How to fry capelin - recipes and cooking secrets. How much to fry capelin in a pan: breaded, in breadcrumbs, in batter

How to fry capelin - recipes and cooking secrets. How much to fry capelin in a pan: breaded, in breadcrumbs, in batter

Not many housewives like to fry capelin because of the specific flavor that is carried around 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 a refrigerator or at room temperature. To clean the capelin or not, decide for yourself. But it is better, nevertheless, to clean, otherwise the prepared dish can taste bitter.

So, thawed fish washed under the tap, cut off the heads and tails. Gutting and scrubbing black film. It was she who gives the finished dish a bitter taste.

Then capelin is seasoned with salt and spices, or pickled in a sauce. Leave for some time and then proceed to cooking.

Stir fry capelin in a cauldron or a frying pan with a thick bottom. In the heated oil spread capelin and fry on both sides. Many housewives ask themselves: how much to fry capelin so that it does not become dry? Prepare fish for five minutes on each side, without covering with a lid, on medium heat.

Before frying the fish can be breaded or cooked in batter. As breading use flour, semolina, starch or breadcrumbs. Klyar is prepared on the basis of eggs, mayonnaise or sour cream.

After roasting, capelin can be stewed in cream or another sauce.

Serve fish, laid out on the leaves of green salad and garnished with fresh herbs, with a vegetable or rice side dish.

Recipe 1. How to fry capelin in a frying pan. Simple recipe

Ingredients

  • capelin - a kilogram;
  • table salt;
  • wheat flour;
  • lean oil.

Method of preparation

1. We put the Capelin in the evening on the lower shelf of the refrigerator and leave it until morning, so that the fish completely defrost.

2. We wash capelin under running water. Put the fish on a disposable paper towel and dry.

3. Mix flour and salt in a plate. Each fish carefully roll in this mixture.

4. Put a cast-iron skillet on the fire, pour vegetable oil into it and heat it well. Put the capelin on the 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 on a flat dish and decorate with finely chopped greens. Served with pickled or fresh vegetables.

Recipe 2. How to fry capelin in double breaded

Ingredients

  • half a kilo of capelin;
  • 80 ml of sunflower oil;
  • 100 g flour;
  • salt;
  • two eggs;
  • freshly ground pepper.

Method of preparation

1. The capelin is thawed on the bottom shelf of the refrigerator. Then we cut off the heads and tails. Fish giblets and clean out the black film. Now we wash the capelin under a stream of water and place it on the napkins so that it dries slightly.

2. Put the fish in a bowl, season with salt and pepper. Mix and leave for half an hour.

3. Flour the flour into a flat plate. Break eggs into a separate dish and lightly beat them with a fork or whisk, pepper and salt.

4. In a cast iron skillet, heat the vegetable oil.

5. Roll each fish in flour, then dip it in beaten eggs and spread it in hot oil. Fry the fish for five minutes until golden brown. Then turn over and fry for the same amount of time. We spread the finished fish on a dish, covered with napkins to get rid of excess fat. Serve fried capelin with rice or potato garnish.

Recipe 3. Fried capelin in a pan in breadcrumbs

Ingredients

  • 500 g of capelin;
  • sunflower oil;
  • two eggs;
  • salt;
  • bread crumbs;
  • ground pepper;
  • lemon.

Method of preparation

1. Capelin thawed in the refrigerator. Put in a bowl, salt, sprinkle with fresh lemon juice and pepper. Mix and leave the fish to marinate for half an hour.

2. We break eggs into a separate plate and beat them with a fork or a whisk. Breadcrumbs pour in a plate.

3. We dip each fish in whipped eggs and roll it in breadcrumbs.

4. We put the prepared capelin in hot oil and fry it on both sides until golden brown. How much fry capelin? Enough for five minutes on each side.

5. Shift fried fish on a dish covered with a disposable towel. Serve fried capelin with a side dish of vegetables.

Recipe 4. Capelin fried in a pan in a 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.

Method of preparation

1. The capelin is thawed, washed, pruned and gutted. We shift the fish in a bowl and sprinkle with a mixture of salt, ground ginger and pepper. Sprinkle with olive oil and vinegar. Stir and leave to marinate for half an hour.

2. The yolks are separated from proteins. Last whip into a stable foam using a mixer.

3. Combine yolks with chilled milk, add flour, salt and beat until smooth. Now gently add the whipped whites and mix to prevent the donkey from squirrel.

4. Marinated capelin dip in batter and fry in a large amount of hot vegetable oil. We lay out the finished fish on a disposable towel so that it absorbs excess fat.

Recipe 5. How to fry capelin in mayonnaise with greens

Ingredients

  • 300 g of capelin;
  • sunflower oil;
  • 80 g of mayonnaise;
  • a pinch of ground pepper;
  • three sprigs of fresh dill;
  • three pinches of kitchen salt;
  • flour - 100 g.

Method of preparation

1. Wash the capelin under running water. To clean or not, decide for yourself.

2. Put the fish in a convenient dish, spice it with ground pepper and salt. Stir to distribute the spices evenly.

3. Rinse fresh dill, lightly pat dry and finely chop. Add greens and mayonnaise to capelin and mix.

4. Put the cast-iron pan on the fire, pour vegetable oil into it and heat well.

5. Roll each fish in flour and place in a pre-heated pan. Roast capelin for about ten minutes, constantly turning it over. Serve fried capelin with boiled potatoes.

Recipe 6. How to fry capelin in a pan in soy sauce

Ingredients

  • half a kilo of capelin;
  • 125 ml of vegetable oil;
  • 50 ml of vodka;
  • kitchen salt;
  • a quarter cup of soy sauce;
  • freshly ground pepper;
  • lemon juice - 5 ml;
  • flour - 60 g.

Method of preparation 1. Thaw the capelin in the refrigerator, wash it under the tap, cut off the heads and tails. Gut the fish and rinse again. Dip in a napkin and place in a deep dish.

2. Mix soy sauce with vodka and lemon juice. Pour the marinade over the fish, mix, cover and leave for half an hour.

3. Dip each marinated fish in flour. Put in hot vegetable oil and fry for five minutes, then turn and fry for the same amount of time. Put the fried capelin on a dish covered with napkins. Serve the 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.

Method of preparation

1. The capelin is completely thawed. We rinse well under the tap and dry it on a disposable towel.

2. Mix the semolina with salt and spices for fish. Pour the mixture into a plate.

3. We roll each fish in semolina and fry in well heated vegetable oil on both sides. Five minutes each. We shift the ready capelin on a dish and serve with a side dish or a green salad.

How to fry capelin in a pan - tips and tricks

  • To get rid of the unpleasant smell of fish, just sprinkle your capelin with freshly squeezed lemon juice and leave it for at least half an hour.
  • To capelin turn out with a crispy crust, fish the fish before flour in flour or breadcrumbs.
  • Roast capelin on medium heat, without covering with a lid and constantly turning it over. So fish roasted evenly.
  • For seasoning, use basil and oregano.
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