How to fry capelin

Many young housewives are prejudiced against this small fish precisely because they do not know how to cook it. Meanwhile, properly cooked capelin is very tasty. If you want to prepare a dish from capelin with a minimum of carcinogens and that is healthier, stew it with onions in its own juice or with the addition of a small amount of water or cream.
Today we offer a recipe for lovers of fried capelin - and this deliciousness is comparable, perhaps, only with fried smelt.
Frying capelin is not at all difficult, and there is much less fuss with it than with any other fish. Often the only thing that stops it is the specific fishy smell that spreads. To reduce it, you can use several tricks, which we will discuss in the recipe.

To prepare fried capelin we will need:
fresh frozen capelin - 0.5 kg,
onion - 1 head,
flour for breading,
frying oil,
lemon juice,
spices for fish.

Progress of preparation.
Defrost the fish in air. Rinse well under cold tap water. Let the water drain.
Place in a deep bowl, add salt, squeeze the juice from half a lemon, sprinkle with fish spices or ground black pepper if you don’t like other spices or they are not available at the moment. Let the fish marinate for 15-30 minutes.
Then bread the capelin in flour.



Heat vegetable oil in a cauldron (it is better to take a deep frying pan or cauldron to reduce splashes).
Place a coarsely chopped onion half on the bottom. Place the fish in portions in hot oil and fry on both sides until golden brown.



The fish can be placed in dense rows, but then they will still separate.



Remove the fried capelin and place it on a plate lined with a paper towel to absorb excess fat.






While the capelin is fried, you can prepare fried potatoes and horseradish sauce as a side dish.



Cut the washed potatoes into strips and fry with onions in a cauldron after the last portion of fish.
For the sauce, take sour cream and prepared horseradish, mix to taste, you can add soy sauce.



Serve immediately hot fried capelin, garnished with potatoes. Serve the sauce separately.