How to fry capelin in a frying pan - the best recipes. Capelin stewed with onions in a frying pan Cooking capelin in a frying pan

The relatively low price and small size of capelin do not detract from its benefits. This product is rich in chromium, phosphorus, iodine, polyunsaturated fatty acids, and protein. Including it in the diet of those who care about their health is a rational decision. Fried fish is not as healthy as baked and stewed fish. Among the dishes demanded by supporters of a healthy diet, capelin stewed with onions occupies not the least place. It’s easy to prepare, it doesn’t take much time, and the result is pleasing with its pleasant taste and appetizing appearance of the finished dish.

Cooking features

Capelin stewed with onions is one of the dishes that can be prepared by a person who has never even looked into the kitchen before. A culinary experiment will be successful if the hostess knows only a few important points.

You need to be careful when choosing a product in the store. The capelin in the package should be of medium size, all fish should be whole. The bag should not contain snow or water. Their presence indicates a violation of the rules for storing goods, which is why the fish was repeatedly thawed and frozen again. It also doesn’t hurt to look at the packaging and expiration dates of capelin indicated on the package when making a purchase.
Defrost fish without sudden temperature changes. If you let it thaw in the refrigerator or at room temperature, it will retain its integrity and remain juicy.
To give the dish a pleasant aroma, the fish can be marinated before cooking by sprinkling with lemon juice and sprinkling with herbs.
Do not skimp on onions - with them the stewed capelin turns out tastier and more aromatic.
Capelin and onions are most often stewed whole, but no one forbids you to cut it up first, removing the entrails, heads and dark films from the inside of the abdomen. A dish made from peeled capelin turns out even more delicious and is much more pleasant to eat.

Capelin stewed with onions does not have to be consumed hot. Gourmets claim that it is delicious in its own way when warm or even chilled.

A simple recipe for capelin stewed with onions

capelin – 0.5 kg;
onions – 150 g;
water (optional) – 20-40 ml;
bay leaf – 1 pc.;
vegetable oil – 20 ml;
salt, ground black pepper - to taste.

Cooking method:

Wash the fish and dry with a towel.
Season with salt and pepper and leave for 10-20 minutes.
Peel the onion and cut it into large rings or halves of rings.
Pour oil into a heated frying pan and spread it with a brush over the surface of the frying pan.
Place the capelin in the frying pan with their bellies facing up so that the fish fit snugly against each other.
Cover the fish with onions.
If you are afraid that it will burn, pour in a little water - no more than two tablespoons.
Place a bay leaf on top.
Cover the pan with a lid and simmer the capelin and onions for 15 minutes over low heat. If the water has not evaporated during this time, cook for a few more minutes without a lid.
Cover with a lid and turn off the heat. Leave to infuse for half an hour.

The recipe for capelin stewed with onions is so simple that the dish can be made in a hurry even without any culinary skills.

Capelin stewed with onions in sour cream

capelin – 0.75 kg;
sour cream – 150 ml;
cream or milk – 50 ml;
onions – 0.25 kg;
garlic – 1 clove;
bay leaf – 3 pcs.;
vegetable oil - how much will be needed;
salt, pepper - to taste.

Cooking method:

Cut the capelin, salt and pepper.
Cut the onion into medium thickness rings or half rings.
Finely chop the garlic with a knife.
Dilute sour cream with cream or milk. Season to taste.
Heat vegetable oil in a frying pan. You need to take as little of it as possible, since the ingredients included in the dish are already fatty.
Place the onion in the oil and fry it until golden brown.
Add garlic. As soon as you begin to catch the garlic smell coming from the frying pan, pour sour cream on the onions and garlic, reduce the heat.
When the sauce starts to boil, place the capelin on it. Cover the pan with a lid and cook the dish for 15 minutes.

Capelin stewed with onions in sour cream turns out tender and looks appetizing. It is so good that you can offer it to guests.

Capelin stewed with onions in tomato

capelin – 1 kg;
onions – 0.3 kg;
tomato paste – 60 ml;
water – 0.25 l;
sugar – 5 g;
vegetable oil – 20 ml;
apple cider vinegar (6 percent) – 5 ml;
salt, fish spices, bay leaves - to taste.

Cooking method:

Wash the capelin, remove the heads, clean the insides. Rinse again and let the water drain.
Cut the onion into thin half rings.
Heat oil in a frying pan.
Put tomato paste in it, after mixing it with vinegar, sugar, salt and spices.
After a few minutes, start adding water in small portions, each time waiting until the sauce in the pan begins to boil.
Place half the fish in the pan and cover it with half the onion. Place the remaining capelin and cover it with onion rings. Pour tomato sauce over everything.
Simmer the fish over low heat for 20-30 minutes after the sauce starts to boil.

