Capelin fried in a pan is a small fish with a delicate taste.

Capelin is a very small fish. It is relatively cheap in price, in comparison with other types of fish, capelin is available to everyone. Many housewives are accustomed to boil it. But you can change the rules a little and instead of soft boiled fish, serve a beautiful crispy fried treat on the table. Well, how to fry capelin, I will tell you a little lower.

What is required for frying capelin?

Fried capelin tastes good , it is in no way inferior to expensive fish that lie on store shelves for a long time and get very frozen on home tables. Capelin can be served as an independent dish or in addition to a side dish.

For a dinner of a large and friendly family, fried fish will come in handy. My family love this little fish. To sit in the evening and taste the tender meat of the fish - what could be more pleasant.

Required ingredients for cooking:

• 1 kg of frozen capelin;
• to taste salt and spices;
• chicken egg - 1 pc;
• 100 g wheat flour.

So let's start cooking our dish! By the way, it is preparing a fish quickly enough, and the whole process will take a little time.

How to cook fried capelin quickly and tasty - step by step recipe with photos

To begin with, let's figure out whether it is necessary to clean our fish before frying? Some are inclined to think that it is worth getting rid of small scales, but I only remove the insides. In the finished version, fish scales are not felt at all. Well, now everything is in order.

• First of all, our capelin should be thawed. For quick defrosting, warm or cool water is suitable. It is necessary to fill the fish with water and leave it for a few minutes.

• Drain the water into the sink and get rid of the entrails, salt the fish well. It is important to remember that capelin quickly becomes salty. Therefore, the main thing is not to oversalt.

• Crack an egg into a bowl and mix well the yolk and white. If you want to add some spices or pepper, it's best to do so now.

• Sprinkle some flour on a plate.

• Dip the capelin well in the egg.

• After each fish roll in flour. Flour should stick to our fish, get a batter.

Despite its nondescriptness and relative cheapness, capelin has excellent taste qualities: its meat is tender, with a mild fishy taste. Another nice point is that it cooks very quickly, but not everyone knows how to fry capelin in a pan.

How to fry capelin in a pan

The main rule here is not to overdo it with saving time preparing for frying. The fact is that almost everywhere in Russia this fish is sold frozen, in layers. And here the first and, perhaps, the most important culinary rule comes to the fore: capelin should be thawed very carefully. You need to do this correctly: the best thing is to put a layer of fish overnight on the bottom shelf of the refrigerator.

However, you can defrost it at room temperature, but in no case in a microwave oven and not under running hot water: the fish will lose its shape, and once in a hot pan, it will begin to fall apart into ugly pieces.

In both cases of defrosting a layer of fish - both on the bottom shelf of the refrigerator and at room temperature - it is best to place it on some kind of grate above a deep bowl so that the melted ice flows down and the fish remains “in the air”. This will allow you to get neat beautiful carcasses when frying, and not shapeless pieces with bones sticking out in all directions.

Capelin is most suitable for stewing, baking and frying. Stew it in a pan or in a cauldron. Bake on a baking sheet, pouring the omelet mixture.

But the tastiest thing is fried capelin in a pan! The sizes of the fish are such that they fit in the whole pan, so the carcasses do not need to be cut, which means that you do not need to get your knife, cutting board, or hands dirty. And given that this fish can, in principle, not be cleaned at all, then, probably, many housewives will adopt recipes for its preparation. Besides, " Capelin fried in a pan"- the recipe is not at all complicated, but the fish is cooked in just five minutes!

The answer to the question of how to fry capelin in a pan is one: very simple!

For this you need actually capelin and a frying pan. Well, of course, you will need salt and vegetable oil. And this can be limited!

Dry the thawed fish in advance with a paper towel, place in a frying pan with very hot oil. By the way, the fish itself is quite fat, so the oil is consumed "in economy mode". You can salt capelin both before frying and after it - already on a dish.

Despite the fact that you can not use a lot of oil, fried capelin in a pan still turns out to be quite fatty, so it will be useful to transfer it from the pan to a large flat plate covered with several layers of paper napkins or towels, and only then serve on a dish.

