What can be prepared from fresh-frozen capelin. Capelin in the oven - cooking recipes with photos What to cook with salted capelin

According to this recipe, capelin is prepared in a matter of minutes, so you can easily refuse to consume it in salted and smoked form, regularly enjoying delicious home-made fish. Despite the very affordable cost and small size, capelin nutritionally is quite capable of competing with much more expensive members of the fish family in your diet. So, this fish contains 23% of easily digestible proteins, iodine, selenium, vitamins A and D, essential fatty acids of the Omega-3 class (slightly less than in salmon - 8.2 g / kg versus 12). In order to preserve the maximum nutrients, it is better to steam it, but the capelin in the oven turns out to be much tastier.

Baked capelin - a basic recipe with a step-by-step photo

To fill an oval or round shape about 20–25 cm in size, you will need:

• 1 kg of thawed capelin;
• 100 g flour of any kind;
• 1 tsp spices (salt, ground black pepper, ground cardamom and turmeric);
• half a lemon, and even better - a lime;
• 20-30 ml of vegetable oil.

Step 1. Putting the fish in a colander, let the excess water drain. Pour the spices into a bowl with flour.

Step 2. Manually squeeze the juice from the lemon and pour over the capelin. Add the well-mixed spice-flour mixture to the container with the fish.

Step 3 Gently shake the bowl until the flour coats each fish evenly. Please note that some of it may stick to the bottom.

Step 4 Wipe the baking dish dry and grease it with vegetable oil (adjust its amount arbitrarily, but remember that the calorie content of capelin with a lot of fat almost triples).

Step 5. Put the fish in the mold as tightly as possible.

Step 6. To cook capelin deliciously, like any other fish, it must be placed in a chamber preheated to about 200 C.

Step 7. Bake capelin for 20 to 30 minutes - the exact time interval is determined by the technical features of your oven. When the fish seems ruddy enough to you, take it out.

As a side dish, baked capelin can be served with boiled rice, potatoes, fresh vegetable salad, but it is most pleasant to crunch it with a crust of fresh bread.

Capelin. Capelin recipes.

Mom from childhood taught us - her four children - to fish. Fried, steamed cod, hake, salted herring - practically did not disappear from our table. With my father, I even ate raw cod, with a little salt. For this, of course, my father was scolded by my mother. But here's what's interesting! Mom herself loves fish very much, but she cannot eat it. Her body responds well only to capelin.
Capelin and I fell in love with its sweetish taste. But I rarely cook it, because there was only one recipe - gutted, rolled in flour, laid in rows in a pan, fried in sunflower oil. This process makes me tired. I love to leave everything together and stew. Today I have capelin for breakfast, so this morning I am looking for new recipes. Please, they are also at your service lovers of delicious food.
By the way, I know that those who understand food and like to eat deliciously do not get fat from food.

Several recipes for cooking capelin.

*** CAPELLIN STEW

Ingredients for 4-5 servings: 0.6-0.8 kg of fish, a bunch of green onions, 1 tablespoon of chopped greens, dill and celery, a slice of stale white bread, 1-2 liters of milk or 1 glass of sour cream, 2 eggs, 1-2 tablespoons of flour, 1-2 tablespoons of butter, salt to taste.

Preparation: salt the gutted, washed fish and keep in a cool place for half an hour. Finely chop green onions, parsley, dill and celery, add crushed breadcrumbs and put on the bottom of a greased stewpan. Bread the fish in flour and fry, put in a stewpan on the greens, pour hot milk, close the lid and simmer on low heat for 20 minutes.Put the finished fish on a dish, garnish with herbs and sprinkle with chopped egg.Potatoes are boiled for garnish, season with butter.

***Shkara from capelin
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Remember how tasty Emile Zola described the soup in the novel "The Womb of Paris": ... However, the damn soup smelled breathtakingly fragrant. Florent turned his head away, embarrassed by the sight of the cups full to the brim; the eaters slurped from them silently, looking around like shy animals...

