How to properly fry capelin in a frying pan

Some cooking tips

• To fry odorless capelin, you can leave it in salted water for 1 hour. This way the smell during frying will be less intense.
• Onions, eggs or breading made from different types of flour will help complement the already bright taste of fish. To do this, the fish is cut, all the entrails are removed and carefully seasoned with spices and salt. After this, the capelin is dipped first in the egg, and then in flour. This way, a dense breading is formed on it, which allows you to properly fry the fish and make its flesh more tender. Onions are fried over low heat until golden brown and added to the dish just before serving.
• To make fish in tomato sauce with onions, fry it in a frying pan, then add chopped onion and simmer for 10 minutes. Then add tomato paste and a little water to the pan so that it covers the fish. Cover the capelin with a lid and simmer for 10 minutes. The result is a hearty dish with a pleasant sour aftertaste, which is prepared in a matter of minutes.

How to properly fry capelin in a frying pan?

Required Ingredients

:

• Fresh capelin one kilogram;
• Wheat flour for breading;
• Vegetable oil;
• Spices.

Preparation

In order to fry capelin in a frying pan, it is not at all necessary to first gut and clean it. Unprocessed fish may end up being slightly bitter, but this will in no way affect the overall taste of the dish. First of all, the capelin is thawed, thoroughly washed under running water, transferred to paper napkins and lightly blotted.

Then take a bowl, pour sifted wheat flour, spices, salt into it and mix everything thoroughly and generously roll the fish in this mixture. Heat vegetable oil in a frying pan and place breaded capelin in it and fry on both sides until a crispy golden crust appears. The finished capelin is laid out carefully on a plate, decorated with chopped herbs and any fresh fruit on top.

How to fry capelin in dough?

Required ingredients:

• Capelin seven hundred grams;
• Two chicken eggs;
• Three hundred ml milk;
• Three hundred grams of flour;
• Fifty grams of butter;
• Olive oil twenty ml;
• Vegetable oil;
• Vinegar;
• Pepper, salt, ginger to your taste.

Preparation

The fish are thoroughly washed, the heads are cut off, thoroughly gutted, sprinkled with salt, pepper, ground ginger and lightly sprinkled with vinegar, pour in olive oil, mix everything thoroughly and put it in the refrigerator to marinate for one hour. To prepare the batter, separate the whites from the yolks. Mix the yolks with cold milk, add salt and flour, beat everything with a blender until smooth, and add the whites, whipped into a thick foam, mix everything. The marinated fish is dipped in the resulting mixture and fried until golden brown. The finished fish is generously sprinkled with herbs and served.

The benefits and harms of the dish

Useful qualities of the fish in question:

1. Normalization of metabolic processes.
2. Elimination of inflammation in the respiratory tract.
3. Prevention of coronary heart disease, heart attack. Regular use of the product helps stabilize the heart rate.
4. Decreased blood sugar levels.
5. Improving human sexual functions, helping in the production of necessary hormones.

Despite the positive effect on the body, in some cases it can harm it:

• if you are allergic to seafood;
• in case of individual intolerance to this fish.

It is not recommended to overuse smoked fish, as it contains carcinogenic compounds that can cause the development of oncology.

The product in question is prepared quite quickly and easily. It can take from 30 to 60 minutes to make. If the fish is marinated beforehand, cooking takes longer.

How to properly fry capelin in batter in a frying pan?

Required ingredients:

• Capelin seven hundred grams;
• Olive oil twenty ml;
• Butter forty ml;
• Ground ginger;
• Table vinegar;
• Your favorite spices.

Ingredients for batter:

• Two chicken eggs;
• Milk one two hundred ml;
• Wheat flour three hundred grams.

Cooking process

The fish is defrosted in advance, washed, the heads are cut off and thoroughly gutted. In a deep bowl, mix ground ginger, pepper and salt. The resulting mixture is sprinkled with capelin. The fish is sprinkled with table vinegar, poured with olive oil and mixed thoroughly, put in the refrigerator and left to marinate for forty minutes.

While the fish is marinating, prepare the batter. In order to prepare it, the whites are separated from the yolks and beaten into a thick foam, and the yolks are added to cold milk, flour is added, salt is added, and everything is mixed until smooth. Next, add the whipped protein foam to the prepared mass and mix gently with a spoon.

The marinated fish is dipped generously in batter and fried on both sides in a large amount of vegetable oil. Place the finished fish on a paper towel and remove excess fat. Before serving the finished fish, sprinkle the dish with finely chopped herbs and pour melted butter over it.