Capelin in a pan really fries very quickly: literally two to three minutes on each side - and the fish is ready. But you can hold it longer - for four to five minutes, then the carcasses will acquire a beautiful golden-bronze color, and also an appetizing crisp. So, how much to fry capelin in a pan, everyone decides for himself.

Braised capelin in a pan

One of the classic recipes is stewed capelin with onions in a pan. The nuance of cooking is that the fish does not need to be turned over!

• You just need to put the carcasses on a preheated frying pan so that they cover the entire bottom, let them fry a little (literally two or three minutes).
• Then put a layer of onion cut into half rings on top.
• Sprinkle with spices to taste, close the lid tightly.
• Reduce fire to medium. The onion will give juice that will not allow the fish to burn, and the steam from the onion juice will put out the onion half rings.
• If desired, then you can pour the dish with sour cream, a mixture of sour cream and eggs or an omelet mixture (eggs with milk).

People who are forbidden fatty or fried foods will surely like capelin stewed in a small amount of water. You can flavor it with onions, which are stewed with fish: fish carcasses are covered with chopped onions, half a glass of water is added, the pan is covered with a lid.

How to fry capelin in a pan in flour

Fish fried in flour is a classic cooking option for almost any fish. And capelin is no exception. In the same way as in similar recipes with other fish, capelin is rolled in a mixture of flour, salt and spices (optional), then placed in a pan with hot vegetable oil. Fry until golden brown, that is, literally three minutes on each side. With this method of cooking, it is necessary to select a pan of such a size that all the fish can fit on it at once, since frying the second batch of fish in the same oil is fraught with acquiring bitterness due to the overcooked flour left over from the first batch.

Capelin looks attractive, fried not in flour, but in semolina or breadcrumbs. And not only looks! It acquires a softer, more delicate taste. But here you need to strictly follow the cooking process: it is not difficult to overcook the fish, but then it is not very pleasant to eat it - it can start to taste bitter.

How delicious to cook capelin in a pan

How to cook capelin in a pan is not a question. But how to make it tasty is a more difficult task, although, to be honest, it is almost impossible to spoil its taste. You need to strictly follow the recipes and recommendations. But " sit in a galosh" with her appearance - as easy as shelling pears.

A dish with fried capelin on the table will look appetizing if you follow a few rules:

• defrost the fish gradually, not allowing it to " swim in your own juice»;
• dry the carcasses with a paper towel before placing in the pan;
• fry capelin in a small amount of oil, since the fish is already oily;
• follow the frying process without being distracted by extraneous matters, because the capelin is fried almost instantly, while the uniform color of the finished carcasses gives additional beauty to the finished dish.

How to fry capelin in a frying pan without smell

Despite the fact that the process of frying fish is quite simple, and in the case of capelin it is also fast, one cannot discount such a moment as an unpleasant smell that always accompanies any “fish” recipe. Someone will say that it is impossible to cook this odorless seafood - and they will be right. But to reduce - and moreover significantly! - it's still possible.

And the solution here is surprisingly primitive: you need to use lemon juice!

• Before frying, thawed carcasses should be placed in a deep bowl, squeeze fresh lemon juice on top.
• Mix very gently (so as not to break the ridges).
• Let marinate for 15-30 minutes.
• After that, if desired, you can blot the fish with a paper towel to remove excess juice, or you can fry it right, especially if you roll it in flour or semolina. It will be very tasty!

Another way to reduce the smell when frying is to cook capelin in batter. It is kneaded from milk (cream), flour (wheat or corn), eggs and salt. If desired, you can add your favorite spices or a ready-made mixture of spices for fish dishes directly to the batter (there are a lot of them now sold in stores). Each carcass is dipped in batter and fried in a pan in a large amount of oil or deep-fried in a cauldron.

Classic batter recipe for 1 kg of fish:

• milk or cream - 0.5 cups (the fatter the better);
• flour (wheat or corn) - 1 cup;
• chicken egg - 3-4 pcs.;
• salt, spices to taste.

The batter is prepared as follows:

• beat the eggs into a soft foam;
• gradually, without stopping whipping, pour in cream or milk (you can do without them, but then you should increase the number of eggs or reduce the amount of flour, while the batter can turn out much less than required!);
• carefully introduce the flour, adding it gradually, breaking up the lumps;
• strain the finished batter through a large sieve (you can not do this if you are sure that there are no lumps of flour left).

