Not many housewives love to fry capelin because of the specific aroma that spreads throughout the kitchen during cooking.
We will tell you how to deal with this problem.
In addition, in the article you will find several recipes for fried capelin.
How to fry capelin in a pan - the basic principles of cooking
As a rule, capelin is sold frozen, so the fish must be thawed in the refrigerator or at room temperature. To clean capelin or not, decide for yourself. But it’s better, nevertheless, to clean, otherwise the finished dish may be bitter.
So, the thawed fish is washed under the tap, cut off the heads and tails. Gutted and scrubbed the black film. It is she who gives the finished dish a bitter taste.
Then capelin seasoned with salt and spices, or pickled in sauce. Leave for a while and then proceed to cooking.
Capelin is fried in a cauldron or pan with a thick bottom. Capelin is spread in the heated oil and fried on both sides. Many housewives wonder: how long do capelins fry so that it does not dry? Cook fish for five minutes on each side, without covering, over medium heat.
Before frying, fish can be breaded or cooked in batter. As a breading, use flour, semolina, starch or bread crumbs. The batter is prepared on the basis of eggs, mayonnaise or sour cream.
After frying, capelin can be stewed in cream or another sauce.
Fish is served, laid out on green lettuce leaves and garnished with fresh herbs, with a vegetable or rice side dish.
Recipe 1. How to fry capelin in a pan. Simple recipe
Ingredients
capelin - a kilogram;
salt;
wheat flour;
lean oil.
Cooking method
1. In the evening we place capelin on the lower shelf of the refrigerator and leave it until the morning to completely defrost the fish.
2. Rinse capelin under running water. We put the fish on a disposable paper towel and dry it.
3. Mix the flour and salt in a plate. We carefully roll each fish in this mixture.
4. We put a cast-iron frying pan on the fire, pour vegetable oil into it and warm it well. We spread the capelin in a pan in one layer and fry for five minutes until an appetizing crust forms. Then turn over and cook for the same amount of time. We shift the finished fish to a flat dish and decorate with finely chopped greens. Serve with pickled or fresh vegetables.
Recipe 2. How to fry capelin in double breading
Ingredients
half a kilogram of capelin;
80 ml of sunflower oil;
100 g of flour;
salt;
two eggs;
freshly ground pepper.
Cooking method
1. Defrost capelin on the lower shelf of the refrigerator. Then cut off the heads and tails. We gut the fish and clean the black film. Now we wash the capelin under a stream of water and transfer it to napkins so that it is slightly dry.
2. Put the fish in a bowl, season with salt and pepper. Mix and leave for half an hour.
3. Pour the flour into a flat plate. Break the eggs into a separate bowl and beat them lightly with a fork or whisk, pepper and salt.
4. In a cast-iron frying pan, heat the vegetable oil.
5. Roll each fish in flour, then dip in beaten eggs and spread in hot oil. We fry the fish for five minutes until golden brown. Then turn over and fry for the same amount of time. We put the finished fish on a dish covered with napkins to get rid of excess fat. Serve fried capelin with rice or potato side dish.
Recipe 3. Fried capelin in a pan in breadcrumbs
Ingredients
500 g of capelin;
sunflower oil;
two eggs;
salt;
breadcrumbs;
ground pepper;
lemon.
Cooking method
1. Defrost capelin in the refrigerator. Spread in a bowl, salt, sprinkle with freshly squeezed lemon juice and pepper. Mix and leave the fish to marinate for half an hour.
2. Break the eggs into a separate plate and beat them with a fork or whisk. Pour breadcrumbs into a plate.
3. Dip each fish into beaten eggs and roll in breadcrumbs.
4. Spread the prepared capelin in hot oil and fry on both sides until golden brown. How much to fry capelin? Enough for five minutes on each side.
5. We transfer the fried fish to a dish covered with a disposable towel. Serve fried capelin with a side dish of vegetables.
Recipe 4. Capelin fried in a pan in batter
Ingredients
capelin - 600 g:
table vinegar 6%;
flour - a glass;
ground ginger;
milk - a glass;
salt;
two eggs;
ground pepper;
olive oil - 30 ml;
sunflower oil;
butter - 60 g.
Cooking method
1. Defrost capelin, rinse, cut off the head and gut. We shift the fish into a bowl and sprinkle with a mixture of salt, ground ginger and pepper. Sprinkle with olive oil and vinegar. Mix and leave to marinate for half an hour.
2. Separate the yolks from the proteins. Beat the last into a stable foam with a mixer.
3. Combine the yolks with chilled milk, add flour, salt and beat until smooth. Now carefully add the whipped proteins and mix so that the protein does not settle.
4. Dip pickled capelin in batter and fry in a large amount of hot lean oil. We put the finished fish on a disposable towel so that it absorbs excess fat.
Recipe 5. How to fry capelin in mayonnaise with herbs
Ingredients
300 g of capelin;
sunflower oil;
80 g mayonnaise;
a pinch of ground pepper;
three branches of fresh dill;
three pinches of kitchen salt;
flour - 100 g.
Cooking method
1. Rinse capelin under running water. To clean or not, decide for yourself.
2. Transfer the fish to a convenient dish, season it with ground pepper and salt. Stir so that the spices are evenly distributed.
3. Rinse fresh dill, dry slightly and crumble finely. Add greens and mayonnaise to the capelin and mix.
4. Put a cast-iron skillet on a fire, pour in vegetable oil and warm it well.
5. Roll each fish in flour and put in a preheated pan. Fry capelin for ten minutes, constantly turning over. Serve fried capelin with boiled potatoes.
Recipe 6. How to fry capelin in a pan in soy sauce
Ingredients
half a kilogram of capelin;
125 ml of vegetable oil;
50 ml of vodka;
table salt;
a quarter cup of soy sauce;
freshly ground pepper;
lemon juice - 5 ml;
flour - 60 g.
Cooking method
1. Defrost capelin in the refrigerator, wash it under the tap, cut off the heads and tails. Gut the fish and rinse again. Dip with a napkin and place in a deep bowl.
2. Mix soy sauce with vodka and lemon juice. Pour the fish with marinade, mix, cover and leave for half an hour.
3. Roll each pickled fish in flour. Put in preheated vegetable oil and fry for five minutes, then turn over and fry for the same amount of time. Put the fried capelin on a napkin-covered dish. Serve fish with boiled or stewed vegetables.
Recipe 7. How to fry capelin in semolina
Ingredients
capelin - half a kilogram;
ground pepper;
sunflower oil;
spices for fish;
semolina.
Cooking method
1. Capelin is completely defrosted. Rinse well under the tap and dry on a disposable towel.
2. Mix semolina with salt and spices for fish. Pour the mixture into a plate.
3. Bone each fish in semolina and fry in well-heated lean oil on both sides. Five minutes each. We transfer the finished capelin to a dish and serve with a side dish or green salad.
How to fry capelin in a pan - tips and tricks
To get rid of the unpleasant smell of fish, it is enough to sprinkle capelin with freshly squeezed lemon juice and leave for at least half an hour.
To make the capelin turn out with a crispy golden crust, pan the fish in flour or breadcrumbs before frying.
Fry capelin over medium heat without covering and constantly turning over. So the fish is cooked evenly.
Use basil and oregano for seasoning.