Delicious recipe for capelin in batter fried in a frying pan

What we take:

• capelin – 300 g;
• lemon – 1 pc.;
• chicken egg – 1 pc.;
• milk – 2 tbsp. l;
• wheat flour – 100 g;
• pepper mixture – 1 tsp;
• turmeric – ½ tsp;
• salt - to taste;
• vegetable oil - for frying.

How to cook

We defrost the fish, as suggested above, by washing it. We don't clean it. Marinate in lemon juice for 20 minutes, then dry and salt.

Prepare the batter. Mix the egg with milk and spices. Beat with a whisk. Dip the fish in the egg, then in the egg-milk mixture, then in flour. Place in a heated frying pan. You need to heat the vegetable oil in it first. Fry for four minutes on both sides. Then transfer to paper towels. Serve with herbs and lemon.

Here is another option for preparing sea fish.

Capelin in batter

If you don’t know how to deliciously fry capelin in a frying pan, the recipe offered here will certainly come in handy. Believe me, you won’t have to do anything complicated. But the dish tastes excellent. Moreover, thanks to the batter, the specific smell of the product becomes less pronounced.

Cooking time – 35 minutes.

Number of servings – 8.

Ingredients

To make capelin fried in batter in a frying pan according to this recipe, you need to prepare a small set of ingredients that you can always buy in every supermarket without any problems. So here's the list:

• capelin – 1 kg;
• warm water – 0.5 tbsp.;
• wheat flour – 7 tbsp. l.;
• egg – 2 pcs.;
• salt – ½ tsp;
• refined vegetable oil – 3 tbsp. l. in batter + fry.

Cooking method

So, the proposed recipe for capelin in a frying pan is very easy to implement, despite the fact that you have to prepare the batter.

1. Let's get started! You should prepare the batter right away. To do this, you need to sift the flour into a deep bowl. Pour 3 tablespoons of refined vegetable oil into it.

1. Mix the composition thoroughly. Add the amount of salt indicated in the recipe, or to your own taste. Pour in warm water. Mix the composition properly. The consistency of the resulting mass should be slightly thinner than pancake dough.

On a note! If you decide to cook delicious capelin fried in a frying pan according to a recipe with batter, avoid using boiling water. Steep cooking will not allow you to obtain the required consistency of the composition. The mass will simply brew and turn into a paste. So you should take slightly warmed water.

1. Break a couple of large chicken eggs into a separate bowl. Beat them well with a fork or kitchen whisk. Pour the resulting egg “scramble” into the dough. Mix the mass. Now our batter is ready. With it, it won’t be difficult for you to understand how to cook capelin in a frying pan with an appetizing “coat”.

1. Clean the fish and rinse thoroughly in tap water. Add salt. Mix.

1. Place the frying pan on the stove. Set heat to medium. Pour refined sunflower oil into the container. Heat it thoroughly. Immerse each fish completely in batter. Place capelin in hot oil. Fry until golden brown.

Carefully turn over and bring to the same state on the reverse side.

Ready! It's time to serve. Fish prepared in this way is an excellent self-sufficient appetizer, but also goes well with vegetable side dishes and light salads.

How to fry capelin on the grill?

Capelin fried on a grill over coals will be amazingly tasty and fragrant. If you have the opportunity to get out into nature, use the following recipe and cook fish with a smoky flavor. Thanks to the spicy marinade used, the dish will taste pleasant and appetizing.

Ingredients:

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

Preparation

1. The whole fish is mixed with the marinade ingredients from the list and left for several hours or overnight.
2. Place the pickled capelin on the grill and fry over coals until golden brown.

Capelin in the oven with a crispy crust

If for some reason you are forced to give up fried fish, cook capelin in the oven according to the recipe with photos step by step, the fish turns out very tasty, crispy, with a crispy crust. The big advantage of this recipe is that, firstly, you don’t have to stand over the frying pan, the oven will do everything itself. And secondly, the calorie content with this method of preparation is noticeably reduced. Although vegetable oil is present in the marinade, its amount is significantly less than what you use to fry fish.

The marinade is prepared from lemon juice, oil and spices, and before baking, the capelin is also dredged in flour. Keep in mind that the flour layer should not be thick, and be sure to let the fish sit for a few minutes after breading so that the marinade saturates the breading. Otherwise, the flour will simply dry out on the fish and remain light-colored. If the crust is not brown enough, turn the fish over during baking or at the end of cooking, place it under the grill for a couple of minutes.

Ingredients for cooking:

• fresh frozen capelin – 0.5 kg;
• lemon juice – 2 tbsp. l;
• vegetable oil – 2 tbsp. l;
• flour - for breading;
• salt - to taste;
• coarsely ground black pepper – 0.5 tsp;
• Provençal herbs – 2-3 pinches;
• paprika – 1/3 tsp.

