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Roasted capelin

Fried capelin does not belong to diet dishes, but as a quick and simple dish it will give odds to many, including meat dishes. More details about fried capelin...Frying is the most popular way to make capelin. Nutritionists, however, are against it, because when frying, fish loses many useful qualities. And yet, we often choose this option of cooking capelin, since it is it that is the fastest and most ingenuous. Fried capelin in a pan turns out to be very appetising, it can decorate any table and delight guests. But it has one negative property, when frying it produces too many smells, and they are not always very pleasant. Scented roast capelin is a whole art, we will give some advice on this topic at the end of this article. The capelin is oily enough, maybe that's why we like roasted capelin so much. Its calorie content is not very large: 120 calories per 100 g, you don't have to fear for your figure. How many calories in fried capelin, you may not even count, there are much more high-calorie and less healthy dishes.

Of course, in order to get a capelin with a ruddy crust, while not losing the beneficial properties of the fish, it is better to bake it in the oven. But for speed and, most importantly, for the unique aroma and taste of fried fish, it is fried in a pan. And to save the benefit, you just need to avoid direct contact of the fish with the pan. To do this, culinary experts came up with dipping fish in flour. Roast capelin in flour or more accurately, roast capelin in batter is a great solution for beautiful crust and better preserving the benefits of capelin. In order for this crust to stay better on fish, a method is used to pre-dip the capelin into a raw beaten egg. It turns out that fried capelin with an egg is also friends.

It's roast capelin time! The recipe assumes that you need to fry this little fish no longer than 5 minutes on each side, during which time it will have time to reach readiness. And how beautiful the fried capelin looks, the photo best convinces her of the need to cook this dish. Today your dish is roasted capelin, a recipe with a photo in hand and running to the kitchen! You can try the fried capelin recipe in batter, you will definitely like it.

Everyone who has already mastered this dish regularly pampers their household and guests with capelin fried in a pan. Her recipes are varied, you can cook often. And it's not just the taste and aroma of the fish that attracts us. Evaluate what the roast capelin looks like in a frying pan, the photo can be considered for a long time, the desire to eat only increases. Hence the conclusion, estimating the need to cook fried capelin in a pan, the recipe with a photo must be constantly kept in your head or in front of your eyes. So you will certainly make the right decision.

We hope you will be interested in our tips for frying capelin:

- you do not need to clean the capelin from scales before frying, the scales of the capelin do not interfere with frying and eating it.

- you need to clean the capelin from the insides and black film inside the abdomen. This manipulation will eliminate bitterness and bad smell when frying. The head and tail are cut off at will.

- it is better to parinate the capelin for frying to saturate it with additional aromas. Crushed garlic, ginger, fennel seeds should be added to the marinade. Put the marinade-coated capelin in the fridge for 30 minutes.

- you need to fry in batter: first, dip clean fish in flour, then in a raw beaten egg, and at the end in front of the pan - in corn flour.

- the firefish should be placed on a paper towel to get soaked to eliminate excess oil, and before serving, pour melted butter over the dish and sprinkle with herbs.

- blush capelin should be served hot. As a sauce, offer tartare, tkemali, mayonnaise or any ketchup.

- will be delicious if you pour lemon juice over the roasted capelin and eliminate salt.