Many home cooks have never cooked this wonderful little fish - capelin, considering it food. But they don’t realize that it belongs to the same family as everyone’s favorite smelt. It just doesn’t have a pronounced cucumber taste and smell. The taste of small trash fish is in no way inferior to other noble species of fish, but it costs several times less, so absolutely everyone can afford it.
In this article we will answer: how to fry capelin in a frying pan quickly and very tasty!
How to fry capelin in a frying pan
Here you can find a video recipe for frying capelin in a frying pan.
The correct ability to prepare capelin for cooking is important. Which fish makes pies taste better?
- With salmon 62%, 389 votes
389 votes 62%389 votes - 62% of all votes
- With cod 15%, 92 votes
92 votes 15%
92 votes - 15% of all votes
- With canned food 12%, 74 votes
74 votes 12%
74 votes - 12% of all votes
- With capelin 11%, 71 votes
71 votes 11%
71 votes - 11% of all votes
Total votes: 626
16.09.2019
- With salmon 62%, 389 votes
389 votes 62%389 votes - 62% of all votes
- With cod 15%, 92 votes
92 votes 15%
92 votes - 15% of all votes
- With canned food 12%, 74 votes
74 votes 12%
74 votes - 12% of all votes
- With capelin 11%, 71 votes
71 votes 11%
71 votes - 11% of all votes
Total votes: 626
16.09.2019
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There are several basic tips for choosing this fish for good cooking:
- It is worth buying only freshly caught fish, but this is only available in some regions. Therefore, it is quite possible to get by with a fresh frozen product. First, pay attention to the expiration date, freezing date and storage standards for the fish.
- Then check the packaging for integrity - it should be without visible damage.
- When choosing capelin, take a good look at its eyes. Ideal when they are black and without cloudiness. The carcass itself must be intact and without fractures or other damage. A good product will have clean gills, and avoid unpleasant odor from the fish - these are the main tips for choosing capelin before cooking.
Immediately before frying, it is necessary to prepare the carcasses and process them. This fish is one of those species that can be cooked without gutting or cleaning.
However, culinary experts are still arguing about this issue, because a gutted fish without a head and a black film on the carcass looks much more attractive and aesthetically pleasing.
In this case, the capelin will definitely not have a bitter taste, and everyone at home does not need to pull out the giblets when eating the carcass. Therefore, culinary specialists advise ridding the fish of everything unnecessary in advance.
Capelin is a small fish; it rarely reaches a size larger than 15-20 cm, so if you don’t have time, you can fry it whole without gutting it.
Since frozen fish is used for frying, it is necessary to defrost it only naturally, and it is important that it is not in melted ice, otherwise it will become saturated with water and will not fry to a golden crust. It is worth placing the carcasses on the grill, and placing a bowl or other deep container underneath to drain excess water. The fish cannot be re-frozen, so it is necessary to cook all thawed fish.
The fish is well fried in a frying pan with a non-stick coating, so it will be thoroughly fried on both sides and will not stick to the surface.
Capelin fried in a hot frying pan is in no way inferior in taste to other small fish. If you cook it correctly, following all the secret techniques of famous chefs in video lessons, this fish will surprise you with its bright and mild taste.
The easiest way to fry capelin:
- Wash and gut the fish.
- Dry with a paper towel.
- Dip the carcasses in flour and salt and place on a hot frying pan.
- Fry for 5 minutes on each side.
Fried capelin is ready!
Useful tips and tricks
The freshness of capelin is determined by the following criteria:
- When purchasing frozen fish, it is recommended to give preference to packaged rather than loose fish. This makes it easier to understand when the fish was frozen and how long it should be stored;
- fresh fish has black pupils. They should not be red or cloudy; only black pupils are allowed. It is not recommended to purchase fish if its eyes are completely covered with ice;
- there are no foreign spots, stains or cracks on fresh fish;
- the packaging must be sealed. It is not recommended to purchase a product with torn packaging;
- chilled fish must be carefully examined, especially the tail - it must be wet;
- fresh fish does not emit any flavor. The appearance of a strange putrid odor indicates that the capelin is spoiled;
- the fish should not be covered in mucus.
You can protect your hands from unpleasant odors when cleaning capelin using gloves.