But not only the French have such "gourmet" literary moments. In our country, for example, Alexander Kuprin talks no less juicy about the food of Balaklava residents in the Listrigons cycle. In particular, a mackerel shell is mentioned there. In this recipe, I propose to cook capelin shkara - a very tasty and simple dish that my grandfather loved very much. True, the heroes of Kuprin prepared it in a slightly different way. But, nevertheless ...

For cooking, take half a kilo of capelin. It is best to choose a fatty fish, but it’s just a delicacy if the capelin is with caviar. By the way, advice from my grandmother: you need to buy fresh fish in the months that have the letter "P": January, February, March, April, September, October, November, December - at this time the fish is the most delicious and fat. While in May, June, July, August it is thin and not so tasty.

In principle, frozen capelin is also suitable for shkara, and some other varieties of fish are also good. For example, in restaurants you can often see a shell of sultanka on the menu.
How is the shell prepared?

Rinse the capelin well and, without gutting, put it in the pan as follows: a layer of fish, salt, pepper with black pepper, a layer of onion, cut into half rings, fish again and so on. The topmost layer can be slightly crushed with greenery and put a couple of bay leaves.

The fish laid in the pan is poured with boiling water so that the water covers the contents. Shkara is put on fire and quickly brought to a boil. Next, you need to reduce the heat and let it boil for 10 minutes under a closed lid.

In principle, layers of fish can be alternated with layers of thinly sliced ​​potatoes. Only potatoes should be of a boiled variety, since the boiling time is short. But I do not like to do this, I prefer a pure fish scale with the aroma of pepper and onion.

The shkara should be served hot, putting the fish on a plate and watering it with a few spoons of broth with onions.

*** Capelin with mushrooms

700 g fish fillet, 200 g white mushrooms, 2 tbsp. spoons of vegetable oil, 1 glass of milk, 1 tbsp. a spoonful of flour, "12 cups of sour cream, 1 tablespoon of butter, 2 tablespoons of tomato sauce, salt, green salad or parsley.
Cut the fillet into portions and put in milk for 10 minutes, then dry, salt, breaded in flour and fry in hot oil. Mushrooms also fry in butter, add sour cream, tomato sauce and, stirring, bring to a boil. Put the fish on a dish, place the mushrooms in the sauce around. Decorate with greenery.

***Delicious capelin

Pour oil into the pan. We defrost the fish, wash it, clean it and put it on the bottom of the pan, add it. On top we lay the onion cut into half rings, add. The next layer is peeled and sliced ​​\u200b\u200bpotatoes, add. Again - fish, onions, potatoes. Add water and put on a slow fire on the stove. The dish is ready in 30-40 minutes. Bon appetit!

*** Capelin stewed. 200 g capelin (fresh sprat, sardine), a large bunch of greens, a glass of tomato juice, 2 tbsp. spoons of olive oil, 2 slices of lemon, seasonings to taste.
Pour oil into a frying pan, lay washed capelin in layers, sprinkle it with finely chopped herbs, pour tomato juice, add water so that the liquid covers the fish. Simmer over low heat for 15 minutes. 5 minutes before readiness, put cumin, black pepper, bay leaf, turmeric. Put on a plate, sprinkle with lemon juice. Fish, if possible, eat with bones, head and spine.

*** Forshmak from capelin

For 300 g of spicy salted capelin - 1/2 cup of boiled rice, 1 onion, 1 tablespoon of vegetable oil, herbs.
Pass the capelin pulp, rice and fried onion through a meat grinder, mix the mass thoroughly. Sprinkle with chopped herbs when serving.

