Despite its nondescriptness and relative cheapness, capelin has excellent taste qualities: its meat is tender, with a mild fishy taste. Another nice point is that it cooks very quickly, but not everyone knows how to fry capelin in a pan.
The main rule here is not to overdo it with saving time preparing for frying. The fact is that almost everywhere in Russia this fish is sold frozen, in layers. And here the first and, perhaps, the most important culinary rule comes to the fore: capelin should be thawed very carefully. You need to do this correctly: the best thing is to put a layer of fish overnight on the bottom shelf of the refrigerator.
However, you can defrost it at room temperature, but in no case in a microwave oven and not under running hot water: the fish will lose its shape, and once in a hot pan, it will begin to fall apart into ugly pieces.
In both cases of defrosting a layer of fish - both on the bottom shelf of the refrigerator and at room temperature - it is best to place it on some kind of grate above a deep bowl so that the melted ice flows down and the fish remains "in the air." This will allow you to get neat beautiful carcasses when frying, and not shapeless pieces with bones sticking out in all directions.
Capelin is most suitable for stewing, baking and frying. Stew it in a pan or in a cauldron. Bake on a baking sheet, pouring the omelet mixture.
But the tastiest thing is fried capelin in a pan! The sizes of the fish are such that they fit in the whole pan, so the carcasses do not need to be cut, which means that you do not need to get your knife, cutting board, or hands dirty. And given that this fish can, in principle, not be cleaned at all, then, probably, many housewives will adopt recipes for its preparation. In addition, "Calin, fried in a pan" - the recipe is not at all complicated, and the fish is cooked in just five minutes!
The answer to the question of how to fry capelin in a pan is one: very simple!
For this you need actually capelin and a frying pan. Well, of course, you will need salt and vegetable oil. And this can be limited!
Dry the thawed fish in advance with a paper towel, place in a frying pan with very hot oil. By the way, the fish itself is quite fat, so the oil is consumed “in economy mode”. You can salt capelin both before frying and after it - already on a dish.
Despite the fact that you can not use a lot of oil, fried capelin in a pan still turns out to be quite fatty, so it will be useful to transfer it from the pan to a large flat plate covered with several layers of paper napkins or towels, and only then serve on a dish.
Capelin in a pan really fries very quickly: literally two to three minutes on each side - and the fish is ready. But you can hold it longer - for four to five minutes, then the carcasses will acquire a beautiful golden-bronze color, and also a delicious crispy crust. So, how much to fry capelin in a pan, everyone decides for himself.
Braised capelin in a pan
One of the classic recipes is stewed capelin with onions in a pan. The nuance of cooking is that the fish does not need to be turned over!
- You just need to put the carcasses on a preheated frying pan so that they cover the entire bottom, let them fry a little (literally two or three minutes).
- Then put a layer of onion cut into half rings on top.
- Sprinkle with spices to taste, close the lid tightly.
- Reduce fire to medium. The onion will give juice that will not allow the fish to burn, and the steam from the onion juice will put out the onion half rings.
- If desired, then you can pour the dish with sour cream, a mixture of sour cream and eggs or an omelet mixture (eggs with milk).
People who are forbidden fatty or fried foods will surely like capelin stewed in a small amount of water. You can flavor it with onions, which are stewed with fish: fish carcasses are covered with chopped onions, half a glass of water is added, the pan is covered with a lid.
How to fry capelin in a pan in flour
Fish fried in flour is a classic cooking option for almost any fish. And capelin is no exception. In the same way as in similar recipes with other fish, capelin is rolled in a mixture of flour, salt and spices (optional), then placed in a pan with hot vegetable oil. Fry until golden brown, that is, literally three minutes on each side. With this method of cooking, it is necessary to select a pan of such a size that all the fish can fit on it at once, since frying the second batch of fish in the same oil is fraught with acquiring bitterness due to the overcooked flour left over from the first batch.
Capelin looks attractive, fried not in flour, but in semolina or breadcrumbs. And not only looks! It acquires a softer, more delicate taste. But here you need to strictly follow the cooking process: it is not difficult to overcook the fish, but then it is not very pleasant to eat it - it can start to taste bitter.
How delicious to cook capelin in a pan
How to cook capelin in a pan is not a question. But how to make it tasty is a more difficult task, although, to be honest, it is almost impossible to spoil its taste. You need to strictly follow the recipes and recommendations. But “sit in a galosh” with her appearance is as easy as shelling pears.
