Fried capelin

Fried capelin is not a dietary dish, but as a frisky and ordinary dish it will give a head start to almost everyone, incl. and meat dishes. Read more about fried capelin .

Capelin dishes → Fried capelin

A frisky dish - fried capelin in a frying pan, crispy and tasty.

A very fascinating, ordinary and tasty dish is Odessa fish “Tsatsa”. And in a simple way - fried capelin. But there is one secret.

One of the most common and delicious fish dishes is fried capelin. Recipes give various preparations for this small sea fish with small scales. But the recipe for fried capelin is the best.

Fried capelin is a favorite in our family, try it, maybe you’ll like it too.

The recipe is intended for all lovers of fish dishes. Now our menu includes fried capelin. This fish is not remarkable in appearance, nor is it its size, but capelin fried with mayonnaise and dill will certainly please you.

Being carried away by culinary delights, we often forget the most ordinary recipes. Fried capelin is so simple, quick, affordable and delicious!

Even such an unpretentious fish as capelin can be cooked very tasty and appetizing. This recipe for fried capelin will tell you how to cook capelin in dough. The fish will turn out golden, crispy and very tasty.

If you prepare grilled meat, fish or vegetables on skewers for your guests, the atmosphere of a festive picnic will be created. And if the kebabs on skewers are such a motley assortment, as this recipe describes, you are assured of fame not only as a friendly owner, but also as a good cook.

Frying is the most popular method of making capelin. Nutritionists, however, are against it, because... When fried, fish loses almost all its beneficial properties. And yet, we often choose this option for making capelin, since it is the most playful and unsophisticated. Fried capelin in a frying pan turns out to be very appetizing; it can decorate any table and amuse guests. But it has one negative property: when frying, it emits a lot of odors, and they are not always very pleasant. Fried capelin without aroma is a whole art; we will give some advice on this topic at the end of this article. Capelin is a rather oily fish, perhaps that’s why we like fried capelin so much. Its calorie content is not very high: 120 calories per 100 g, you don’t have to worry about your figure.

You can’t even count how many calories are in fried capelin; there are dishes that are much higher in calories and least healthy. Naturally, in order to get capelin with a golden brown crust, and at the same time not lose the beneficial characteristics of the fish, it is better to bake it in the oven. But for speed and, most importantly, for the inimitable smell and taste of fried fish, it is specifically fried in a frying pan. And to preserve the benefits, you just need to avoid direct contact of the fish with the frying pan. To do this, cooks came up with the idea of dipping fish in flour. Fried capelin in flour or, more precisely, fried capelin in batter is a good solution for an excellent crust and the best preservation of the usefulness of capelin. To make this crust stick better to the fish, they use the method of preparatory dipping the capelin into a raw beaten egg. It turns out that fried capelin and eggs are also friends.

It's time for fried capelin! The recipe implies that you need to fry this small fish for no longer than 5 minutes on each side, during which time it will have time to reach readiness. How wonderful fried capelin looks, a photo of it is the best confirmation of the need to prepare this dish. Now your dish is fried capelin, recipe with photo in your hands 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 often pampers their own households and guests with capelin fried in a frying pan. Its recipes are varied and you can cook it often. And it’s not just the taste and smell of fish that attracts us. Evaluate how capelin looks fried in a frying pan, you can look at the photo for a long time, the desire to eat only increases. Hence the conclusion, when considering the need to cook fried capelin in a frying pan, the recipe with photos must be kept in your head or in front of your eyes at all times. This way you will definitely make the right decision.

We hope you'll be intrigued by our tips for frying capelin:

– there is no need to peel capelin from scales before cooking it; capelin’s scales do not interfere with frying and eating it.

– it is necessary to clean the capelin from the entrails and dark film inside the abdomen. This manipulation will remove the bitterness and unpleasant smell during frying. The head and tail can be cut off as desired.

– it is better to marinate capelin for frying to saturate it with additional odors. You need to add crushed garlic, ginger, and fennel seeds to the marinade. Place capelin coated with marinade in the refrigerator for 30 minutes.

– you need to fry it in batter: first dip the clean fish in flour, then in a raw beaten egg, and finally in corn flour before the frying pan.