Ingredients for 4 servings:

butter - 1 tbsp. spoon
parsley root - 1 piece
parsley greens - to taste
white main sauce - 200 g
fresh squid - 250 g
mayonnaise - 2 tbsp. spoon
pickled cucumbers - 3 pcs
cheese - 1 tbsp. spoon
onion - 0.5 pcs
sour cream - 2 tbsp. spoon
capelin - 900 g

*** Capelin with potatoes baked, Russian cuisine culinary recipes

Source: Book "1000 Recipes of Fish and Seafood"
Ingredients: 6-8 pcs. capelin, 5-6 boiled potatoes, 2 tbsp. spoons of grated cheese, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of wheat flour, 50 g margarine, salt to taste.

Instructions: Cut the frozen capelin into boneless fillets, breaded in flour mixed with salt, pepper and fry until golden brown. Then put the fish in a portioned frying pan greased with margarine, boiled potatoes cut into circles on top, brush with sour cream, sprinkle with grated cheese and bake in the oven until golden brown.

Serve with fresh vegetable salad.

***Spicy capelin appetizer

For the recipe you will need:
- capelin (spicy salting) - 4-6 pcs.
- fresh or pickled cucumber - 1/2 pc.
- egg - 1 pc.
- mayonnaise - 1/2 cup
- parsley and dill - to taste.

Cucumbers are cut lengthwise into even plates, laid on a herring 1-2 cm from one another, spicy capelin fillets are placed on top. Pour with mayonnaise and put in the refrigerator for 15-20 minutes.

Before serving, decorate with a slice of hard-boiled egg, parsley and dill.

*** CAPELLIN QUICKLY

frozen capelin 200-300 grams.

Guides:
Capelin is actually a very pleasant fish! I cook it until it becomes crumbly. Then it is convenient to eat it pleasure!! Clean capelin from dirt, dump on a baking sheet. Cook covered. It is possible to invest drinking water if it is dry there. Add seasonings and salt. Allow the sauce. When her eyes grow cloudy, it's time to turn it off. Unusually very fragrant, unusually instant and cheap

***CALPIN WITH RICE BAKED IN RUSSIAN

6-8 pcs. capelin, 5-6 boiled potatoes, 3 tbsp. tablespoons chopped cheese, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of wheat groats, 50 gr. fat, salt to taste.

Guides:
Process chilled capelin on a fillet without ribs, roll in breadcrumbs in cereals mixed with seasoning, pepper and boil until golden brown. In addition, put the cod on a portioned baking sheet, greased with fat, then stewed onions chopped into ovals, cover with sour cream, decorate with chopped cheese and boil in the oven until a yellow crust is obtained.

Serve with fresh vegetable salad.

*** CUTTERS FROM CALPIN

Capelin 1 kg;
eggs - 3 pcs;
flour;
salt.
Butter for frying.

Guides:
It is permissible to offer with various side dishes (with or without gravy), in connection with the aromas. These meatballs are strongly fragrant and in a chilled shade. At least in our family they don’t stay long in any shade, despite the fact that suddenly without a side dish (they eat it despite the fact that suddenly with bones, because they become tender.

Clean the fish from the insides. Mainly the dark shell on the walls of the abdomen). Salt at will, leave to stand a little. Whisk the eggs in a high-bottomed bowl. After that, attach the grits to the cleaned salted fish, knead so that the grits exist wet and the fish stick together among themselves. Take three or four fish together, slightly molding them into a semblance of a boat, dip from full sides in lush eggs and put on a baking sheet with warm butter. Fry on one side, put on the opposite side on the wrong one.

*** Baked capelin

Prepared with separate meals. Recipe for 5 servings.
500 g capelin, 2 tablespoons butter, 1/2 cup sour cream, 1/2 cup grated cheese, pepper, salt, herbs.
Cut the fish into boneless fillets, pepper, salt, fry in oil until golden brown. Put the fish in a layer of oiled stewpan, pour over sour cream, sprinkle with cheese and bake in a hot oven until golden brown. Serving, garnish with fresh vegetable salads and garnish with herbs.

