There are dishes that have become symbols of the era, giving a permanent 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 you have everything ahead. From these dishes breathes longing and joy at the same time. Fried capelin is not a relic of the past, it is a linking generation dish.
Everyone knows that fish contains a large amount of protein and in nutritional value is not inferior to meat, and sometimes even surpasses it, due to the easy and quick digestibility of its proteins. It is rich in saturated fatty acids, which are useful for our body and control the course of many vital processes. Contains vitamins A, D, group B, many micro and macro elements (iodine, fluorine, selenium, phosphorus, calcium), essential amino acids. Capelin of the smelt family also normalizes blood sugar levels, which explains its mandatory presence in our diet, and even more so for people suffering from an ailment such as diabetes.
Fish is a dietary dish, so if you are overweight or just take care of your figure, your diet should be full of it. It is useful in any form: fried, boiled, steam, the only exception is smoked fish, due to the formation of carcinogens in the cooking process. In order for fried capelin to be successful, it is worthwhile to 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 excesses and breaks, the pupils should be transparent and black, which indicates a single freezing of the fish. Check the information on the label regarding the expiration date and storage conditions, not only the taste of the dish, but also your health depends on it. Fish, like all other products, is not recommended to be re-frozen. The thawing process must be carried out gradually, avoiding instantaneous 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 lower shelf in the refrigerator. This process takes 8-10 hours, so take 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 too lazy and clean it, in finished form it will not be bitter. And cleaning it is very simple: tear off your head and stretch out the insides with it. To prepare a dish such as fried capelin, the following ingredients are needed: frozen capelin - 600-800 grams, flour - 150 grams, vegetable oil 100-150 grams, salt. Cooking is not a complicated process, but there are tricks in this simple dish. How to fry capelin tasty? To do this, sprinkle it on both sides with flour and salt. On a high fire, heat a pan with thick walls (preferably cast iron), add vegetable oil - 30 grams. If a drop of water gets into such an oil, it should hiss and give a spray. In this deep-frying and spread in one layer capelin. We fry on high heat for 3-5 minutes on each side, do not cover the pan with a lid. Only under these cooking conditions will the fried capelin not fall apart. In another pan, fry the onion, sliced in rings, in vegetable oil until golden brown. After frying the whole batch of fish, put it in the form with the sides and add 200 grams of sour cream (at least 20% so that the capelin is not very soft), sprinkle with spices and fried onions, put on fire until the sour cream begins to boil, and then turn off the fire and weary for a few more minutes. Fried capelin with sour cream is served hot, sprinkled with finely chopped dill greens on top for decoration, and as a side dish can be any kind of potato, rice or red beans, as well as vegetable salad.