– place the fried fish on a paper towel to blot it to remove excess oil, and before serving, pour melted butter over the dish and sprinkle with herbs.

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

– it will be delicious if you pour lemon juice over the fried capelin and exclude the salt.

Capelin fried in a frying pan: 4 ordinary recipes for tasty fish

Have a nice day! Now we will learn how to quickly and deliciously fry capelin. You can create this using 2 methods: in the oven and in a frying pan. We will consider the 2nd manufacturing option.

Capelin (uyok) is a sea fish that belongs to the smelt family. Body length reaches 25 cm, and weight up to 50 grams. In its own composition, capelin contains quite a huge amount of vitamins and minerals: iodine, fluorine, calcium, sodium, potassium, bromine, phosphorus, vitamin D (a low-molecular organic compound of relatively simple structure, necessary for all living things) A, group A and group B vitamins, and there is even more selenium in capelin than in meat.

Capelin meat is quite fatty, but at the same time, the fish is not considered nutritious. There are about 150 kcal per 100 grams. Of course, it is necessary to take into account the manufacturing method. If capelin is fried in a frying pan in flour and butter, then the calorie content increases. However, using the frying method in a frying pan, you can quickly prepare a tasty fish that you won’t be ashamed to put on the table in front of your guests.

1. Capelin fried in flour

List of required ingredients:

Capelin – 1 kg;
Flour – 150 gr;
Salt, ground dark pepper - to taste;
Seasoning for fish, herbs - optional;
Vegetable oil for frying.

How to fry capelin in flour in a frying pan:

1. Thaw the capelin at room temperature. It is better not to defrost the fish one hundred percent; let it remain slightly frozen - this will make it easier to clean. Then, each fish needs to cut off the head and remove the entrails and black film.

2. Salt and pepper the cleaned fish to taste; if desired, you can add your favorite seasonings or herbs. But be sure to consider whether the seasoning contains salt. If yes, then you don’t need to add additional salt to the fish. Also prepare the flour in a separate plate.

3. Place the frying pan on the stove, turn on high heat and pour in vegetable oil. Let the pan get very hot.

4. After the frying pan is very hot, you need to reduce the heat to medium, or slightly above medium. Next, each fish should be completely rolled in flour and placed in a frying pan.

5. Fry the fish for about 5 minutes on one side, until browned. Then turn it over to the other side and fry for 5 minutes until golden brown.

6. It is better to place the fried fish on a paper towel, this will help get rid of excess oil. Then the fish must be transferred to a plate and can be served.

Capelin fried in flour is ready! Bon appetit!

It is better to defrost fish in natural conditions, without using a microwave or water. When cutting capelin, let it remain slightly frozen, this will facilitate the process of removing the entrails

2. Capelin fried in batter

List of required ingredients:

Capelin – 1 kg;
Chicken eggs – 2 pcs;
Milk – 4 tbsp;
Flour – 7-8 tbsp;
Salt and pepper - to taste;
Seasonings, Provençal herbs - optional;
Vegetable oil - for frying.

How to fry capelin in batter:

1. Thaw the fish at room temperature. Then, clean the entrails and remove the heads. Salt and pepper the peeled capelin to taste and let the salt soak in. This will take about 15-20 minutes.

2. While the fish is marinating, you need to prepare the batter. To begin with, break an egg into a bowl, add seasoning or herbes de Provence (optional), milk and whisk everything until smooth. Then, add flour evenly and mix to a thick kefir mixture. There shouldn't be any lumps.

3. Heat a frying pan with vegetable oil and reduce heat to medium. Then, each fish must be dipped one hundred percent in batter and placed in a frying pan. Fry for 5 minutes, then turn over and fry for another 5 minutes on the other side.

4. Fried capelin should be placed on a paper towel for 10 minutes. And then, it must be put on a dish and served. Fried capelin in batter is ready! Bon appetit!

Using batter when frying capelin, you can get rid of the aroma of fried fish in the house and prepare a tasty dish

3. Capelin fried in a frying pan with an egg

List of required ingredients:

Capelin – 1 kg;
Flour – 200 gr;
Testicles – 3 pcs;
Juice of half a lemon;
Salt, pepper - to taste;
Vegetable oil for frying.