A dish with fried capelin on the table will look appetizing if you follow a few rules:
- thaw the fish gradually, not allowing it to "swim in its own juice";
- dry the carcasses with a paper towel before placing in the pan;
- fry capelin in a small amount of oil, since the fish is already oily;
- follow the frying process without being distracted by extraneous matters, because the capelin is fried almost instantly, while the uniform color of the finished carcasses gives additional beauty to the finished dish.
How to fry capelin in a frying pan without smell
Despite the fact that the process of frying fish is quite simple, and in the case of capelin it is also fast, one cannot discount such a moment as an unpleasant smell that always accompanies any "fish" recipe. Someone will say that it is impossible to cook this odorless seafood - and they will be right. But reduce - and significantly! - it is still possible.
And the solution here is surprisingly primitive: you need to use lemon juice!
- Before frying, thawed carcasses should be placed in a deep bowl, squeeze fresh lemon juice on top.
- Mix very gently (so as not to break the ridges).
- Let marinate for 15-30 minutes.
- After that, if desired, you can blot the fish with a paper towel to remove excess juice, or you can fry it right, especially if you roll it in flour or semolina. It will be very tasty!
Another way to reduce the smell when frying is to cook capelin in batter. It is kneaded from milk (cream), flour (wheat or corn), eggs and salt. If desired, you can add your favorite spices or a ready-made mixture of spices for fish dishes directly to the batter (there are a lot of them now sold in stores). Each carcass is dipped in batter and fried in a pan in a large amount of oil or deep-fried in a cauldron.
Classic batter recipe for 1 kg of fish:
- milk or cream - 0.5 cups (the fatter the better);
- flour (wheat or corn) - 1 cup;
- chicken egg - 3-4 pcs.;
- salt, spices to taste.
The batter is prepared as follows:
- beat the eggs into a soft foam;
- gradually, without stopping whipping, pour in cream or milk (you can do without them, but then you should increase the number of eggs or reduce the amount of flour, while the batter can turn out much less than required!);
- carefully introduce the flour, adding it gradually, breaking up the lumps;
- strain the finished batter through a large sieve (you can not do this if you are sure that there are no lumps of flour left).
Next, you just need to dip the carcasses in this dough and put them on a hot frying pan with a lot of oil or in a deep-fried cauldron. Fry until golden brown or golden brown.
Little Fish's Big Tricks
The same onion with greens can be used to stew capelin, or you can simply fry it in the oil remaining after frying and serve as a side dish.
We will devote this article to various recipes on how to cook capelin. The methods of cooking this fish are quite diverse, and the simplest of them will not take you much time. In addition, the process of preparing the fish for cooking is elementary, you do not need to gut it, but simply rinse it thoroughly under running (cool) water and let the water drain.
Capelin: recipes
fried
To the extent that capelin is a small fish, it is fried very quickly, so every housewife should know how to fry capelin.
Ingredients:
- capelin
- Pepper
- Vegetable oil
We will fry the fish in batter to get a pleasant golden crust. To prepare the batter, take a couple of eggs and beat them with salt and pepper. Fry capelin: dip each fish in batter, then in flour and put in a pan. Fry the fish on each side for 1-3 minutes, over medium heat, until golden brown. Serve on a plate garnished with herbs.
To speed up the cooking process, you can immediately immerse the whole fish in batter and refuse to use flour. Or vice versa, do not use batter, but fry, dipping only in flour.
Stewed
Another option on how to cook capelin in a pan is to stew it.
Ingredients:
- capelin
- Black pepper (peas)
- Bay leaf
- Lemon
- Vegetable oil
To cook capelin stew, you need a deep frying pan. Lubricate the pan with oil and lay out one layer of prepared capelin, sprinkle with salt and pepper on top and put the onion cut into rings and a few sheets of parsley on the fish. Then again lay out a layer of fish, and again salt, pepper, spread the onion and parsley. If the pan and the amount of fish allow, make another layer of fish and spices.
