There are several ways to mask the persistent specific odor that appears when capelin is fried in a frying pan. The simplest one is to sprinkle the fish with lemon and add aromatic spices, for example, Provençal herbs, to the flour coating. This recipe with photos will tell you about this method. But there are a couple more options for frying capelin without smell.

If you have cucumber brine in stock or have an open jar of pickles in the refrigerator, use the brine to marinate fish. It will retain its taste, but there will be practically no smell when frying.

Another option is to marinate capelin in soy sauce. For a kilogram of fish, two tablespoons of lightly salted soy sauce is enough - it will give a pleasant taste and muffle the fishy smell when frying.

And another tip - pour more oil and after one or two servings of fried fish, wipe the pan with a napkin so that there is no smell of burnt flour.

Ingredients:

• Fresh frozen capelin – 1 kg;
• salt - to taste;
• Provençal herbs – 2/3 tsp;
• flour – 4-5 tbsp. l;
• lemon – 3 slices;
• vegetable oil - as much as needed for frying fish.

How to fry capelin without smell

We completely defrost the capelin and rinse each fish under cold water. We separate the head, remove the entrails and wash again. Let's dry.

Sprinkle the fish with freshly squeezed lemon juice, add some fine salt and leave to marinate for 15-20 minutes, covering so as not to dry out. If desired, you can lightly pepper with ground black pepper.

We prepare the mixture for breading fish from sifted flour and aromatic dried herbs. Instead of a mixture of Provencal herbs, you can take dried basil, oregano, or use ready-made fish seasoning.

After mixing the flour with spices, coat each fish in breading. Shake off the excess.

Pour enough oil into the frying pan (it should cover the bottom by 1-1.5 cm), heat it over high heat. Then reduce the flame to medium. We spread the capelin in one layer, almost close to each other. Fry without turning until the fish is browned on the bottom. Then pry it with a spatula or two forks and carefully turn it over to the other side. Fry for a few more minutes until golden brown.

Capelin is not only a very affordable fish, but also very tasty. If you've ever tried it, you know how pleasant it tastes, but housewives don't always want to fry it, since during the frying process the whole kitchen will smell of a strong fishy smell, which is difficult to get rid of and ventilate. To prevent this from happening to you, you can use my recipe, which will tell you how to fry capelin in a frying pan without smell. For this you will need cucumber pickle. Don’t be surprised; the sharp smell of capelin will disappear from the brine during frying, so you will love this method of cooking and will repeat it more than once. I often cook and fry capelin in such an interesting way and recommend it to all my friends. In exchange for my capelin recipe, each of my friends shares their culinary secrets with me, which is very nice. By the way, another interesting way to prepare this fish is.





- 300 grams of fresh frozen capelin,
- 1 glass of cucumber pickle,
- 100 grams of flour,
- 100 grams of semolina,
- salt, black pepper optional.

Recipe with photos step by step:

We clean the fish, gut it and cut off the heads. We wash the capelin and wipe it with napkins so that all drops of water are absorbed.




Pour cucumber brine over the prepared fish and let it sit like this for 10-15 minutes. From the brine, the fish will acquire a more delicate aroma and will no longer smell so unpleasant.




Drain the brine from the capelin, wipe it again with napkins, add salt and lightly pepper to make the fish more tasty. For breading, mix flour and semolina. Bread each fish in this mixture.




Semolina and flour produce a more delicate breading and the fish will be crispier.






We fry the capelin in vegetable oil (in sufficient quantity) and during the frying process it will become clear that the fish does not smell so strongly.




Serve hot, fried, rosy capelin immediately to the table, or with. Such fish can not only decorate your everyday table, but also provide delicious food. This is how delicious capelin will appear on your table, an unsightly fish, but incredibly tasty. Bon Appetite!

Fish dishes are especially popular, because they make delicious appetizers and side dishes that look perfect both on a regular and holiday table. Today we invite you to get acquainted with recipes that describe simply and in detail how to fry capelin in a frying pan; this is the fish that housewives in our country often cook for lunch or dinner.

