How to cook capelin in the pan

Simple recipe for fried capelin

Just to capelin fry in a skillet in vegetable oil will need quite a bit of ingredients:
- 1 kg of capelin;
- wheat flour;
- vegetable oil;
Sol.

Before preparing to clean and gut the capelin do not have. Although neotrogena fish can be slightly bitter, but overall the taste is usually not affected.

If you bought a frozen capelin, before cooking it should be defrosted. To do this, place the fish on the night on the bottom shelf of the refrigerator. Then the fish thoroughly under running water, place on a paper towel and lightly blot. Mix in a bowl the flour with salt, carefully roll in this mixture of capelin. In a pan heat vegetable oil and fry the fish on both sides (about 3-5 minutes) until crispy Golden brown. Ready capelin transfer to a plate and garnish the fish with chopped herbs and fresh or pickled vegetables.

Very tasty capelin in breadcrumbs. It is necessary to take:
- 500 g of capelin;
- 2 eggs;
- breadcrumbs;
- lemon;
- ground black pepper;
Sol;
- vegetable oil.

Defrost capelin, lightly salt and pepper it. To remove the peculiar smell of fish, sbernice capelin fresh lemon juice and let the fish marinate a bit in it. Then in a separate bowl thoroughly whisk 2 eggs. After that, every fish dip in beaten eggs and obvalivat in breadcrumbs. Lay out on a frying pan with hot oil prepared capelin and fry it on both sides until zolotisty. For cooking fish takes no more than 10 minutes. After which put it in a plate, garnish, serve mashed potatoes or vegetables.

How to cook capelin tempura

To fry capelin tempura you will need:
- 500-600 g of capelin;
- 1 Cup wheat flour;
- 1 Cup of milk;
- 2 eggs;
- 1 tbsp olive oil;
- 2 tbsp. butter;
- sunflower oil;
- ground black pepper;
Sol;
- ground ginger;
- 6% vinegar.

Before serving, it is recommended capelin cooked in batter, sprinkle with melted butter and sprinkle with chopped herbs

Capelin defrost, rinse, cut head and gut. Mix salt, pepper and ground ginger. Sprinkle the mixture capelin. Sprinkle the fish with vinegar, drizzle with olive oil, mix well and put the pieces for 30 minutes in a cool place to marinate. At this time, prepare the batter. To do this, separate the egg whites from the yolks. Whip the egg whites with a mixer in thick foam. Add the egg yolks to the cooled milk and flour, salt and whisk everything together until smooth. Then carefully put the cooked mass beaten egg whites and gently stir with a spoon. Marinated capelin dip in batter and fry on both sides in a skillet in a large number of hot sunflower or corn oil. Prepared fish lay on a paper towel. This is done to remove excess oil.