Frying is the most popular way to cook capelin. Nutritionists, however, are against it. when frying, the fish loses many useful qualities. And yet, we often choose this option for cooking capelin, because it is he who is the fastest and most simple-minded. Fried capelin in a pan turns out to be very appetizing; it can decorate any table and delight guests. But it has one negative property, when frying, it emits too many odors, and they are not always very pleasant. Smellless fried capelin is a whole art, we will give some advice on this topic at the end of this article. Capelin is a rather fatty fish, maybe that's why we like fried capelin so much. Its calorie content is not very large: 120 calories per 100 g, you can not be afraid for your figure.

How many calories are in fried capelin, you may not even count, there are dishes that are much more nutritious and less healthy. Of course, in order to get capelin with a golden crust, and at the same time not to lose the beneficial properties of the fish, it is better to bake it in the oven. But for speed and, most importantly, for the unique aroma and taste of fried fish, it is fried in a pan. And in order to save benefits, you just need to avoid direct contact of the fish with the pan. To do this, culinary specialists came up with the idea of \u200b\u200bdipping fish in flour. Fried capelin in flour, or more precisely, fried capelin in batter, is an excellent solution for a beautiful crust and better preservation of the benefits of capelin. To keep this crust better on the fish, use the method of pre-dipping the capelin into a raw beaten egg. It turns out that fried capelin is also friendly with an egg.

It's time to grill capelin! The recipe assumes that you need to fry this small fish no longer than 5 minutes on each side, during which time it will have time to reach readiness. And how beautiful the fried capelin looks, its photo best convinces of the need to cook this dish. Today your dish is fried capelin, a recipe with a photo in hand and run to the kitchen! You can try the recipe for fried capelin in batter, you will definitely like it.

Everyone who has already mastered this dish regularly spoil their household and guests with capelin, fried in a pan. Its recipes are varied, you can cook it often. And we are attracted not only by the taste and aroma of fish. Evaluate how the capelin looks fried in a pan, the photo can be viewed for a long time, the desire to eat only increases. Hence the conclusion, considering the need to cook fried capelin in a pan, the recipe with the photo must be constantly kept in mind or in front of your eyes. So you will certainly make the right decision.

We hope you are interested in our tips for frying capelin:

It is not necessary to clean the capelin from the scales before frying, the scales of the capelin do not interfere with frying and eating it.

It is necessary to clean the capelin from the viscera and the black film inside the abdomen. This manipulation will eliminate the bitterness and unpleasant smell when frying. The head and tail are cut off as desired.

It is better to marinate capelin for frying to saturate it with additional flavors. Add chopped garlic, ginger, fennel seeds to the marinade. Place the marinade-coated capelin in the refrigerator for 30 minutes.

You need to fry in batter: first dip the clean fish in flour, then in a raw beaten egg, and at the end in front of the frying pan - in corn flour.

Put the fried fish on a paper towel to get wet to remove excess oil, and before serving, pour melted butter over the dish and sprinkle with herbs.

Serve hot capelin. Suggest tartare, tkemali, mayonnaise, or any ketchup as a sauce.

It will be delicious if you pour lemon juice on the fried capelin and exclude salt.

Capelin is a small saltwater fish, available to everyone for money, which can be prepared in a variety of ways. It can be stewed, fried, boiled, baked, smoked, salted. In all these types, the seafood delicacy is simply incomparable and is usually liked by both adults and children.

We will gladly share information and tell you:

• - how to fry capelin in a pan in a variety of ways;
• - whether it is necessary to peel the capelin before frying or it is better to leave it with the heads;
• - how to clean capelin correctly and why to clean it, as well as how much to fry capelin in a pan so that it turns out with a beautiful soft-crispy crust and how beautiful to serve your treat on the table.

So, capelin fried in a pan, recipes with photos right now.

Capelin in batter fried in a pan

This recipe will turn out very tasty capelin in a pan, but only if you follow all the recommendations. The disadvantage in such cooking lies in the fact that before cooking according to the recipe below, it is necessary to tear off each fish's head and cleanse the intestines from the seafood, which will take a little time.

To fry a kilogram of capelin in batter, you need to take:

• - Milk - 50 ml.
• - Chicken eggs - 2 pcs.
• - Sifted wheat flour (you can optionally replace it with starch, but in this case only potato starch is taken) - 3 tablespoons.
• - Oil for frying.
• - Fish spices and salt.

