Fried fish capelin. Fried capelin - a small fish - is of great benefit. How to fry capelin in a pan.

It really is a taste familiar to many since childhood. Fried capelin was a frequent guest on the table of almost every family. Now the dish is undeservedly forgotten. In vain! Indeed, in addition to taste, it should be noted the huge nutritional value of fish. Many housewives refuse it, because they do not know how to fry capelin. Others are repelled by the fact that after frying a specific smell remains in the kitchen. Although modern hoods, of course, help to avoid this. So do not neglect capelin. Some secrets of its preparation will always have a wholesome and tasty dish on the table. So, the fish should be frozen only once. If the capelin is frozen a second time, then nothing will work. Then you need to properly defrost the fish. To do this is better: put capelin overnight in the lower drawer of the refrigerator.

Never soak the product in water. By this he will be irrevocably corrupted. After the fish has been thawed properly, it must be washed thoroughly. Better under running water. Of course, it should be cold. Then pour flour on a flat dish and mix it with salt. Pour vegetable oil into a frying pan (preferably with a non-stick coating). Heat well, but not to burn! Dipping each fish in flour, put in a pan. Fry time for capelin to taste. Those who like juicy pulp can turn the fish over in about 2 minutes. Fry the same amount on the other side and remove. Fans of crunching fish can hold it in a pan longer, until a crispy crust. Remove the fish on a paper towel or napkin. They will allow you to get rid of excess vegetable oil.

There are two opinions on how to fry the capelin correctly: first clean it from the insides or put it in a frying pan directly - with your head and giblets. Well, each of these methods has its adherents and opponents. But if there are children in the house, then, of course, the first option is preferable. Sometimes semolina is used for breading. She gives her interesting flavor. To do this, add salt and a little pepper to the semolina. Roll fish and fry, as usual in vegetable oil. And before serving, sprinkle with garlic sauce. To do this, put one crushed garlic clove in half a glass of hot water. After the capelin is watered with this sauce, it is good to sprinkle it with finely chopped herbs. Parsley will be good. Instead of garlic, you can use lemon juice. This is a classic: fish with lemon.

Another interesting recipe is capelin fried in batter. Defrost and wash the fish as described above. Beat eggs with salt and pepper. Roll capelin in eggs first and then in flour. Fry layer in a skillet in warmed sunflower oil for about 5 minutes. Then turn over. You can do this with a plate or lid to keep a layer of fish. Also, together, she is served on the table. At the edge of the plate, put a quarter of a lemon, and sprinkle the fish itself with fragrant greens. This dish goes well with cold beer. If there is a lot of fish and at one time it does not fit in the pan, then after each serving the oil should be drained and the surface of the pan should be wiped with a napkin. Do not wash! Only heat the oil and lay out the next layer of capelin. This will avoid bitterness in the finished dish. After all, the flour will begin to burn and spoil the taste of the fish.

Now about how to fry capelin in order to avoid an unpleasant odor. Many simply bake fish in the oven. But adherents of precisely fried fish categorically deny this method. Many tricks were invented to slightly muffle unpleasant aromas. For example, you can add onions during frying. And you can cut it into rings, mix with parsley and lay on a plate. When removing the fried fish from the pan, immediately place it on this fragrant pillow, then the specific smell of the fish will not be so acutely felt. After all, onions and parsley, "chatting" with hot capelin, will give their flavor. In addition, the lemon mentioned above can also solve the problem. In any case, to true lovers of fried capelin, no fishy smell is a hindrance. You can simply open the windows and ventilate the room.

Capelin fried in a skillet should take its present place in the modern kitchen. After all, it can be served as a separate dish, or with a side dish. This fish is good in combination with boiled potatoes, sprinkled with dill and sprinkled with vegetable oil. And if you cook also a green salad, you get a hearty and wholesome meal. Unlike overseas dishes. Another great side dish is zucchini and tomatoes. Juicy and sweet tomatoes set off the oily taste of fish. Greens complete the perfect dish. So the taste, familiar from childhood, should return to today's table. Roast capelin is not difficult and not for long. A few simple cooking rules - and in the diet, each family will have a very tasty, quick and, most importantly, valuable dish.

Today I propose to cook a very simple fish dish - capelin fried in a pan. This small sea fish with a crispy golden crust and tender fried meat is like seeds - eat it and it is impossible to stop!

Are you gutting capelin?