This sea creature is popular not only due to its good natural taste, but also due to its low cost, so absolutely everyone can afford dishes from this fish.

Ingredients

• Capelin – 600 g + -
• — 2 pinches or to taste + -
• - for frying + -
• — 1 glass 200 ml + -
• — on the tip of a knife or to taste + -

Recipe for frying capelin in flour in a frying pan

Many chefs note the fact that fried capelin is quite tasty and satisfying, but when fried it gives off a not entirely pleasant smell. To get rid of it, you need to fry the fish properly.

As a rule, capelin are not gutted, since this procedure takes a lot of time, moreover, this process is very labor-intensive, since the carcasses are small. You will spend more time cleaning them than actually frying them, which only takes 10-15 minutes.

1. We defrost the fish carcasses, then rinse them under running water.
2. Wipe the fish with a towel or paper napkin to remove excess moisture.
3. Pour flour into a flat dish, mix it with ground pepper and salt.
4. Heat a frying pan over medium heat, pour vegetable oil into the heated container.
5. Bread each fish carcass separately in flour with spices, then place them in small portions in a frying pan.

If you want to fry capelin without flour, then use semolina or breadcrumbs for breading.

1. To ensure that the fish is not overly fried, very juicy and tender, fry it on both sides for 2 minutes. To obtain a golden crispy crust, fry the carcasses for 6 minutes on each side.
2. Before transferring the fried fish to a plate, place it on a napkin to drain off any remaining fat. Next, we serve the finished fried capelin hot with raw vegetables, salad, rice and other low-fat foods, since in itself it is quite fatty.

As an independent dish, fried capelin in a frying pan looks great. Without additional dishes, the fish is perfectly eaten in a matter of minutes with herbs, mayonnaise or any sauce. Tkemali sauce, Tartar sauce or regular ketchup are ideal as a dressing.

How to fry capelin in a frying pan in batter

Another simple and very successful way of frying capelin is frying in batter. Cooking capelin in batter is not particularly different from the previous recipe, but you will definitely feel the difference in taste.

To give the fish more originality and a slight piquancy, sprinkle the carcasses with special spices, such as basil and oregano. This will not only enhance the taste of the dish, but also help eliminate the unpleasant fishy smell.

Ingredients

• Capelin – 500 g;
• Eggs (chicken) – 2 pcs.;
• Ground black pepper – 1 tsp;
• Flour (semolina or breadcrumbs - your choice) - 3 tbsp;
• Salt - to taste;
• Vegetable oil – 3 tbsp.

How to properly fry odorless capelin

1. We defrost fish carcasses; if we have time and desire, we gut them. Properly gutting capelin is not difficult: you need to cut the belly of the fish, clean it of the black film and intestines. It is not necessary to cut off the tail and head.
2. We wash the cleaned capelin under running water, salt it to taste, pepper it, if you want, immediately sprinkle it with seasonings.
3. Prepare the batter: beat the eggs into a deep bowl, mix them with ½ tsp. salt, add ground pepper to taste.
4. Pour flour into a separate bowl, bread the fish in it one by one, then roll them in batter, after which we place the carcasses in a frying pan heated in oil. Make sure that the fish should not touch each other.

How long to fry capelin
In order for capelin to be thoroughly fried, it must be cooked for a certain amount of time. How long should you fry capelin so that it is not raw, but not overcooked? The answer is simple: just fry the fish on one side for 6 minutes and another 4-5 minutes on the other side.

That's it - fried capelin in a frying pan is ready. Serve it with herbs, raw vegetables, boiled potatoes or pasta.

Secrets of delicious fried capelin

1. Fish should only be defrosted at room temperature. Any other method can spoil the taste of the fish. Freezing carcasses twice is strictly prohibited.
2. To get rid of the pungent smell of fish, try marinating it before frying. Prepare a marinade of herbs and lemon juice, and dip the fish in it for 20-30 minutes. You can do without the marinade, just place the capelin on a board with finely chopped herbs and onions; these ingredients are the best way to help eliminate the unpleasant odor.