Cooking steps:

2. Wash defrosted carcasses under cold water, tear off the head of each fish and clean it from the entrails.

Attention! If you leave the intestines, then they can subsequently give a slight bitterness and the dish will not be as tasty to consume as we would like.

3. Place the capelin in a deep bowl, add spices, pepper and just a little salt. Remember, it is better not to add salt to the fish than to oversalt it.

4. Now it's time to get started with batter. To prepare it, mix eggs, milk, flour and fish seasoning using a mixer or low speed blender. In consistency, you should get a mass, like ordinary sour cream, not thinner. If the composition is too liquid, add a little more flour or starch, if too thick, add more milk.

5. Pour a couple of tablespoons of oil into the pan, heat until it starts to boil.

6. Dip each carcass in your batter and place gently in butter, as soon as one side is baked, and this takes only two to three minutes, you can turn the capelin over and fry the same amount on the other side.

7. Put the finished products on paper (it will absorb excess fat), and at this time load the second portion of fish for frying in the pan. Repeat the procedures until you run out of seafood.

On a note! The capelin breading can be not only the same as indicated in this recipe, you can add a little grated cheese, chopped herbs, chopped garlic or some other products to your taste to the batter recipe, or you can fry the capelin in ordinary flour.

How to fry capelin in a pan in flour

Capelin fried in flour is perhaps the easiest cooking option, but it is not a shame to treat not only household members with such a fish, but also invited guests. Seafood prepared in this way always turns out golden brown, crispy and incredibly tasty, and most importantly, when frying, you will not feel any unpleasant smell. And the second plus of the recipe is that before cooking, you do not need to spend time cleaning the fish, it is cooked right with the heads and entrails.

List of required products:

• - 500 gr. capelin, fresh or frozen.
• - 2-3 tablespoons of table flour.
• - Salt - a couple of pinches.
• - Italian herbs taste (you don't need to add).
• - A mixture of peppers - a pinch.
• - Ground granulated garlic - to taste.
• - Chopped ginger root - just a little.
• - A little ground fennel, if any.
• - A spoonful of lemon juice.
• - A spoonful of soy sauce (it is best to use the classic version or the version with garlic, but you can take a spicy one, mushroom sauce is not suitable, as it will interrupt the taste of the fish).
• - For frying sunflower oil.

How to cook capelin in a pan in flour, recipe step by step.

1. Defrost the fish, rinse it in cold water, place it in a bowl without cleaning, sprinkle with salt, spices, add lemon juice, ground ginger root, garlic and soy sauce, mix directly with your hands, but gently so as not to damage the beautiful carcasses, leave to stand for ten minutes ...
2. Add a little ground garlic and fennel to the flour and season with salt.
3. Pour sunflower into the pan, heat.
4. Dip each capelin in a mixture of flour and spices, put in a pan.
5. Fry the fish until golden brown on one side, turn it over to the other and repeat the procedure.

On a note! If you have a frying pan, then you can lay the capelin when frying in the form of a flower, and then turn over all the products at once, and not one carcass at a time and fry on the other side with the same flower.

With this preparation, you can beautifully subsequently serve the fish as a whole composition, and not separately each carcass.

Put the prepared fried capelin on a plate, sprinkle with any herbs and can be served. If you see that there is a lot of fat in the dish, then pre-blot the fish with napkins.

Ask the chef!

Failed to cook the dish? Do not be shy, ask me personally.

Fried capelin with onions: a quick recipe

Frying capelin in this way is a simple matter that any cook, even a beginner, can handle. The result is an incredibly tasty full-fledged dish that can be consumed with bread or served with any side dish - buckwheat porridge, crushed potatoes, stewed beans, fresh vegetables, etc.

• - A kilo of capelin thawed.
• - Two onions.
• - Three to four tablespoons of flour.
• - Salt and pepper to taste.
• - Any oil (needed for frying).

Cooking recipe by action.

1. Wash the fish, dry it, salt, pepper, roll in flour, put it on the hot bottom of the pan with the addition of oil and fry over medium heat on all sides until a beautiful golden crust.
2. Put the capelin on napkins, and while the excess fat is absorbed, let's deal with the onions.
3. Peel the onions, cut into half rings or smaller at your discretion.
4. Pour sunflower into the frying pan washed after the fish, heat it up, add onion and sauté the vegetable, remembering to turn it over each time until it becomes caramel.
5. We put the fish beautifully on a plate in portions, sprinkle it on top with a ready-made sautéed onion, serve it to the guests with fresh vegetables and black bread.