As for the eternal question, whether capelin needs to be gutted or not, disputes have been ongoing here for more than one generation. Some housewives claim that it is necessary to rid the capelin from the insides, otherwise it will be bitter. Others (and I belong to them) believe that it is not necessary to gut capelin, because then, together with the intestines, internal fat is removed from the abdomen, and the capelin is dry. I just wash the fish, roll it in flour and fry in a hot frying pan in oil without covering it - then the capelin turns out with a crispy crust, but inside it remains tender and juicy.

The final decision on the evisceration of capelin is, of course, up to you.

Ingredients

fresh capelin 500 g
wheat flour 4-5 tbsp. l
salt 0.5-1 tsp
a mixture of ground peppers 2-3 chips.
cooking oil

How to fry capelin in a pan

Fried capelin in a pan is very tasty in both warm and cold. She is ruddy, crispy and very very tender. I love to eat it simply with a slice of rye bread and mustard - a very tasty combination, be sure to try it!

Capelin belongs to the smelt family and has fat, tasty meat. This little fish is preparing quickly enough and does not require special processing at all. Dishes from it are deliciously delicious and original. It goes well with various side dishes and vegetable salads. Let's find out with you how to fry capelin in a pan.

How to cook capelin in a pan?

Ingredients:

capelin - 1 kg;
wheat flour - for breading;
vegetable oil;
spice.

Cooking

To prepare capelin in a pan, it is not necessary to clean and gut the fish beforehand. Although not processed, it may turn out to be a bit bitter, but this will not affect the overall taste of the dish. So, first we defrost the capelin, rinse thoroughly with running water, transfer to a paper towel and lightly blot.

Then we take a bowl, pour sifted wheat flour into it, add salt, spices, mix and carefully roll our capelin in this mixture. In a pan, heat the vegetable oil, spread the breaded fish and fry on both sides for about 5 minutes until a golden crisp appears. Gently spread the finished capelin on a plate, decorate with finely chopped greens and any fresh vegetables on top.

How to cook capelin in a pan breaded?

Ingredients:

capelin - 500 g;
egg - 2 pcs.;
breadcrumbs - to taste;
lemon - 1 pc.;
vegetable oil;
spice.

Cooking

So, pre-defrost capelin, putting it overnight in the refrigerator. Then we thoroughly rinse, dab with a towel, slightly add salt to taste and pepper. And to remove the specific fishy smell, sprinkle the fish with freshly squeezed lemon juice and let the capelin marinate a little in it.

Then, in a separate plate, beat the eggs thoroughly with a mixer. After that, we lower each fish first for a few seconds in the egg mixture, and then roll in. We spread the capelin in a frying pan with a warmed vegetable oil and fry it until golden on both sides. It usually takes no more than 10 minutes to cook the fish. After that, we transfer it to a plate, serve it on the table, and we make either stewed vegetables for a side dish.

How to fry capelin in a pan in batter?

Ingredients:

capelin - 600 g;
olive oil - 1 tbsp. spoon;
butter - 2 tbsp. spoons;
ground ginger;
table vinegar;
spice.

For batter:

egg - 2 pcs.;
milk - 1 tbsp .;
wheat flour - 1 tbsp.

Cooking

Defrost capelin in advance, rinse, cut off the head and gut. In a bowl, mix salt, pepper and ground ginger. Sprinkle our fish with the resulting mixture, sprinkle it with table vinegar, pour olive oil, mix well and remove in cold place to marinate for 30 minutes.

For now, let's make a batter for now. To do this, we separate the eggs from the yolks in the eggs. Whisk the whites with a mixer in a thick foam, and add the yolks to the chilled milk, pour in the flour, salt and mix everything together until smooth. Then gently spread the whipped protein foam into the prepared mass and gently mix with a spoon.

Dip the pickled capelin well in batter and fry on both sides in a pan in a large amount of hot corn oil. We put the finished fish on a paper towel and remove excess oil. Before serving, sprinkle the dish with finely chopped herbs and pour the melted butter.

June 19, 2017 260

Capelin is a marine fish that belongs to the salmon family. This is a small fish weighing up to 100 g and a length of no more than 22 cm, the back of which is cast in olive green, and the abdomen along with the sides are classically silver. Capelin is served in two forms on the table: cold - as a snack, and hot - as a main dish.

