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 Second courses of 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.

Capelin is a medium-sized fish that belongs to the Smelt family. The product is suitable for any side dish, and can also be served as a separate dish.

There are many recipes for capelin in cooking, the simplest of which is fried in a frying pan.

The benefits and harms of the dish

Useful qualities of the fish in question:

1. Normalization of metabolic processes.
2. Elimination of inflammation in the respiratory tract.
3. Prevention of coronary heart disease, heart attack. Regular use of the product helps stabilize the heart rate.
4. Decreased blood sugar levels.
5. Improving human sexual functions, helping in the production of necessary hormones.

Despite the positive effect on the body, in some cases it can harm it:

• if you are allergic to seafood;
• in case of individual intolerance to this fish.

The product in question is prepared quite quickly and easily. It can take from 30 to 60 minutes to make. If the fish is marinated beforehand, cooking takes longer.

Food preparation

Before purchasing a fish, you should adhere to the following recommendations for its selection:

1. The packaging must indicate the expiration date and freezing date of the fish.
2. Fresh fish always has black pupils, while in a spoiled product a veil and cloudiness form on them.
3. The skin should not have any damage or stains.
4. If the fishtail is completely dried out or missing, this indicates staleness.
5. The presence of mucus on the carcass is also a sign of spoilage.

How to determine the freshness of fish? Video:

When preparing fish, it is recommended to remove the head and entrails. This way you can eliminate bitterness and unpleasant odor during frying. However, frying the fish whole allows it to retain its juiciness. Also, before frying, capelin can be boiled until partially cooked, so that the product turns out juicy.

Capelin fried in a frying pan

In order to fry capelin in flour (4 servings), you will need the following products:

• ½ kg of fish;
• 1/10 kg flour;
• 50 ml vegetable oil;
• half a teaspoon of salt and spices for fish.

Recipe for capelin fried in a frying pan, step by step in the photo:

Nutritional value per 100 g of dish:

• proteins – 14 g;
• carbohydrates – 4 g;
• fat – 15 g.

Calorie content – ​​206 kcal.

Cooking options

Required Products:

• half a kilogram of fresh fish;
• onion – 1 pc.;
• pepper, salt (to taste);
• half a teaspoon of spices for fish;
• 3 large l. sour cream.

1. Next, peel the onion, after which it should be chopped.
2. After this, place the onion mixture in a heated frying pan with oil.
3. Sauté the vegetable until translucent, stirring.
4. Then you need to rinse the capelin and place it on the bottom of the frying pan with onions.
5. Next you should make the sauce; for this you need to combine sour cream, spices, and pepper in a separate bowl. Mix the ingredients and add salt.
6. If the sauce turns out to be quite thick, you can dilute it with a small amount of cooled boiled water.
7. Pour the prepared mixture over the fish.
8. Cook the dish in a sealed container on low heat for about half an hour.

When the fish is ready, you can serve it to the table.

The following products are required:

• 700 g fish;
• 3 onions;
• bay leaves (3 – 4 pcs.);
• pepper, salt (to taste);
• 0.7 kg of potatoes.

Preparation:

1. Defrost the fish.
2. Next, peel and wash the vegetables.
3. Cut the potatoes into round slabs.
4. Then the thawed capelin should be washed and placed on the bottom of a heated baking container, coated with oil.
5. After this, the fish should be sprinkled with pepper and salt to your taste.
6. Next, you need to chop the onions into plates of minimal thickness and distribute them in an even layer on the fish.
7. Then pepper and add salt to the workpiece again.
8. The next layer consists of chopped potatoes. After all the potato plates are laid on top of the onion mass, sprinkle with pepper and add salt to the product.
9. It is recommended to place bay leaves on top.
10. Next, cover the dish with a piece of foil and then place it in an oven preheated to 180 degrees.
11. Bake for 35 – 40 minutes.

When ready, place the dish in portions on plates.

Required Products:

• 300 g capelin;
• 3 large spoons of mayonnaise and flour;
• black pepper, salt (to taste);
• fresh dill, vegetable oil.

1. First you need to defrost the fish, after which you need to wash it well.
2. Next, transfer it to a separate bowl, add salt, sprinkle with pepper to your taste, and mix.
3. Then chop the washed greens and add to the fish.
4. After this, add mayonnaise and mix.
5. Bread the fish in flour, then place it in a well-heated frying pan with oil.
6. Fry until golden.

The finished dish can be served with your favorite side dish.