For frying, it is recommended to give preference to refined, odorless sunflower oil. After frying, capelin turns out juicy, so it is recommended to combine it with a side dish. It is served with mashed potatoes, pasta, and fried potatoes. Fish fried in a frying pan can be combined with any vegetable salads, sauces and gravies. It’s not difficult to prepare a capelin dish at home; you can experiment with proportions and change the ingredients in the recipe.
In breadcrumbs
In addition to flour coating, this fish can be fried in breadcrumbs. For this you will need:
- Capelin – 1 kg;
- Butter – 10 g;
- Breadcrumbs;
- Salt, pepper, herbs.
Recipe for fried capelin in breadcrumbs:
- Remove the head and entrails and soak the fish in salt water for 30 minutes. The bones of capelin are soft, so there is no need to further clean it; they will serve as an additional source of calcium.
- Before cooking, thoroughly rinse the fish, remove all mucus and wash the giblets under running water. If you do not wash the capelin thoroughly, it will become bitter due to harmful substances in the insides.
- Place the washed capelin on a paper towel so that the carcasses are dry and do not stick to the pan.
- Mix the breading with salt and pepper in a bowl and roll the fish in it. There is no need to skimp on the breading, there should be a lot of it. You can additionally add coriander, tarragon, and basil.
- Place butter in a heated frying pan and reduce heat. Place thickly breaded capelin in a frying pan and fry until evenly golden brown. A photo of the finished fish is shown below.
Yield: 5 servings.
Nutritional value per 100 g: proteins – 10.2 g, carbohydrates – 7.4 g, fats – 23.5 g.
Calorie content per 100 grams: 276 kcal.
Valuable properties
Although the kittifish is not a gourmet fish, that doesn’t make it any less popular. Housewives love to cook it. The whole secret is hidden in the fact that this sea fish has an amazing taste. And it is also easy to prepare.
In addition, it has an excellent chemical composition:
- vitamins A, B, PP and others;
- copper, sodium, iodine, potassium, cobalt and other elements;
- polyunsaturated acids, etc.
100 g of capelin contains 13.4 g of protein, 11.5 g of fat and 0 g of carbohydrates. This is a fairly fatty fish, so it can hardly be called dietary. However, the calorie content of fresh capelin is not very high - 157 kcal.
This fish must be present in the diet of people suffering from cardiovascular diseases. It is also recommended to eat it in case of malfunction of the thyroid gland and high blood pressure.
Without flour
There is the simplest recipe for frying capelin without flour. For it you need to purchase:
- Capelin – 500 g;
- Onions – 2 pcs;
- Vegetable oil;
- Salt, spices.
Recipe:
- Wash the capelin, dry it, add salt and season with spices to your taste.
- Pour vegetable oil into a hot frying pan and place the fish, then reduce the heat. Fry for about 5 minutes on both sides.
The calorie content of such fish is high, but with fried onions it will be incredibly tasty and aromatic and is ideal with boiled potatoes.
Sprinkle the finished fish with fried onion half rings and beautifully place the greens on a fragrant dish.
Yield: 3 servings.
Nutritional value per 100 g: proteins – 8.2 g, carbohydrates – 7.4 g, fats – 23.5 g.
Calorie content per 100 grams: 254 kcal.
Double breaded
If you like a thick crust on your fish, then the capelin should be fried double-breaded.
You will need:
- Frozen capelin – 500 g;
- Sunflower oil – 70 ml
- Flour – 2 tbsp;;
- Chicken egg – 2 pcs;
- Salt and pepper to taste.
Recipe:
- Defrost the fish and cut off the head and tail so that it looks beautiful after frying.
- Quickly remove the giblets and black film so that it does not taste bitter and rinse mine again under running water.
- Dry the carcasses on a paper towel.
- Place the capelin in a bowl, add salt and pepper.
- In a separate bowl, mix two eggs with a whisk.
- Pour oil into a hot frying pan and place the product, previously rolled in flour, and then in the egg mixture.
- Fry the carcasses for 5 minutes on both sides until golden brown.
Excess fat can be removed with paper napkins.
Yield: 3 servings.
Nutritional value per 100 g: proteins – 13.3 g, carbohydrates – 9.4 g, fats – 24.5 g.
Calorie content per 100 grams: 376 kcal.
