Capelin - recipes for a small, but intense fish

Capelin is not related to delicious varieties, but, nevertheless, it is quite popular among Russian Housewives. And the thing is that it is very useful and easy to prepare. Such delicious, healthy and quick to prepare dishes from capelin and we'll talk.

Capelin belongs to the family boryskovych fish, sometimes referred to as "chaplain," that is a distortion of its name in English. This fish is rich in vitamins (A, PP, b group) and minerals (selenium, phosphorus, iodine, and others), protein and polyunsaturated acids. It is recommended to eat in diseases of the nervous and cardiovascular systems, high cholesterol, thyroid problems, high blood pressure.

Call diet fish capelin it is quite fatty, but the caloric content of it, yet not so high: 100 g only about 120 calories.

From capelin, you can cook a variety of dishes and snacks, but the first dish it is cooked rare, because it will very quickly fall apart. It is best to boil or bake in the oven while before cooking it can only be washed, without peeling.

Cleaning and gutting capelin before cooking - condition is not mandatory, it is optional.

Very popular such method of preparation of capelin as frying, however doctors strongly recommend to cook the fish so when frying it loses all its useful properties. However, this option is cooking choose many as the most rapid and uncomplicated.

Recipe fried capelin

You will need: capelin, flour, vegetable oil, pepper, salt.

How to fry capelin. The fish is washed, if desired, gut, wash again, breaded in flour mixed with salt and pepper, put in a pan with heated oil and fry until Browning on both sides on medium heat.

Fry capelin need not longer than 6 minutes on each side - this time to achieve the readiness of her would be enough.

If you want to capelin turned out Golden and delicious, but the advice of doctors and nutritionists, you don't want to neglect, it is better to bake in the oven - this will save all the useful properties. Or it can fry in the test - then it will lose fewer nutrients due to the indirect contact with the pan.

Recipe capelin, fried dumpling

You will need: 600 g capelin, 2 eggs, 1 Cup flour and milk, 2 tbsp butter, 1 tbsp olive oil, vegetable oil, vinegar, ginger, pepper, salt.

How to fry capelin in the test. The fish is cleaned, cut off the head and gut, sprinkle with pepper, salt, ground ginger, lightly drizzle with vinegar, pour the olive oil, stir for half an hour to clean out in the cold for marinating. For the batter to separate egg whites from yolks. The yolks add in the cold milk, add the flour and salt, mix until smooth, then add whipped into the egg whites, stir with a spoon. Fish dipped in batter and fried in plenty of oil on both sides. Put the fish on a paper towel, then before serving, drizzle with melted butter and sprinkle with herbs.

Recipe capelin, baked in the oven

You will need: 500 g of capelin, 50 g bread crumbs, 1 tsp. seasoning for fish, vegetable oil, pepper, salt.

How to bake capelin in the oven. Rinse the fish under running water, gut, wash again, put in a colander and Pat dry. Bread crumbs mixed with seasoning, breaded each fish on both sides and put in a baking dish or on a baking sheet "diamonds" - tail one fish to another head. Bake for capelin in a preheated 180 degree oven for about 20-30 minutes until tender.

Of course, bake capelin not only in breadcrumbs. Sprinkle it can and greens, and various herbs, both fresh and dried, as well as a very useful drizzle it with lemon juice and not to use salt. In addition, bake it with different vegetables - potatoes, zucchini, tomatoes, etc.

From capelin, you can cook a lot of delicious and interesting dishes, such as:

Recipe scary of capelin

You will need: capelin, onions, Bay leaf, fresh herbs, pepper, salt.

How to make scare of capelin. The fish is washed, put in a pan in an even layer, pepper and salt, put a layer of sliced onion half rings, again put a layer of fish, then bow again several times to repeat the layers. Top the fish with onions sprinkle with chopped herbs and Bay leaf. Fill the dish with boiling water - the water should completely cover the ingredients, put the pan on the fire, bring all to a boil, cover, to at least reduce the heat, 10 min then scare, then arrange on plates and serve, sprinkling with broth left in the pan.

From capelin can cook a lot of the original starters, for example, like this home "sprats".

Recipe sprat from capelin

You will need: 1 kg of raw capelin, 1 liter of vegetable oil ? glass tea infuser strong, Bay leaves, ground black pepper, salt.

How to cook smoked out capelin. Fish, rinse and Pat dry, add salt and pepper, 1-2 coats to put on a Bay leaf, laid the pan, carefully pour the brew, not washing spices, which sprinkled the fish, pour the oil so that it almost covers the fish, place in a preheated 150 degree oven, simmer for 1.5 hours, then the oven door open and let the fish cool. Put the finished "sprats" in the container together with the oil and store in the cold.

Another very interesting dish of capelin is fish cakes.

The recipe of preparation of capelin

You will need: 1 kg of fresh capelin, 4 eggs, 1 tbsp. flour with slide, 1 bunch fresh dill, pepper, salt.

How to cook burgers from capelin. The fish is washed, to remove the head and gut, again, rinse, Pat dry, add salt and pepper. Flour beat eggs, finely chop the dill and add it to the egg mass. Heat the pan with oil, put the fish, not slicing, in egg mixture, then, scooping "dough" with a big spoon, put it on the pan and with a spoon to mould betachek frying patties over medium heat on both sides.

Patties of capelin can be prepared differently - giving prepared fish without heads and viscera (preferably without spine) in a meat grinder, but these meatballs will require much more time to prepare.

In addition to a variety of dishes and snacks, with capelin can be cooked pies and pasties, and it can be cooked on the grill, simmer in a variety of sauces and salt. It's really tasty, very inexpensive but extremely useful fish - according to the last criterion is comparable to very expensive fish.