How to fry capelin
Many young housewives with prejudice relate to this small fish just because they do not know how to cook it. And, meanwhile, properly cooked capelin is very tasty. If you want to cook from a capelin a dish with a minimum of carcinogens, more beneficial to health, extinguish it with onions in your own juice or with a little water or cream. Today, a recipe is offered to lovers of fried capelin - and this deliciousness is comparable, perhaps, only with fried smelt. Frying capelin is not at all difficult, and fuss with it is much less than with any other fish. Often stops only spreading with a specific fishy smell. To reduce it, you can use a few tricks, which we describe in the recipe. To prepare roast capelin, we need:
freshly frozen capelin - 0.5 kg, onion - 1 head, flour for breading, butter for roasting, lemon juice, spices for fish. Preparation.
Fish defrost in the air. Rinse well under cold water tap.Let the water drain. Place in a deep bowl, add salt, squeeze juice from half a lemon, sprinkle with spices for fish or ground black pepper, if you do not like other spices or they are absent at the moment. Let the fish marinate for about 15-30 minutes. Then, tan the capelin in flour.
Heat up cooking oil in a cauldron (it is better to take a deep frying pan or cauldron to there was less splashing). At the bottom, throw a large chopped onion half of the bulb. Portions dipped fish in hot oil and fry on both sides until golden brown.
Fish can be placed in tight rows, then it will split up anyway.
Remove the baked capelin and put it on a dish covered with a paper towel to absorb excess fat.
As long as capelin is fried, you can cook roasted potatoes and horseradish sauce as a garnish.
Cut washed potatoes into strips and fry with onions in a cauldron after the last portion of fish. For sauce, take sour cream and ready horseradish, mix to taste, add soy sauce.
Serve directly to hot roast capelin, fueled with potatoes. Sauce set separately.
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