Recipes for simple fish pies
- I hope you will be interested in the recipe for a quick saury and potato pie, which can be adapted to any kitchen equipment.
- Another very simple version of jellied saury pie, baked in the oven, oven or slow cooker quickly and without any hassle.
- But if you decide to tinker a little in the kitchen, prepare a pie with saury and rice. Take my word for it, the fish and rice filling has never failed a single housewife.
Thank you for being interested in my recipes. Perhaps you have tried one of them - share with us your opinion about the taste of the fish dish. If you have your own methods and best practices for preparing them, tell us about them by placing your review at the bottom of the page. Your feedback is very important to us.
Breaded
Capelin in batter is a wonderful treat as a snack. The recipe for such fried fish is quite simple and accessible to every housewife.
You will need:
- Capelin – 700 g;
- Table vinegar 9%;
- Flour – 200 g;
- Ginger – a pinch;
- Milk – 200 ml;
- Butter – 55 g;
- Olive oil – 40 ml;
- Salt pepper.
Cooking method:
- Defrost the fish naturally, cut off the tail and head and gut thoroughly.
- Place the carcasses in a bowl with ginger, salt and pepper.
- Lightly sprinkle with oil and table vinegar.
- Leave to marinate for 30 minutes.
- Separate the yolks from the whites and beat until stable white foam.
- Combine the yolks with milk, flour and beat until smooth.
- Add the beaten whites to the yolk mixture and stir.
- Dip the pickled capelin in batter and fry in a large amount of vegetable oil on both sides for 10 minutes.
Place the finished dish on a paper towel to drain excess fat. This dish itself is quite high in calories, so there is no need for extra fat.
Yield: 4 servings.
Nutritional value per 100 g: proteins – 12.3 g, carbohydrates – 10.8 g, fats – 25.5 g.
Calorie content per 100 grams: 390 kcal.
Additional Tricks
To make the capelin aromatic (without the smell characteristic of this sea fish), I advise you to marinate it. An excellent marinade is lemon juice with herbs. Choose spices to your taste. Marinate for 20-30 minutes.
In batter with egg and flour, the fish comes out very tasty and tender. The juice and pulp are sealed inside the capelin, which is why the fish turns out juicy and with a crispy crust. And for breading, you can try using semolina or breadcrumbs.
I recommend sprinkling fried fish with oregano or basil. To give it a slight sourness, sprinkle the capelin with lime or lemon juice.
As a side dish for this fried fish, I recommend boiled potatoes, fresh or stewed vegetables. And capelin goes well with greens. In general, experiment and unsubscribe what you like best.
Also share a link to this article on social networks. Your friends will be grateful to you. And I say goodbye to you: see you again, dear cooks! ?
With egg
How to deliciously fry capelin? You can cook it with an egg, it will turn out to be an interesting and appetizing dish.
For this recipe you will need:
- Capelin – 600g;
- Flour – 120g;
- Chicken egg – 3 pcs;
- Vegetable oil;
- Salt, spices.
Cooking method:
- Cut off the head and tails of the fish, rinse the carcasses from the entrails and remove the backbone to get rid of the bitter taste.
- Place the cleaned carcasses in a plastic bag with flour and mix well, then add salt and pepper to taste.
- Place in a generously greased frying pan and fry until golden brown, 5 minutes on each side.
- Beat the eggs with salt and pour this mixture over the fried capelin. Sprinkle with herbs and cover with a lid, leave to simmer for 10 minutes.
Yield: 4 servings.
Nutritional value per 100 g: proteins – 10.3 g, carbohydrates – 12.8 g, fats – 19.5 g.
Calorie content per 100 grams: 278 kcal.
Cutting
It is not necessary to clean it, but if the recipe calls for it, there is an easy way to do it.
- Make an even cut into the head from the side of the ridge, stopping approximately in the middle, the main thing is to cut the bone.
- The belly of capelin is quite soft and can easily tear without a cut. Therefore, holding the carcass along the ridge, the head of the capelin must be moved to the side, separating it. This way, all the existing insides will come out along with the head.
- The remaining carcass will only have to remove the tail.
- Cleaned carcasses should be rinsed with water and cooking should begin.
Before frying capelin in a frying pan, you need to choose the most suitable recipe.