Then we take water, mix it with lemon juice, and fill the fish with this mixture so that it covers all layers of the fish. Cook over low heat, the stewing process will take 15-20 minutes after the water boils.
baked
Now let's talk about how to cook capelin in the oven. To prepare baked capelin, we need:
- capelin
- Mayonnaise
- Black pepper
- Greens
- Butter
- crackers
Preparation: option 1 (simple)
Before placing the washed fish in a baking dish, it must be put in a bowl, pepper and salt, and season with mayonnaise. Leave it to stand for 10-15 minutes.
While the fish is pickling, the baking dish (or baking sheet) must be greased with oil and sprinkled with breadcrumbs. Then we put the fish in a mold so that it lies closely with each other (belly down). Lubricate the resulting workpiece with mayonnaise on top and send to a preheated oven (190-200 °), bake for 20-25 minutes.
Before serving the dish, sprinkle it with chopped herbs.
Preparation: option 2
Now a more time-consuming option, we need additional ingredients:
This option is time-consuming because we will use only capelin fillets. To do this, we separate the head, gut the fish, separate the fillet from the bones. If capelin is caught with caviar, then also use it in cooking.
Lubricate the baking dish with oil, in this version we do not add crackers, but immediately lay out the capelin in one layer, salt, pepper, lay out the onion, cut into rings, then again comes a layer of fish. Put the grated cheese in the next layer, and pour mayonnaise on top, after which we send it to the oven (heated) to bake at a temperature of 190-200 ° for 20-25 minutes.
Also in this recipe you can also use mushrooms, a layer of mushrooms should be between the fish layers, the mushrooms must first be fried until half cooked.
Capelin in tomato sauce
Ingredients:
- capelin
- Onion and garlic
- Tomato paste (you can use tomato juice)
- Vegetable oil
- Spices (to taste)
We will cook in a frying pan, for this we pour a little oil into it and put the prepared capelin, sprinkle with onion, chopped rings, chopped garlic and finally pour in the tomato paste diluted with water (not too liquid). Put the pan on a slow fire and simmer. After the mixture boils, add spices and simmer for another 10-15 minutes. Capelin prepared in this way goes well with boiled potatoes.
Capelin in milk
One of the options on how to cook delicious capelin is to make it in milk. The fish will be tender and tasty.
Ingredients:
- capelin
- Milk or cream
- Black peppercorns
- Butter
Preparation: grease a deep frying pan with butter and put capelin into it, alternating a layer of fish and a layer of spices with onions. Then fill the fish with milk, and put on a slow fire. Watch the dish so that the milk does not run away, after boiling it remains to simmer for another 10-15 minutes. Serve as an independent dish with the resulting broth.
If you are ready to spend more time cooking, then before stewing the fish in milk, you can lightly fry it in flour until a crust forms, but the dish turns out great without it.
Capelin with vegetables
To prepare capelin with vegetables, it must first be cut, that is, we only need a fish fillet.
Ingredients:
- Capelin fillet
- Tomatoes
- Carrot
- Pepper and other spices (to taste)
- Vegetable oil
Cooking:
- We clean the tomatoes from the skin, for this we lower them into boiling water for 10-15 seconds, then cool and easily remove the skin. Now the tomatoes should be cut.
- Three carrots on a medium grater, finely chop the onion.
- Stew the tomatoes, pre-greasing the pan with vegetable oil, for 10 minutes.
- Add chopped onions and carrots to the tomatoes, simmer for another 8-10 minutes, then add the capelin fillet, salt, add spices, and continue to simmer over low heat for 15-20 minutes.
If you like fried onions more, then fry them with carrots first, and add them to the tomatoes along with the fillet. In addition, you can expand the list of vegetables used.
Now you know what you can cook from capelin, try different recipes, add something from yourself to them, and you will always have a delicious fish dish on your table.
Calories: 1163.6
Proteins/100g: 9.5
Carbs/100g: 2.36
In dietary nutrition, fish is constantly present. The only condition is that it should not be greasy, and if one is prepared, then the processing method should be gentle. For example, it can be baked in foil, boiled or stewed. Stewed capelin turns out tasty and healthy, the recipe of which we decided to offer. Rice or boiled / baked new potatoes are great for garnishing it.
Of course, fried capelin, smoked or cooked in marinade, is even tastier, but then you should forget about the benefits of the product - it will be minimal. In addition, you should know that the calorie content of this fish varies from the method of cooking.
Since we are for proper and wholesome nutrition, we will cook capelin as it should be. Stew it with vegetables - carrots and onions.
