Name: Capelin in batter
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Sour cream - 50 g; Vegetable oil for frying - 150 ml; Ground black pepper to taste; Salt to taste; Egg - 1 pcs.; Flour - 40 g; Fresh frozen capelin - 600 g

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.

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.

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.

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.

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.

Capelin in batter

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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American

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Capelin in batter

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