Cooking capelin in the oven

Whether or not to clean capelin is a matter of personal preference. Many people leave the fish whole and fry it with the head, but for baking it is better to clean the entrails and remove the head. We wash the gutted capelin under running water.

We prepare the marinade for the fish; the capelin should lie in it for 20-30 minutes. Squeeze the juice from the lemon.

Add any vegetable oil that you use in daily cooking.

We flavor and improve the taste of the marinade with spices: add black pepper, paprika, salt and Provençal herbs to the mixture of oil and lemon juice. Beat with a fork.

Pour the marinade over the capelin and mix so that the aromatic mixture gets onto each fish. Leave for half an hour.

The oven is already preheated to 200 degrees. Pour the flour into a bag or onto a plate and coat the fish. Shake off excess flour.

Place the capelin in one layer in a greased form or on a baking sheet lined with baking paper. Leave the fish for about ten minutes so that the marinade moistens the flour layer. Then put in a hot oven for 20 minutes, bake until cooked and golden brown. If the fish is not browned enough, turn it over and raise it higher or turn on the grill before removing it from the oven.

Serve capelin baked in the oven hot, with a slice of lemon, sauce, fresh vegetables and herbs. Bon appetit!

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

Fried capelin in the oven is no less tasty than in a frying pan. The fish can be cooked on a baking sheet without additives or supplemented with onions, garlic cloves, tomatoes or bell peppers. Spices and herbs are used according to individual preferences, flavoring the carcasses with them after preparation.

Ingredients:

• capelin – 500 g;
• flour – 100 g;
• lemon juice, spices - to taste;
• salt, ground black pepper - to taste;
• refined vegetable oil for greasing the baking sheet.

Preparation

1. Prepare the fish, season it, bread it in flour and place it on an oiled baking sheet.
2. Send the dish into a device heated to 200 degrees.
3. After 15 minutes, the capelin fried in the oven will be ready.

How to fry capelin in the oven with a crust?

Capelin fried in the oven without oil will turn out rosy and appetizing. Preparing the dish couldn't be easier. It is necessary to place the prepared fish, breaded in flour, on a wire rack and place it in the oven for baking. The main thing is to ensure a high temperature of the device, which will allow you to get a golden brown crust on the outside and juicy fish flesh on the inside.

Ingredients:

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

Preparation

1. The whole rube is rinsed and dried.
2. Flour is mixed with salt, pepper, and seasonings.
3. Dip the capelin into the flour mixture and place it on a wire rack in the oven, placing the baking sheet a level lower.
4. Prepare the dish in a device heated to 220 degrees for 15 minutes.

Recipes with capelin

In flour

This is the simplest and most common method of frying. It will require:

• capelin;
• salt and black pepper (a pinch);
• sunflower oil (for frying);
• a glass of flour (any kind will do).

Having defrosted the capelin in advance, the fish should be thoroughly washed. Using a napkin, you need to get rid of water droplets on all fish. Pour the prepared glass of flour onto a flat wide dish. Then add a pinch of salt and ground pepper and mix everything thoroughly. Add oil to the frying pan and place on the stove. Dipping each fish separately in flour, you need to place them on a heated frying pan. When capelin is fried for 2 minutes on each side, it turns out juicy and rosy. If you fry for 6 minutes, the fish will turn out with a crispy crust. After frying, the capelin should be placed on a paper napkin to remove excess oil.

In egg batter

For this frying method you will need:

• capelin;
• flour (any kind will do);
• a pinch of ground black pepper and salt;
• frying oil;
• chicken eggs 2-3 pieces.

Thawed fish must be washed thoroughly and immediately add pepper and table salt. You need to prepare the batter in a separate container. To do this, break the prepared eggs into a bowl, add pepper and salt. The ingredients should be mixed thoroughly. Place a frying pan on the stove to heat up, after adding vegetable oil. Pour flour into the second container and dip the fish evenly into it. And immediately dip into the prepared egg batter. When cooking, capelin should be placed at a short distance from each other so that the batter does not touch and is evenly fried.

In breadcrumbs

For this recipe you will need:

• spices (salt, pepper);
• lemon;
• breadcrumbs;
• capelin;
• chicken eggs 2 pieces;
• vegetable oil.

Thawed fish should be slightly salted and other seasonings added to taste. To get rid of the fishy aroma during frying, sprinkle lemon juice on the fish and leave for a few minutes to soak. After breaking the chicken eggs into a bowl, beat them thoroughly with a mixer. Pour the breadcrumbs into the second bowl. Dipping the fish into egg batter on both sides, then roll it in breadcrumbs. The carcasses need to be fried until golden brown.

