Capelin is an inexpensive fish that almost anyone can buy.
With the right culinary approach, the dish of this fish will appeal to even the biggest gourmet. Preparing capelin quite a bit - about half an hour.
Fried capelin in a pan - general principles of cooking
First you need to defrost this fish and wash it under a tap. Another advantage of this fish is that you do not need to clean it of viscera and bones, but there are housewives who are used to cleaning any fish from all internal uselessness, and this habit extends to capelin.
In order to fry this fish in a pan, we need:
• Capelin
• Vegetable oil
• salt
• Flour
Capelin is a picky product that can be cooked as you please, but most of all love it in the fried form. The fish is already thawed, washed, and now it is placed in a batter, which is simply represented by flour or a mixture with egg, spices, starch, etc.
The capelin will be delicious if it is fried either immediately with vegetables or served on the table with a separate side dish, decorated with greens and lemon slices.
Fried capelin in a pan (classic recipe)
Ingredients
• Directly capelin itself, weighing 800 g.
• Half a cup of flour
• Vegetable (sunflower, olive, etc.) oil
• Pepper, salt
Method of preparation
For batter you need to mix flour, pepper and salt. Thawed and washed capelin falls on a wide flat plate with a pre-prepared batter, where it is covered with this flour mixture on both sides.
The surface of the pan is covered with vegetable oil and sent to bask on medium heat, waiting for a meeting with capelin. Only the surface of the pan heats up, so immediately lay out our fish to fry. To fry each side takes 4 - 6 minutes. Fried capelin is served, decorated with greens.
Capelin fried in a pan in egg batter
Egg batter gives your capelin a much more delicate and juicy taste, but the crisp does not go anywhere either.
Ingredients
• A pound of fresh capelin
• 2 chicken eggs
• Five tablespoons of flour
• Spices: pepper and salt
• Vegetable oil. It is better to use sunflower.
Method of preparation
It is necessary to defrost the capelin, then rinse and, if desired, clean. Do not forget to salt and pepper, after which you can safely move on to the batter himself:
Eggs should be whipped slightly in a deep bowl with a whisk and then dipped the fish into this mixture, which is then transferred to a pan with vegetable oil heated over medium heat. Do not forget to turn the fish and fry it to the need to complete readiness. There is a good advice: lay out the finished fish on a paper towel, which will absorb the extra vegetable oil.
Fried capelin in a lemon marinade
Ingredients
• Kilogram of capelin itself
• One whole glass of flour
• One tablespoon of starch
• Two tablespoons of lemon juice, which, by the way, can be replaced with apple cider vinegar
• Salt and pepper
• Vegetable oil.
Method of preparation
We take capelin out of the freezer, defrost and rinse, then clean and dispose of tailings. Then you need to salt and pepper this fish, and pour the necessary amount of lemon juice or apple cider vinegar. In this method of cooking it is impossible to immediately fry, but the fish must be left to marinate for another 15-20 minutes.
Roll the capelin in a mixture of flour and starch. Lay boneless fish to grill in a pre-heated pan with vegetable oil. It is necessary to fry fish on each side, giving both of them 4-6 minutes.
The advantage of the marinade is that the fish does not leave a strong smell when roasting, and moreover, lemon juice can soften the bones of this fish well.
Capelin fried in a pan with onions and garlic
Such fish as capelin is cooked quite simply. It only needs to roll in flour, throw in a pre-heated pan and wait for readiness, occasionally turning it over. However, those who love the complexity of cooking with the appropriate reward in the form of an unusual taste, will appreciate this recipe on its merits.
Ingredients
• Kilogram of capelin
• One onion
• Three cloves of garlic
• Any vegetable oil
• Flour and salt
Method of preparation
Thawed fish must be thoroughly rinsed, after which it is worth a little dry with paper towels. If you wish, you can take out all the unnecessary from the fish, but in this case there is a chance to lose the opportunity to feast on the finished cape-tree, in which there are deposits of caviar.
We cover the capelin with salt and flour, or roll the fish directly into a mixture of flour and salt. Heat the frying pan and fry until golden brown on both sides. The culmination and highlight of the recipe is an onion cut into thin half-rings, which is fried along with garlic cloves. Fried foods are combined with fried cape, giving a second pleasant taste.
Capelin fried in a pan in the dough
Ingredients
• 600 grams of capelin
• Two chicken eggs
• A glass of milk
• A glass of flour
• Two tablespoons of butter
• Tablespoon of olive oil
• Any vegetable oil
• Ginger, pepper, salt
• Vinegar
Method of preparation
It is necessary to defrost the capelin, which is immediately washed with tap water. We cut off the head, after which it is necessary to gut carcasses from the entrails. As a marinade we use our spices - salt, ginger and pepper, which we combine with olive oil and vinegar. Marinated fish put in the fridge for 30 minutes.