What will be required:
- fresh or frozen capelin - half a kilo;
- white onion - 1 large head;
- one large carrot;
- vegetable oil - 2 tbsp. spoons;
- standard set of spices (salt and pepper) - to taste.
How to cook at home
To prepare capelin stewed with onions and carrots, first process and prepare the vegetables. This is done as usual when cooking any dish.
Chop the onion or cut into small cubes.
Immediately prepare the fish - by the time it is cooked, it should be defrosted, cleaned of the insides (the head is also removed) and lightly salted.
Heat oil in a small saucepan, fry vegetables until soft.
Put capelin on top, do not add water, but immediately cover the saucepan with a lid and simmer over low heat for about 20 minutes. That's it, the fish is ready. 
Also try to cook
An excellent recipe for “stewed capelin with onions in a pan in sour cream” is for modern housewives.
Capelin with onions in a pan is a very tasty and easy to prepare dish. In order for the fish to be truly tasty, and for you not to be in for surprises with its preparation, find out all the necessary information about it.
The recipe for how to cook capelin in a pan with onions is sure to become your favorite.
What is this fish?
Refers to a number of marine fish that live in the waters of the Atlantic, Pacific and Arctic Oceans. She prefers to settle in habitats up to 300 meters deep.
Capelin is not large, its maximum length is 25 centimeters. Capelin weighs up to 60 grams.
Be sure to pay attention to the scales of the fish.
In capelin, it is very small and silvery in color. The back of the fish is green.
On local shelves, capelin, most often, can be seen in smoked, salted, or frozen form. For this recipe, only frozen capelin is suitable.
How to prepare fish carcasses
But you need to know not only how to cook a dish like stewed capelin with onions in a pan in sour cream, but also how to properly prepare it before thermal treatment.
The rules for preparing capelin for consumption are very simple. If you don't feel like fiddling with the fish before it's cooked, then this is just your option.
You just need to thoroughly rinse the capelin and let the water drain. You can clean it after cooking.
Choose only fresh fish.
The first thing you should pay attention to is the characteristic smell. In no case should it be unpleasant, or very sharp. Examine the fish and make sure that there are no flaws on it.
The Ingredients We Need
So, in the process of preparation, we must put together the following ingredients:
- frozen capelin 500 grams;
- onion or red - 1 pc;
- salt, ground black pepper (to taste);
- sour cream 3 tbsp;
- seasoning for fish - half a teaspoon;
- dill or any other greens;
- sunflower oil.
Easy cooking
A cooking method that is quite simple and at the same time allows you to get a great-tasting dish:
- Finely chop the onion and send it to a preheated pan, generously greased with sunflower oil. You do not know how to stew capelin in a pan with onions so that it does not burn? If your kitchen arsenal has a heavy-bottomed pan, be sure to use it, because then the fish will turn out much softer and more tender, and the risk of burning will be reduced to zero.
- Cut the capelin thawed and washed under running water in two. If you plan to serve it on the festive table, then it is better to leave the fish whole. Send it to a transparent onion, and let it simmer a little without dressing.
- Prepare the sauce: mix sour cream, salt, pepper, seasoning for fish. Regarding the density of sour cream, dilute the sauce with water. If this is a regular store-bought sour cream of medium density, you will need 2 tablespoons of water for 3 tablespoons of sour cream. Pour the sour cream sauce over the fish and onion, cover the pan with a lid and reduce the gas. The fish should languish for about 30 minutes.
Gorgeous capelin in sour cream with onions in a pan will surprise all your relatives and friends with an incredible, breathtaking and delicate taste. Enjoy your meal!
The relatively low price and small size of capelin do not detract from its usefulness. This product is rich in chromium, phosphorus, iodine, polyunsaturated fatty acids, protein. Including it in the diet of those who care about their health is a rational decision. Fried fish is not as healthy as baked and stewed. Among the dishes demanded by supporters of a healthy diet, not the last place is occupied by capelin stewed with onions. It is easy to prepare, it does not take much time, and the result pleases with a pleasant taste and appetizing appearance of the finished dish.
Cooking features
Capelin stewed with onions is one of the dishes that a person who has never even looked into the kitchen before can cook. A culinary experiment will be successful if the hostess knows only a few important points.