How to choose the right fish, its beneficial properties

Like any other fish, capelin should be chosen very carefully in order to buy a fresh and high-quality product. There are some useful tips for her choice:

the fish must be in a package with the specified expiration date and date of freezing;
fresh fish have black pupils, while rotten fish have turbid pupils with a veil;
on the skin there should not be extraneous spots or cracks, and on the carcass - no damage;
if the tail of the fish is completely dry or absent, then the fish is not fresh;
fresh capelin is odorless;
fish (carcass or gills) should not have mucus.

Paying attention to these small details, you can always choose the freshest fish, because capelin, if it is fresh and cooked correctly, is very useful:

contains 23% protein;
rich in calcium, proteins, omega-3 acids;
possesses reserves of vitamins of group B, groups A and D;
has large reserves of iodine;
saturated capelin acids help lower cholesterol;
helps the body fight hypertension.

Is this not a reason to include capelin in a constant diet?

To clean or not?

This question torments many housewives, but unfortunately, a definite answer to this question does not exist. Everyone chooses for himself, but there are only two options:

Cut off the head of the fish before frying and pull the film and guts out of it - then it will be less bitter and smell when frying;
Do not cut off the head and fry it whole - then the fish will turn out juicier, and the intestines and ridge can be thrown away with food.

It may be worth trying both options and eventually choosing the most suitable one.

Odorless recipe

Many refuse to buy and cook capelin, for fear of the terrible smell that will stand during its frying. But for such people there is one secret recipe that allows you to fry capelin simply and most importantly - without smell!

Ingredients:

capelin - 0.5 kg;
egg - 2 pcs.;
water - 2 tbsp. l;
lemon essence - 10 ml;
garlic cloves - 3 pcs.;
ginger root - 3 g;
flour (wheat and corn) - ½ cup;
spices (peppers, salt, fennel) - 2-5 gr;
soy sauce - 1 tbsp. l;
oil - 10 ml in marinade and 75 ml for roasting.

Time required: 50 minutes.

Calories: 134 kcal.

Capelin fried in flour in a pan is prepared in stages:

Defrost and clean the fish by removing the intestines and the film inside. This will save the fish from bitterness and from an unpleasant odor when cooking;
Put the whole fish in a bowl;
Grind garlic and ginger;
Put them in the fish and mix well so that the garlic and ginger are distributed throughout the fish;
Add lemon essence;
Pour in soy sauce and a spoonful of oil. Add spices;
Put a bowl of capelin in the refrigerator for half an hour;
Prepare breading: 2 types of flour and eggs whipped with cold water. Place everything in different deep containers;
Heat the pan over heat and heat the oil in it;
Fry the fish, dipping it first in wheat flour, then in eggs, and lastly in corn flour.
Fry for 3-4 minutes on both sides, until the fish is covered with a golden brown;
Blot each fish with a paper towel.

Rosy capelin should be served hot with tartar or tkemali sauces.

Capelin fried in batter

If you fry the fish just immediately in a pan, then most of the useful vitamins and minerals are killed by high temperature, but the batter as if “seals” them inside while preserving useful substances.

fish - 600 gr;
egg yolk - 2 pcs.;
boiled milk - 1 cup;
flour - 250 gr;
vinegar - 5 ml;
olive oil - 1.5 tbsp. l;
black pepper, salt, ginger - ½ tsp;
vegetable oil - 50 ml.

Time required: 45 minutes

Calories: 125 kcal.

Recipe for fried capelin in batter in a pan step by step:

Serve the finished dish hot, sprinkled with herbs or chopped onions.

How to cook capelin with onion and sour cream

It’s very simple to cook capelin according to this recipe, but in the end you get a simple and inexpensive dish, perfect for a simple everyday dinner.

Products:

capelin - 0.8 kg;
onion - 2 pcs.;
spices to taste;
water - 100 ml;
sour cream - 150 gr;
lavrushka
fresh dill - 50 gr;
frying oil.

Time required: 20 minutes.

Calories: 189 calories.

How to fry capelin with onions and sour cream in a pan:

Rinse capelin in water. Remove the head and guts. Rinse again;
Heat the oil in a pan and put the fish so that it fits snugly together;
Fry fish for 10-15 minutes (all moisture should evaporate);
Fish cannot be turned over during frying;
Peel and cut the onion rings or half rings;
Mix sour cream with salt, pepper and chopped dill;
Mix the whole mass well and add 100 ml of water to it;
In a pan, on top of the fish, put onion and sour cream;
Twist the pan a couple of times so that the fish does not stick to the bottom and does not stick;
The fish should boil in sour cream;
After boiling - reduce the heat and keep the fish on the stove under the lid for another 5 minutes.