With onions and garlic

This method of frying capelin gives it an original taste and aroma. For the recipe you will need:

• bulb onions;
• a few cloves of garlic;
• capelin;
• flour;
• vegetable oil for cooking;
• salt.

Having previously defrosted the fish and removed any remaining water from it, it must be lightly salted. After pouring flour into a bowl, you need to dip the fish in it on both sides. You need to put it in a frying pan with heated oil. The onion must be cut into thin half rings and placed in a frying pan at the same time as the fish. Garlic should be chopped into small pieces and also added to the pan. Simultaneous frying of onions, garlic and capelin will give the fish a pleasant and original taste.

With sour cream

To prepare you will need:

• capelin;
• sour cream;
• water;
• bulb onions;
• frying oil;
• Wheat flour.

Thawed carcasses need to be cut up, removing the entrails, ridge and head. The resulting carcasses should be carefully washed with water. The processed fish should be dipped in prepared flour and fried evenly on both sides until golden brown. While the carcasses are roasting, the onion needs to be peeled and cut into half rings of 2-3 mm. Chopped onions should be added to fried fish. Sour cream should be combined with water and mixed thoroughly. The resulting mixture should be added to the fish and onions. Cover the pan with a lid and leave the fish to simmer. In 15 minutes the dish will be completely ready. When serving, the fish should be supplemented with fresh herbs.

How to cook fried capelin quickly and tasty - step-by-step recipe with photos

First, let's figure out whether we need to clean our fish before frying? Some are inclined to believe that it is worth getting rid of small scales, but I only remove the insides. In the finished version, fish scales are not felt at all. Well, now everything is in order.

• The first step is to defrost our capelin. Warm or cool water is suitable for quick defrosting. It is necessary to fill the fish with water and leave it for a few minutes.

• We pour the water into the sink and get rid of the entrails, salt the fish well. It is important to remember that capelin quickly becomes salty. Therefore, the main thing is not to oversalt.

• Break a chicken egg into a cup and mix the yolk and white thoroughly. If you want to add some spices or pepper, it is better to do it now.

• Sprinkle some flour on a plate.

• Dip the capelin thoroughly in the egg.

• Then roll each fish in flour. The flour should stick to our fish and it will become a batter.

• Fry the capelin well in vegetable oil on both sides. Capelin cooks quickly - in about 10-15 minutes over low heat. So don’t oversleep, otherwise the fish will turn out dry.

• Wait until our fish cools down. That's all. The rosy treat is ready to eat. Bon appetit!

This dish goes well with a side dish of rice, boiled vegetables or mashed potatoes.

Preparation

1. Defrost capelin at room temperature - medium-sized fish, dry frozen, are best suited for this recipe. We remove the heads and gut them, wash them in ice water, and be sure to remove the black film from the belly. We leave the skeleton and bones; without them, the fish will simply disintegrate into fibers when fried.

2. Pour cucumber brine over the capelin and put it in the refrigerator for 30 minutes (no need to add salt!). The brine will remove the unpleasant aftertaste and make the fish very flavorful.

3. When the fish is marinated in the marinade, add black pepper, basil and oregano. Mix carefully and put back in the refrigerator for 30 minutes.

4. Drain the marinade and season the capelin with sugar and salt. Stir and let sit for 15 minutes. Sugar is added so that the capelin retains its integrity during frying - it caramelizes and seals all the juices inside the fish.

Capelin is an inexpensive fish that almost anyone can purchase.

With the right culinary approach, a dish made from this fish will please even the biggest gourmet. The capelin takes only a short time to prepare – about half an hour.

How to fry capelin in a frying pan in flour

In my opinion, this is the most delicious recipe. Try it yourself. The advantage of this method is that you do not need to use additional dishes during the cooking process. And then wash it off.

Prepare the following products:

• 700-800 grams of raw fish;
• salt;
• ground black pepper;
• a few tbsp. wheat flour;
• lemon;
• butter and vegetable oil for frying.

Season the cleaned fish with salt, pepper and a little lemon juice. Mix everything well and leave to marinate for 15-20 minutes.

Then place the capelin in a sieve so that all the liquid drains thoroughly. Place the fish in a plastic bag. Pour flour there and shake the bag well.

Fry in a well-heated frying pan in a mixture of vegetable and butter. In this case, the fire must be strong.

The kitten fries very quickly. A couple of minutes on each side and the fish is ready. The capelin comes out amazing! Fragrant with a golden-brown crispy crust... You can't tear your ears off. It’s even tastier than crunching seeds. Before you have time to look back, the plate is empty, and your husband, like an overfed cat, looks satiated at the next portion.

How to fry capelin in a frying pan quickly and tasty

Dishes

Capelin is an inexpensive fish, but it will perfectly diversify your lunch or dinner. Fried with a crust, served with potatoes and a salted tomato, mmm...