Capelin with eggs

Ingredients:

• - Capelin half a kilogram.
• - Three eggs.
• - Several sprigs of fresh dill and parsley.
• - Salt, pepper, you can take any spices you like.
• - Oil (any vegetable).

How to make a fish with an egg.

1. Rinse all the carcasses, remove the heads, remove the entrails, cut off the fins and tails, wash again, let the seafood dry.
2. Add spices to the capelin, add a little salt, mix.
3. In hot oil, fry the carcasses on both sides until a beautiful crust, but do not fry the fish too much, it should be semi-cooked.
4. In a bowl, stir separately the eggs with chopped herbs and salt.
5. Pour the capelin with the egg mixture, cover, set to medium heat, fry until tender (eggs on top should be firm, create a kind of seafood batter).

Serve the dish in portions, with the beautiful side up, sprinkle with green dill and onion before serving. It is best to use green onions, but if there is no such in the house, ordinary onions will do. If desired, the onion vegetable can be slightly marinated.

1. Capelin is peeled before frying if it is cooked in batter or omelet, and never peeled if fried in flour or served with sautéed onions. If you peel the fish, it will not taste bitter, but it will be drier. If the capelin is not peeled, then it turns out juicy and beautiful.
2. You should only clean seafood when it is completely thawed. To do this, first make a small incision along the belly of the carcass, tear off the head, starting from the top, and then pull downward, removing along with the insides. With this cleaning, if the fish has caviar, then it will remain inside, you will only remove the bitter intestines.
3. It is best to salt and add spices for our dish to raw fish just before the frying process.
4. To get capelin with a crust, you need to prepare a special breading or batter. Plain flour mixed with various spices can serve as a breading, but any fish batter can be prepared, for example, garlic or cheese, one of the cooking options in batter is described above.

Now you know how quickly, simply and odorlessly, fried capelin is made in a pan. We suggest you keep the recipes with photos for yourself, and subsequently please your loved ones and loved ones with them.

Good appetite!

How to fry capelin in a pan video:

There are dishes that have become symbols of the era, giving a lasting imprint of time, and are inextricably linked with some events. These are dishes of the past, associations. It is so sweet to remember the taste and to know that you are still young and you have everything ahead of you. These dishes are filled with longing and joy at the same time. Fried capelin is not a relic of the past, it is a dish that connects generations.

Everyone knows that fish contains a large number of protein and nutritional value is in no way inferior to meat, and sometimes even surpasses it, due to the easy and quick digestibility of its proteins. It is rich in which are useful for our body and control the course of many vital processes. Contains vitamins A, D, group B, many micro- and macroelements (iodine, fluorine, selenium, phosphorus, calcium), essential amino acids. Capelin of the smelt family also normalizes blood sugar levels, which explains the mandatory presence of it in our diet, and even more so for people suffering from such an ailment as diabetes mellitus.

Fish is a dietary meal, so if you are overweight or simply concerned about your figure, your diet should be full of it. It is useful in any form: fried, boiled, steam, the only exception is smoked fish, due to its formation during the cooking process. To make fried capelin a success, you should first learn how to choose it. Most often the fish is sold frozen, so you should pay attention to its appearance. It should be undeformed, without violating the integrity of the skin, without kinks and breaks, the pupils should be transparent and black, which indicates a single freezing of the fish. Check the information on the label regarding the shelf life and storage conditions, not only the taste of the dish depends on this, but also your health. Fish, like all other products, is not recommended to be re-frozen. The thawing process should be carried out gradually, avoiding immediate exposure to high temperatures, for example, heating in the microwave or under running hot water. Defrosting should take place at a temperature of 4-6 ° C on the bottom shelf in the refrigerator. This process takes 8-10 hours, so it is worth taking care of it ahead of time. Capelin is a fish that does not require gutting; it is enough to wash it under running water and dry it with napkins. But if you are not lazy and clean it, it will not taste bitter when finished. And to clean it is very simple: you tear off your head and pull out the insides with it. To prepare a dish such as fried capelin, you need the following ingredients: frozen capelin - 600-800 grams, flour - 150 grams, vegetable oil 100-150 grams, salt. Cooking is not a complicated process, but this simple dish has its own tricks. How to fry capelin deliciously? To do this, sprinkle it with flour and salt on both sides. Heat a thick-walled pan (preferably cast iron) over high heat, add vegetable oil - 30 grams. If a drop of water gets into such oil, it should sizzle and splash. Put capelin in one layer in this deep fat. Fry over high heat for 3-5 minutes on each side, do not cover the pan with a lid. Only under such conditions will it not fall apart. In another pan, fry the onion cut into rings in vegetable oil until golden brown. After the end of frying the entire batch of fish, put it in a mold with sides and add 200 grams of sour cream (at least 20% so that the capelin does not soften too much), sprinkle with spices and fried onions, put on the fire until the sour cream begins to boil, and then turn off the heat and languish for a few more minutes. Fried capelin with sour cream is served hot, sprinkled with finely chopped dill for decoration, and as a side dish can be any kind of potatoes, rice or as well as vegetable salad.

