It is better to serve capelin without a side dish, because it is delicious on its own. For example, with a glass of frothy beer. But most often whole-fried capelin is consumed with mashed potatoes. Also, only pickles, sauerkraut and rye bread will be enough. And to get an amazing harmony of tastes, the fish can be sprinkled with chopped onions or poured with tomato or creamy sauce.
- Calorie content per 100 g - 240 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Fresh frozen capelin - 500 g
- Seasoning for fish - 1 tsp
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking of fried capelin:
1. First of all, wash the fish under running water and pat dry with a paper towel. You can cut off the head, or you can leave it. You can also gut the insides if you wish. But this is done extremely rarely. Since the fish is very small, it is even consumed with entrails.
Then pour vegetable oil into the pan and heat well. Place the fish in a hot skillet. Place it in one row, trying to keep the fish out of contact with each other. Otherwise, they will stick together during frying and it will be difficult to separate them. Rather, it will be possible to do this, but outwardly, aesthetically, the fish will already look ugly.
2. Season the capelin with a pinch of salt, black pepper and fish seasoning. Turn on medium heat and fry the fish for about 10 minutes until golden brown.
3. Flip the fish over and fry until crisp. Adjust the cooking level yourself. If you want the fish to be very fried, keep it on the stove longer, like a light golden brown crust, reduce the heat heating time. Serve the capelin hot after cooking.
See also a video recipe on how to cook fried capelin.