Next, you just need to dip the carcasses in this dough and put them on a hot frying pan with a lot of oil or in a deep-fried cauldron. Fry until golden brown or golden brown.

Fried capelin is a dish that is eaten with pleasure in catering establishments, but is reluctantly prepared at home. This is due to the small size of the carcasses and the specific smell that fills not only the kitchen, but the whole house.

Capelin is a small fish belonging to the smelt family. The fish is very prolific, annually caught in huge quantities, therefore it is presented in stores everywhere at an affordable price. Dishes from capelin have a specific taste and smell, but they have useful properties.

Capelin contains 22% of easily digestible proteins, more vitamins B12, D and A than meat, there are omega 3 and omega 6 fatty acids that are extremely important for the brain and heart. in capelin, reduce blood sugar levels, promote the production of insulin. The inclusion of capelin in the diet is useful for everyone without exception, as it improves immunity, has a positive effect on the condition of hair and skin. Calorie capelin 157 kcal per 100 grams.

If we consider the benefits and harms, then it is not recommended to use capelin only for people with individual intolerance and an allergic reaction. The rest can include fish in the diet without fear. Only smoked capelin can cause harm. But it is not the capelin that is to blame, but the carcinogenic substances that are formed during its processing.

Fried fish is not the healthiest way to cook, but definitely the most delicious. You should not abuse fried capelin, but sometimes you can treat yourself to a delicious dish, especially knowing how to cook fried capelin tasty and odorless.

Photo of fried capelin in a pan

Even an inexperienced cook can cook fried capelin. The fish does not need to be cleaned, you can not gut it, just roll in flour and fry in vegetable oil. But even here there are secrets. For example, how to make the fish turn out crispy and odorless.

Ingredients for the recipe:

• capelin 1 kg.
• flour (semolina) 2-3 tbsp. spoons
• vegetable oil 1 glass
• lemon ½ pc.
• basil, oregano 1 teaspoon
• salt to taste

How to fry capelin in a pan:

1. Defrost capelin at room temperature, wash and dry. Sprinkle the fish with lemon juice, salt. Season with dried herbs. Leave to marinate for 30 minutes. Marinating in herbs and lemon juice allows you to eliminate the specific fishy smell that annoys the housewives so much.
2. Heat 1/3 cup vegetable oil in a frying pan. Pour flour or semolina onto a flat dish. Dip each carcass in breading, shake off excess flour (semolina) and send to the pan in heated fat. Then add vegetable oil as needed.
3. Grill the fish for 5 minutes on each side. The capelin should brown. The cooking time can be adjusted independently. The longer the fish is fried, the drier and crispier it becomes.

Feed method: Capelin is good in itself. It is served as an appetizer for beer. As a side dish, mashed potatoes or boiled potatoes are suitable. You can serve fried fish with herbs or pickled onions, cut into half rings.

Photo of fried capelin in the oven

Fans of fried capelin understand that after frying fish in a large amount of vegetable oil, there is no need to talk about the low calorie content of the dish. Try to cook capelin in sour cream in the oven. In fact, the fish is baked, but it is very similar to fried, since sour cream provides that very crispy crust. The dish is healthier and does not threaten the figure.

Ingredients for the recipe:

• capelin 500 g
• sour cream 1 tbsp. spoon
• seasoning for fish 1 teaspoon
• vegetable oil 1 st. spoon
• salt to taste

Recipe for fried capelin in the oven:

1. Wash the fish. Pat it dry with a towel to keep the carcasses as dry as possible. Salt. Mix sour cream with spices. Mix fish and sour cream in a bowl. Leave to marinate for 15-20 minutes.
2. Preheat oven to 220°C. Grease a baking sheet with vegetable oil. Lay the fish close to each other or at a short distance, if the volume of the form allows. Bake in the oven for 25 minutes. If the oven has a grill function, turn it on 5-7 minutes before cooking. The crust will turn out more ruddy.