Capelin is an inexpensive fish that almost anyone can buy.

With the right culinary approach, even the biggest gourmet will like this fish dish. Capelin is being prepared quite a bit - about half an hour.

Fried capelin in a pan - general cooking principles

First you need to defrost this fish and wash it under the tap. Another advantage of this fish can be considered that it is not necessary to clean it of entrails and bones, but there are housewives who are used to cleaning any fish from all internal unnecessary things, and this habit extends to capelin.

In order to fry this fish in a pan, we need:

Vegetable oil

Capelin is a picky product that can be cooked as you like, but it is fried that is loved most of all. The fish has already been thawed, washed, and now it is placed in batter, which is simply flour or a mixture with egg, spices, starch, etc.

Capelin will be delicious if fried either immediately with vegetables or served with a separate side dish, decorated with herbs and lemon wedges.

Fried capelin in a pan (classic recipe)

Ingredients

The capelin itself weighing 800 g.

Half a glass of flour

Vegetable (sunflower, olive, etc.) oil

Pepper, salt

Cooking method

For batter, you need to mix flour, pepper and salt together. Thawed and washed capelin falls on a wide flat plate with 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 is sent to warm over medium heat, waiting for a meeting with capelin. Only the surface of the frying pan heats up, so we immediately spread our fish to fry. Fry each side for 4 to 6 minutes.

Fried capelin is served, garnished with herbs.

Fried capelin in a pan in egg batter

Egg batter gives the capelin a much more delicate and juicy taste, but the crisp crust does not disappear.

Ingredients

Half a kilo of fresh capelin

2 chicken eggs

Five tablespoons of flour

Spices: pepper and salt

Vegetable oil. Better to use sunflower.

Cooking method

It is necessary to defrost the capelin, then rinse and, if desired, peel. Do not forget to salt and pepper, after which you can safely move on to the batter itself:

Eggs need to be lightly whisked with a whisk in a deep bowl and then dip the fish into this mixture, which is then transferred to a frying pan with vegetable oil preheated over medium heat. Do not forget to turn the fish over and fry it until it is fully cooked. There is a good tip: put the finished fish on a paper towel, which will absorb the excess vegetable oil.

Fried capelin in lemon marinade

Ingredients

A kilogram of capelin itself

One whole glass of flour

One tablespoon of starch

Two tablespoons of lemon juice, which, by the way, can be substituted for apple cider vinegar

Salt and pepper

Vegetable oil.

Cooking method

We take out the capelin from the freezer, defrost it and rinse it, then clean it and get rid of the tails. Then you need to salt and pepper this fish, and also pour the required amount of lemon juice or apple cider vinegar. In this method of cooking, you cannot fry immediately, but you need to leave the fish to marinate for another 15 - 20 minutes.

Capelin should be rolled in a mixture of flour and starch. We spread the boneless fish to fry in a preheated pan with vegetable oil. You need to fry the fish on each side, giving both of them 4 - 6 minutes.

Capelin fried in a pan with onions and garlic

Fish such as capelin are quite simple to prepare. It only needs to be rolled in flour, thrown into a preheated pan and waiting for readiness, periodically turning it over. However, those who love the challenge of cooking and rewarding extraordinary flavors will appreciate this recipe.

Ingredients

Kilogram of capelin

One onion

Three cloves of garlic

Any vegetable oil

Flour and salt

Cooking method

Thawed fish must be thoroughly rinsed, after which it is worth drying it a little with paper towels. If you wish, you can take out everything unnecessary from the fish, but in this case there is a possibility of losing the opportunity to feast on the finished capelin, which contains caviar deposits.

Either salt the capelin and cover it with flour, or roll the fish directly in a mixture of flour and salt. Preheat the pan and fry until golden brown on both sides. The culmination and highlight of the recipe is the onion cut into thin half rings, which is fried with garlic cloves. The fried foods are combined with the fried capelin for a second taste.