Do you already want some catfish? This method of preparing fried capelin is not only quick, but also very simple. Those who do not know how to cook can easily figure out this recipe and fry capelin in a frying pan .

So, at the very beginning you need to buy food, no matter how it is not discussed)) In order not to defrost the fish and not waste time on it, it is better to buy it chilled. Next, take half a kilo of capelin and rinse it under running water. After this, pour flour . Add half a teaspoon of salt to the flour. Mix flour with salt. Take the washed fish and quickly roll each one in flour . At the same time, set the frying pan to heat up (temperature is about two-thirds of the maximum power of your burner or slightly higher). To avoid not very pleasant odors , experienced housewives use cunning methods: add lemon juice, herbs, spices, clean and decapitate the fish. However, we won’t do this, because we really want to eat, and we don’t have much time. But if you have lemon in the refrigerator, take a minute, cut off a piece of lemon (preferably from the edge) and sprinkle it on the fish.

When the frying pan is hot, and this can be determined by the sound of vegetable oil, we place the fish on it until the entire bottom of the frying pan is filled. First, fry one side of the fish for 5 minutes, then turn it over and fry the second side for 5 minutes. An important trick is to prevent the oil from splashing, cover the top of the frying pan with a special grill; if there is none, then a large sieve. It is not recommended to cover capelin with a lid when frying - the crust will be soft and not so tasty. That's it, the dish is ready! It can be served with or without a side dish - fried capelin is eaten literally “like seeds” - you can’t tear it off! Alternatively, this dish goes well with mashed potatoes sprinkled with green onions, dill or parsley.

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Capelin fried in a frying pan - 6 cooking recipes, benefits and harms

Capelin is one of the inexpensive varieties of fish, so it is available to all segments of the population. If you know certain subtleties, capelin fried in a frying pan will turn out surprisingly tasty and tender.

Capelin in batter fried in a frying pan

Capelin fried in batter turns out crispy and tasty. Of course you will have to spend time on this, but believe me, the result is worth it.

Preparation:

1. Defrost the fish. Tear the spine behind the head, pull out the insides. Cut off all fins and wash.
2. Mix the eggs.
3. Pour the specified amount of oil into the frying pan. Let it warm up.
4. Dip the fish in flour and transfer it to the mixed egg.
   Place in boiling oil. Quickly fill the entire pan. Simmer on low heat for 4 minutes. A crispy crust should form on the surface. Turn over and cook for the same amount of time.

Fried capelin with egg

Capelin is a healthy and satisfying product. You will have to spend minimal time on preparation, so the dish is easy to prepare after a hard day at work. Vegetables are ideal as a side dish.

Cooking with mayonnaise

The fish is small in size, so it cooks very quickly and turns out tender. There is no need to select bones, as they will become soft during the frying process and will not be noticeable in the finished dish.

How to cook without smell?

Fish should be regularly present in the human diet. Many people are put off by the pungent smell that spreads throughout the room. To get rid of the unpleasant odor, capelin is pre-marinated.

Benefit:

• contributes to the normalization of metabolic processes;
• good prevention against coronary disease;
• stabilizes heart rate;
• reduces blood sugar levels;
• produces hormones responsible for the return of sexual desire.

Harm:

• as a result of frying, carcinogenic elements are released, which provoke the development of cancer;
• if the fish grew up in unfavorable conditions, then it may contain a large amount of mercury compounds, which are very dangerous for the human body;
• in case of individual intolerance, it can cause a severe allergic reaction.

Delicious fried capelin in flour in a frying pan

Photo of fried capelin in a frying pan

Even an inexperienced cook can cook fried capelin. The fish does not need to be cleaned, you don’t have to gut it, just roll it in flour and fry it in vegetable oil. But even here there are secrets. For example, how to make the fish crispy and odorless.

Recipe ingredients:

• capelin 1 kg.
• flour (semolina) 2-3 tbsp. spoons
• vegetable oil 1 cup
• lemon ½ pcs.
• basil, oregano 1 teaspoon
• salt to taste

How to fry capelin in a frying pan:

1. Thaw the capelin at room temperature, wash and dry. Sprinkle the fish with lemon juice and salt. Season with dried herbs. Leave to marinate for 30 minutes. Marinating in herbs and lemon juice eliminates the specific fishy smell that is so annoying to housewives.
2. Heat 1/3 cup vegetable oil in a frying pan. Place flour or semolina on a flat dish. Dip each carcass in breading, shake off excess flour (semolina) and place in a frying pan in heated fat. Next, add vegetable oil as needed.
3. Fry the fish for 5 minutes on each side. The capelin should be browned. You can adjust the cooking time yourself. The longer the fish is fried, the drier and crispier it becomes.