Roasted Capelin Cooking Tips

Fried capelin will become a frequent guest on your table, and its preparation will not cause inconvenience if you use the advice of experienced chefs on how to cook fried capelin correctly. Useful recommendations on how to choose, gut and cook capelin will help you get the maximum benefit and pleasure from the dish:

• Quality capelin should be frozen once. This can be established by the bulging eyes of the fish. In addition, the pupils should be black and the eyes should not be cloudy.
• The most useful capelin is prepared from carcasses that are frozen in vacuum packaging.
• It is necessary to defrost capelin at room temperature or in the refrigerator, in compartments with a positive temperature.
• If you are going to gut a capelin, you need to do it as follows. From the side of the back, cut the head 1/3 without reaching the end. Pull on the head while holding the carcass with the other hand. The head will easily separate, and the insides will be removed after it. If there is caviar in the fish, it will remain inside.
• To kill the sharp fishy smell, marinate the fish in lemon juice with the addition of spicy aromatic herbs. Another way is to add aromatic herbs to the breading. Cooking fish will not annoy you with a specific aroma.
• Fry the fish over low heat. Otherwise, it will be tough and tasteless. Spread the fish on a dish in one layer, otherwise it will become damp and stop crunching.

Following the recommendations of doctors, each of us should eat fish dishes cooked in any way as often as possible. I don’t know about anyone else, but in our family the most beloved representative of the water element is pan-fried capelin. As far as I know, not every housewife is ready to start cooking dishes from this small fish just because it is a chore to clean and wash. And most of those who still decide to take on the preparation of capelin are limited only to rinsing the fish under water, and fry it unpeeled. But after all, ready-made fried capelin also requires cleaning, during which it will crumble and hands get dirty. So isn't it easier to clean it raw, and then fry it? Then it remains only to remove the spinal bone and enjoy its amazing unique taste without any problems.

Ingredients:

• 1 kg. large fresh-frozen capelin;
• 2-3 g of salt;
• 1-2 handfuls of flour;
• about 80 ml. vegetable oil.

• Cooking time 1 kg. capelin - about 50 minutes.

How to fry capelin in a pan in flour:

So, having thawed the fish at room temperature, we begin with the most unpleasant procedure - cleaning the fish. First, cut off the head and tail of each fish. Then we open the abdomen and remove all the insides.

Now, under running cool water, thoroughly rinse the capelin, leaving not a drop of black film in the abdomen - it has an unpleasant bitter taste. We put a clean fish in a colander (or you can lay it out on a cloth for drying) - excess moisture is completely useless when frying.

In general, cleaning with four hands took us only 15 minutes, well, with two hands, respectively, it will take twice as long. It took another 10 minutes to wash (it already depends on the skill of the hands).

Mix the flour with salt, roll each fish in this mixture and put it in a hot frying pan with heated oil.

Fry capelin for 3 minutes on each side over moderate heat until golden brown.

We fried one kilogram of fish in 2 runs (or you can use 2 pans at once).

Those who want to get fried fish should cook it in an open pan. Whoever prefers soft and tender capelin meat, during frying on the second side, cover the pan with a lid.

We first lay the finished fish on paper towels or napkins to remove excess oil from it. And then we transfer it to a dish and serve it to the table.

An excellent side dish for fried capelin (as, indeed, for any fish) will be boiled or, of course, fresh vegetables.

Bon appetit!!!

Sincerely, Irina Kalinina.

Capelin is a universal fish. With the proper approach to cooking, it can become both a main course and an appetizer that decorates an everyday or festive table. But given the fact that this type of fish is quite specific, for normal cooking you need to know how much to fry capelin in a pan and get acquainted with simple tricks that allow you to complete this process as quickly as possible!

Relatively low cost, high cooking speed and phenomenal taste of capelin provide a massive demand for fish of the smelt family.

But not everyone knows how to properly fry capelin.

If the recipe is not followed, the fish will turn out tasteless, and its smell will cause persistent disgust.

In this article, we will look at the simplest recipe and tell you how to properly fry capelin in a pan.

Ingredients

Before you start frying, you should take care of finding the simplest list of components, including:

• Frozen capelin: 500-800 g,
• Wheat (corn) flour: 1 cup (200 ml)
• Sunflower oil: 3-4 tbsp. spoons (for frying)
• Salt, pepper (black, ground), spices: 1-2 pinches (to taste).