That's all the secrets of how to tasty and correctly fry capelin in a frying pan. If such a fish is truly your family's favorite seafood, then you are very lucky. The fish dish turns out to be satisfying, perfectly complements many other dishes and does not require a lot of effort, time, and most importantly, money for its preparation. In a word, fried capelin in a frying pan is a profitable option in every sense.

Bon appetit!

Recipe for fried capelin in batter. A simple way to combat odor.

Fried capelin quickly disappears from the plate; you don’t even have to worry about the side dish, limiting yourself to fish and lettuce leaves. The only disadvantage of capelin is the smell, appearing during frying. But there is a simple way to fight the “fish spirit”- capelin needs to be dipped in corn flour batter. The shortcomings disappear at once, and among the advantages It should be noted the delicious crispy crust-shell. The corn batter will be spicy, because the flour is mixed with ground pepper and herbs. Capelin in batter can no longer be called a simple dish; its tasty shell immediately transfers it to the category of “noble fish”.

Products:

• capelin – 350 g,
• eggs – 1 pc.,
• milk – 2 tbsp. l.,
• corn flour - ¾ tbsp.,
• salt – ½ tsp,
• ground black pepper – ¼ tsp,
• Provençal herbs – ½ tsp,
• sunflower oil – 90 ml,
• dill, lettuce

Sequence of cooking capelin in batter:

1. The frozen briquette of capelin is placed on a plate and "don't bother" until completely defrosted. As soon as the fish carcasses are soft, start working.

2. The capelin is washed in cold water; there is no need to gut the fish.

3. Break a large egg, add milk, add salt. The batter should be salted more strongly, since the capelin itself will be unsalted. Beat the egg with milk with a fork.

4. Corn flour, Provençal herbs, and black pepper are poured onto a flat plate. Mix the dry part of the batter until smooth.

5. Each fish is dipped into the egg mixture and immediately transferred to a plate with flour.

6. Carefully roll the capelin in flour, an even layer should cover the fish from head to tail.

7. Heat vegetable oil in a frying pan and add the first portion of fish. There is no need to pour all the oil into the frying pan at once; add it for each new portion of fish. The capelin is fried without covering the pan with a lid. Each side of the fish is fried for 5 minutes. This time is enough to steam the fish and form a golden crust of the hardened batter.

Cornmeal does not absorb much oil, therefore, fried capelin does not need to be placed on paper towels to remove excess fat. Place the hot fish on a plate, and when it has cooled slightly, transfer it to a serving bowl with lettuce leaves.

It is advisable to “sprinkle” capelin in batter with chopped green dill. Cooled fish becomes even tastier than warm fish. When the crispy shell of the batter is broken, a tender fish fillet appears; it is easily separated from both the backbone and the compressed entrails.

You can free the fish from inedible parts in one motion: they break the head and pull it towards the abdomen, at the same time all the insides slip out.

Capelin fried in corn batter can be an excellent homemade preparation for picnics, when you want to have a snack without waiting for the meat simmering on the grill to be ready.

Bon appetit!

We open fish week on Sunday. Capelin fried in a frying pan is a budget-friendly but incredibly tasty dish. Miniature-sized sea smelt takes two minutes, especially if you cook it with a crispy crust. A little butter, flour breading and patience - and on the table there is a good snack for warm gatherings or something hot to go with mashed potatoes for lunch.

Features of the recipe for cooking capelin fried in a frying pan

Preparing the fish

Defrost the frozen layers on the bottom shelf of the refrigerator. It is convenient to place a piece of ice on a wire rack and place a deep bowl under it. This way the smelt will not lose its shape and will melt without damage.

Rapid defrosting under hot water or in the microwave causes capelin to turn into a shapeless mess during frying.

