It would seem that the simplest dish is ordinary buckwheat porridge. Prepare...
We wash the fish, remove the entrails, and remove the head. If the capelin is very small, it is not necessary to clean the fish; you can fry it whole. Dry, sprinkle with salt and leave to soak for ten minutes.
For the batter, break the egg into a bowl, add aromatic herbs, hot pepper, salt and turmeric. Whisk into a homogeneous mass.
Dilute the egg mixture with cold water or add milk. Mix with a whisk.
Thicken with flour, adding in portions. The approximate amount of flour is 3-4 tablespoons, but add one spoon at a time so as not to make the batter too thick.
Adding flour, gradually bring the batter to the desired thickness. It flows off a spoon like thick kefir, leaving traces. If the batter is very liquid, it will drain from the fish and fry separately.
Heat a frying pan with oil. Dip several fish into the batter, immerse them completely so that the batter gets on the capelin from all sides.
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Place the capelin in heated oil, leaving a little space between the fish. Some of the batter will drain off, but most of it will remain on the fish. Fry the capelin without turning one side for about five minutes.
Pry it with two forks or a wide spatula. Turn over and fry the other side until the batter is golden brown.
Serve capelin fried in hot batter, served with lemon slices, fresh vegetables or herbs. Bon appetit!
Do you want something delicious, but don’t know what? Then I suggest capelin in batter. Men will be delighted. If you want to prepare a quick, tasty and healthy dish, then capelin fried in batter is what is right for you. After all, you don’t spend time cleaning it, you just need to gut it. How to prepare capelin in batter, see the recipe below.
INGREDIENTS
- Capelin - 500 G.;
- Milk - 150 ml.;
- Egg - 2 pcs.;
- Flour - 150 G.;
- Salt, pepper, seasonings - To taste.
COOKING
- Wash the fish thoroughly in running water, remove all unnecessary.
- Break two eggs into a deep bowl. Beat the eggs and pour in the milk.
- Then slowly add flour, pepper and salt. Mix well (you can do this with a mixer).
- Then put the frying pan on high heat and pour oil into it.
- Next, dip each fish well into the batter and fry in a frying pan on both sides until golden brown.
- Place the finished fish on a paper towel or napkins so that excess oil comes out.
- That's all, the capelin in batter is ready, put it in a dish, sprinkle with your favorite seasonings and serve.
In my mind, capelin was always associated with cat food and the use of this fish in gastronomic terms had not been considered at all before. But one day, while visiting, capelin in batter was served before the hot meal (as an appetizer to the “speaking water”), and the opinion on this matter changed. Now we often prepare various dishes from capelin and I will say this - this fish was undeservedly ignored.
For frying you will need:
- Capelin - 500 grams;
- Chicken egg - 3 pcs;
- Mayonnaise - 2 tsp;
- Wheat flour - 2 tbsp;
- Vegetable oil;
- Salt, spices;
- Baking soda - 1/2 tsp.
Place flour, eggs, mayonnaise in a plate and mix well until smooth. You should get a batter like for pancakes. Add half a teaspoon of soda there (soda will make the batter more airy), salt to taste.
Wash the capelin and gut them if desired; I don’t do this, since in the fall the fish are almost all full of caviar. After all the procedures, immerse the capelin in the batter and
Place in a frying pan with heated oil. Fry until nicely colored on both sides, be sure to place the finished fish on absorbent napkins to get rid of excess oil and...
Woo-a-la, the dish is ready!
When eaten, the spine bones come away from the meat very well, so there is no danger. Our children eat it with pleasure, I eat it with bones, leaving only the head.
Everything is very simple, tasty, satisfying, but not entirely healthy, because... still a little greasy.
If this recipe is not suitable for you due to an unwanted set of excess calories, then I suggest adding a little salt to the capelin and rolling in semolina.
and fry on both sides.
It will turn out no less tasty, but a different dish.