While the fish is marinating, you need to break the eggs, immediately separating the whites from the yolks. Combine yolks with cold milk, flour and salt. This mixture must be whipped with a mixer, and then add proteins and mix the resulting dough. Heat the frying pan and fry capelin, dipping it in the prepared dough, respectively. Any greenery is perfect for beauty and extra taste.
Capelin fried in a frying pan with onions and sour cream
The fish that is cooked in cream is softer, but the calorie content of the dish increases quite strongly.
Ingredients
• 300 grams of fresh capelin
• Five tablespoons sour cream
• Five tablespoons of water
• One onion
• Flour
• Vegetable oil
• Pepper and salt.
Method of preparation
First of all, you need to cut off the head and clean the thawed capelin from the entrails and ridge. Salted fish is placed in a bowl of flour, then put in a preheated pan. As soon as the fish is fried, then immediately fill it with finely chopped onion half rings. And in this warming mixture you need to add diluted sour cream with water. After all, salt, pepper, and then necessarily cover the lid to extinguish and set the timer for 10-15 minutes. The finished dish is decorated with greenery.
Fried capelin in a sesame pan
When frying fish, it is first moistened in batter, and then fried until fully cooked. Also capelin is also cooked, but in this recipe special seasonings are used and, most importantly, sesame. Thus, this thin fish will dress up in a crisp crust, and scent of sesame will act as perfume.
Ingredients
• 600 - 700 grams of capelin
• Three or four tablespoons of flour
• One chicken egg
• Two or three tablespoons of sesame
• Special seasonings for fish, salt
• Any vegetable oil
• One tablespoon of milk
Method of preparation
To freeze the extracted fish from the freezer at room temperature, then rinse and allow to dry a little from excess moisture. In a shallow dish to break an egg, which is diluted with milk. In another flat plate, mix our spices: salt, seasoning and sesame. Now we turn to the hot part of the cooking - pour oil into the pan, set to warm up and as soon as the oil is heated, immediately reduce the heat and put the fish, which was first placed step by step into the egg and then into the plate with seasonings. Fry fish on high heat until it is covered with a golden crust. Better before use, put on a paper towel that will absorb excess fat.
Fried capelin in a pan with vegetables
It is not necessary to cook capelin separately from vegetables, preparing it for a meeting with a side dish. Everything can be done much easier and faster:
Ingredients
• Kilogram of large capelin
• Three tablespoons of flour
• One onion
• One carrot
• Any vegetable oil
• 50 grams of green
• salt
Method of preparation
The capelin needs to be thawed, cleaned of viscera and rinsed in water. While the fish is dried from water, we cut the cleaned carrots into strips, peel the onions and cut them into half rings. Vegetables fry in a skillet in which is heated vegetable oil. 3-5 minutes after the start of roasting, spread the resulting product on a plate and finely chop the greens.
We move to the culmination of the process - we dip the capelin in flour, and then fry it in the pan until it is golden in color.
The resulting dish is mixed with cooked vegetables, sprinkle with herbs and can be served on the table.
Fried capelin in a frying pan in corn breading
There is an opinion that capelin needs to be cooked in wheat flour, but it is not an indispensable product and is replaced with any other flour, which, moreover, can change the final taste of the dish, which corn flour perfectly fulfills.
Ingredients
• 400 grams of capelin
• One teaspoon salt
• Three tablespoons of flour
• Some vegetable oil
• Half onions
• Some parsley
Method of preparation
Thawed, washed, cleaned capelin, then salt and leave for 10 minutes, otherwise the salt is not well absorbed. In the meantime, the fish is soaked, you can pour the cornmeal for a plate and put the oil to warm in a pan.
After an incident of ten minutes, we roll the fish in flour and lay it out in a single layer on a hot frying pan. We turn down the fire. It is necessary to fry each side and not more than five minutes. Sprinkle the resulting dish with greens.
Fried capelin in a pan - tricks and tips
They roll capelin not only in flour, but also in semolina, and in this case, the crunch of the crust is felt stronger, and it is much easier to turn the fish when cooking.
If you have problems turning the fish, you can do it very simply: you need to cover the pan with a large plate, then turn it over so that the capelin is on the dish, and after that we move the fish into the pan.
Many people can not cook fish because of the unbearable smell that occurs when cooking. However, this is not a problem if you know how to deal with it. To do this, use fish pickled in lemon juice, basil and oregano. Leave capelin in the marinade for about half an hour, and then fry, as stated in the recipe.
Cutting capelin is optional, however, if desired, this can be done as follows:
• Cut the head from the back, but not completely, but only about two-thirds of the thickness.
• Fix the head with a knife, with the other hand we separate the fish carcass, thus, the head is separated from the unnecessary entrails, while the fish remains in the fish
• And last but not least cut off the tail.
Finally, tips on the defrosting process: do not try to cook capelin, which is frozen a second time, otherwise it will have a sharp, unpleasant smell. Also defrost capelin is better at room temperature.
