The capelin belongs to family koryushkovy. At this saltwater fish, small by the size, a tasty fatty meat. The capelin quickly prepares, doesn't demand special preprocessing, and dishes from it turn out – will lick fingers! The fried capelin is combined with various vegetable salads and garnishes.
Simple recipe of a fried capelin
Just it is required to fry a capelin in a frying pan on vegetable oil very few ingredients: - 1 kg of a capelin; - wheat flour;
- vegetable oil; - salt.
Before preparation it isn't obligatory to clean and clean a capelin. Though ungutted fish can turn out slightly bitterish, but it, as a rule, doesn't affect the general taste of a dish.
If frozen capelin was bought, then before preparation it should be defrozen. For this purpose place fish for the night on the lower shelf of the fridge. Then wash out fish under flowing water, shift to a paper towel and slightly get wet. Mix in a plate wheat flour with salt, carefully roll in a capelin in this mix. Warm vegetable oil in a frying pan and fry on it fish on both sides (approximately 3-5 minutes) before emergence of a crunchy golden crust. A ready capelin shift in a plate and decorate fish with small cut greens and fresh or pickled vegetables. The capelin breaded turns out very tasty. For her it is necessary to take: - 500 g of a capelin; - 2 eggs; - bread crumbs; - lemon; - sprinkling black pepper; - salt; - vegetable oil. Defreeze a capelin, slightly salt and pepper her. To remove a specific fishy odor, you sbyrznit a capelin fresh lemon juice and let's fish pomarinovatsya a little in it. Then in a separate plate properly shake up 2 eggs. After that lower each small fish in a frothed eggs and roll in bread crumbs. Spread on a frying pan with the warmed vegetable oil the prepared capelin and fry it on both sides to a zolotistost. On preparation of fish no more than 10 minutes leave. Then shift her in a plate, serve with mashed potatoes or vegetables.
How to fry a capelin in batter
To fry a capelin in batter it will be required: - 500-600 g of a capelin; - 1 glass of wheat flour; - 1 glass of milk; - 2 eggs; - 1 tablespoons of olive oil; - 2 tablespoons of a desi; - sunflower oil; - sprinkling black pepper; - salt; - cracked ginger; - 6% table vinegar.
Before giving on a table it is recommended to water the capelin prepared in batter with the kindled desi and to strew with melkorubleny greens
Defreeze a capelin, wash out, cut off the heads and draw. Mix salt, pepper and a cracked ginger. Strew with the turned-out mix a capelin. Sprinkle fish a table vinegar, water with olive oil, well mix and put a capelin for about 30 minutes in a cold spot to be pickled. At this time make batter. For this purpose separate the whites from the yolks at eggs. Beat whites the mixer in dense foam. Add yolks to cooled milk, pour flour, salt and shake up everything together to uniformity. Then accurately put protein whips in the prepared weight and carefully mix a spoon. Dip the pickled capelin in batter and fry on both sides in a frying pan in a large number of the warmed sunflower or corn oil. Spread ready fish on a paper towel. It becomes for removal of surplus of oil.