Capelin refers to a simple fish assortment. However, it is quite suitable as a cold snack.
The recipe "Roasted capelin" is perhaps one of the easiest to prepare among fish dishes. First you need to gut it, rinse thoroughly in cold water. Then, salt and breaded in flour, fry until fully cooked. As this recipe advises, fried capelin can be sprinkled with stewed chopped onions. For a pound of fish, 37 g of flour, two onions and 60 g of vegetable oil are enough.
The next option is similar to the previous one, but this is a slightly complicated recipe: capelin fried in dough. Gut the carcasses of the fish, remove the heads and marinate: pepper, salt, sprinkle with vinegar or lemon juice, leave for half an hour in the refrigerator. At this time, prepare the dough for frying: add the egg yolks, salt, flour to cold milk, mix and pour the beaten egg whites here. Dip the pickled carcasses of the fish into the dough and fry in vegetable oil, which should be a lot in the pan. Fish fried in this way can be put on a dish and decorated with potatoes, pour with cow butter and garnish with lemon slices and herbs. Components: 400 g of capelin, 180 g of flour, a glass of fresh cold milk, pepper, 2 fresh eggs, two tablespoons of cow's butter, salt, vegetable oil.
Capelin recipe in tomato sauce can be used to make cold snacks. Necessary ingredients: 800 g of capelin, sugar, 4 tablespoons of vegetable oil, salt, 35 g of diluted 3% vinegar, ground pepper, 125 g of tomato puree or 3 tablespoons of tomato paste, bay leaf. Gut the capelin, remove the heads, then rinse under running water and sprinkle with half-vinegar table vinegar. Then dry the capelin, put it in a small dish upside down. Mix seasonings, tomato puree, vegetable oil and vinegar, with the resulting mixture pour in all the fish. Extinguish capelin on medium-high heat for no more than 40 minutes, covering the dishes with a lid.
There is another bored recipe - capelin fried in a vegetable marinade. Rinse the prepared fish and fry in breadcrumbs. To prepare the marinade, you need to lay the pots pre-fried in vegetable oil with carrots, onions and pour in fish broth or just boiling water. Boil for a short time, and then add salt, tomato and sugar. Boil the mixture for 15 minutes and add spices. Pour the resulting sauce into enameled dishes and pour vinegar. The marinade better permeates the fish if it is laid hot in layers, starting with the marinade layer, on top is the fish layer and again until the food runs out. Serve chilled to the table. Ingredients: a pound of capelin, 150 g of raw carrots, 100 g of tomato and onion puree, 80 g of 3% vinegar, to taste the spices.
This fish can not only be fried, but also baked, stewed in a pot, and made meatballs. For example, a recipe for capelin amateur cooked in a pot. Rinse 700 g of fish, gut, remove the head and let it in a small amount of water in a tightly closed container for 10-15 minutes on low heat. Add spices, cap hake (200 g), salt, one parsley root, 15 g of onion to the capelin. In the portioned pots, put the stewed fish, 130 g smoked brisket, sliced into cubes, 100 g lecho (canned food), pour 300 g of tomato sauce, cover and bake. Serve without removing from pots.
Capelin meatballs in marinade. Rinse a pound of fish, gut, remove the head, grind it in a meat grinder, add 30 g of bread previously soaked in milk, pepper, egg, salt. Stir the mass, form the balls and fry them in flour, fry them in vegetable oil, then put them in a small pan with high enough sides, pour one glass of vegetable marinade with tomato and simmer in a sealed container for 3-5 minutes. Serving to the table, sprinkle with chopped herbs. Various sauces and spices give the appetizer a pungent taste, restore lost appetite and have a positive effect on the absorption of food.