Cooking process

1. Before the actual process, the fish must be prepared for frying. In view of the rather specific smell, it is important to remember how to properly fry capelin in a pan.
2. To eliminate unpleasant odors, capelin should be thawed at room temperature.
3. After complete defrosting, rinse under cold running water and wipe with a paper towel, ridding it of excess moisture.
4. In a flat dish, mix flour, salt, black pepper and spices.
5. It is recommended to heat the pan over medium heat.
6. Pour in vegetable oil.
7. Carcasses are breaded separately and laid out in a frying pan in small portions.
8. Fry on each side for 2-6 minutes.

Ready fish is laid out on napkins to eliminate residual fat.

How and how much to fry capelin in a pan
Capelin is a universal fish. With the proper approach to cooking, it can become both a main course and an appetizer that decorates an everyday or festive table.

Small fish from the sea salmon family are inconspicuous in appearance, but they have very tasty tender meat with a moderate smell. The product is often salted or roasted. Eminent chefs know best how to fry capelin. They share tips for making delicious meals. When cold, capelin is an excellent snack. Hot fish is served as a main dish.

Fish selection and cleaning

The back is dominated by an olive shade of green. On the abdomen and sides, the fish is in silvery scales. When choosing a marine product, you need to be attentive even to the smallest details.

Packed capelin must be frozen, the date of this production process, as well as the expiration date, must be indicated on the label. It is better to buy sea catch in vacuum packaging.

The leather of a quality product does not have spots and cracks. The carcass must not be damaged anywhere. The absence of a fish tail or its dryness, as well as yellowish stains on a silvery fish background, indicate the stale goods.

Tip: Fresh capelin is easily distinguished by black pupils, rotten by cloudy ones with a veil enveloping them.

The aroma of fresh capelin is barely perceptible. The carcass and gills in the normal state do not have mucus. Properly prepared capelin has many benefits for the human body. It is a source of protein (23 percent in one carcass), omega3 acids, proteins, calcium, vitamin groups B, A and D. Also in capelin is iodine.

Capelin defrosting is natural. Hot water or a microwave will only spoil the product, its taste will change for the worse.

There are a couple of ways to clean capelin. Every chef has his own preference. According to one technique, before you start frying a fish in a pan, you need to cut off its head, pull off the film and get rid of the intestines. This will help prevent bitterness and a sharp characteristic odor during the cooking process. The cleaned carcasses are rinsed in cold water and dried so as not to fry the fish in a pan raw.

To make the capelin more juicy, you can do without cleaning, it is better to fry it in a whole pan, with the intestines, washed in running water and dried. In this case, the intestines and ridge are disposed of during the meal.

Tip: Fragrant fried capelin without a characteristic fishy smell is obtained if it is pre-marinated for half an hour in a marinade of lemon juice and various spices and herbs of your choice.

A juicy, crispy dish comes out when the fish is fried in a batter of egg and flour. As a breading, a special bread crumb or semolina is taken. For a slight sourness, the finished capelin is sprinkled with a small amount of lemon or lime juice. Basil and oregano go well with fish dishes and are often sprinkled on fried capelin for a savory flavor and aroma.

Capelin is served as a side dish with fried potatoes, fresh and stewed vegetables.

How long to fry capelin?

Not everyone knows how much to fry capelin in a pan. The process won't take long. Frying capelin fish in a frying pan without a lid is a quick process, it usually takes 10 minutes on medium heat. The exact time depends on the recipe.

How to fry capelin in a pan?

Having mastered the chef's recommendations on how to properly fry fish using a pan, you can get a delicious dish, it is especially useful for patients with heart and vascular ailments, for people with malfunctioning of the thyroid gland, and when blood pressure is high.

An almost pure fish “still life” can be fried without anything, only half a kilo of capelin, water (50 ml.), Salt (half a large spoon) and a little vegetable oil for lubricating dishes are needed from the ingredients. Clean washbasins are mixed in salt, the raw materials will lie in it for about 15 minutes.