The color of the carcasses should be uniform, without yellowness. Before using them, you need to rinse them thoroughly. We have already written about this in detail.

When gutting, the heads and entrails are removed. Be sure to cut off the black film in the bellies to remove the cause of bitterness. But the small smelt is so tiny that many people prefer not to dirty their dishes and hands, so they leave the fish ungutted.

Dry the fish by placing it on paper towels. If you neglect this point, too much liquid will remain in the preparations and porridge will come out during frying.

Types of breading for capelin in batter fried in a frying pan

For a beautiful crust, the fish is breaded in the following additives:

• wheat or corn flour;
• starch;
• semolina;
• sesame seeds;
• breadcrumbs.

An express breading method is to pour the dry ingredients into a plastic bag, put five or six smelts in there and shake vigorously. You will get a uniform coat for all the fish at once. Then you can download the second batch.

The above list gives you freedom of choice. Capelin fried without flour will also turn out great in a frying pan. You just need to roll it in semolina or crackers. Very tasty if you add seeds or even nut crumbs. The main thing is not to be afraid to experiment.

The batter can also be different: beer, egg, with milk or cream. Fish prepared in this way turns out more ruddy and satisfying. it was already agreed upon earlier.

For an unusual coloring of the food, turmeric or vegetable juice is poured into the batter. Oriental spice will make the coat bright yellow. Spinach, parsley, and green onions will add a green tint. Beetroot or carrot juice will make the crust of capelin fried in a frying pan with an egg pinkish or orange.

Getting rid of fishy smell

It is no secret that in the process of preparing fish delicacies, the entire kitchen is filled with a pungent smell, first of raw fish, and then of fried fish. And after a delicious tasting, an unpleasant, intrusive aroma remains for a long time as a reminder of the delicious menu.

And housewives are racking their brains over how to fry capelin without smell. There are several techniques:

1. do not gut the fish;
2. leave for 30-60 minutes in salt water;
3. Before breading, marinate the fish in lemon juice;
4. use batter;
5. add aromatic dried or fresh herbs.

Delicious recipe for capelin in batter fried in a frying pan

What we take:

• capelin – 300 g;
• lemon – 1 pc.;
• chicken egg – 1 pc.;
• milk – 2 tbsp. l;
• wheat flour – 100 g;
• pepper mixture – 1 tsp;
• turmeric – ½ tsp;
• salt - to taste;
• vegetable oil - for frying.

How to cook

We defrost the fish, as suggested above, by washing it. We don't clean it. Marinate in lemon juice for 20 minutes, then dry and salt.

Prepare the batter. Mix the egg with milk and spices. Beat with a whisk. Dip the fish in the egg, then in the egg-milk mixture, then in flour. Place in a heated frying pan. You need to heat the vegetable oil in it first. Fry for four minutes on both sides. Then transfer to paper towels. Serve with herbs and lemon.

Here is another option for preparing sea fish.

Preparation fried capelin in a frying pan with onions– quick recipe

1. Wash 500 g of capelin well, place on paper towels and dry. Salt and season with spices to taste.
2. Pour breadcrumbs (150 g) into a bowl. Add sesame seeds (50 g) to them and mix.
3. Heat a frying pan with vegetable oil. Roll the fish in breadcrumbs. And put them in the oil, trying not to get burned. Fry for 4-5 minutes, carefully turn over and fry for another 3 minutes. In this recipe, of course, the calorie content will be off the charts, but with fried onions, the fish turns out very tasty and aromatic.
4. Peel onions (2 pcs.), wash and cut into half rings. Place in another frying pan with oil and fry until golden brown. Sprinkle the finished fish with fried onions and serve with black or white bread, your favorite side dish.

The juicy and tender fish captivates with its unpretentiousness. A healthy and harmonious dish is obtained the first time. Even an inexperienced hostess will be able to perform a fish story for an everyday or even festive feast. All you need to do is just give the little sea creature a chance to win the recognition of the household.