Cooking time: 50 min.
Preparation time: 5 min.
Number of servings: 8 pcs.
Type of cuisine: European
Type of dish: main courses
The recipe is suitable for:
dinner.
Ingredients for the recipe “Capelin cutlets”:
Semolina 2 tbsp. l. Onion 1 pc. Refined sunflower oil 6 tbsp. l. Frozen capelin 700 g Milk 100 ml Ground black pepper 2 pinch Salt 1 tsp. White bread 80 g Chicken eggs 1 pc.
How to cook fish cutlets from capelin
I suggest making capelin cutlets. Capelin is a fairly healthy fish, and at the same time very affordable. Of course, in order to prepare capelin cutlets, you will have to tinker a lot longer than if you were preparing cutlets from ready-made fish fillets of expensive fish. But the result will please you. And you will get all this at an absolutely reasonable price.
Preparation of the dish according to the recipe “Capelin cutlets”:
Step 1
For work we will need fresh frozen capelin, white bread, egg, sunflower oil, salt, pepper, milk, flour, onion, semolina.
Step 2
Cut off the crusts of white bread (80 g) or loaf and soak the pulp in milk (100 ml).
Step 3
Peel capelin (700 g), rinse and fillet. Pass the fillet through a meat grinder. When cleaning capelin, save the roe.
How to clean capelin
Step 4
Peel and chop 1 onion in a food processor.
Step 5
Combine capelin, caviar, squeezed bread, semolina (2 tbsp), 1 egg, salt, pepper, onion. Mix well.
Step 6
Take 2 tablespoons of the mixture and form cutlets, dredging them in flour.
You will need: 1 kg of fresh capelin, 4 eggs, 1 tbsp. heaped flour, 1 bunch of fresh dill, pepper, salt.
How to cook capelin cutlets. Wash the fish, remove the heads and gut them, rinse again, dry, pepper and salt. Beat the eggs with the flour, chop the dill finely, add it to the egg mixture. Heat a frying pan with oil, place the fish, without slicing, into the egg mixture, then, scooping up the “dough” with a large spoon, place it in the frying pan and use a spoon to form a ball, frying the cutlets over medium heat on both sides.
Capelin cutlets can be prepared differently - by twisting the prepared fish without heads and entrails (also preferably without the spine) in a meat grinder, however, such cutlets will require much more time to cook.
In addition to various main courses and snacks, you can make pies and pies with capelin, and you can also grill it, stew it in various sauces and pickle it. This is a really tasty, very inexpensive, but extremely healthy fish - according to the last criterion, it is comparable to very expensive types of fish.
Step 1: prepare the capelin.
Capelin contains a large amount of protein, calcium and protein. Like any fish of the smelt family, it is rich in vitamins B, A and D, as well as iodine, fluorine, bromine and potassium. The Japanese especially love and appreciate this fish, which may be why they have such excellent health. Therefore, we take the freshly frozen fish out of the refrigerator and transfer it to a free bowl. The capelin should defrost on its own to room temperature. It cannot be defrosted under hot water or heated in a microwave oven. After the fish is defrosted, rinse it under cool running water and, without removing the insides, transfer it to a pan with cold water. The liquid should lightly cover our fish ingredient.
Place this container on medium heat. After the water boils, cook the fish no more than 3-4 minutes. Then turn off the burner, drain the water into the sink, and transfer the fish to an empty bowl. 
After the capelin has cooled to temperature 35°-37°С, one by one, place our ingredient on a cutting board and manually separate the fish pulp from the insides, head, ridge and tails. Then transfer the fish fillet to a free bowl. Step 2: prepare the onion.
Peel the onion using a knife, rinse under running water and place on a cutting board. Using the same sharp equipment, chop the vegetable ingredient into arbitrary medium pieces and transfer to a free plate. Step 3: prepare the loaf.
1/4 part Place the loaf in a clean bowl and pour warm milk into the same container so that it completely covers our bread ingredient. Once the loaf is completely soft, take it out of the bowl, lightly squeeze it with your hands and transfer it to a free plate. Attention: To make the capelin cutlets tender, be sure to use a loaf of wheat flour or white bread. Step 5: prepare the minced fish.
Place the loaf soaked in milk and chopped onion into a bowl with fish fillet. Using a manual or electric meat grinder, grind all the ingredients into a clean bowl and then add semolina, the yolk and white of one chicken egg to the same container. Then add fish spices to the minced fish, salt and pepper to taste. Using a tablespoon, thoroughly mix all the minced meat ingredients together until smooth. Step 6: prepare capelin cutlets.