*** Sprats at home

For 10 servings:
- 1 kg of small fish;
- 1 kg of onions;
- 20 black peppercorns;
- 2 glasses of vegetable oil;
- 1/4 cup apple cider vinegar;
- 4 bay leaves;
- glass of water;
- lemon;
- salt.

***Saida (Haddock, Capelin) with fresh French mushrooms

Cut the fillet into portions. Put for 10 minutes in milk, and then dry, salt and breaded in flour. Heat vegetable oil in a frying pan and fry the fish in it. Fry the mushrooms separately in oil (the caps are whole, and the legs are cut lengthwise), add sour cream, tomato sauce and bring to a boil, stirring occasionally.

Put the fish in the middle of the dish, and on the sides - mushrooms in sour cream-tomato sauce. Garnish with greens or lettuce leaves.
Ingredients for 3 servings:

saithe
700 g
olive oil
50 g
or vegetable oil
50 g
milk
1 glass
wheat flour
30 g
butter
100 g
tomato sauce
50 g
fresh mushrooms
200 g
or fresh mushrooms
200 g
salt
taste

*** Capelin fries

Sprinkle the prepared capelin with salt, breaded in flour and fry in a large amount of fat. Garnish with fried potatoes with lemon wedges.

Ingredients:

capelin
600-700 g
flour
2 tbsp. spoon
salt
taste
vegetable oil for frying
how much will it take

*** Capelin baked with squid

Capelin let go. Boil squids in salted water, cut into strips. Place the fish, squid and cucumbers, peeled and cut into cubes, in a portioned frying pan greased with butter. Mix white main sauce with mayonnaise and sour cream and pour this mixture over the stacked products, sprinkle with grated cheese and bake. Sprinkle with finely chopped parsley when serving.

Ingredients for 4 servings:
butter
1 st. spoon
parsley root
1 PC
parsley
taste
white main sauce
200 g
fresh squid
250 g
mayonnaise
2 tbsp. spoon
pickles
3 pcs
cheese
1 st. spoon
onion
0.5 pcs
sour cream
2 tbsp. spoon
capelin
900 g

*** Capelin spicy with mayonnaise

Cucumbers cut lengthwise into equal plates, put on a herring in 1-2 cm, put spicy capelin fillet on top, pour mayonnaise and put in the refrigerator for 15-20 minutes. Before serving, garnish with a slice of hard-boiled egg, parsley and dill.

Ingredients for 2 servings:
capelin
4-6 pcs
cucumber
0.5 pcs
or pickled cucumbers
0.5 pcs
eggs
1 PC
mayonnaise
0.5 glass
greenery
taste
dill
taste

***Smoked" capelin (sprats at home)

Put fresh capelin into the pot. Mix vegetable oil and brewed tea, add salt, pepper, bay leaf and cinnamon. Pour capelin with this mixture and put on low heat. Boil for 30 minutes. Mayonnaise can be added if desired.

Ingredients:
fresh capelin
500 g
vegetable oil
1 glass
strong tea
1 glass
salt
1 st. spoon
black peppercorns
taste
Bay leaf
taste
cinnamon
taste
lemon juice
taste
mayonnaise
taste

AND THIS IS INTERESTING:

Capelin smells like cucumber

Capelin, marine fish of the smelt family. Length up to 22 cm, weight up to 17 g. 2 subspecies: Atlantic - in the northern part of the Atlantic Ocean, Pacific (uek) - in the Pacific Ocean and northern seas. It goes on sale fresh-frozen, in the form of canned food, and also smoked. A good capelin is characterized by the smell of fresh cucumber.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

1 Mar. 2017

Content

There are many ways to cook capelin at home: boil, fry, stew or bake. Any housewife or home cook needs to know how to fry capelin in the oven on a baking sheet. This dish is prepared very quickly, it turns out fragrant and tasty, it is an excellent option for lunch or dinner. Small fish cleans well, has a rich taste, goes well with cereals, potatoes, fresh vegetables.