It is recommended to serve capelin prepared according to the given recipe with a side dish of potatoes or rice.

Capelin stewed with onions is an inexpensive and easy-to-prepare dish. Its low calorie content and significant nutritional value make it popular among supporters of a healthy diet.

Fried capelin in a frying pan is a fairly simple fish dish. A beginner who has never worked with fish before and doesn’t know what to do with it can handle the preparation. Capelin can be prepared as an addition to boiled potatoes or any other side dish of cereals or vegetables. Many people refuse such tasty fish because of the formation of an unpleasant odor during frying, which is also almost impossible to remove in a short time. There are many ways to reduce the unpleasant odor - you can sprinkle capelin with lemon juice, add dried herbs immediately before cooking.

The fish is excellent for children's menus, since when cutting and separating the pulp from the spine, it does not have large bones, and therefore is completely safe. It can be served for lunch or dinner. Capelin is served hot, garnished with herbs. In addition to it, you can make a creamy sauce with garlic and mint.

In this recipe we will show you the simplest recipe and tell you how to properly fry capelin so that there is no smell; we will fry capelin breaded with flour in a frying pan. For those who want to fry capelin without oil in the oven, we advise you to pay attention to.

Taste Info Fish main courses / Fried fish

Ingredients

fresh frozen capelin - 350 g;
sunflower oil - 60 g;
salt to taste;
ground black pepper;
wheat flour for breading.

How to cook delicious fried capelin in a frying pan

To prepare a hearty meal for the whole family, it is advisable to use only fresh fish. It is quite difficult to get it in this form, since capelin quickly deteriorates during transportation. Otherwise, you need to go to the nearest supermarket and choose high-quality fresh frozen capelin - it will also work.

Frozen fish should be left in the refrigerator until completely defrosted. There is no need to fill it with hot water or put it in the microwave, as this will cause it to lose its taste.

After defrosting, wash the fish in running water and dry with a paper towel. The next stage is cleaning. Cut off the head and rip open the belly. Use a knife to remove the entrails. Thoroughly peel off the black film so that the finished dish doesn’t taste bitter – it’s not very tasty. If desired, the head can be left. The fins and tail become golden and crispy when fried, so there is no need to trim them. Rinse the prepared carcasses again in running cold water and dry with napkins.

Now season the cleaned capelin with salt and ground pepper, stir. At this stage, you can experiment with spices by adding curry, tarragon or lemon balm, dried lemon zest.

Prepare a bowl of convenient size. Add wheat flour. Bread the capelin in flour.

Place the frying pan on the fire. Pour in a sufficient amount of refined, odorless sunflower oil and heat it. Place the breaded capelin. Fry over medium heat on both sides until the fish is completely browned.

Delicious fried capelin in a frying pan is ready. After frying, place on a paper towel to absorb excess oil. Transfer to a clean plate and serve. Decorate with greens.

To fry odorless capelin, you can leave it in salted water for 1 hour. This way the smell during frying will be less intense.
Onions, eggs or breading made from different types of flour will help complement the already bright taste of fish. To do this, the fish is cut, all the entrails are removed and carefully seasoned with spices and salt. After this, the capelin is dipped first in the egg, and then in flour. This way, a dense breading is formed on it, which allows you to properly fry the fish and make its flesh more tender. Onions are fried over low heat until golden brown and added to the dish just before serving.
To make fish in tomato sauce with onions, fry it in a frying pan, then add chopped onion and simmer for 10 minutes. Then add tomato paste and a little water to the pan so that it covers the fish. Cover the capelin with a lid and simmer for 10 minutes. The result is a hearty dish with a pleasant sour aftertaste, which is prepared in a matter of minutes.

Stewed capelin with onions and carrots is a simple, tasty and satisfying dish for the whole family. When stewed, capelin becomes tender and retains more useful substances than when fried. It cooks very quickly, as it has little connective tissue. Like all salmon, capelin is rich in vitamins A, D, group B, micro- and macroelements, and also contains polyunsaturated fatty acids Omega-3 and Omega-6, which are essential for the human body. In addition, capelin is low in calories and its protein is easily digestible, so this small fish is perfect for a healthy, balanced diet.