Now we begin to form cutlets from minced fish. To do this, using the same tableware, we collect a little fish mass from the container (approximately 2-3 tablespoons) and put it in a bowl with wheat flour. Then roll the minced meat well on all sides in the flour ingredient. Afterwards, we place it on the palm of our right hand and form a small cutlet from the minced meat, while using our left hand we lightly press on it to make the cutlet flatter and so that it is better fried during the cooking process on all sides. Next, pour vegetable oil into the frying pan and place the container on medium heat. 
When the oil is well heated, transfer the fish cutlets into this container at a short distance from each other and fry them over medium heat, first on one side until golden brown, and then using a kitchen metal spatula, carefully turn them over to the other side. When the cutlets are covered with a golden brown crust on this side as well, reduce the heat and continue frying the cutlets for a few more minutes on one side and then on the other. As a result, our fish dish will not only not stick to the bottom of the pan, but will also become more juicy and tender. Then turn off the burner and, holding the pan with an oven mitt, use a metal spatula to remove the cutlets from the container. Transfer them to a free bowl. Step 7: serve capelin cutlets.
After the tender, aromatic, juicy, crispy capelin cutlets have cooled a little, transfer them to a wide dish and serve. Our fish dish is amazingly tasty both warm and cold. You can serve our cutlets with fried potatoes or mashed potatoes, rice or buckwheat porridge, as well as a salad of fresh vegetables. Enjoy your meal! - – You can cook capelin cutlets in the oven, in a double boiler or in the microwave.
- – Ready-made capelin cutlets can be poured with sour cream sauce and lightly simmered. In addition to sour cream sauce, fish cutlets can also be served with tomato sauce.
- - In addition to ground black pepper and fish spices, you can add any other seasonings and spices to the minced meat to your taste.
- – If you constantly include capelin, which contains a lot of iodine, in your diet, then there is a chance of avoiding thyroid disease. People suffering from cardiovascular diseases should include capelin in their diet, since the saturated fatty acids found in fish help reduce cholesterol in the blood.
Capelin cutlets are an inexpensive, easy-to-prepare and very tasty dish that can be an excellent addition to any salad, potato side dish, stewed vegetables, or just a tasty lunch when served with buckwheat, bread, or rice. Such a treat is prepared very quickly, does not require any skills or strength, and in this case the fish is taken along with bones and skin, and therefore you do not have to bother with it for a long time. Right now we are offering you some of the most interesting fish recipes made from the famous small capelin fish cooked in the oven and in a frying pan.
Capelin cutlets with bones
These are incredibly flavorful, juicy and soft cutlets that simply melt in your mouth. Children really like them, but adults never refuse them either.
Required:
- — Fresh frozen capelin fish – kilogram.
- — A loaf of any stale quality (if used in breadcrumbs, first soak it in cold milk) – a quarter of a standard kilogram loaf.
- — Onions – one large or two smaller onions.
- - One egg.
- — Milk for soaking the loaf or adding to minced meat – 100 ml.
- - Semolina - 3 spoons.
- — To your own taste, a few pinches of salt and a mixture of peppers.
- - Any spices for fish - a teaspoon.
- — Sunflower for frying.
- — Rusks or regular wheat flour for coating products before frying.
What will your actions be?
- We wash the defrosted fish, cut off the tails, heads and fins from each carcass.
- We grind the capelin in a meat grinder, preferably twice, to make the minced meat more tender and soft.
- We clean and chop the onion very finely with a knife; if desired, this product can also be passed through a meat grinder and then combined with the fish.
- Cut the loaf into slices, soak it in milk and, without squeezing, crumble it into minced meat. If the loaf is fresh, you can simply crumble it, and then pour the milk into the products and mix. You can replace white bread with black bread if desired, but with a loaf, capelin cutlets turn out more tender.
- Add spices, salt, egg, semolina to your composition, stir until smooth.
- We form cutlets in any shape you like, and at this time heat the oil in a frying pan.
- We roll the products in breading and send them to fry. As soon as the cutlets are covered with crust on one side, turn them over to the other side and wait for the same result.
- After cooking, close the pan with a lid for 5 minutes so that the fish become even softer and juicier, everything is ready, you can serve it with your favorite side dish!
Ask the chef!
Didn't manage to cook the dish? Don't be shy, ask me personally.
Capelin cutlets with bones and skin
Capelin fish cutlets made according to this recipe are a real delicacy with which you can surprise not only your household, but also close friends and guests gathered at the table.
- — Thawed or fresh capelin – 700-800 gr.
- - Any fresh herbs (parsley, basil, dill) - a bunch.
- — Breadcrumbs – 70-100 gr.
- — Large chicken egg – 1 pc.
- — A spoonful of premium wheat flour.
- - Warm fat milk - 2 tablespoons.
- — A couple of pinches of ground black pepper, paprika and salt.
- — Oil for frying.
