Fried capelin - a small fish - a big benefit. How to fry capelin in a pan. Capelin fried in a pan.

June 19, 2017 260

Capelin is sea fish which belongs to the salmon family. This is a small fish weighing up to 100 grams, and no more than 22 cm long, the back of which is cast in olive green, and the abdomen, along with the sides, is classically silver. Capelin is served on the table in two forms: cold - as an appetizer, and hot - as a main course.

How to choose the right fish, its useful properties

Like any other fish, capelin should be chosen very carefully in order to buy fresh and quality product. There are a few useful tips at her choice:

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

Paying attention to these small details, you can always choose the freshest fish, because capelin, if it is fresh and cooked correctly, is very useful:

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

Isn't this a reason to include capelin in a permanent diet?

Clean or not?

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

Cut off the head of the fish before frying and pull the film and intestines out of it - then it will be less bitter and smell when frying;
Do not cut off the head and fry it whole - then the fish will turn out juicier, and the intestines and backbone can be thrown away while eating.

It may be worth trying both options and in the end choosing the most suitable one.

Odorless recipe

Many refuse to buy and cook capelin, fearing a terrible smell that will stand during its frying. But for such people there is one secret recipe, which allows you to fry capelin simply and most importantly - without smell!

Ingredients:

capelin - 0.5 kg;
egg - 2 pcs.;
water - 2 tbsp. l;
lemon essence - 10 ml;
garlic cloves - 3 pcs.;
ginger root - 3 gr;
flour (wheat and corn) - ½ cup each;
spices (peppers, salt, fennel) - 2-5 gr;
soy sauce - 1 tbsp. l;
oil - 10 ml in the marinade and 75 ml for frying.

Required time: 50 minutes.

Calories: 134 kcal.

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

Defrost and clean the fish, removing the intestines and the film inside. This will save the fish from bitterness and from an unpleasant smell when cooking;
Put the whole fish in a bowl;
Grind garlic and ginger;
Put them to the fish and mix well so that the garlic and ginger are distributed throughout the fish;
Add lemon essence;
Pour in soy sauce and a spoonful of butter. Add spices;
Put the bowl with capelin in the refrigerator for half an hour;
Prepare the breading: 2 types of flour and beaten with cold water eggs. Place everything in different deep containers;
Heat a frying pan over a fire and heat the oil in it;
Fry the fish, dipping it first in wheat flour, then in eggs, and lastly in cornmeal.
Fry for 3-4 minutes on both sides until the fish is covered golden brown;
Pat each fish dry with paper towels.

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

Capelin fried in batter

If you fry fish just immediately in a pan, then most useful vitamins and trace elements kills heat, but the batter, as it were, “seals” them inside, preserving useful substances.

fish - 600 gr;
egg yolk - 2 pcs.;
boiled milk - 1 glass;
flour - 250 gr;
vinegar - 5 ml;
olive oil - 1.5 tbsp. l;
black pepper, salt, ginger - ½ tsp each;
vegetable oil - 50 ml.

Required time: 45 minutes

Calories: 125 kcal.

Recipe fried capelin in batter in a pan step by step:

Serve the finished dish hot, sprinkled with herbs or chopped onions.

How to cook capelin with onions and sour cream

Cooking capelin according to this recipe is very simple, but the result is simple and inexpensive dish perfect for a simple weekday dinner.

Products:

capelin - 0.8 kg;
bulb bulb - 2 pcs.;
spices - to taste;
water - 100 ml;
sour cream - 150 gr;
lavrushka;
fresh dill - 50 gr;
frying oil.

Required time: 20 minutes.

Calories: 189 calories.