- It is necessary to carefully consider the choice of product in the store. Capelin in the package should be of medium size, all fish should be whole. The bag should not contain snow, water. Their presence indicates a violation of the rules for storing goods, because of which the fish was repeatedly thawed and frozen again. It also does not hurt to look at the capelin packaging and expiration dates indicated on the package when making a purchase.
- Defrost fish without sudden temperature changes. If you let it thaw in the refrigerator or at room temperature, it will retain its integrity and remain juicy.
- To give the dish a pleasant aroma, fish can be marinated before cooking, sprinkled with lemon juice, sprinkled with herbs.
- Do not spare the onion - with it, the stewed capelin turns out to be tastier and more aromatic.
- Capelin with onions is most often stewed whole, but no one forbids you to cut it before that, removing the insides, heads and dark films from the inside of the abdomen. A dish made from peeled capelin turns out to be even tastier, it is much more pleasant to eat.
Capelin stewed with onions does not have to be consumed hot. Gourmets say that in a warm or even chilled form, it is tasty in its own way.
A simple recipe for capelin stewed with onions
- capelin - 0.5 kg;
- onions - 150 g;
- water (optional) - 20-40 ml;
- bay leaf - 1 pc.;
- vegetable oil - 20 ml;
- salt, black ground pepper - to taste.
Cooking method:
- Wash the fish, dry with a towel.
- Salt and pepper, leave for 10-20 minutes.
- Peel the onion and cut it into large rings or halves of the rings.
- Pour oil into a preheated pan, spread it with a brush over the surface of the pan.
- Put the capelin in the pan with the bellies up so that the fish fit snugly against each other.
- Cover the fish with onions.
- If you are afraid that it will burn, pour in a little water - no more than two tablespoons.
- Put a bay leaf on top.
- Cover the pan with a lid and simmer the capelin and onion for 15 minutes over low heat. If the water has not evaporated during this time, cook for a few more minutes without a lid.
- Cover with a lid, turn off the fire. Leave to infuse for half an hour.
The recipe for capelin stewed with onions is so simple that the dish can be whipped up even without any culinary skills.
Capelin stewed with onions in sour cream
- capelin - 0.75 kg;
- sour cream - 150 ml;
- cream or milk - 50 ml;
- onions - 0.25 kg;
- garlic - 1 clove;
- bay leaf - 3 pcs.;
- vegetable oil - how much will go;
- salt, pepper - to taste.
Cooking method:
- Cut the capelin, salt and pepper.
- Onion cut into medium thickness rings or half rings.
- Finely chop the garlic with a knife.
- Dilute sour cream with cream or milk. Season to taste.
- Heat vegetable oil in a frying pan. You need to take it as little as possible, since the ingredients included in the dish are already fatty.
- Put the onion in the oil and fry until golden brown.
- Add garlic. As soon as you start to catch the garlic smell coming from the pan, pour the onion with garlic with sour cream, reduce the heat.
- When the sauce starts to boil, put the capelin on it. Cover the pan with a lid and cook the dish for 15 minutes.
Capelin stewed with onions in sour cream turns out tender and looks appetizing. It is so good that it can be offered to guests.
Capelin stewed with onions in tomato
- capelin - 1 kg;
- onions - 0.3 kg;
- tomato paste - 60 ml;
- water - 0.25 l;
- sugar - 5 g;
- vegetable oil - 20 ml;
- apple cider vinegar (6 percent) - 5 ml;
- salt, spices for fish, laurel leaves - to taste.
Cooking method:
- Wash the capelin, remove the heads, clean out the insides. Rinse again, let the water drain.
- Cut the onion into thin half rings.
- Heat oil in a frying pan.
- Put tomato paste in it, after mixing it with vinegar, sugar, salt and spices.
- After a few minutes, start adding water in small portions, each time waiting for the sauce in the pan to boil.
- Put half of the fish in the pan, cover it with half of the onion. Lay out the remaining capelin, cover it with onion rings. Pour everything with tomato sauce.
- Simmer the fish over low heat for 20-30 minutes after the sauce starts to boil.
Capelin prepared according to the above recipe is recommended to be served with a side dish of potatoes or rice.
Capelin stewed with onions is an inexpensive and easy-to-cook dish. Its low calorie content and significant nutritional value make it popular among supporters of a healthy diet.
Loading...