Fried capelin is one of the most affordable fish dishes that can be useful in any life situation. These little fish become an ideal appetizer on a holiday table, go well with beer, and, together with a side dish, turn into a hearty family dinner. At the same time, capelin amazes not only with its taste, but also with a huge range of rare minerals and vitamins.

The benefits and harms of capelin are widely discussed among adherents of a healthy diet. The fact is that it completely lacks carbohydrates, but at the same time contains a record amount of protein. The large percentage of fat in this fish does not affect how many kcal it contains, but allows you to quickly fill up and get a tremendous boost of energy for the whole day. In addition, capelin is rich in vitamins D and A, calcium, fluorine and iodine.

Capelin is prepared in all known ways, however, it is fried fish that comes first for real gourmets. Before frying, it is thoroughly washed and, most often, dipped in batter. This could be just plain flour, or a more interesting recipe with the addition of eggs, starch, spices, soy sauce, etc.

Fried capelin can be prepared immediately with vegetables (potatoes, onions, tomatoes, bell peppers), or you can add a side dish to an already prepared dish. The fish is decorated with herbs and lemon slices and served with various sauces.

Capelin prepared according to this recipe has a crispy crust, which is obtained through a simple egg batter. If you need to reduce your calorie intake, you can avoid batter altogether. The fish will still turn out quite tasty, thanks to baking in the oven.

Ingredients:

• 500 g of fresh frozen capelin;
• 1 tbsp. l. starch;
• 2 tbsp. l. flour;
• 1 egg;
• 2 tbsp. l. lemon juice;
• Greenery;
• Salt pepper.

Cooking method:

1. Gut the capelin, rinse thoroughly and dry.
2. Pour lemon juice over the fish and mix well.
3. In a deep plate, mix salt, pepper and egg, beat.
4. Add flour and starch to the batter, stir until the lumps disappear.
5. Line a baking tray with parchment paper.
6. Dip each fish in batter and place on a baking sheet.
7. Bake capelin for 15 minutes at 220 degrees, sprinkle with fresh herbs before serving.

Interesting from the network

By cooking capelin with onions in a frying pan, you don’t have to worry about how many calories are “hidden” in this delicious dish. You can afford it even on the most strict diet, especially if you use a minimal amount of oil for frying. Ready capelin will be an excellent snack for beer, or a main dish for lunch or dinner.

Ingredients:

• 500 g capelin;
• 60 ml vegetable oil;
• 2 tbsp. l. flour;
• 1 onion;
• Salt pepper.

Cooking method:

1. Wash the capelin thoroughly and add salt, roll all the fish in flour.
2. Heat the vegetable oil well in a frying pan.
3. Place capelin in one layer and fry until crispy brown on both sides.
4. Cut the onion into rings and fry until golden brown, separately from the capelin.
5. Mix the contents of both pans and let the dish sit for 5-10 minutes.

Now you know how to cook fried capelin according to a recipe with a photo. Bon appetit!

Fried capelin is a frequent guest in the diet of people who watch their figure. The calorie content of this fish is low, but it contains many nutrients and allows you to quickly satisfy your hunger. Fried capelin goes well with any side dish, and in itself it can easily be a complete dish. A few secrets on how to cook fried capelin will help novice cooks get acquainted with this interesting treat:

• You can remove the unpleasant fishy smell from capelin using fresh lemon juice. It is enough to spray the fish before frying;
• In order for the capelin to cook evenly, it must be cooked very quickly over high heat, without covering it with a lid;
• Before cooking, capelin must be completely defrosted, rinsed and dried with a paper towel;
• To obtain a crispy, golden brown crust, capelin must be rolled in flour before frying.

– an excellent dish for fish lovers. Even those who do not consider themselves admirers of this fish, having tried it once, will understand that capelin fried in batter is an exception to their rules.

Even children love this fish dish. They like capelin in batter because it has no bones. You just eat tender pieces of fish in dough and enjoy the exquisite taste.

You can’t call capelin an expensive product. After all, it is so accessible that you can eat it much more often than meat or other fish. But at the same time it is also very useful.

And for those who want to know what kind of animal this is and why capelin is so useful, I will tell you briefly. In general, capelin is a sea fish that lives in the layers of water located above. It belongs to the smelt family. The spawning period for capelin takes place close to the shore. Therefore, it can often be seen on the shore in large numbers, washed up by the waves. The fishing for this fish is quite large. It is mined in large quantities - about half a million tons per year. The figure is impressive.