How to cook capelin in the oven

In order for you to get a really tasty dish, you should properly cook capelin in the oven and study the proposed recipes. First you need to purchase high-quality, fresh fish - chilled or frozen. When buying, pay attention to the appearance and quality of the carcasses: they must be whole, with intact skin. Prefer loose product rather than packaged, without a lot of ice icing, with a minimum shelf life.

Cooking capelin in the oven at home begins with the processing of fish. If it is frozen, then it must be thawed slowly, without using hot water or a microwave. It is better to put the carcasses on the bottom of the sink and let them thaw at room temperature. Next, the fish needs to be washed, if necessary, cleaned and marinated, poured over with lemon juice, salt and sprinkling with seasonings to taste.

Due to the high fat content of fish, it can be baked even without oil, which will reduce the final calorie content of the dish. To prevent burning or sticking of carcasses, cover a baking sheet or baking dish with foil or oiled parchment. Complement the treat with potatoes, vegetables, cabbage or rice. To get a nice crispy crust, bread the seafood in flour or breadcrumbs with spices and bake at a temperature of 220 degrees.

Capelin in the oven - recipes with photos

There are different recipes for capelin in the oven, which cooks will certainly like. It’s worth starting with a classic, simple option: baked fish. Capelin without oil or with vegetables will become a more dietary dish, and for lovers of tasty, hearty dishes, the ideas of baking fish with mayonnaise or sour cream, potatoes will come in handy.

Capelin baked in the oven

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 124 kcal
• Destination: for lunch.
• Cuisine: Russian.

Capelin baked in the oven will turn out very fragrant and pleasant to the taste. Using wheat flour to make dry batter will give an appetizing crispy crust when baked. Affordable in price, the fish will not yield to the taste of more expensive varieties, save the hostess time on cooking and saturate the whole family. It is best served with mashed potatoes.

Ingredients:

• capelin - 0.8 kg;
• spices for fish - 20 g;
• vegetable oil - 30 ml;
• flour - 20 g;
• fresh greens - a bunch.

Cooking method step by step:

1. Clean the fish, rinse, salt, sprinkle with spices, roll in flour.
2. Preheat oven to 200 degrees.
3. Put the blanks on a baking sheet with oil, bake for 20 minutes.
4. Garnish with chopped herbs.
5. Garnish with vegetable salads, boiled rice with sauce. White wine can be served with the dish.

Capelin in the oven - a recipe without oil

• Cooking time: half an hour.
• Servings: 5 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

The capelin recipe in the oven without oil is suitable for those who fast or are on a diet. The absence of oil in the dish makes it less fat and high-calorie, but at the same time very healthy and satisfying. The baked fish will turn out beautiful and golden, with an appetizing aroma, juicy pulp and a thin, fried crust. Make it easy by following the following recipe.

Ingredients:

• capelin - 1 kg;
• salt - 20 g.

Cooking method:

1. Defrost the fish not completely, cut off the head, open the abdomen, remove the offal.
2. Rinse with running water, remove the black film, rub each carcass with salt.
3. Place compactly on a baking sheet lined with a silicone mat or oiled.
4. Next, the carcasses need to be baked for 15 minutes at 200 degrees.
5. Serve with lemon slices and potatoes. This is a good beer snack.

Capelin fried in the oven

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 129 kcal
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Roasted capelin in the oven turns out to be a little less fried compared to a dish cooked in a pan, but it is in no way inferior to it in taste. Another advantage is the absence of oil. For pickling, you can take any spices, dried garlic, dill and rosemary are especially good. Before serving, drizzle the treat with lemon juice and garnish with green onions or parsley.

Ingredients:

• capelin - 500 g;
• black pepper - 20 g;
• salt - 25 g;
• flour - 30 g.

