Capelin fried in a frying pan with onions

Simple, budget, hastily, the most delicious! Fried capelin is a popular dish, this fish has always been affordable and not expensive. However, when frying capelin emits a specific smell, because of which many refuse to cook it. If you properly prepare the fish, then this can be avoided.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Capelin

300

Lemon juice

Onion

Dill

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 48 % 10 g

Carbohydrates 14 % 3 g

134 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to fry capelin in a frying pan? Prepare the ingredients. Defrost the fish if it has been frozen. It is better to do this naturally, at room temperature. Or by transferring the fish from the freezer to the bottom shelf of the refrigerator.
Step 2:
If you don't have time at all, then fry the capelin without gutting it. However, the cleaned fish will turn out much tastier.
Step 3:
Cut the belly of the fish, remove the insides and the black film from the walls, cut off the head. Thoroughly rinse the carcasses under running water.
Step 4:
Put the capelin on a plate, sprinkle it with lemon juice, salt and pepper to taste, sprinkle with chopped fresh dill. This marinade will be enough to get rid of the specific fish smell. Or you can just put chopped onions on the fish, it is also an absorber of various odors. Leave the capelin in this form for 20 minutes. In the meantime, peel and cut the onion into rings or halves of rings.
Step 5:
Pour vegetable oil into the pan, turn on medium heat. Put the prepared fish and onions on the heated oil. To make the capelin juicy and tender, it is enough to fry it for 3 minutes on each side. If you want the capelin to turn out with a golden crust, then increase the frying time to 5-6 minutes.
Step 6:
The dish is ready. Serve fried capelin hot to the table, optionally with a side dish, fresh vegetables or just bread. Enjoy your meal!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

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.

To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.