How to fry capelin with onions and sour cream in a pan:

Wash capelin in water. Remove head and intestines. Rinse again;
Heat the oil in a frying pan and lay out the fish so that it fits snugly against each other;
Fry the fish for 10-15 minutes (all moisture should evaporate);
The fish must not be turned over during the frying process;
Peel the onion and cut into rings or half rings;
Mix sour cream with salt, pepper and chopped dill;
Mix the whole mass well and add 100 ml of water to it;
In a pan, on top of the fish, put the onion and sour cream;
Turn the pan a couple of times so that the fish does not stick to the bottom and does not burn;
The fish should boil in sour cream;
After boiling - reduce the heat and keep the fish on the stove under the lid for another 5 minutes.

Serve hot, on a bed of mashed or boiled potatoes.

Fried fish in sesame seeds with garlic

An unusual recipe for fried capelin, which will allow you to enjoy the taste of crispy fragrant fish.

Ingredients:

fish - 700 gr;
flour - 50 gr;
garlic cloves - 4 pcs.;
egg;
a mixture of ground peppers - ½ tsp;
vegetable oil - 60 ml;
sesame seeds - 20-30 gr;
salt.

Elapsed time: 40 minutes.

Calories: 174 calories.

Cooking algorithm:

Clean the fish from the intestines and remove the head and tail. Wash well;
Peel the garlic and cut into small pieces;
Put the fish in a bowl, sprinkle it with spices and garlic;
In one bowl, stir the egg, and in the other - mix the flour with sesame seeds;
Heat oil in a frying pan, dip each fish in an egg, and then in flour with sesame seeds;
Fry until browned.

Serve the fish with potatoes or a side dish of vegetables.

Since capelin has been cooked for centuries, here is a list of some tips to help with its preparation and serving:

Capelin cannot be frozen twice - it will smell unpleasant and the smell cannot be masked or removed;
To get rid of the unpleasant smell, capelin should be marinated or served on a pillow of cut onion and greenery;
This fish can be cooked unpeeled;
Fried capelin goes well with boiled potatoes, vegetables in any form and herbs;
It is not recommended to serve this fish with cereals or pasta.

Capelin is a tasty and cheap fish, you should not avoid it just because you do not have enough knowledge of its preparation. After all, knowledge can always be acquired!

Frying is the most popular way to cook capelin. Nutritionists, however, are against it, because. frying fish loses many useful qualities. And yet, we often choose this option for cooking capelin, since it is he who is the fastest and most ingenious. Fried capelin in a pan turns out to be very appetizing, it can decorate any table and please guests. But she has one negative property, when frying, she emits too many odors, and they are not always very pleasant. Odorless fried capelin is a whole art, we will give some tips on this topic at the end of this article. capelin is enough oily 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 the figure.

How many calories are in fried capelin, you can’t even count, there are dishes that are much more high-calorie and less healthy. Of course, in order to get a capelin with a golden crust, and at the same time not to lose beneficial features fish, it is better to bake it in the oven. But for speed and, most importantly, for unique aroma and the taste of fried fish, it is fried in a pan. And in order to save the benefit, you just need to avoid direct contact of the fish with the pan. To do this, cooks came up with dipping fish in flour. Fried capelin in flour, or more precisely, fried capelin in batter, is a great solution for beautiful crust and better conservation the benefits of capelin. To keep this crust better on the fish, they use the method of pre-dipping capelin in a raw beaten egg. It turns out that fried capelin and egg are also friendly.

It's time for fried capelin! The recipe suggests that you need to fry this little fish for 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, the photo of it 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 pampers their household and guests with capelin fried in a pan. Its recipes are varied, you can cook often. And we are attracted not only by the taste and aroma of fish. Evaluate how capelin fried in a pan looks like, the photo can be viewed for a long time, the desire to eat only increases. Hence the conclusion, estimating 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 will be interested in our tips for frying capelin:

It is not necessary to clean the capelin from 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 insides and the black film inside the abdomen. This manipulation will eliminate bitterness and bad smell when hot. The head and tail are cut off at will.

It is better to pickle capelin for frying to saturate it with additional flavors. Add chopped garlic, ginger, fennel seeds to the marinade. Put the capelin smeared with marinade in the refrigerator for 30 minutes.