Capelin fried in a pan in dough

Ingredients

600 grams of capelin

Two chicken eggs

A glass of milk

A glass of flour

Two tablespoons of butter

A tablespoon of olive oil

Any vegetable oil

Ginger, pepper, salt

Cooking method

It is necessary to defrost the capelin, which we immediately rinse with tap water. We cut off the heads, after which it is worth gutting the carcasses from the insides. We use our spices as a marinade - salt, ginger and pepper, which we combine with olive oil and vinegar. Put the pickled fish in the refrigerator for 30 minutes.

While the fish is marinating, you need to break the chicken eggs, immediately separating the whites from the yolks. Combine the yolks with cold milk, flour and salt. Beat this mixture with a mixer, and then add the proteins and mix the resulting dough.

Preheat the pan and fry the capelin, dipping it accordingly in the prepared dough. Any greenery is perfect for beauty and additional taste.

Capelin fried in a pan with onions and sour cream

Fish that is cooked in sour cream is softer, but the calorie content of the dish increases quite strongly.

Ingredients

300 grams of fresh capelin

Five tablespoons of sour cream

Five tablespoons of water

One onion

Vegetable oil

Pepper and salt.

Cooking method

First of all, you need to cut off the head and clean the thawed capelin from the entrails and ridge. Place the salted fish in a container with flour, then put it in a preheated frying pan. As soon as the fish is fried, immediately fill it with thinly cut onion half rings. And in this warming mixture you need to add diluted sour cream with water. After all, salt, pepper, and then be sure to cover with a lid for stewing and set the timer for 10-15 minutes. Decorate the finished dish with herbs.

Fried capelin in a pan with sesame seeds

When frying fish, it is first moistened in batter, after which it is fried until fully cooked. Capelin is also cooked, but this recipe uses special seasonings and, most importantly, sesame seeds. Thus, this slender fish will dress up in a crispy crust, and the sesame scent will act as a perfume.

Ingredients

600 - 700 grams of capelin

Three to four tablespoons of flour

One chicken egg

Two to three tablespoons of sesame seeds

Special seasonings for fish, salt

Any vegetable oil

One tablespoon of milk

Cooking method

Defrost the removed fish from the freezer at room temperature, then rinse and allow to dry a little from excess moisture. Break the egg into a shallow plate, which we dilute with milk. In another flat plate, mix our spices: salt, seasoning and sesame seeds. Now we turn to the hot part of cooking - pour oil into the pan, set it to warm up and as soon as the oil has warmed up, immediately reduce the heat and place the fish, which was previously placed step by step first in the egg, and then in the plate with seasonings.

Fry the fish over high heat until it is covered with a golden crust. It is best to place on a paper towel before use, which will absorb excess fat.

Fried capelin in a pan with vegetables

It is not necessary to cook capelin separately from vegetables, preparing it for 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 greens

Cooking method

The capelin needs to be thawed, cleaned of entrails and rinsed in water. While the fish is drying from the water, cut the peeled carrots into strips, peel the onions and cut them into half rings. Fry vegetables in a frying pan in which there is heated vegetable oil. 3-5 minutes after the start of frying, put the resulting product on a plate and finely chop the herbs.

We are approaching the culmination of the process - we dip the capelin in flour, and then fry it in a pan until golden brown.

Mix the resulting dish with cooked vegetables, sprinkle with herbs and serve.

Fried capelin in a pan in corn breading

There is an opinion that capelin should be cooked in wheat flour, but it is not an irreplaceable product and is replaced by any other flour, which, moreover, can change the final taste of the dish, which is perfectly done by corn flour.

Ingredients

400 grams of capelin

One teaspoon of salt

Three tablespoons of flour

A little vegetable oil

Half onion

A little parsley

Cooking method

Defrost, rinse, clean the capelin, then salt and leave for 10 minutes, otherwise the salt will not be well absorbed. While the fish is soaking, you can sprinkle the cornmeal on the plate and put the oil in the pan to warm up.

After ten minutes, dip the fish in flour and spread in one layer on a hot frying pan. We turn down the fire. You need to fry each side and no more than five minutes. Sprinkle the resulting dish with herbs.

Fried capelin in a pan - tricks and tips

Capelin is felted not only in flour, but also in semolina, and in this case, the crunch of the crust is felt more strongly, and it is much easier to turn the fish when cooking.

