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Cooking Time
30 min.
Serves
4
Difficulty
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About This Recipe
The Japanese love capelin, and fried capelin in batter is one of the most popular snacks to accompany beer in Japanese bars. How do we treat capelin? Almost dismissively, like a third-rate fish: in many people's genetic memory, it remains the cheapest fish in the USSR. But if you dig deeper, the same "many" admit to their "shameful pleasure," that very guilty pleasure associated with fried capelin. After all, the fish is actually tasty. And in a crispy batter coating, juicy capelin is delicious both hot and cold. So, here's a simple and quick recipe from us, and all you need is a frying pan.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 7
Serves:
Fresh frozen capelin - 600 g
Egg - 1 pcs.
Flour - 40 g
Sour cream - 50 g
Vegetable oil for frying - 150 ml
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
195г
🍚
Carbohydrates
70г
🥩
Protein
105г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Thaw the capelin and carefully gut it. You can leave the heads, or you can cut them off. Rinse the fish under running cold water, dry with napkins, and season with salt and pepper.
Step 2
For the batter, take a medium-sized bowl - such that it is convenient to dip the fish into. Prepare the batter: mix the egg with sour cream, flour and a pinch of salt in a bowl until smooth.
Step 3
Heat vegetable oil in a deep frying pan. Holding the fish by the tail, dip them into the batter one by one and place them in the sizzling oil in small batches.
Step 4
Fry the capelin on both sides until golden crisp and remove to a wire rack or plate with paper towels to remove excess fat. Serve garnished with fresh herbs.
Enjoy your meal!
Follow the instructions step by step