Feeding method

: Capelin is good on its own. It is served as a snack with beer. Mashed potatoes or boiled potatoes are suitable as a side dish. You can serve fried fish with herbs or pickled onions, cut into half rings.

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 choosing it:

• the fish must be in a package with a specified expiration date and freezing date;
• Fresh fish have black pupils, while rotten ones have cloudy pupils;
• there should be no foreign spots or cracks on the skin, and no damage on the carcass;
• if the tail of the fish is completely dry or missing, then the fish is not fresh;
• fresh capelin has no odor;
• there should be no mucus on the fish (carcass or gills).

By paying attention to these small details, you can always choose the freshest fish, because capelin, if fresh and cooked correctly, is very healthy:

• contains 23% proteins;
• rich in calcium, proteins, omega-3 acids;
• has reserves of vitamins B, groups A and D;
• has large reserves of iodine;
• saturated acids from capelin help reduce cholesterol levels;
• Helps the body fight hypertension.

Isn’t this a reason to include capelin in your regular diet?

To clean or not?

This question torments many housewives, but unfortunately, there is no clear answer to this question. Everyone chooses for themselves, but there are only two options:

1. Cut off the head of the fish before frying and pull out the film and intestines from it - then it will taste less bitter and smell less when frying;
2. Do not cut off the head and fry it whole - this will make the fish juicier, and the intestines and backbone can be discarded while eating.

It may be worth trying both options and ultimately choosing the one that suits you best.

Odorless recipe

Many people refuse to buy and cook capelin, fearing the terrible smell that will linger during frying.

But for such people there is one secret recipe that allows you to fry capelin simply and, most importantly, without smell! Capelin fried in flour in a frying pan is prepared in stages:

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

1. Thaw the fish and clean it, removing the intestines and film inside. This will relieve the fish of bitterness and unpleasant odor during cooking;
2. Place all the fish in a bowl;
3. Grind garlic and ginger;
4. Add them to the fish and mix well so that the garlic and ginger are distributed throughout the fish;
5. Add lemon essence;
6. Pour in soy sauce and a spoonful of oil. Add spices;
7. Place the bowl of capelin in the refrigerator for half an hour;
8. Prepare the breading: 2 types of flour and eggs beaten with cold water. Place everything in different deep containers;
9. Heat a frying pan over a fire and heat the oil in it;
10. Fry the fish by first dipping it in wheat flour, then in eggs and lastly in corn flour.
11. Fry for 3-4 minutes on both sides until the fish is golden brown;
12. Pat each fish dry with a paper towel.

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

Capelin fried in the oven - a delicious recipe without splashing

If your family loves capelin or other small fish, like mine, but you are worried that your whole stove will be splashed, then this recipe is just for you. Preparing fish is very simple, as they say, without any hassle.

What is necessary:

• Capelin - 1 kg.
• Flour - 70 grams.
• Ground black pepper - 0.5 tsp.
• Salt - 0.5 tsp.
• Vegetable oil for frying

Let's start with preparing capelin. We wash it thoroughly and, if desired, you can cut off the head and remove all the insides. Honestly, I don’t think this is a critical need, but there are those who do not like fish in their entirety. For example, when my mother cooks it or other small fish, she cleans it. So see for yourself, this will not change the cooking process.

Next, mix flour, salt and pepper in a bowl. If you want to give the fish a spicy taste, you can add some spices or herbs to the cup. Mix everything well with a spoon.

We transfer the washed capelin into a bag and fill it with the mixture from the glass. Shaking the bag, mix everything carefully so that the fish does not break and spoil its appearance.

Place parchment paper on a baking sheet and grease it with vegetable oil. Of course, you can do it without paper, but then you’ll have to wash the baking sheet later. Place the capelin on it and put it in the oven for 25-30 minutes, which should already be preheated to 200 degrees.

About 10 minutes before it’s ready, take the capelin out of the oven and brush it with vegetable oil using a brush. There is no need to turn the fish over during cooking; it will cook well.

That's all, delicious and crispy capelin cooked in the oven is ready. We hope you find this recipe useful and share it with your friends and family.

Capelin fried in a frying pan - recipe breaded with flour

The easiest way to quickly cook fried small fish.

Take:

• Capelin – 400 gr.
• Sunflower oil – 100 ml.
• Flour - 3 large spoons.
• Salt - to taste.
• Seasoning for fish, black pepper - optional.