Step-by-step preparation steps:
- Wash the capelin, grind in a meat grinder along with the skin, bones and heads, remove only the bitter insides from the carcasses and cut off the tails.
- Chop the greens as finely as possible with a knife, add to the minced meat, add the egg, flour, spices and warm milk, mix everything well with your hands. If desired, you can add a little garlic, grated carrots or onions to this composition.
- Heat the sunflower oil in a frying pan, form cutlets, roll each one in breading and send for frying. Fry the product on both sides until golden brown. All this will take about 5-7 minutes.
Serve the fish cutlets piping hot with any side dish or fresh vegetable salad. When serving, the treat can be decorated with green onions or dill.
Fresh frozen capelin cutlets with bones
Very tasty and tender cutlets, which, we are sure, will become a favorite treat for your children.
Required set of products:
- - 500 grams of fresh frozen capelin.
- - 2 slices of black bread.
- - 1 onion.
- - 100-120 ml. vegetable oil.
- — 80 gr. crackers, half is used for breading, half in the minced meat itself (can be replaced with flour).
- - 1 egg.
- - Ground black pepper and salt - at your own discretion.
How to cook such cutlets.
- Grind in a meat grinder, washed, gutted fish with cut off tails and heads, plus onions and bread, mix the products into a homogeneous mass and grind again in the meat grinder.
- Add spices, add a little salt, beat in an egg, add crackers, stir the minced meat and leave for 15-20 minutes.
- We form beautiful cutlets, roll each one in breadcrumbs.
- Heat the oil, put your products in a frying pan and over medium heat, cover with a lid, cook for 4-5 minutes on each side.
- Place the finished capelin cutlets on a paper napkin so that all excess fat is absorbed and everything is ready to serve.
Capelin cutlets in the oven
Fish cutlets made from capelin in the oven are cooked very quickly, they turn out incredibly juicy, and the minced meat for them is formed according to the same principle as for cutlets cooked in a frying pan, that is, using capelin, loaf, spices and eggs.
- Clean the insides of the capelin, cut off the tails and heads of each fish, place in the bowl of a food processor or blender, and grind into minced meat.
- Add chopped garlic, herbs, onion, loaf, egg, spices to the minced meat, start the food processor again? and mix the ingredients until the composition is homogeneous. If you don’t have household appliances at home, you can use a regular manual meat grinder to prepare minced meat.
- Make cutlets, roll each one in flour on all sides.
- Lay parchment on a baking sheet, you can soak it a little with sunflower oil, or you can omit the oil, place your cutlets and leave for 10 minutes so that the breading is a little saturated with juice.
- Send the products to cook in a preheated oven for 20-30 minutes. In this case, you do not need to turn your treat over, and the cooking temperature should be 170-200 (not higher) degrees.
Serve capelin cutlets hot, topped with sour cream, mayonnaise or garnished with herbs.
Bon appetit!
Calories: 919
Proteins/100g: 12
Carbohydrates/100g: 1
Among the many successful fish recipes, this is perhaps one of the most popular. The fact is that the cooking technology is so simple that even a beginner can cope with it. And the taste of the dish is nourishing and aromatic, even despite the thermal cooking method. The fact is that the cutlets do not have the classic golden brown crust - after all, they are cooked in a double boiler.
But these fresh frozen steamed capelin cutlets can be given to children, recommended to people on a diet, or simply served for a family dinner with any side dish. What is typical is that minced meat can be prepared from any type of fish. It all depends on your preferences and capabilities: sea fish or river fish, white or red.
Cutlets made from capelin turn out to be quite tasty - you just need to prepare the fish (remove the head, clean it of entrails) and twist the carcasses in a food processor. For piquancy, add onion to the minced fish; for a delicate viscous consistency, add a chicken egg.
To make the products more fragrant, you need to throw a couple of laurel leaves into the water in a double boiler. My detailed recipe with photos will help you prepare this dish. Be sure to try these too. 
- fresh frozen fish (capelin) – 500 gr.,
- chicken egg – 1 pc.,
- onion – 1 pc.,
- fine salt, black pepper - to taste.
How to cook at home
Defrost the fish in natural conditions. Then we wash and remove the heads. After this, we clean the carcasses from the insides and rinse again. Next, we twist the capelin through a meat grinder to form a fish mass. 
Finely chop the peeled onion, or grind it together with the fish in a meat grinder. 
Beat the egg into the minced fish and add a little salt, you can add a little spice. For color, you can add finely grated carrots. 
Throw the minced meat into the bowl several times to give it the required consistency. 
Next, we form cutlets of the required size and place them on oiled parchment, which we use to cover the bottom of the steamer container. 
We put laurel leaves in the water, maybe peppercorns. Steam the cutlets for about 20-25 minutes. I have prepared a lot more for you
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