Composition / ingredients
Step-by-step cooking
Step 1:
How to fry capelin in a frying pan? Prepare everything you need for this. It is best, of course, to take fresh capelin. But most often it happens in frozen form. Therefore, it is necessary to get it out of the freezer in advance and let it thaw at room temperature. Then wash the fish and dry it with a paper towel to remove excess moisture from it.
Step 2:
In a small bowl, mix flour with salt and spices. As a spice, I use a ready-made set of spices for fish.
Step 3:
Roll the fish from all sides in the flour mixture. Heat the frying pan to a hot state and pour vegetable oil. Put the fish in flour and fry over low heat for 3-4 minutes on each side.
Step 4:
The fish is small, so it has time to fry quickly. It will become golden in color.
Step 5:
Remove the finished capelin from the pan and put it on a paper towel to remove excess oil from it.
Step 6:
Fried capelin is ready! It is very tasty when hot! Bon appetit!
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Calorie content of the products possible in the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Capelin - 113 kcal/100g