How to fry:

1. Gut the carcasses, removing the black film.
2. Pour flour onto a separate plate, add salt, stir. If you like to cook with seasonings, add them to the flour.
3. Heat oil in a frying pan. Dip the fish pieces in flour breading and place them in rows. If the fish is very small, then it will be more convenient to pour the flour mixture into a bag, place the carcasses in it and shake carefully to mix the contents.
4. Fry over high heat for the first minute, then adjust to medium heat. Continue frying for another 2-3 minutes.
5. When the capelin carcasses are browned on the bottom, turn them over. Fry for another 3-4 minutes, lowering the heat a little more. Do not cover the pan with a lid. If you want to get rid of excess oil, transfer the finished fish to a paper towel, then, when it is absorbed, remove the paper.

Fry capelin in batter

Capelin in batter turns out more juicy than fried in the usual way. For more flavor you can add herbs.

Ingredients:

• 500 grams of capelin
• 2 eggs
• 3 tablespoons flour
• 1 teaspoon ground black pepper
• Salt to taste
• Vegetable oil.

Recipe for capelin in batter:

In a large bowl, beat the eggs. Add flour and spices. Mix everything well. By the way, instead of flour, you can use semolina or breadcrumbs. Dip the fish in batter. Fry in a frying pan until golden brown.

Homemade sprats from capelin

Required Ingredients

:

• Raw capelin one kilogram;
• Vegetable oil one liter;
• One hundred and fifty ml. strong tea leaves;
• Bay leaf;
• Ground black pepper;
• Salt.

Cooking process

The capelin is washed and dried, salted, peppered, placed in two layers on a bay leaf, which is placed on a baking sheet, carefully poured over the tea leaves, without washing off the spices with which the fish is sprinkled. Pour oil so that it practically covers the fish, preheat the oven to one hundred and fifty degrees and place a baking sheet with fish there

Simmer for two hours, then open the oven door and allow the fish to cool. The finished sprats are transferred to a container and stored in oil, in the cold.

Capelin fried in a frying pan in flour

Let's prepare the following ingredients in advance:

• 750 grams of capelin
• A few tablespoons of flour
• 1 lemon
• Salt and ground black pepper to taste
• Vegetable oil.

Recipe for capelin fried in flour:

First we need to marinate our capelin. Rub it with salt and ground black pepper. Sprinkle with lemon juice. Let marinate for 20 - 25 minutes.

Place the marinated fish in a colander. This is necessary to remove excess liquid.

Next we need a regular plastic bag. Place the fish in it and add flour. We shake everything thoroughly.

Fry the fish in vegetable oil in a hot frying pan.

How to fry capelin in a frying pan?

Having mastered the chef's recommendations on how to properly fry fish using a frying pan, you can get a delicious dish; it is especially useful for patients with heart and vascular diseases, for people with malfunctions of the thyroid gland, and when blood pressure is high.

An almost pure fish “still life” can be fried without anything, the only ingredients you need are: half a kilo of capelin, water (50 ml), salt (half a large spoon) and a little vegetable oil to lubricate the dishes. Clean kittiwakes are mixed in salt; the raw materials will lie in it for about 15 minutes.

The bottom of the frying pan with a couple of tablespoons of already hot oil should be well heated, the fish is laid out there. Water is poured into the container and the lid is placed on top. Fry over medium heat for about 6 minutes. The fish is not stirred during the cooking process according to this recipe; frying is combined with stewing. You can add broth instead of water. Serve with baked or boiled potatoes.

The cleaned fish is salted and peppered to taste, sprinkled with lemon juice, mixed and marinated for about twenty minutes. Afterwards, the catfish are thrown onto a sieve and kept in it until the water drains. It is best to mix the fish with a couple or three tablespoons of flour in a plastic bag, shaking the contents.

Vegetable oil is mixed with butter, the mixture is spread in a hot frying pan. Fry the fish over high heat for 2 minutes on each side, then a golden brownish crispy crust will form.

Without smell

There are several tricks for odorless frying. For a dish that will give off only a pleasant spicy aroma, you will need: half a kilo of capelin, 2 eggs, a couple of large spoons of water, 10 milliliters of lemon essence, 3 cloves of garlic, 3 grams of ginger root, half a glass of wheat and corn flour, about 5 grams spices (pepper, salt, fennel), a tablespoon of soy sauce, 10 ml. vegetable oil for marinade and 75 ml. for frying.

The dish has 134 kilocalories, and the entire cooking time takes about an hour. The process is divided into stages. The fish is defrosted and cleaned, so that there is no bitter aftertaste in the finished dish, and during frying there is no unpleasant fishy aroma, the intestines and inner film should be removed.

The fish is placed in a bowl, it must be thoroughly mixed with chopped garlic and ginger, lemon essence is added, a spoonful of oil and soy sauce are added, everything is sprinkled with spices on top. The capelin in the marinade will stand in the refrigerator for 30 minutes.