You need to fry in batter: first clean fish dip in flour, then in a raw beaten egg, and finally, in front of the pan, in cornmeal.

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

Serve ruddy capelin should be hot. As a sauce, offer tartar, tkemali, mayonnaise or any ketchup.

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

Ingredients for the Fried Capelin Recipe:

Every family has their favorite dishes. For some, for example, fried capelin in a pan is served for dinner every week, while others have not even come across such a dish and do not know how capelin is useful, how to cook it correctly and how many minutes it will take. benefit, harm and Interesting Facts you can find about capelin on the net. And here we will talk about how to fry capelin fish in flour so that the unpleasant smell of fish does not remain.

How to fry capelin without smell

Refuse to cook capelin only because this process is accompanied by the most unpleasant smell, of course not. It is enough to learn how to cook it, avoiding a specific aroma, and even better - cook our recipe with a photo. We will show you how to fry capelin deliciously using only salt, butter and flour. And so that the smell does not spoil your appetite, you can sprinkle the fish lemon juice or brine, add spices - black pepper, basil, etc. Before frying capelin, it is enough to clean the fish and cut off the head, but this is not necessary.

How beautiful to serve fried capelin

Mashed potatoes - that's what they eat most often whole fried capelin. It is also often prepared for beer, but it is very tasty on its own. To get an amazing harmony of tastes, you can sprinkle with chopped onions or prepare a sauce - tomato or cream. See the preparation steps below carefully.

How to cook a dish step by step with a photo at home

Step 1

To prepare fried capelin, we need thawed or fresh capelin, salt, Wheat flour, refined sunflower oil.

Following the recommendations of doctors, each of us should eat fish dishes cooked in any way as often as possible. I don’t know about anyone else, but in our family the most beloved representative of the water element is pan-fried capelin. As far as I know, not every housewife is ready to start cooking dishes from this small fish just because it is a chore to clean and wash. And most of those who still decide to take on the preparation of capelin are limited only to rinsing the fish under water, and fry it unpeeled. But after all, ready-made fried capelin also requires cleaning, during which it will crumble and hands get dirty. So isn't it easier to clean it raw, and then fry it? Then it remains only to remove the spinal bone and enjoy its amazing unique taste without any problems.

Ingredients:

1 kg. large fresh-frozen capelin;
2-3 g of salt;
1-2 handfuls of flour;
about 80 ml. vegetable oil.

Cooking time 1 kg. capelin - about 50 minutes.

How to fry capelin in a pan in flour:

So, having thawed the fish at room temperature, we start with the most unpleasant procedure - cleaning the fish. First, cut off the head and tail of each fish. Then we open the abdomen and remove all the insides.

Now, under running cool water, thoroughly rinse the capelin, leaving not a drop of black film in the abdomen - it has an unpleasant bitter taste. We put a clean fish in a colander (or you can lay it out on a cloth for drying) - excess moisture is completely useless when frying.

In general, cleaning with four hands took us only 15 minutes, well, with two hands, respectively, it will take twice as long. It took another 10 minutes to wash (it already depends on the skill of the hands).

Mix the flour with salt, roll each fish in this mixture and put it in a hot frying pan with heated oil.

Fry capelin for 3 minutes on each side over moderate heat until golden brown.

We fried one kilogram of fish in 2 runs (or you can use 2 pans at once).

Those who want to get fried fish should cook it in an open pan. Whoever prefers soft and tender capelin meat, during frying on the second side, cover the pan with a lid.

We first lay the finished fish on paper towels or napkins to remove excess oil from it. And then we transfer it to a dish and serve it to the table.

An excellent side dish for fried capelin (as, indeed, for any fish) will be boiled or, of course, fresh vegetables.

Enjoy your meal!!!

Sincerely, Irina Kalinina.

A fish like capelin is not respected by many of us. But in vain. This fish is quite tasty and fragrant if cooked properly.