Cooking method:

1. Rinse the fish, dry it on a paper towel.
2. Combine flour with spices.
3. Line a baking sheet with parchment or foil.
4. Dip the carcasses in the flour mixture. For this purpose, you can use the package: pour breading into it and lay out the fish. Shake the bag well - the breading will be evenly distributed over the carcasses.
5. Place the capelin on a baking sheet - it should not be spread very tightly to each other.
6. Bake at 190 degrees for 20 minutes.

Capelin with potatoes in the oven

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 135 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Capelin with potatoes in the oven turns out hearty and tasty. This treat can be both a side dish and a main course. To prepare such a delicacy, it is better to use starchy varieties of potatoes so that they can be cooked at the same time as the fish. Vegetables will be an excellent addition: fresh or pickled, mushrooms or finely chopped greens.

Ingredients:

• fresh-frozen capelin - 0.7 kg;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• water - 100 ml;
• tomatoes - 1 pc.;
• vegetable oil - 20 ml;
• mayonnaise - 80 ml;
• seasoning - 10 g;
• lemon - 1 pc.;
• dill - 20 g.

Cooking method:

1. Defrost the fish, remove the insides, rinse, dry with paper towels.
2. Mix half of the mayonnaise with spices and lemon juice (you must first squeeze it into a separate container), pour the marinade over the fish for half an hour.
3. Cut the potatoes into thin slices, salt and pepper. Cut vegetables into rings.
4. Lubricate the baking dish with oil, put potatoes, capelin, onion rings, tomatoes.
5. Lubricate with the remaining mayonnaise, add water, cover with foil.
6. Bake for 20 minutes at 220 degrees, remove the foil, simmer for another 10 minutes.
7. Sprinkle with herbs and aromatic herbs.

Capelin in the oven with mayonnaise

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 131 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Capelin in the oven with mayonnaise turns out to be high-calorie, so it is better to combine it with a light side dish - cutting fresh vegetables or stew with lots of greens is best. Baked capelin, when baked, acquires an appetizing, fried crust. Those who are opposed to mayonnaise can be advised to replace it with sour cream or heavy cream.

Ingredients:

• capelin - 1000 g;
• mayonnaise - 200 ml;
• onion - 200 g;
• sunflower oil - 25 ml;
• salt - 15 g;
• black pepper - 7 g.

Cooking method:

1. Defrost the fish, rinse, pat dry from excess moisture. Marinate in a mixture of salt and pepper for 15 minutes, adding lemon juice if desired.
2. Cut the onion into rings, put on parchment.
3. Place the fish carcasses, grease with mayonnaise.
4. Bake for half an hour at 200 degrees.
5. Serve the finished treat to the table with fresh tomatoes, bell peppers, green peas.

Capelin in sour cream in the oven

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Capelin in sour cream in the oven is prepared easily and simply. Before you make a side dish or salad, you need to quickly marinate the fish, put it on a baking sheet, pour over sour cream and sprinkle with onions. The dish does not require long preparation and super complex ingredients. Soft, juicy fish, baked with fragrant sour cream sauce, will delight guests.

Ingredients:

• capelin - 1 kg;
• onions - 4 pcs.;
• sour cream 20% fat - 120 ml.

Cooking method:

1. Rinse the fish, cut off the head, remove the insides, put in a single layer in a greased form.
2. Salt, pepper, brush with half a serving of sour cream.
3. Lay onion half rings, repeat the fish layer, season with spices.
4. Pour in the remaining sour cream, cover with foil.
5. Cook for 50 minutes at 170 degrees.
6. Garnish with baked potatoes, crumbly buckwheat.

Capelin in the oven in foil

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 122 kcal
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Capelin in the oven in foil is baked in its own juice, becomes juicy and tender. If you want to get a more ruddy fish, then a few minutes before readiness, you should open the foil so that the surface of the carcasses is baked. If desired, you can use the "Grill" mode. This dish is perfect for those who love natural fish taste. Spices can be used at your discretion.

Ingredients:

• capelin - 0.7 kg;
• bay leaf - 2 pcs.;
• lemon - ½ pc.