The breading is prepared: eggs are beaten separately in cold water, one type of flour is poured into one bowl, the other is poured into another, all the ingredients are in different deep dishes.

The frying pan is heated on high and warmed up with oil. The capelin is rolled in wheat flour, then in egg mixture, and finally in corn flour. The fish is fried for 3 or 4 minutes on one side, the same on the other, a golden brown crust should form.

Each fish is blotted with a paper napkin. Rosy capelin is good in combination with tartar sauce or tkemali.

The batter prevents beneficial substances from escaping when frying fish. For 600 grams of basic raw materials you need to spend: a chicken egg (2 pieces), a glass of boiled milk, a glass of flour, 5 milliliters of vinegar, one and a half large spoons of olive oil, half a teaspoon of ground pepper, ginger and salt, 50 milliliters of vegetable oil.

Gutted and washed fish are sprinkled with seasonings in a deep bowl. Capelin is mixed with olive oil and vinegar, in which it is marinated. A couple of yolks, milk, flour and salt are mixed to form a homogeneous mass.

A frying pan with oil is heated, each capelin is fried on all sides, and at the end a crust is formed.

With onions and sour cream

The gutted catfish is fried without turning over for about 15 minutes. Chopped dill, salt and pepper are mixed in 150 ml. sour cream, the mass is combined with onions in the form of rings or half rings, water is added (100 ml), everything is laid out on top of the capelin, the frying pan is covered with a lid. When the liquid boils, reduce the setting, and after five minutes remove the capelin from the heat.

Tip: The finished fish is transferred to a dish with mashed potatoes or boiled potatoes.

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

Ingredients

• half a kilogram of capelin;
• 125 ml vegetable oil;
• 50 ml 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 under the tap, cut off the heads and tails. Gut the fish and rinse again. Dip with a napkin and place in a deep bowl.

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

3. Roll each marinated fish in flour. Place in heated vegetable oil and fry for five minutes, then turn over and fry for the same amount of time. Place the fried capelin on a dish lined with napkins. Serve fish with boiled or stewed vegetables.

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 replaced with apple cider vinegar

Salt and pepper

Vegetable oil.

Cooking method

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

The capelin needs to be rolled in a mixture of flour and starch. Place the boned fish to fry in a preheated frying pan with vegetable oil. You need to fry the fish on each side, spending 4 to 6 minutes on both sides.

A simple recipe for fried capelin

To simply fry capelin in a frying pan in vegetable oil, you will need very few ingredients: - 1 kg of capelin; - Wheat flour; - vegetable oil; - salt.

It is not necessary to clean and gut capelin before cooking. Although ungutted fish may turn out to be slightly bitter, this usually does not affect the overall taste of the dish.

If frozen capelin was purchased, it should be thawed before cooking. To do this, place the fish overnight on the bottom shelf of the refrigerator. Then rinse the fish under running water, place on a paper towel and pat dry slightly. Mix wheat flour and salt in a plate, carefully roll the capelin in this mixture. Heat vegetable oil in a frying pan and fry the fish on both sides (about 3-5 minutes) until crispy golden brown. Transfer the finished capelin to a plate and garnish the fish with finely chopped herbs and fresh or pickled vegetables.

Breaded capelin turns out to be very tasty. For it you need to take: - 500 g of capelin; - 2 eggs; - breadcrumbs; - lemon; - ground black pepper; - salt; - vegetable oil.

Thaw the capelin, lightly salt and pepper it. To remove the specific fishy smell, sprinkle capelin with freshly squeezed lemon juice and let the fish marinate in it for a little while. Then, in a separate bowl, beat 2 eggs thoroughly. After this, dip each fish in beaten eggs and roll in breadcrumbs. Place the prepared capelin in a frying pan with heated vegetable oil and fry it on both sides until golden. It takes no more than 10 minutes to cook the fish. Then transfer it to a plate and serve mashed potatoes or vegetables as a side dish.

Capelin skins

Required ingredients:

• Capelin;
• Bulb onions;
• Bay leaf;
• Fresh greens;
• Salt pepper.

Cooking process

The fish is thoroughly washed, laid out in an even layer on the frying pan, peppered, salted and a layer of onion cut into half rings is placed on top, then another layer of fish, again onion and alternate until all the ingredients are gone. The top is generously sprinkled with finely chopped fresh herbs and broken bay leaves. The dish is completely filled with boiling water. Place the frying pan on the stove over medium heat and bring to a boil, cover with a lid, reduce the heat to low and simmer for ten minutes. The finished dish is then laid out on plates and the remaining broth is poured on top. A vegetable salad is perfect.