Although capelin is not a gourmet fish, if you cook it correctly, it turns out no less tasty. In addition, capelin is very healthy and satisfying, it is quick and easy to prepare, and therefore it is an excellent option for family and friendly dinners.

Fried capelin

This is the fastest and simplest way to fry capelin in a frying pan, and therefore more popular among housewives.

Will need:

• Ground black pepper and salt;
• Vegetable oil;
• Capelin;
• Flour.

Preparation:

1. Rinse the defrosted fish under running water. Dry a little on a paper napkin or towel.
2. Take a flat dish and pour some flour into it.
3. Mix flour with a little salt and pepper.
4. Heat a frying pan, pour in vegetable oil.
5. Roll each fish individually in flour with spices, and then place in the pan in portions.
6. You need to cook capelin in a frying pan depending on your preferences: if you want a juicier fish, just fry it for 2 minutes on both sides. If you like a crunchy crust, you need to cook the fish for about 6 minutes on each side.
7. Place the finished fish on a towel (paper napkin) - capelin is very oily, so you will need to get rid of excess fat.

You can cook capelin deliciously in a frying pan using semolina - rolling each fish in it before frying. This will give the fish a somewhat unusual taste and color.

Capelin fried in batter

This method of preparing capelin allows you to preserve all the beneficial substances in the fish, which are most often lost if you fry it in the usual way in a frying pan.

You will need:

• Fresh capelin – 600 g;
• Flour – approximately 1 cup;
• Chicken egg – 2 pcs.;
• Olive oil – a little more than 1 tbsp. spoons;
• Milk – 200-250 g;
• Vinegar - approximately 1 teaspoon;
• Spices: ground black pepper, salt, ground ginger;
• Vegetable oil – the amount required for frying.

Preparation:

1. Wash the defrosted fish, cut off the head and carefully gut it.
2. Place the fish in a separate bowl, sprinkle with spices (salt, pepper, ginger).
3. Pour olive oil into the fish, sprinkle with a little vinegar (you can replace it with lemon juice). Mix everything well with your hands and then put it in the refrigerator.
4. In eggs, separate the whites from the yolks. Mix the yolks with cold milk, add flour and a little salt. Mix everything until smooth.
5. Beat the whites separately, then add them little by little into the batter and mix everything together with a spoon.
6. Heat a fairly large amount of vegetable oil in a frying pan.
7. Remove the fish from the marinade (15-20 minutes will be enough for marinating), dip it in the batter, and then fry on both sides.

Place the finished fish on a paper towel, and sprinkle with herbs when serving.

Capelin stewed with onions

This is a more dietary option for how to cook capelin - the recipe uses a minimum of fat, and the fish turns out very tender and healthy.

You will need:

• Vegetable oil – 1 tbsp. spoon;
• Capelin (can be frozen) – 0.5 kg;
• Onions – 2 medium-sized heads;
• Spices: ground black pepper, salt, bay leaf.

Preparation:

1. Defrost the fish first and rinse under running water.
2. Salt the fish and leave it for five minutes.
3. Pour a spoonful of vegetable oil into a frying pan (better if it has a non-stick coating). Distribute the oil evenly over the pan.
4. Place the fish quite tightly next to each other in the frying pan, belly up.
5. Cut the onion into half rings and distribute evenly on top of the fish.
6. Sprinkle black pepper on top of the onion and add a couple of bay leaves.
7. Cover the pan with a lid and place over medium heat.
8. To stew fish, it is usually enough to cook it for 10-15 minutes - you need to wait until all the liquid has evaporated.
9. Then turn off the heat and leave the fish to simmer a little under the lid in the frying pan.

You can prepare such capelin with the addition of herbs and other favorite spices recommended for cooking fish.

Capelin stewed in milk

You can cook capelin stewed in a frying pan with the usual addition of water and spices, but with milk the fish turns out more juicy and tender.

You will need:

• Milk – 1 glass;
• Salt and ground black pepper;
• Capelin – 0.5 kg;
• Vegetable oil - a little less than 1 tbsp. spoons.

Preparation:

1. The fish, defrosted and washed, is lightly salted.
2. Heat the oil in a frying pan and place the fish tightly together.
3. Pour milk over the capelin and bring to a boil.
4. Drain the boiled milk, salt and pepper the fish.
5. Lightly dry the capelin on both sides in a frying pan and immediately turn off the heat.