The bottom of the pan with a couple of tablespoons of already hot oil should be well heated, fish is laid out there. Water is poured into the container, a lid is placed on top. Fry over medium heat for about 6 minutes. The fish is not stirred during the cooking process according to this recipe, frying is combined with stewing. Instead of water, you can add broth. Serve with baked or boiled potatoes.

The cleaned fish is salted and peppered to taste, sprinkled with lemon juice, mixed and marinated for about twenty minutes. After that, the sinkholes recline on a sieve, and stay in it until the water drains. It is best to mix the fish with a couple or three tablespoons of flour in a plastic bag, shaking the contents.

Vegetable oil is mixed with butter, the mixture is spread over a hot frying pan. Fry the fish over high heat for 2 minutes each side, then a golden brownish crispy crust is formed.

Without smell

There are a few tricks for frying without smell. For a dish that will emit only a pleasant spicy aroma, you will need: half a kilo of capelin, 2 eggs, a couple of large spoons of water, 10 milliliters of lemon essence, 3 cloves of garlic, 3 grams of ginger root, half a glass of wheat and corn flour, about 5 grams spices (pepper, salt, fennel), a tablespoon of soy sauce, 10 ml. vegetable oil for marinade and 75 ml. for frying.

The dish has 134 kilocalories, the entire cooking time takes about an hour. The process is divided into stages. The fish is thawed and cleaned so that there is no bitter aftertaste of the finished dish, and an unpleasant fishy aroma does not come out during frying, the intestines and the inner film should be removed.

The fish is put into a bowl, it must be thoroughly mixed with chopped garlic and ginger, lemon essence is added, a spoonful of oil and soy sauce, everything is sprinkled with spices on top. The capelin in the marinade will stand in the refrigerator for 30 minutes.

Breading is being prepared: eggs are beaten separately in cold water, one type of flour is poured into one bowl, the second into another, all the ingredients are in different deep dishes.

The pan heats up in a strong mode, the oil warms up. Capelin is rolled in wheat flour, then in egg mass, and finally in corn flour. The fish is fried for 3 or 4 minutes on one side, the same amount on the other, a golden crust should form.

Each fish is blotted with a paper towel. Good ruddy capelin in combination with tartar or tkemali sauce.

The batter does not allow useful substances to “leave” when frying fish. For 600 grams of the main raw material, you need to spend: a chicken egg (2 pieces), a glass of boiled milk, a glass of flour, 5 milliliters of vinegar, one and a half large spoons of olive oil, half a teaspoon of ground pepper, ginger and salt, 50 milliliters of vegetable oil.

The gutted and washed fish is sprinkled with spices in a deep bowl. Capelin is mixed with olive oil and vinegar, in which it is marinated. A couple of yolks, milk, flour and salt are mixed to make a homogeneous mass.

A frying pan with oil is heated, each capelin is fried on all sides, at the end a crust forms.

With onions and sour cream

Gutted capelin is fried without turning over for about 15 minutes. Chopped dill, salt and pepper are mixed in 150 ml. sour cream, the mass is combined with onions in the form of rings or half rings, water is poured (100 ml.), Everything is laid out on top of the capelin, the pan is covered with a lid. When the liquid boils, reduce the mode, after five minutes remove the capelin from the fire.

Tip: Transfer the finished fish to a dish with mashed potatoes or boiled potatoes.

How to fry capelin in the oven?

Roast in the oven without oil. On a baking sheet lined with parchment, spread the capelin, rolled in flour, pepper and salt. The oven is set to 200 degrees, baking will be 15 or 20 minutes. It is not worth increasing the time so that the product does not dry out. Transfer to a plate, decorate with greens.

How to fry capelin in the home kitchen
How much and how to fry capelin in a pan and in an oven, how to choose a frozen fish, the rules for defrosting and cleaning capelin. Multiple Recipes

Fish dishes are especially popular, because they make delicious snacks, side dishes that look perfect both on a regular and on a festive table. Today we invite you to get acquainted with recipes that simply and in detail describe how to fry capelin in a pan, it is this fish in our country that housewives often cook for lunch or dinner.

Such a marine inhabitant is popular not only due to its good natural taste, but also due to its low cost, so absolutely everyone can afford dishes from this fish.

