How to cook capelin

Capelin is a very small, nondescript-looking fish. So inexperienced cooks treat it with prejudice, I do not buy or cook: say, what's the point in such detail! And in vain, because to cook the fish very simply, and besides, she has good taste. It is very tasty fried and stewed.

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.

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