If you have problems with turning the fish over, 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 dishes, and then we move the fish into the pan.

Many people cannot cook fish due to the unbearable smell that occurs during cooking. However, this is not a problem if you know how to deal with it. To do this, you need to use fish marinated in lemon juice, basil and oregano. We leave the capelin in the marinade for about half an hour, and then fry, as stated in the recipe.

Cutting capelin is optional, however, if desired, you can do this as follows:

Make an incision in the head from the back, but not completely, but somewhere only two-thirds of the thickness.

Fix the head with a knife, with the other hand we separate the carcass of the fish, thus, the head is separated from unnecessary entrails, while caviar remains in the fish

And last of all, cut off the tail.

Finally, advice about the peculiarities of the defrosting processes: do not try to cook capelin that has been frozen a second time, otherwise it will have a pungent, unpleasant smell. It is also better to defrost capelin at room temperature.

- one of the most popular and favorite dishes in Soviet canteens on Thursdays, on fish day! Taste from childhood and students - fried capelin - cheap and very tasty!

Now many people undeservedly ignore this small sea fish, buying more expensive, noble fish and, wishing to surprise and delight loved ones, prepare exquisite and complex dishes, forgetting about simple and tasty recipes from available products.

To my great surprise, I learned that capelin is one of the glorious representatives of the noble salmon family! How do you like this?

I learned this from the Brockhaus and Efron dictionary. In order not to be unfounded, here is the link http://dic.academic.ru/dic.nsf/brokgauz_efron/68531 ,if interested, you can read about a little fish called capelin.

Before frying capelin, you must first buy it. It is important that the fish is frozen only once, this can be determined by the bulging eyes. It is also very important to defrost it properly.

For defrosting, place the capelin on the lower shelf of the refrigerator. The fish was bought, thawed correctly, now we proceed to the most important thing - cooking.

We will need

• capelin - about 1 kilogram
• flour or semolina - to roll the fish
• salt to taste
• vegetable oil for frying

As for deboning capelin - it can be in flour, or in semolina. If breaded in semolina, the crust is crisper and the fish is easier to turn over.

A couple of secrets.

The first is how to quickly and easily turn the fried capelin over. We fried the fish on one side, cover the pan with a large plate, turn it over, the fish was in the plate. Gently slide the capelin back into the pan and fry on the other side.

The second secret is how to get rid of the fishy smell. I know that many people do not cook fish because they cannot stand the strong smell of cooking. To get rid of the smell for good, marinate the prepared fish in a marinade of lemon juice and dry spicy herbs - basil and oregano. We leave the fish in the marinade for 20-30 minutes and then fry according to the recipe. You can simply add a few pinches of these herbs to the breading (flour or semolina).

Fried capelin recipe

Gut capelin or not?

Someone is gutting a fish, someone is not. The only thing is, it is better to cut off the tails, since during frying they stick to each other, stick to the pan and it is difficult to turn the fish over.

How to properly gut capelin

If you are going to gut a fish, then the easiest way is to do it this way.

1. cut the head from the side of the back, but not completely, but somewhere in 2/3.
2. press the head with a knife, with the other hand holding the carcass of the fish, pull in different directions
3. the head should easily separate from unnecessary intestines, and the caviar will remain
4. cut off the tail

The fish is gutted. Basically, you don't have to bother and gut the capelin, and it turns out very tasty anyway! Already in the Soviet canteens, they definitely did not bother and did not remove the insides.

We start to fry capelin

1. The fish is thawed, rinse it under running water.
2. We take a flat dish, pour flour (or semolina) into it, add salt, mix.
3. Roll each fish separately in breading and put on a separate dish.
4. We heat a frying pan with vegetable oil and put the fish in it, fry it over medium heat for 5 minutes, the fish is tender and cooks very quickly, turn it over, you can use the method I described above, or you can just turn the capelin separately.
5. Fry on the other side until golden brown.

Important! We fry without a lid! And the degree of roast is according to your taste. Want fish juicier, fry less, like drier, fry a little longer.

Ready! Serve with fresh vegetables or simply with black bread! Very tasty!

Enjoy your meal!

Braised capelin

Another recipe for making capelin from my mother's friend. I myself have not cooked that way, but they say that capelin turns out to be very tender and dietary.

1. Put the washed fish in a heated frying pan slightly greased with oil, fill it with milk, bring to a boil.
2. Drain the milk, salt - pepper and dry the capelin in a pan.

The capelin stew is ready! Enjoy your meal!

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