How to fry capelin in a frying pan without smell

Ingredients

• Capelin - 600 g + -
• Salt - 2 pinches or to taste + -
• Vegetable oil - for frying + -
• Wheat flour - 1 cup with a volume of 200 ml + -
• Ground black pepper - on the tip of a knife or to taste + -

Recipe for frying capelin in flour in a pan

Many chefs note the fact that fried capelin is quite tasty and satisfying, but when frying, it emits a not very pleasant smell. To get rid of it, the fish must be properly fried.

As a rule, capelin is not gutted, since this procedure takes a lot of time, moreover, this process is very laborious, since the carcasses are small. You will spend more time cleaning than directly frying them, which takes only 10-15 minutes.

1. Defrost fish carcasses, then rinse them under running water.
2. Wipe the fish with a towel or paper towel to get rid of excess moisture.
3. Pour the flour into a flat dish, mix it with ground pepper and salt.
4. Heat a frying pan over medium heat, pour vegetable oil into a heated container.
5. Bread separately each fish carcass in flour with spices, after which we put them in small portions in a frying pan.

1. To make the fish not very fried, very juicy and tender - fry it on both sides for 2 minutes. To get a golden crispy crust - fry the carcasses for 6 minutes on each side.
2. Before transferring the fried fish to a plate, put it on a napkin so that the remaining fat drains. Next, we serve the finished fried capelin hot with raw vegetables, salad, rice and other low-fat foods, since it is quite fatty in itself.

As an independent dish, fried capelin in a pan looks great. Without additional dishes, the fish is perfectly eaten in a matter of minutes with herbs, mayonnaise or any sauce. As a dressing, Tkemali sauce, Tartar or regular ketchup is ideal.

How to fry capelin in a pan in batter

Another simple and very successful way to fry capelin is to fry in batter. Cooking capelin in batter does not differ much from the previous recipe, but you will definitely feel the difference in taste.

To give the fish more originality and light piquancy, sprinkle the carcasses with special spices, such as basil and oregano. This will not only improve the taste of the dish, but also help eliminate the unpleasant fishy smell.

Ingredients

• Capelin - 500 g,
• Eggs (chicken) - 2 pcs.,
• Black ground pepper - 1 tsp each,
• Flour (semolina or breadcrumbs - to choose from) - 3 tbsp.,
• Salt - to taste
• Vegetable oil - 3 tbsp.

How to fry capelin without smell

1. We defrost fish carcasses, if there is time and desire, we gut them. Correctly gutting capelin is not difficult: you need to cut the belly of the fish, clean it from the black film and intestines. The tail and head do not have to be cut off.
2. We wash the peeled capelin under running water, salt it to taste, pepper, if you want, immediately sprinkle with seasonings.
3. Prepare the batter: beat the eggs into a deep bowl, mix them with ½ tsp. salt and add ground pepper to taste.
4. Pour the flour into a separate bowl, bread the fish in turn in it, then roll them in batter, after which we put the carcasses in a frying pan heated in oil. Make sure that the fish should not touch each other.

Everything - fried capelin in a pan is ready. Serve it with herbs, raw vegetables, boiled potatoes or pasta.

Secrets of delicious fried capelin

1. Defrost fish only at room temperature. Any other way can spoil the taste of the fish. It is strictly forbidden to freeze carcasses twice.
2. To get rid of the pungent smell of fish, try marinating it before frying. Prepare a marinade of herbs and lemon juice, and dip the fish in it for 20-30 minutes. You can do without marinade, just put the capelin on a board with finely chopped greens and onions, these ingredients will help to eliminate the unpleasant smell in the best possible way.

That's all the secrets of how to tasty and properly fry capelin in a pan. If such a fish is indeed a favorite seafood in your family, then you are very lucky. The fish dish turns out to be hearty, perfectly complements many other dishes and does not require a lot of effort, time, and most importantly, money for its preparation. In a word, fried capelin in a pan is a profitable option in every sense.

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How to fry capelin in a pan
How to fry capelin in a pan - a step-by-step cooking recipe with a detailed description of all steps, as well as useful cooking tips