Serve the dish hot, on a pillow of mashed or boiled potatoes.

Fried fish in sesame with garlic

An unusual recipe for fried capelin, which will allow you to enjoy the taste of crispy fragrant fish.

Ingredients:

fish - 700 gr;
flour - 50 gr;
cloves of garlic - 4 pcs.;
egg;
ground pepper mixture - ½ tsp;
vegetable oil - 60 ml;
sesame seeds - 20-30 gr;
salt.

Elapsed time: 40 minutes.

Calories: 174 calories.

Cooking Algorithm:

Clean the fish from the intestines and remove the head and tail. Wash well;
Peel and chop the garlic into small pieces;
Put the fish in a bowl, sprinkle it with spices and garlic;
Stir the egg in one bowl and mix flour with sesame in another;
Heat oil in a pan, dip each fish in an egg, and then in flour with sesame seeds;
Fry until golden brown.

Serve the fish with potatoes or a side dish of vegetables.

Since capelin has been prepared for many centuries, a list of some tips has been formed that will help with its preparation and serving:

Capelin can not be frozen twice - it will smell unpleasant and the smell can not be masked or removed;
To get rid of the unpleasant odor, capelin should be pickled or served on a pillow of chopped onions and herbs;
This fish can be cooked unclean;
Fried capelin goes well with boiled potatoes, any kind of vegetables and herbs;
Serving this fish with cereals or pasta is not recommended.

Capelin is a tasty and cheap fish, you should not avoid it just because there is not enough knowledge of its preparation. In the end, knowledge can always be acquired!

Fried capelin is a budget and elementary dish. In addition, the excellent taste and impressive nutritional composition of the resulting snack captivates, which can be served with boiled potatoes, vegetables or a glass of chilled beer.

How to deliciously fry capelin?

The dream of any housewife is the odorless fried capelin, which often accompanies the classic process of decorating a dish. However, there are many recipes that allow you to cook a meal with minimal undesirable fragrance, neutralizing the fish smell through the use of various mixtures.

The best way to get rid of the aroma that accompanies the frying, to flavor the fish before heat treatment with lemon juice.
If there is no lemon, you can replace citrus juice with brine or apple cider vinegar.
Perfectly remove unwanted odor aromatic dry herbs, chopped garlic and onions, which can flavor the dish before and after heat treatment.
Before cooking, fish carcasses are gutted at will, eliminating heads and tails. It will not be superfluous to clean the capelin inside of the black film by removing it with napkins or scraping it off with a knife.

How to fry capelin in a pan?

The following is the simplest and most affordable recipe for making capelin fried in a pan. To implement it, you will need a minimum of elementary products and very little free time. If possible, fish carcasses relieve heads and viscera by immediately scrubbing thoroughly and dark film inside the abdomen.

Ingredients:

capelin - 500 g;
lemon - 0.5 pcs.;
salt, ground pepper - to taste;

Cooking

The prepared washed fish is dried, salted, pepper, sprinkled with lemon juice, left for 5-10 minutes.
Warm the pan with vegetable oil, spread the prepared fish in one layer and brown on high heat on both sides.
Fried capelin in a pan is good in hot and cooled form.

How to fry capelin in a pan in flour?

If the fish is additionally breaded in flour before frying, then it acquires an incredibly delicious roast and a crispy tidbit. Such capelin fried for beer is especially good. In this case, it is preferable to prepare the fish carcasses properly, removing the head, entrails and leaving only the tail.

Ingredients:

capelin - 500 g;
flour - 100 g;
lemon - 0.5 pcs.;
odorless vegetable oil for frying.

Cooking

The prepared fish is seasoned to taste with salt, pepper, sprinkled with lemon juice, allowed to soak for 20-30 minutes.
Dip each carcass in flour and immediately spread it in butter heated in a pan.
Preparing capelin fried in flour over high heat. After browning on both sides, the fish is laid out on a dish and served.

How to fry capelin in batter?

Fried, as a rule, is prepared for serving with a side dish, in which potatoes cooked in the form of mashed potatoes or boiled in slices are especially appropriate. It’s good to serve such fish with a vegetable salad or just with chopped tomatoes and cucumbers - it will turn out tasty, nutritious and low-calorie.

Ingredients:

capelin - 500 g;
flour - 150 g;
milk - 1 cup;
eggs - 2 pcs.;
lemon - 1 pc.;
black pepper and ginger - ½ teaspoon;
italian herbs - 1 teaspoon;
salt to taste;
odorless vegetable oil for marinade and frying.

