Cooking Capelin Moiva belongs to the family of smelt; this small fish has fat meat and a thick back, so it has enough admirers! The capelin is fryed quickly, this fish does not require any special pretreatment before cooking! Fried capelin is perfectly combined with all vegetable side dishes, especially with mashed potatoes.
Ingredients:- Capelin 600 g
- Salt 0.5 tsp.
- Wheat flour 4 tbsp. l.
- Sunflower refined oil 150 ml
- Step 1 To prepare roast capelin, we will need defrosted or fresh capelin, salt, wheat flour, sunflower refined oil.
- Step 2 I carefully wash my cape, drop it on a paper towel and lightly soak the fish. Then sprinkle it with salt.
- Step 3 Mix the fish so that the salt is evenly distributed.
- Step 4 Now we are rolling out every fish in wheat flour from all sides.
- Step 5 Fry the fish on a hot frying pan on sunflower refined oil.
- Step 6 You need to roast from two sides to a golden color.
- Step 7 Grate the warm roast capelin with chopped onion. We serve capelin to mashed potatoes or other side dish.