Capelin belongs to the smelt family. And, like any other fish of its family, it is very rich in iodine and selenium.

Weighing plus capelin lies in the fact that fried fish can be eaten with the bones. In addition, it does not require gutting. This is primarily due to the fact that the inside of the fish contains fat, which gives ready meal juiciness.

Secrets of the right choice of capelin

You will hardly find fresh capelin in our stores. Usually it is sold frozen in whole briquettes. Of course, preference should be given to the product in vacuum packed. As a rule, such a fish has more high quality. If you decide to buy capelin by weight, pay attention to the color of the fish itself and look into its eyes. The color of the capelin should be silvery, without any yellow patches. Cloudy eyes tell us about the staleness of the fish.

Frozen food must be thawed before cooking. Of course, it is better to defrost the fish naturally. Place it in a large bowl and put it in the refrigerator. Better to leave overnight.

Accelerated defrosting methods, which include cold water and microwave oven are not recommended. Such methods will significantly worsen the taste of the finished product.

Rinse thawed fish with water and dry thoroughly with paper towels. You can cut off the heads if you like.

Odorless capelin, fried in a pan

To fry capelin in a pan, we need, in addition to the pan itself, to take:

500 - 600 grams of capelin
200 grams of flour
Vegetable oil for frying.

Pan fried capelin recipe:

Sprinkle flour on a flat plate. Add salt and ground black pepper to it. We mix everything well. Roll each pre-washed and dried fish in the resulting mixture.

Pour into the pan vegetable oil, heat it up and spread the fish evenly. Fry on each side until golden.

To remove the remnants of fat we do not need, spread the fried capelin on paper towels.

Exactly with the same success, you can fry breaded capelin.

For this we will prepare:

500 grams of capelin
2 chicken eggs
1 lemon
Breadcrumbs (by eye)
Spices
Vegetable oil.

Breaded capelin recipe:

Rub the washed and dried capelin on all sides with salt and ground black pepper. And now attention is a secret: to remove a specific fishy smell, you need to sprinkle capelin with lemon juice. We leave our fish for about 1 hour. During this time, not only the smell will disappear, but the fish itself will take in the necessary sourness.

Separately, prepare the breading. Whisk the eggs in a large bowl. Dip each fish in turn in the eggs and then roll in the breadcrumbs.

Fry capelin in vegetable oil. Excess fat, as we already know, is removed with paper towels.

We fry capelin in batter

Ingredients:

500 grams of capelin
50 ml water
Salt to taste
Vegetable oil.

Recipe for capelin fried with water:

Rub capelin with salt on all sides. Let it soak for 10-15 minutes.

Pour vegetable oil into a frying pan and heat it up. We lay the fish. Fill with water. We cover the pan with a lid. Fry the fish over medium heat for 5 - 7 minutes.

Rybka by this recipe It will taste even better if you replace the water with broth.

Capelin fried in flour in a pan

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

We throw the pickled fish in a colander. This is necessary to remove excess fluid.

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

Cooking capelin with sour cream

Capelin in sour cream always comes out especially tender and fragrant. Try this recipe, you won't regret it.

Ingredients:

800 grams of capelin
2 large onions
150 grams of sour cream
100 ml water
2 bay leaves
Salt and ground pepper to taste
Vegetable oil
1 bunch fresh dill.

Recipe for capelin in sour cream:

Pour vegetable oil into the pan. We spread the fish (quite tightly). Cook until moisture evaporates. The fish should not be turned over, so as not to damage its integrity.

After evaporation of the moisture, spread the onion, cut into half rings, on the fish.

Separately, mix sour cream with salt, ground pepper and chopped dill. We pour water. We mix well.

Pour capelin with sour cream mixture. Laying Bay leaf. We are waiting for the boil. After cooking the fish for another 3 - 5 minutes.

By the way, if you don’t have sour cream on hand, you can replace it with mayonnaise.

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