By the way, if you let the fish sit in a frying pan for a little while, the result will be an excellent snack for beer, which is eaten with bones and head. Tested several times.))
Cooking capelin does not take much time. You need to eat it, because you get a bunch of microelements that are not found in river fish, and most importantly, it’s simple and very tasty.
Fried capelin is one of the most affordable fish dishes that can be useful in any life situation. These little fish become an ideal appetizer on a holiday table, go well with beer, and, together with a side dish, turn into a hearty family dinner. At the same time, capelin amazes not only with its taste, but also with a huge range of rare minerals and vitamins.
The benefits and harms of capelin are widely discussed among adherents of a healthy diet. The fact is that it completely lacks carbohydrates, but at the same time contains a record amount of protein. The large percentage of fat in this fish does not affect how many kcal it contains, but allows you to quickly fill up and get a tremendous boost of energy for the whole day. In addition, capelin is rich in vitamins D and A, calcium, fluorine and iodine.
Capelin is prepared in all known ways, however, it is fried fish that comes first for real gourmets. Before frying, it is thoroughly washed and, most often, dipped in batter. This could be just plain flour, or a more interesting recipe with the addition of eggs, starch, spices, soy sauce, etc.
Fried capelin can be prepared immediately with vegetables (potatoes, onions, tomatoes, bell peppers), or you can add a side dish to an already prepared dish. The fish is decorated with herbs and lemon slices and served with various sauces.
Capelin prepared according to this recipe has a crispy crust, which is obtained through a simple egg batter. If you need to reduce your calorie intake, you can avoid batter altogether. The fish will still turn out quite tasty, thanks to baking in the oven.
Ingredients:
- 500 g of fresh frozen capelin;
- 1 tbsp. l. starch;
- 2 tbsp. l. flour;
- 1 egg;
- 2 tbsp. l. lemon juice;
- Greenery;
- Salt pepper.
Cooking method:
- Gut the capelin, rinse thoroughly and dry.
- Pour lemon juice over the fish and mix well.
- In a deep plate, mix salt, pepper and egg, beat.
- Add flour and starch to the batter, stir until the lumps disappear.
- Line a baking tray with parchment paper.
- Dip each fish in batter and place on a baking sheet.
- Bake capelin for 15 minutes at 220 degrees, sprinkle with fresh herbs before serving.
Interesting from the network
By cooking capelin with onions in a frying pan, you don’t have to worry about how many calories are “hidden” in this delicious dish. You can afford it even on the most strict diet, especially if you use a minimum amount of oil for frying. Ready capelin will be an excellent snack for beer, or a main dish for lunch or dinner.
Ingredients:
- 500 g capelin;
- 60 ml vegetable oil;
- 2 tbsp. l. flour;
- 1 onion;
- Salt pepper.
Cooking method:
- Wash the capelin thoroughly and add salt, roll all the fish in flour.
- Heat the vegetable oil well in a frying pan.
- Place capelin in one layer and fry until crispy brown on both sides.
- Cut the onion into rings and fry until golden brown, separately from the capelin.
- Mix the contents of both pans and let the dish sit for 5-10 minutes.
Now you know how to cook fried capelin according to a recipe with a photo. Bon appetit!
Fried capelin is a frequent guest in the diet of people who watch their figure. The calorie content of this fish is low, but it contains many nutrients and allows you to quickly satisfy your hunger. Fried capelin goes well with any side dish, and in itself it can easily be a complete dish. A few secrets on how to cook fried capelin will help novice cooks get acquainted with this interesting treat:
- You can remove the unpleasant fishy smell from capelin using fresh lemon juice. It is enough to spray the fish before frying;
- In order for the capelin to cook evenly, it must be cooked very quickly over high heat, without covering it with a lid;
- Before cooking, capelin must be completely defrosted, rinsed and dried with a paper towel;
- To obtain a crispy, golden brown crust, capelin must be rolled in flour before frying.