Required Products:

• half a kilo of capelin;
• pepper, table salt (to taste);
• 30 ml vegetable oil;
• a pair of eggs;
• 100 g flour;
• half a lemon.

1. First you need to defrost the capelin, after which it should be washed, peppered and salted.
2. Then it is recommended to sprinkle the fish with lemon juice.
3. Next, bread the prepared fish in flour, then place it in a hot frying container with oil.
4. Fry the fish completely over high heat until golden brown.
5. Next, beat the eggs, add salt and pepper. Pour the resulting egg mixture into the dish.
6. Cook in a sealed container for 5 – 7 minutes.

In the oven

If you cook capelin in the oven, you can do without flour for frying. Required components:

• ½ kg capelin;
• bulb;
• pepper, salt (to taste);
• carrot;
• a couple of large l. sour cream;
• 1 tbsp. l. tomato paste;
• vegetable oil.

1. First you need to defrost the fish.
2. Next, wash and peel the vegetables, after which they need to be chopped and placed in a container for frying with oil.
3. Saute the vegetable mixture for several minutes, stirring.
4. Then add tomato paste and mix. Simmer the food for another 5 minutes.
5. Next, the prepared mass should be evenly distributed over the baking container.
6. Remove tails, heads, and entrails from the fish. After this, it should be thoroughly rinsed and dried.
7. Then the prepared fish must be placed on top of the carrots and onions, pepper and salt.
8. Spread sour cream on top.
9. Next, place the dish in an oven preheated to 180 degrees. Bake for about half an hour.

Another option for frying capelin in the oven in the video:

Breaded

In order to fry fresh frozen capelin, you need to prepare the following products:

• half a kilogram of capelin;
• lemon;
• a glass of milk;
• vegetable oil;
• half a teaspoon each of pepper and ginger;
• salt (to taste);
• teaspoon of spice for fish;
• a pair of eggs;
• 0.15 kg flour.

Actions:

1. Defrost the fish, then wash it, sprinkle it with pepper and spices, and add salt.
2. Next, pour the fish with a mixture of lemon juice and vegetable oil in equal proportions. Mix the ingredients and leave to marinate for half an hour.
3. Mix eggs with milk and flour, add salt. Mix the ingredients thoroughly.
4. After the time has passed, completely soak each fish in the prepared batter.
5. Then place the pieces in a frying container with hot oil.
6. Fry the product on both sides until golden brown.

The dish is ready.

Required Products:

• 0.7 kg capelin;
• half a teaspoon of pepper;
• 4 garlic cloves;
• salt (to taste);
• 50 g flour;
• egg;
• 60 ml vegetable oil;
• 30 g sesame seeds.

1. Thaw the capelin, then it is recommended to clean it, wash it, remove the tails and heads.
2. Next, peel the garlic and chop finely.
3. Place the fish product in a container and mix with the garlic mass, sprinkle with spices and add salt.
4. Place sesame seeds and eggs in separate bowls and beat them.
5. After this, soak each fish in the egg mixture and then in sesame seeds.
6. Next, place the workpieces on the bottom of a heated frying container with oil.
7. Fry the product completely until golden brown.

Housewives often ask how to fry capelin so that there is no smell?

To do this, it is recommended to first pour it with lemon juice, which can be replaced with another citrus or apple cider vinegar. If the fish is marinated before frying, then the heat treatment will also be odorless.

It is correct to fry fish over low heat, otherwise it will become harsh and not entirely tasty. After cooking, it is recommended to transfer it to a wide dish in one layer so that the capelin remains crispy.

- one of the most popular and favorite dishes in Soviet canteens on Thursdays, fish day! A taste from childhood and college - fried capelin - cheap and very tasty!

Nowadays, many undeservedly ignore this small sea fish, buying more expensive, noble fish and, wanting to surprise and please loved ones, prepare delicious and complex dishes, forgetting about simple and tasty recipes from available products.

To my great surprise, I learned that capelin is one of the glorious representatives of the noble salmon family! How do you like this?

I learned this from the Brockhaus and Efron dictionary. In order not to be unfounded, here is the link http://dic.academic.ru/dic.nsf/brokgauz_efron/68531 ,If you are interested, you can read about a small fish called capelin.

Before you fry capelin, you must first buy it. It is important that the fish is frozen only once; this can be determined by its bulging eyes. It is also very important to defrost it correctly.

To defrost, place the capelin on the bottom shelf of the refrigerator. The fish has been purchased, properly defrosted, now we proceed to the most important thing - cooking.