Cooking method:

1. Defrost the fish, rinse with running water, dry, gut, remove the black film.
2. Lay in layers on foil, sprinkle each with spices.
3. Place bay leaf on top, sprinkle with lemon juice.
4. Wrap the foil tightly with an envelope, lay on the bottom of a dish with high sides. Bake for half an hour at 200 degrees.
5. How to bake capelin in the oven with a crust? Open the foil and let it bake for another 10 minutes.
6. Serve with beans or boiled jasmine rice.

To properly and tasty cook capelin tasty in the oven, use the recommendations of professionals:

• before frying, rub the carcasses with a mixture of salt and spices for fish, sprinkle with lemon juice;
• you should not leave the fish unattended for a long time during baking - it tends to become dry and tasteless during prolonged processing;
• for a more refined taste, combine black and allspice with nutmeg, cloves and coriander;
• when cooking fish in foil or parchment without oil, open it a couple of minutes before the end of the process to get a beautiful crust;
• soak the fish in milk if you don't like its pungent smell;
• for an exquisite taste, combine baked fish with garlic-cream sauce, yogurt or mayonnaise-based sauces;
• add piquancy and spiciness to the dish based on balsamic or wine vinegar with soy sauce and sugar or honey;
• instead of flour-based breading, you can use egg batter.

Video: Oven-baked capelin

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Discuss

Capelin in the oven - cooking recipes with photos

Although capelin does not belong to the delicacy varieties of fish, however, it is very popular with our hostesses. This is because it is affordable, very useful, and most importantly - easy to prepare. A large number of various snacks and second courses are prepared from capelin, but first courses are practically not cooked with it, since capelin has an impractical property - it quickly boils soft. It is best to cook it as an independent second course, bake in the oven, fry without peeling, etc.

Capelin also does not apply to dietary products. Diet dishes from capelin are most likely just boiled fish with vegetables. Capelin is quite fatty fish, however, its calorie content is not so sky-high: 120 calories per 100 g of product. Such fat content of fish allows you to make excellent dishes from smoked capelin. They are very original and tasty in their own way, many lovers of beer prefer smoked capelin to this drink.

Taking into account the fact that fresh capelin is rarely found in our stores, our chefs have mastered a whole arsenal of dishes from fresh-frozen capelin. Since capelin perfectly tolerates freezing and long-term storage, frozen capelin dishes are also tasty and attractive, as if they had just been caught. Fresh capelin is perhaps most eaten by our sailors who fish for it. They even have their own signature dish, which each of them proudly prepares, even when they go ashore. This is the famous capelin shell - a favorite dish of sailors. It is easier to prepare than you can imagine, and eating it is a pleasure. Fresh capelin is placed in layers on a frying pan mixed with onions and other vegetables, and poured with water. In this form, it is boiled-stewed. That's all! Try it at your leisure, feel like a sailor!

And capelin caviar is also very much appreciated. Dishes with capelin caviar are a great appetizer even on the festive table. It is separately mined and canned for sale.

Recipes for capelin dishes are very diverse, you can’t count them all at once. Capelin cutlets are good. Homemade sprats from this fish sometimes turn out tastier than industrial ones. We have already mentioned smoked capelin. And there is also fried, baked, marinated, etc. And how beautiful and festive dishes from capelin are! Photos of these treats instantly make our imagination work, we immediately want to cook and try them without fail. Therefore, if you want to arrange a holiday for your loved ones, prepare dishes from capelin, the recipes with photos of which you saw and could not take your eyes off.

We think that a few tips for cooking capelin dishes will not be superfluous for you:

It is not necessary to clean the capelin from scales before cooking, the scales are very small and do not interfere with cooking and eating. You can gut it at will.

Gutting will leave a significant amount of fat, which is concentrated on the abdomen. For some dishes, this is undesirable.

When frying, capelin loses its main useful qualities.