For this recipe, it is better to take a larger fish - it will not boil down and will turn out more juicy.

• You cannot cook capelin that has been frozen for the second time - it will have too strong a smell.
• Thaw fish only at room temperature. Do not soak in water, otherwise the taste will be lost.
• To prepare aromatic capelin, and at the same time avoid an unpleasant odor, use the following methods: before frying, marinate the fish in a marinade of lemon juice and herbs for 20-30 minutes. To get rid of the smell, you can place the prepared fried capelin on a bed of chopped onions with fresh herbs.
• To cook capelin in a frying pan, it is not necessary to gut the fish and separate the heads - it turns out quite tasty.
• You can serve capelin with boiled potatoes, stewed and fresh vegetables, and herbs. Capelin does not combine with various cereals, as well as pasta.

It is also useful to eat capelin cooked in a frying pan whole - its tails and seeds contain a large amount of phosphorus and calcium. Therefore, be sure to use our simple rules and start preparing healthy and tasty fish for the whole family.

A small sea fish of the smelt family - capelin - has long and firmly taken its place in the cookbook of every housewife. Our recipe will help you turn this simple fish into a tasty and tender dish with a sweetish carrot flavor. We are sure that stewed capelin will now become one of your family’s favorite dishes!

Stewed capelin recipe

Wash the capelin, cut off the heads, remove the entrails and black films. Season with salt and pepper and then mix gently with your hand so that the spices are evenly distributed. Dip each fish in flour and fry in a frying pan over high heat until golden brown. Place on paper towels to absorb excess fat.

Peel and grate the carrots, cut the onion into small cubes and sauté in a frying pan until translucent. Add carrots to the onion, add salt, stir and simmer until soft for 10 minutes. Dilute tomato paste with boiled water and pour into carrots and onions. Reduce heat and simmer for 7 minutes. Place a layer of capelin on the bottom of the pan and pour over tomato sauce.

Place 2-3 bay leaves on top and sprinkle with peppercorns. Then again put a layer of capelin and sauce, and on top - bay leaf and pepper, and so on until the capelin is gone. The final layer should be tomato sauce, bay leaf and pepper. Drain the oil from the fried capelin into a saucepan. Add boiled water to cover the capelin and put on fire.

After boiling, cover with a lid, reduce heat and simmer for 2.5-3 hours. The longer the capelin is stewed, the more tender it will be. No canned tomato can compare with this recipe! You can eat stewed capelin hot with a side dish of potatoes, rice or pasta. But don’t forget – the dish will be no less tasty when cooled or even from the refrigerator!

Stewed capelin with onions and carrots is a simple, tasty and satisfying dish for the whole family. When stewed, capelin becomes tender and retains more useful substances than when fried. It cooks very quickly, as it has little connective tissue. Like all salmon, capelin is rich in vitamins A, D, group B, micro- and macroelements, and also contains polyunsaturated fatty acids Omega-3 and Omega-6, which are essential for the human body. In addition, capelin is low in calories and its protein is easily digestible, so this small fish is perfect for a healthy, balanced diet.

Ingredients for the recipe “Stewed capelin with onions and carrots”:

• Capelin – 500 g
• Carrots (medium) – 1 pc.
• Onions (medium) – 1 pc.
• Butter – 20 g
• Salt to taste
• Ground black pepper to taste
• Spices to taste

How to cook stewed capelin with onions and carrots

We first defrost the capelin. In order to preserve the beneficial substances in the fish, it is better to defrost it in the refrigerator rather than at room temperature. Take the capelin out of the freezer, put it in a deep bowl and place it on the bottom shelf of the refrigerator - it will completely defrost in 4-5 hours. If you did not have time to do this in advance, you can speed up this process by defrosting the fish in cold salted water. For 2 liters of water take 1 teaspoon of salt. The capelin will defrost in 1.5-2 hours.
Then, from the thawed capelin, remove the entrails, black film, heads and rinse in cold running water.

Cut the carrots into thin circles and the onions into half rings.

Place the capelin in the frying pan, quite tightly to each other. And sprinkle with salt, ground black pepper and spices that you like and are recommended for cooking fish.

On top of the fish evenly place chopped onion, carrot slices and butter, cut into small pieces. You can add chopped greens. If you decide to cook more fish than indicated in the recipe, you can lay out the capelin and vegetables in layers.