We will need

• capelin - about 1 kilogram
• flour or semolina - to coat the fish
• salt - to taste
• vegetable oil for frying

As for deboning capelin, you can do it in flour, or you can do it in semolina. If you bread it in semolina, you get a crispier crust and the fish is easier to turn over.

A couple of secrets.

The first is how to quickly and easily turn fried capelin. We fry the fish on one side, cover the frying pan with a large plate, turn it over, the fish ends up in the plate. Carefully slide the capelin back into the frying pan and fry on the other side.

The second secret is how to get rid of the fishy smell. I know that many people do not cook fish because they cannot stand the strong smell when cooking. To get rid of the smell for good, marinate the prepared fish in a marinade of lemon juice and dry herbs - basil and oregano. Leave the fish in the marinade for 20-30 minutes and then fry according to the recipe. You can simply add a few pinches of these herbs to the breading (flour or semolina).

Fried capelin recipe

To gut capelin or not?

Some people gut the fish, some don’t. The only thing is that it is better to cut off the tails, since during frying they stick to each other, stick to the pan and it is difficult to turn the fish over.

How to properly gut capelin

If you are going to gut fish, the easiest way to do it is this way

1. cut the head from the back, but not all the way, but somewhere around 2/3.
2. press the head with a knife, hold the fish carcass with the other hand, pull in different directions
3. the head should easily separate with unnecessary intestines, and the caviar will remain
4. cut off the tail

The fish is gutted. In principle, you don’t have to bother with gutting the capelin, and it turns out very tasty anyway! In Soviet canteens they certainly didn’t bother and didn’t remove the entrails.

Let's start frying capelin

1. After defrosting the fish, wash it under running water.
2. Take a flat dish, pour flour (or semolina) into it, add salt, mix.
3. Bread each fish individually and place on a separate dish.
4. Heat a frying pan with vegetable oil and put the fish in it, fry over medium heat for about 5 minutes, the fish is tender and cooks very quickly, turn it over, you can use the method I described above, or you can simply turn the capelin over separately.
5. Fry on the other side until golden brown.

Important! Fry without a lid! And the degree of doneness is according to your taste. If you want juicier fish, fry it less; if you like it drier, fry it a little longer.

Ready! Serve with fresh vegetables or just black bread! Delicious!

Bon appetit!

Stewed capelin

Another recipe for making capelin from my mother’s friend. I haven’t cooked it this way myself, but they say that capelin turns out to be very tender and nutritious.

1. Place the washed fish in a slightly greased heated frying pan, add milk and bring to a boil.
2. Drain the milk, add salt and pepper and dry the capelin in a frying pan.

Stewed capelin is ready! Bon appetit!

See new recipes. If you don’t want to bother with small fish, try, or.

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There are dishes that have become symbols of the era, giving a lasting imprint of time, and are inextricably linked with some events. These are dishes of the past, associations. It’s so sweet to remember the taste and know that you are still young and have everything ahead of you. These dishes reek of melancholy and joy at the same time. Fried capelin is not a relic of the past, it is a dish that binds generations.

Everyone knows that fish contains a large amount of protein and is in no way inferior in nutritional value to meat, and sometimes even surpasses it, due to the easy and quick digestibility of its proteins. It is rich in nutrients that are beneficial for our body and control the course of many vital processes. Contains vitamins A, D, group B, many micro- and macroelements (iodine, fluorine, selenium, phosphorus, calcium), essential amino acids. Capelin from the smelt family also normalizes blood sugar levels, which explains its mandatory presence in our diet, and even more so for people suffering from such ailments as diabetes.