How to fry capelin with eggs:

1. Thaw the fish at room temperature. Remove the entrails, black film and head. Great to wash.

2. Next, salt and pepper the capelin to taste, pour in the juice of half a lemon and stir. Leave to marinate for 25-30 minutes.

3. Pour the flour into one plate, break 3 eggs into another, add a little salt and whisk.

4. Heat a frying pan with vegetable oil perfectly. First roll each fish in flour, then in egg and place in a frying pan.

4. Capelin fried in a frying pan with onions

List of required ingredients:

Capelin – 1 kg;
Onions – 2 pcs;
Wheat flour – 5 tbsp;
Salt and pepper - to taste;
Vegetable oil for frying.

How to fry capelin with onions in a frying pan:

1. Thaw the capelin and remove the entrails. It is also necessary to remove the heads and black film.

2. Salt and pepper the cleaned fish to taste; if desired, sprinkle with lemon juice. Leave to marinate for 20 minutes.

3. Pour flour into a separate plate. Dredge each fish completely in flour and place in a hot frying pan with vegetable oil.

4. Fry the capelin for 5-6 minutes on each side until golden brown. Next, place the fish on paper towels to absorb excess oil.

5. Rinse the frying pan or take a second one. Pour vegetable oil and fry the onion, cut into half rings, until golden brown.

6. Place fried capelin on a dish and place fried onions on top. You can also decorate the edges with fresh vegetables. Bon appetit!

Rules for making fried capelin in a frying pan

Almost all housewives have never taken or cooked capelin. Some people completely consider it a trash fish. With all this, not enough people understand that this small fish belongs to the same family as the smelt, which some fans go to St. Petersburg once a year for the May holidays. And, by the way, the taste of capelin is no less good, but it does not have the corresponding cucumber aroma.

How to fry the freshest capelin in a frying pan

Most of the inhabitants of our country do not have the ability to purchase freshly caught capelin. So you have to enjoy the freshly frozen product. Therefore, the first thing you need to pay attention to when purchasing is the expiration date and freezing date of the product.

It makes sense to pay attention to the integrity of the packaging. Well, later, if possible, look at the fish itself.

When buying fish, you should “look into its eyes.” The pupils should be black, not cloudy. The fish must have tails, and the carcass must be intact and undamaged.

The freshest capelin does not have to have a nasty aroma, and the gills of the fish should be unstained. That's actually all the advice.

Preparing the fish

Capelin is one of those types of fish that can be cooked without cleaning. But to this day, serious disputes flare up between culinary experts. Naturally, it is even more aesthetically pleasing to gut the fish, remove the black film, remove the head and wash it with cool water.

With all this, the dish literally will not be bitter, and during lunch the household will not have to pull the fried giblets out of the fish. So it’s better to take the time and free the fish from everything unnecessary. Although you need to take into account that capelin can sometimes be larger than 20 cm, so if you don’t have time, you can fry it completely.

When it comes to defrosting, all chefs are unanimous. Fish must be defrosted naturally. With all this, it is better that she does not “swim” in the melted ice. The best option: put the frozen capelin on a wire rack, and place a tray or at least a huge bowl under it so that there is somewhere for the water to drain. Thawed fish should be cooked immediately in a frying pan. Capelin does not tolerate repeated freezing.

Capelin fried in a frying pan, breaded

The most common and, in the opinion of almost everyone, the best method of making capelin in a frying pan is frying breaded fish. As a last resort, you can use a variety of bulk products:

flour, starch, semolina, breadcrumbs, sesame seeds and even crushed nuts.

The capelin should be thawed, cleaned and placed on a paper towel to remove excess moisture. Roll each fish in your chosen breading, mixed with a small amount of salt, and place in a frying pan with heated vegetable oil. You need to fry the fish on both sides, 3-4 minutes on each side. During this period of time, the capelin must acquire a beautiful golden brown crust.

In addition to salt, you can add Provençal herbs, fish seasoning and black pepper to the breading. And so that the fish is moderately coated, you can pour the breading mixture into an ordinary packaging bag, send a few fish there and, holding the open part of the bag with your hand, shake it well. The breading will be the most uniform.

Capelin fried in a frying pan in batter

Another very common method of making capelin is in batter. Most often, ordinary egg-milk batter is used for this. But you can also use the most exotic options, for example: beer.

To make capelin in batter, you must first cook the fish. In this case, it should definitely be cleaned, washed, and then lightly dried on cardboard napkins. While the excess moisture is leaving, you can start making batter. To do this, break a couple of eggs into a bowl, add salt and spices to taste, also a glass of milk and a certain amount of flour. You need to be careful with flour so that dough doesn’t come out instead of batter. The batter mixture should resemble sour cream.

All that remains is to dip the capelin in the batter and fry on both sides in hot oil in a frying pan. To ensure that the fish is fried, hold it in the pan for 3-4 minutes on each side.

Capelin fried in a frying pan, double breaded

By and large, this is also fried capelin in batter. The differences are that the batter flour does not mix with the watery ingredients. Beat a couple of eggs with half a glass of milk. In a separate bowl, mix flour with salt and spices.

Dip the cooked capelin in flour, dip in the egg mixture and roll in flour again. Fry in a frying pan as well: 3-4 minutes on each side in hot oil.

Capelin fried in a frying pan without aroma

Some housewives do not like the corresponding fishy smell that fills the kitchen when frying capelin. This problem can be easily dealt with by lightly marinating the cooked fish in a consistency of garlic and soy sauce. It's done like this.

Crush 3-4 cloves of garlic into a bowl, add a couple of tablespoons of soy sauce, about half a teaspoon of lemon juice and the desired spices. Place the fish in the marinade and mix gently with your hands so that the capelin is all covered with a fragrant consistency.

Cover the bowl with fish with cling film and place in the refrigerator for half an hour.

After this procedure, capelin can be rolled in breading or fried in a frying pan in batter. Who likes it more?

Fried capelin in a frying pan and which batter to choose

Almost all home cooks have never prepared this wonderful little fish - capelin, considering it food. But they don’t realize that it belongs to the same family as the beloved smelt. It just doesn’t have a pronounced cucumber taste and smell. The taste of small weed fish is in no way inferior to other generous species of fish, but it costs several times less, so it suits everyone’s pocket.

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. A fundamentally correct skill in preparing capelin for production.

There are several main tips for choosing this fish for good cooking:

It is worth taking only freshly caught fish, but this is only available in certain regions. Therefore, it is completely possible to get by with a fresh-frozen product. First, pay attention to the expiration date, freezing date and storage standards of the fish.
Afterwards, check the packaging for integrity - it must be without visible damage.
When choosing capelin, take a good look at its eyes. Perfect when they are dark and without cloudiness. The carcass itself must be intact and without fractures or other damage. The gills of a good product are unstained, and also beware of the nasty aroma from the fish - these are the main tips for choosing capelin before cooking.

Specifically, before heating, you need to prepare the carcasses and process them. This fish is one of those species that can be cooked without gutting or cleaning.

But 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 beautiful and aesthetically pleasing.

Capelin is a small fish; it occasionally reaches sizes larger than 15-20 cm, so if you don’t have time, you can completely fry it without gutting it.

Because frozen fish is used for frying, you need to defrost it only naturally, and it is important that it is not in melted ice, otherwise it will be saturated with water and will not fry until golden brown. It is worth putting the carcasses on a net, and placing a bowl or other deep container underneath to drain excess water. The fish cannot be re-frozen, so you need to cook all thawed fish.

The fish is perfectly fried in a frying pan with a non-stick coating, so it will be perfectly 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 hidden techniques of famous chefs in video lessons, this fish will amaze you with its catchy and mild taste.

The most common method of frying capelin:

Wash and gut the fish.
Dry with a cardboard 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!

How many minutes to fry

How long does it take to fry this fish? It’s true no more than 10-12 minutes in hot vegetable oil, the heat should be reduced to medium and the carcasses should be cooked without a lid. If you cover the pan with a lid, the fish will not cook well, or rather turn into soft fish porridge.

In flour

The recipe for capelin fried in a frying pan in flour is quite simple and does not require much time and effort. Useful for cooking