Ingredients for the recipe “Stewed capelin with onions and carrots”:

Capelin – 500 g
Carrots (medium) – 1 pc.
Onions (medium) – 1 pc.
Butter – 20 g
Salt to taste
Ground black pepper to taste
Spices to taste

How to cook stewed capelin with onions and carrots

We first defrost the capelin. In order to preserve the beneficial substances in the fish, it is better to defrost it in the refrigerator rather than at room temperature. Take the capelin out of the freezer, put it in a deep bowl and place it on the bottom shelf of the refrigerator - it will completely defrost in 4-5 hours. If you did not have time to do this in advance, you can speed up this process by defrosting the fish in cold salted water. For 2 liters of water take 1 teaspoon of salt. The capelin will defrost in 1.5-2 hours.
Then, from the thawed capelin, remove the entrails, black film, heads and rinse in cold running water.

Cut the carrots into thin circles and the onions into half rings.

Place the capelin in the frying pan, quite tightly to each other. And sprinkle with salt, ground black pepper and spices that you like and are recommended for cooking fish.

On top of the fish evenly place chopped onion, carrot slices and butter, cut into small pieces. You can add chopped greens. If you decide to cook more fish than indicated in the recipe, you can lay out the capelin and vegetables in layers.

Pour in a little water so that it only half covers the fish. Close the pan with a lid and set to simmer first on medium, and then, when it boils, on low heat. Simmer for 15 minutes, during which time almost all the liquid will evaporate. Then turn off the heat and leave the capelin to simmer a little under the lid.

Delicious, tender stewed capelin is ready! You can serve capelin with boiled potatoes, fresh and stewed vegetables.

Bon appetit!

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Capelin is a small fish belonging to the smelt family. The price of capelin is low, and the presence of a lot of useful substances in the fish makes it even more attractive. By the way, in terms of the amount of Omega-3 fatty acids, capelin can compete with salmon itself!

Capelin can be prepared in different ways, for example, fried until golden and crispy. Or simmer, this way the fish will absorb less fat. To prepare stewed capelin, we need the simplest ingredients: oil for frying, salt, pepper, bay leaf and half a glass of water.

Cooled fresh capelin should be rinsed well and, if desired, remove the head, tail, and entrails. If you take frozen capelin, then defrost it under natural conditions and follow the same procedure for processing fish.

Now peel the onion and cut it into halves or quarter rings. There is no clear requirement for the amount of onions; if you like stewed onions, then add more.

Place our fish on a greased frying pan, tightly, one to one. At this stage you can salt it. Turn on low heat and let it sit in the pan for 2-3 minutes.

Then pour the onions on top, sprinkle the pepper and put a bay leaf. Pour in 100 ml of filtered water. Simmer over very low heat for 20 minutes. It is not necessary to turn the fish over. Make sure that the liquid does not boil away; you can add more if necessary.

That's all, the stewed aromatic capelin is ready! If you wish, you can add your favorite fish spices; I just like the taste of fish with a slight spicy undertone. If you are on a diet, then this fish is perfect for lunch or dinner, because it is not greasy and not fried.

Bon appetit!

A small sea fish of the smelt family - capelin - has long and firmly taken its place in the cookbook of every housewife. Our recipe will help you turn this simple fish into a tasty and tender dish with a sweetish carrot flavor. We are sure that stewed capelin will now become one of your family’s favorite dishes!

Ingredients

Stewed capelin recipe

Wash the capelin, cut off the heads, remove the entrails and black films. Season with salt and pepper and then mix gently with your hand so that the spices are evenly distributed. Dip each fish in flour and fry in a frying pan over high heat until golden brown. Place on paper towels to absorb excess fat.

Peel and grate the carrots, cut the onion into small cubes and sauté in a frying pan until translucent. Add carrots to the onion, add salt, stir and simmer until soft for 10 minutes. Dilute tomato paste with boiled water and pour into carrots and onions. Reduce heat and simmer for 7 minutes. Place a layer of capelin on the bottom of the pan and pour over tomato sauce.

Place 2-3 bay leaves on top and sprinkle with peppercorns. Then again put a layer of capelin and sauce, and on top - bay leaf and pepper, and so on until the capelin is gone. The final layer should be tomato sauce, bay leaf and pepper. Drain the oil from the fried capelin into a saucepan. Add boiled water to cover the capelin and put on fire.

After boiling, cover with a lid, reduce heat and simmer for 2.5-3 hours. The longer the capelin is stewed, the more tender it will be. No canned tomato can compare with this recipe! You can eat stewed capelin hot with a side dish of potatoes, rice or pasta. But don’t forget – the dish will be no less tasty when cooled or even from the refrigerator!