It's especially nice that fish It is also very useful for people. It contains about 22% protein. In addition, this small fish contains vitamins A, B12 and D. It also contains selenium, iodine, sodium, fluorine, potassium, bromine, phosphorus. In addition, Omega-3 and Omega-6 are very important in capelin. These unsaturated fatty acids help the heart, brain, eyesight work better and remove unnecessary cholesterol from the human body. Capelin contains amino acids - methionine, threonine, lysine, cysteine.

The calorie content of capelin is 157 kcal per hundred grams.

So now let's get back to our recipe. It is very easy and quick to prepare. It takes time just to separate the fillet from the bones. But this is also done quickly, when the capelin has thawed well. So let's get started. Let's prepare the necessary products and learn how to cook capelin. By the way, if you wish, you can use beer batter instead of the classic batter that I suggest. Belgian beer is perfect.

Ingredients for capelin in batter

• Capelin – 500-600 grams
• Chicken egg
• 2 tablespoons flour
• 2 tablespoons sour cream
• Pepper, salt, fish seasoning - to taste
• Vegetable oil for frying capelin

How to prepare capelin in batter recipe with photo

So, first we need to defrost the capelin. It is better if it was purchased in vacuum packaging and is very well frozen. Let the fish thaw. I sometimes defrost it in the microwave. So, it became soft enough to separate the fillets. Otherwise it will tear into pieces. Carefully separate the head and backbone from the meat and place the fillet on a plate. Salt it, pepper it and sprinkle it with fish seasoning if desired. Just don't overdo it so as not to oversalt.

Then stir the egg and sour cream in a bowl. Add a little salt.

Pour flour there and mix the batter.

The finished batter looks something like this.

Heat a frying pan with oil. Dip the capelin fillet in the batter and place it in the frying pan.

Fry until golden brown on one side first.

Preparation

If you experiment and make the batter not with wheat flour, but, for example, with buckwheat or corn, then the fish will turn out even tastier, and the crust on it will be more fried and crispy.

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  In order to cook capelin tasty, the fish must be properly cut. Inside each fish there are intestines and a large amount of fat, which gives a specific aroma. The entrails should be removed along with the head, as shown in the photo. After this, the carcasses should be thoroughly washed in cold running water and all black films inside the abdomen should be removed. Seasoning for fish is mixed with salt and sprinkled with this mixture on the fish.

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  Preparing the batter begins by beating chicken eggs. To do this, the product is washed and wiped dry, then broken into a bowl and whipped into foam. Whites and yolks are not separated. After this, cold cow's milk is poured into the workpiece in a thin stream. The sifted flour is added at the final stage of preparing the batter along with salt and ground black pepper. You can knead the batter correctly and quickly using a whisk (mixer) or mixer.

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  You need to fry the capelin in a well-heated frying pan in vegetable oil. It is best if it is deodorized. Each fish is dipped in batter and quickly placed on a hot frying pan, and then fried on both sides until golden brown. Cooking takes no more than one minute on each side of the carcass. The heat under the frying pan should be medium.

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  Remove the finished fish with a spatula and be sure to place it on paper towels that can absorb fat. Serve capelin fish cooled to room temperature or cold. The best side dish for this dish would be soft, fluffy mashed potatoes with butter and a light vegetable salad. As you can see, this is indeed a very simple photo recipe. We wish you bon appetit!

Frying capelin in batter is a pleasure, because the capricious and very peculiar fish simply becomes fragile in flour and crumbles when turned over. The batter allows not only to bake fish meat efficiently, but also to preserve its marketable and very appetizing appearance. The delicacy turns out perfect not only in appearance, but also in taste.

KBJU and composition for the entire dish

Let's start with fish: capelin is usually sold frozen and needs to be defrosted and washed 20 minutes before cooking. Let's clean the capelin: cut off the head and remove the entrails from the abdomen. Cleaned capelin will be easier to eat at the table, so it’s worth spending time cleaning it.

For the batter, break a chicken egg into a bowl, add sour cream, salt and pepper. Shake with a fork until smooth.

Add flour to the batter to thicken it. Beat again with a fork until all the lumps are gone. The batter should be such that it does not flow from the surface of the fish.

Dip the capelin into the batter and turn it over so that it is coated on all sides.

Place capelin in a frying pan with heated oil. It is already sizzling and starting to fry, a sure sign of well-heated oil.

After 3-4 minutes, turn each fish over and fry on the other side.

Serve the finished capelin in batter to the table. How delicious it is and looks simply magical. All fish lovers will appreciate this recipe.