Pour in a little water so that it only half covers the fish. Close the pan with a lid and set to simmer first on medium, and then, when it boils, on low heat. Simmer for 15 minutes, during which time almost all the liquid will evaporate. Then turn off the heat and leave the capelin to simmer a little under the lid.

Delicious, tender stewed capelin is ready! You can serve capelin with boiled potatoes, fresh and stewed vegetables.

Bon appetit!

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Experienced housewives can prepare a real royal dish from simple ingredients. Don't believe me? See for yourself: meet capelin stewed with onions in a frying pan. And although this fish is not classified as a delicacy, with the right approach it will turn out to be a dish that even the most capricious gourmet will appreciate.

Learning to cut capelin

Note to housewives! Capelin can be cooked and eaten whole. The fact is that the tails and bones of this fish contain a huge amount of calcium and phosphorus. As a result, you will get not only a tasty, but also an incredibly healthy dish.

If you still decide to cut capelin, follow the following algorithm of actions:

1. First of all, cut the head of the fish from the back to approximately 2/3 of the thickness.
2. Secure the capelin head with a knife, and with your other hand separate the carcass. As a result of these simple actions, we will separate the head from the innards that we do not need, and the caviar will remain in the fish.
3. At the end we cut off the tail.

• Under no circumstances should you cook capelin that has been subjected to secondary freezing, as the fish will have a very strong, unpleasant odor.
• Thaw the fish at room temperature. You cannot soak capelin in water, otherwise its taste will be lost.
• In order for the stewed capelin to be aromatic, it must first be marinated. This is easy to do: prepare a marinade mixture from freshly squeezed lemon juice and spices and soak the fish in it for half an hour.
• Another option for removing the smell from capelin is to add fresh herbs to the dish before serving.

Advice! Serve capelin with boiled potatoes and vegetables. But this fish does not taste well with cereals and pasta.

A simple but incredibly tasty dish

Capelin stewed with onions in a frying pan in sour cream turns out incredibly aromatic and tasty. Perhaps, you can hardly find anything simpler than this fish dish. Minimum products and time, maximum gastronomic pleasure!

Compound:

• 0.8 kg frozen capelin;
• bulb;
• 150-200 ml sour cream;
• salt;
• dried dill;
• 100 ml purified water;
• ground black pepper.

Attention! Instead of dried dill, you can add chopped fresh herbs, and then the dish will be filled with an unsurpassed aroma.

Preparation:

Preparing this dish will take you no more than half an hour. And all your household members will be satisfied with the result. Tomato paste can be replaced with fresh tomatoes, after peeling them and chopping them into cubes.

Compound:

• 0.6 kg capelin;
• bulb;
• carrot;
• 200 g tomato sauce;
• salt;
• ground black pepper;
• refined sunflower oil;
• blend of seasonings for fish.

Preparation:

Delicate fish with creamy notes

Now let’s figure out how to stew capelin in milk. It can be replaced with not too heavy cream. The fish will turn out so tender and tasty that it will be impossible to tear yourself away from it.

Compound:

• 0.5 kg capelin;
• 1 tbsp. milk;
• butter;
• bulb;
• black peppercorns;
• salt;
• blend of spices.

Preparation:

Attention! If time permits, first fry the fish in flour until a golden crust forms.

Capelin stewed with onions and sour cream is a very easy to prepare dish. Perfect for dinner. It cooks very quickly and is very tasty. What else do you need for a light dinner?

We will need:

• Fresh frozen capelin - 800 g
• onions - 1-2 pcs
• sour cream 150 g
• salt pepper
• vegetable oil - 50 ml
• bay leaf - 2 pcs

How to cook capelin with onions and sour cream:

Thaw the capelin and rinse well in running water. Heat vegetable oil in a frying pan and place the fish in it tightly together. Fry until all the moisture has evaporated. Do not turn the fish over or move it!

Peel the onion and cut into half rings.

Add salt, pepper, dry or fresh dill to the sour cream. Mix well and dilute with 100 ml of water.

Place chopped onions on the fish and pour diluted sour cream. Don't move the fish. After pouring sour cream over the fish, you need to let the fish move away from the bottom. To do this, simply swirl the pan. This way the fish will float to the surface and will not fry to the bottom of the pan. There is no need to move the fish any more, otherwise it will fall apart. Boil. Close the lid and turn off the stove or reduce the heat to low for another 5 minutes.

Serve capelin stewed in sour cream hot on its own or with your favorite side dish.

Bon appetit!