Fish is a dietary dish, so if you are overweight or simply care about your figure, your diet should be rich in it. It is useful in any form: fried, boiled, steamed, with the only exception being smoked fish, due to its formation during the cooking process. In order for fried capelin to be a success, you should first learn how to choose it. Most often, fish is sold frozen, so you should pay attention to its appearance. It should be undeformed, without violating the integrity of the skin, without kinks or breaks, the pupils should be transparent and black, which indicates that the fish was frozen once. Check the information on the label regarding expiration dates and storage conditions; not only the taste of the dish, but also your health depends on this. Fish, like all other products, is not recommended to be re-frozen. The thawing process must be carried out gradually, avoiding immediate exposure to high temperatures, for example, heating in a microwave or under running hot water. Defrosting should take place at a temperature of 4-6°C on the bottom shelf in the refrigerator. This process takes 8-10 hours, so it's worth taking care of this ahead of time. Capelin is a fish that does not require gutting; it is enough to wash it under running water and dry it with napkins. But if you are not lazy and clean it, it will not taste bitter when finished. And cleaning it is very simple: you tear off the head and pull out the insides with it. To prepare a dish such as fried capelin, you need the following ingredients: frozen capelin - 600-800 grams, flour - 150 grams, vegetable oil 100-150 grams, salt. Cooking is not a complicated process, but there are some tricks to this simple dish. How to fry capelin deliciously? To do this, sprinkle it on both sides with flour and salt. Heat a thick-walled frying pan (preferably cast iron) over high heat, add 30 grams of vegetable oil. When a drop of water gets into such oil, it should hiss and splash. Place capelin in one layer in this deep fryer. Fry over high heat for 3-5 minutes on each side, do not cover the pan. Only under such conditions will it not fall apart. In another frying pan, fry the onion, cut into rings, in vegetable oil until golden brown. After frying the entire batch of fish, put it in a mold with sides and add 200 grams of sour cream (at least 20% so that the capelin does not soften too much), sprinkle with spices and fried onions, put on the fire until the sour cream begins to boil, and then turn off the heat and simmer for a few more minutes. Fried capelin with sour cream is served hot, finely chopped dill is sprinkled on top for decoration, and any form of potatoes, rice or vegetable salad can be served as a side dish.

Capelin is a small sea fish, affordable for everyone, which can be prepared in a variety of ways. It can be stewed, fried, boiled, baked, smoked, salted. In all these forms, the seafood delicacy is simply incomparable and is usually liked by both adults and children.

We will be happy to share information and tell you:

• — how to fry capelin in a frying pan in a variety of ways;
• — is it necessary to clean the capelin before frying or is it better to leave it with the heads;
• - how to clean capelin correctly and why to clean it, as well as how long to fry capelin in a frying pan so that it turns out with a beautiful, delicately crispy crust and how to beautifully serve your treat on the table.

So, capelin fried in a frying pan, recipes with photos right now.

Capelin in batter fried in a frying pan

This recipe will yield very tasty capelin in a frying pan, but only if you follow all the recommendations. The downside to this kind of cooking is that before cooking according to the recipe below, you need to tear off the head of each fish and clean the seafood from the intestines, which will take a little time.

To fry a kilogram of capelin in batter you will need to take:

• — Milk – 50 ml.
• — Chicken eggs – 2 pcs.
• - Sifted wheat flour (can be replaced with starch if desired, but in this case only potato starch is used) - 3 tablespoons.
• — Oil for frying.
• — Spices for fish and salt.

Cooking steps:

2. Rinse the thawed carcasses under cold water, tear off the head of each fish and clean out the entrails.

Attention! If you leave the intestines, they may subsequently give a slight bitterness and consuming the dish will not be as tasty as you would like.

3. Place the capelin in a deep bowl, add spices, pepper and just a little salt. Remember, it is better to under-salt the fish than to over-salt it.

4. Now it's time to make the batter. To prepare it, use a mixer or low speed blender to mix eggs, milk, flour and fish seasonings. In terms of consistency, you should have a mass like regular sour cream, not thinner. If the mixture is too thin, add a little more flour or starch; if it is too thick, add more milk.

5. Pour a couple of tablespoons of oil into the frying pan and heat until it begins to boil.

6. Dip each carcass in your batter and place it carefully in the oil. As soon as one side is baked, and this will only take two to three minutes, you can turn the capelin over and fry the same amount on the other side.

7. Place the finished products on paper (it will absorb excess fat), and at this time load the second portion of fish into the frying pan for frying. Repeat the procedures until you run out of seafood.

On a note! The breading for capelin can be not only as indicated in this recipe; you can add a little grated cheese, chopped herbs, chopped garlic or some other products to your taste to the batter recipe, or you can fry the capelin in regular flour.

How to fry capelin in a frying pan in flour

Capelin fried in flour is perhaps the simplest cooking option, but it is not a shame to treat this fish not only to household members, but also to invited guests. Seafood prepared in this way always turns out golden, crispy and incredibly tasty, and most importantly, when frying, you will not feel any unpleasant odor. And the second advantage of the recipe is that before cooking you do not need to spend time cleaning the fish; it is cooked straight with the heads and entrails.

List of required products:

• — 500 gr. fresh or frozen capelin.
• - 2-3 tablespoons of table flour.
• - Salt - a couple of pinches.
• — Italian herbs to taste (you don’t have to add them).
• - Mixture of peppers - a pinch.
• - Ground granulated garlic - to taste.
• - Chopped ginger root - just a little.
• - A little ground fennel, if you have it.
• — A spoon of lemon juice.
• — A spoon of soy sauce (it’s best to use the classic version or the version with garlic, but you can also use spicy sauce; mushroom sauce is not suitable, as it will overwhelm the taste of the fish).
• — For frying, sunflower oil.

