This fish cooks very quickly. On completion of the process can be judged by her clouded eyes and pale flesh. The most delicious and capelin caviar sold in the first four and the last three months of the year.
How to roast capelin?
There is no single recipe, how to cook and eat capelin. The most basic one involves the traditional frying. Fish roll in flour and put on the preheated pan in hot vegetable oil. In the roasting process capelin, several times overturned. After completion of the process laid out on a plate.
How to cook capelin scare?
For those who prefer not to fry capelin, and simmer, you can offer another option – scare. Washed fish spread evenly in the pan, salt it and pepper. On top lay the onion cut into half rings. Such layers alternate several times. And finally, top with crumbles herbs and Bay leaf.
Layers pour boiling water so that the water hid them. Pan put on fire, heated to the boiling point of water, and then covered with a lid. Its contents are languishing on low heat for 10 minutes.
Fish laid out on a plate and poured the broth.
As exquisitely prepared capelin?
If you have patience, it is possible to clean the fish and cut it into fillets without bones. Painstaking work, but will not pass in vain. Prepared from fillets you can cook some amazing taste of the dishes.
For example, fry it until Golden brown in vegetable oil, then put in a saucepan, pour sour cream, sprinkle generously with cheese and bake in the oven until Golden surface. This dish is served with fresh vegetables and herbs.
No less tasty and another dish of capelin. Salted, peppered fillet and onion cut into rings, the layers are stacked in a saucepan. After all it is poured tomato sauce, slightly diluted with water and stew for 5-7 minutes. As a result, the fish gets a spicy and aromatic.
Advice 2: How to cook capelin
Recipe of fried capelin
To roast capelin, you need about 0.5 kg of capelin, 1 onion, oil for frying, a little flour for breading and the juice of ½ lemon or lime, salt and a pinch of spices for fish to your taste.
Thoroughly rinse the fish in running cold water and dry on paper towel or napkin. Put the pieces in a deep container, add salt, sprinkle with juice of lemon or lime, add the spices for the fish (you can also add a little sugar for taste). Mix gently and leave for 20-30 minutes to marinate. Capelin is good because it can not be cleaned before cooking. Some cooks cut off heads and tails, and some guts, but this is not necessary.
If you have frozen capelin, first thaw it at room temperature, then proceed as described above.
Take a deep pan (you can use a wok) or large kettle, heat it well with vegetable oil. Then put in the oil onion, sliced thick rings or large cubes. While the onion is fried, marinate the bread pieces in flour. Fry the fish portions, from both sides, until Golden brown. Can place the fish close to each other, it will not stick together. Ready serving, remove with a dry slotted spoon, laying on a paper towel to soak up excess fat, and immediately place into the pan (cauldron) a new batch of capelin. And so until then, until all fish is cooked.
You can also use for breading chicken egg, not preparing the marinade. To do this, break it, add pepper and salt to taste. Pour the egg mixture in the bowl where is moiwa. Mix. Roll the fish in flour and fry on both sides.
How to cook a delicious side dish to fried capelin
If you want to you was the fish tasty and well any side dish before roasting capelin peel and cut into thin strips 2-3 potatoes medium size. Immediately after all of the last portion of capelin will be removed from the tank with oil, put the potatoes and fry until Golden brown. Impregnated with scent of fish and onions, it will be especially delicious. Once the potato is ready, immediately serve a main dish and a side dish to the table.
This food is very good spicy sour cream sauce with a touch of mustard and horseradish.
The taste of properly roasted capelin will surprise even the discerning and demanding consumer. So do not neglect this modest-looking fish.