Cooking

Prepare capelin, season with salt, pepper, ginger, herbs, add lemon juice and the same amount of vegetable oil, mix and leave for 30 minutes.
The yolks are ground with salt, milk, flour are added and proteins whipped to the peaks are mixed.
Dip the pickled fish in batter and spread in hot vegetable oil.
After browning on both sides, the fried capelin will be ready.

Fried capelin in a pan with egg

The fried capelin, the recipe of which will be described later, is prepared in a pan with an egg, and is taught soft and tender. If desired, beaten egg mass before adding to the fish can be supplemented with finely chopped herbs, chopped bell pepper, onions, tomatoes and season with the desired spices or aromatic herbs.

Ingredients:

capelin - 500 g;
flour - 100 g;
eggs - 2 pcs.;
lemon - 0.5 pcs.;
salt, black pepper - to taste;
refined vegetable oil.

Cooking

Prepared capelin is salted, pepper, flavored with lemon juice.
Bread fish in flour, spread in hot oil, slightly brown on both sides over high heat.
Beat eggs, add salt, pepper, and fill the mixture with fish.
Capelin fried with egg is cooked under the lid for 5-7 minutes.

How to fry capelin in a pan with onions?

The pan will taste good, and will not emit a characteristic unpleasant odor even without the use of a lemon. The fish can be additionally flavored with an appropriate mix of seasonings and spices or seasoned concisely with salt and pepper. To implement the recipe you will need a large pan with a thick bottom.

Ingredients:

capelin - 500 g;
flour - 100 g;
onion - 2 pcs.;
salt, ground black pepper, seasonings - to taste;
refined vegetable oil for frying.

Cooking

Chopped onions are laid in a frying pan with heated oil, fried until transparent, and pushed to the edge of the pan.
Seasoned pre-cooked fish is breaded in flour, spread in a pan with oil and onions and fried on both sides.
Served fried capelin on a dish with golden onions.

How to fry capelin in the oven on a baking sheet?

No less tasty than in a pan, it turns out and fried capelin in the oven. Fish can be cooked on a baking sheet without additives or supplemented with onions, garlic cloves, tomatoes or bell peppers. Spices are used according to individual preferences, flavoring them with carcasses after preparation.

Ingredients:

capelin - 500 g;
flour - 100 g;
lemon juice, spices - to taste;
salt, black pepper - to taste;
refined vegetable oil for greasing the pan.

Cooking

Fish is prepared, seasoned, breaded in flour and spread on an oiled baking sheet.
They send the dish to a device warmed up to 200 degrees.
After 15 minutes, the capelin fried in the oven will be ready.

How to fry capelin in the oven with a crust?

Ruddy and mouth-watering will turn out without oil. Preparing a meal is easy. Put the prepared fish breaded in flour on a wire rack and send for baking in the oven. The main thing is to ensure the high temperature of the device, which will allow you to get a golden crust on the outside and juicy fish flesh inside.

Ingredients:

capelin - 500 g;
flour - 100 g;
salt, black pepper, seasonings to taste.

Cooking

The entire cabin is rinsed, dried.
Flour is mixed with salt, pepper, seasonings.
Dip the capelin with the flour mixture, spread on the wire rack in the oven, placing the pan below the level.
Prepare the dish in a device heated up to 220 degrees for 15 minutes.

How to fry capelin on the grill?

Surprisingly delicious and fragrant will be over the coals. If you have the opportunity to get out into the countryside, use the recipe below and cook fish with the aroma of haze. Thanks to the used piquant marinade, the dish will turn out to be palatable and mouth-watering.

Ingredients:

capelin - 1 kg;
vinegar 6-9% - 1/3 cup;
refined vegetable oil - 0.5 cups;
salt - 1.5 tbsp. spoons;
fresh or dried chopped dill - 1 handful;
ground black pepper - 0.5 tsp.

Cooking

The whole fish is mixed with the components of the marinade from the list and left for several hours or overnight.
Spread the pickled capelin on a wire rack and fry over the coals until golden brown.

How to fry capelin in a slow cooker?

The following recipe for the happy owners of a multi-cooker. You can cook fish with it, choosing the appropriate mode for this. Depending on the model, this may be the function “Frying” or “Baking”. The absence of oil spray accompanying classical frying is an indisputable advantage of the method.