How to cook capelin in a frying pan in flour, recipe step by step.

1. Defrost the fish, rinse it in cold water, place it in a bowl without cleaning, sprinkle with salt, spices, add lemon juice, ground ginger root, garlic and soy sauce, mix directly with your hands, but carefully so as not to damage the beautiful carcasses, leave to stand for about ten minutes .
2. Add a little ground garlic and fennel to the flour and add salt.
3. Pour the sunflower oil into the pan and let it heat up.
4. Dip each capelin in a mixture of flour and spices and place in a frying pan.
5. Fry the fish until golden brown on one side, turn over to the other and repeat the procedure.

On a note! If you have a frying pan, you can arrange the capelin in the form of a flower when frying, and then turn all the products over at once, rather than one carcass at a time and fry the same flower on the other side.

With this preparation, you can later beautifully serve the fish as a whole composition, rather than each carcass separately.

Place the finished fried capelin on a plate, sprinkle with any herbs and serve. If you see that there is a lot of fat in the dish, then blot the fish with napkins first.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Fried capelin with onions: a quick recipe

Frying capelin in this way is a simple task that any cook, even a beginner, can handle. The result is an incredibly tasty complete dish that can be consumed with bread or served with any side dish - buckwheat porridge, crushed potatoes, stewed beans, fresh vegetables, etc.

• — A kilo of thawed capelin.
• - Two onions.
• - Three or four tablespoons of flour.
• - Salt and pepper to taste.
• — Any oil (needed for frying).

Cooking recipe step by step.

1. Wash the fish, dry, salt and pepper, roll in flour, place on the hot bottom of a frying pan with some oil and fry over medium heat on all sides until beautifully golden brown.
2. Place the capelin on napkins, and while the excess fat is absorbed, let’s deal with the onions.
3. Peel the onions, cut into half rings or smaller at your discretion.
4. Pour sunflower oil into a frying pan that has been washed after the fish, heat it up, add onion and sauté the vegetable, not forgetting to turn it over each time, until it turns a caramel color.
5. We place the fish beautifully on a plate in portions, sprinkle the prepared sautéed onion on top, and serve to guests with fresh vegetables and black bread.

Capelin with eggs

Ingredients:

• — Half a kilogram of capelin.
• - Three eggs.
• — Fresh dill and parsley, several sprigs each.
• — Salt, pepper, you can take any other spices you like.
• — Oil (any vegetable).

How to make fish and eggs.

1. Wash all the carcasses, remove the heads, remove the entrails, cut off the fins and tails, wash again, and let the seafood dry.
2. Add spices to the capelin, add a little salt, and mix.
3. In heated oil, fry the carcasses on both sides until nicely crusted, but do not overcook the fish, it should be half cooked.
4. In a bowl, separately stir the eggs with chopped herbs and salt.
5. Pour the egg mixture over the capelin, cover with a lid, set the heat to medium, and fry until done (the eggs on top should be firm, creating a kind of batter for seafood).

Serve the dish in portions, placing the beautiful side up on a dish, sprinkle with green dill and onions before serving. It is best to use green onions, but if you don’t have those in the house, regular onions will do. If desired, the onion vegetable can be marinated a little.

1. Capelin is cleaned before frying if it is cooked in batter or omelet and never cleaned if it is fried in flour or served with sautéed onions. If you clean the fish, it will not be bitter, but it will be drier. If capelin is not cleaned, it turns out juicy and beautiful.
2. Seafood should only be cleaned when it is completely defrosted. To do this, first make a small cut along the belly of the carcass, tear off the head, starting from the top, and then pull down, removing it along with the entrails. With this cleaning, if the fish has caviar, it will remain inside; you only remove the bitter intestines.
3. It is best to salt and add spices for our dish to raw fish immediately before the frying process.
4. To get capelin with a crust, you need to prepare a special breading or batter. The breading can be plain flour mixed with various spices, but any batter for fish can be prepared, for example, garlic or cheese; one of the options for preparing it in batter is described above.

Now you know how quickly, simply and odorlessly fried capelin is made in a frying pan. We suggest you keep the recipes with photos for yourself, and subsequently delight your loved ones with them.

Enjoy your meal!

How to fry capelin in a frying pan video: