Fried capelin in a pan
Today we will cook tender fried capelin in a pan in a crispy corn breading with spicy herbs. You will definitely want to repeat this recipe more than once.
Equipment
- 1 saucepan
- 1 cellophane bag
Ingredients
- 500 g capelin
- 30 g corn flour
- 15 ml vegetable oil
- 5 g Herbes de Provence
- 1 pinch salt
- 1 pinch pepper optional
Instructions
- Prepare the necessary ingredients. Thaw the capelin at room temperature if it is frozen. Simply rinse fresh fish under running water and dry with paper towels. We will cook it whole, without cleaning.500 g capelin
- Transfer the capelin to a plastic bag and add salt to your taste.1 pinch salt
- Add corn flour to the capelin.30 g corn flour
- Add Herbes de Provence and ground pepper, then shake the fish well in the bag so that the breading covers each fish.5 g Herbes de Provence, 1 pinch pepper
- Spray the heated pan with vegetable oil and lay out the breaded capelin. Fry the fish until the desired browning for about 7-10 minutes over low heat.15 ml vegetable oil
- Turn the capelin over to the other side and finish cooking for about another 7-8 minutes.
- Serve the ready fish hot with any side dish or as a standalone dish with greens and whole grain bread.
Nutrition
Calories: 245kcalCarbohydrates: 24gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 389mgPotassium: 92mgFiber: 2gSugar: 0.5gVitamin A: 7IUCalcium: 45mgIron: 1mg
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