Capelin is baked in breadcrumbs in an oven heated to 180 degrees for 30 minutes.

You can bake capelin in other ways, for example, sprinkle it with herbs, various fresh and dried herbs.

You can also bake capelin with various vegetables, such as potatoes, tomatoes, zucchini.

Capelin loves lemon. It is very useful and tasty to pour it with lemon juice and refuse salt.

Capelin does not belong to the delicacy varieties, but, nevertheless, it is quite popular among Russian housewives. And the thing is that it is very useful and easy to prepare.

Capelin belongs to the smelt fish family and is sometimes referred to as "chaplain", a corruption of its name in English. This fish is rich in vitamins (A, PP, group B) and useful substances (selenium, phosphorus, iodine, etc.), protein and polyunsaturated acids. It is recommended to eat with diseases of the nervous and cardiovascular systems, with high cholesterol, problems with the thyroid gland, high blood pressure.
Capelin cannot be called a dietary fish - it is quite fatty, but its calorie content, nevertheless, is not so high: there are only about 120 calories per 100 g.
You can cook a lot of various second courses and snacks from capelin, but first courses are rarely cooked with it, because. it melts very quickly. It is best to boil or bake it in the oven, while before cooking it can only be washed without peeling.
Cleaning and gutting capelin before cooking is not a prerequisite, this is done at will.
Such a method of cooking capelin as frying is very popular, however, doctors strongly do not recommend cooking this fish in this way - when frying, it loses all its useful properties. Nevertheless, this cooking option is chosen by many as the fastest and most straightforward.
RECIPE FOR COOKING ROASTED CAPELLIN


You will need: capelin, flour, vegetable oil, pepper, salt.
How to fry capelin. Rinse the fish, gut if desired, rinse again, breaded in flour mixed with salt and pepper, put in a pan with hot oil and fry until browned on both sides over medium heat.
You need to fry capelin for no longer than 6 minutes on each side - this time will be enough for it to reach readiness.
If you want capelin to turn out rosy and tasty, but you don’t want to neglect the advice of doctors and nutritionists, it’s better to bake it in the oven - this will preserve all the beneficial properties. Or you can fry it in the dough - then it will lose less nutrients due to indirect contact with the pan.
RECIPE OF CAPELLIN FRIED IN DOUGH
You will need: 600 g of capelin, 2 eggs, 1 glass of flour and milk, 2 tbsp. butter, 1 tbsp. olive oil, vegetable oil, vinegar, ginger, pepper, salt.
How to fry capelin in the dough. Rinse the fish, cut off the heads and gut, sprinkle with pepper, salt, ground ginger, lightly sprinkle with vinegar, pour in olive oil, mix, put in the cold for marinating for half an hour. For the batter, separate the egg whites from the yolks. Add the yolks to cold milk, add flour and salt, beat with a mixer until smooth, then add the whites whipped into foam, mix with a spoon. Dip the fish in batter and fry in a pan in a large amount of oil on both sides. Spread the fish on a paper towel, then pour melted butter and sprinkle with herbs before serving.
OVEN BAKED CAPELLIN RECIPE You will need: 500 g capelin, 50 g breadcrumbs, 1 tsp. seasonings for fish, vegetable oil, pepper, salt.
How to bake capelin in the oven. Rinse the fish under running water, gut, rinse again, put in a colander and dry. Mix the breadcrumbs with seasoning, bread each fish on both sides and put it in a baking dish or on a baking sheet with a “jack” - the tail of one fish to the head of another. Bake capelin in an oven preheated to 180 degrees for about 20-30 minutes until cooked.
Of course, you can bake capelin not only in breadcrumbs. You can sprinkle it with herbs and various herbs, both fresh and dried, and it is also very useful to pour lemon juice on it and not use salt. In addition, you can bake it with various vegetables - potatoes, zucchini, tomatoes, etc.
You can cook a lot of delicious and very interesting dishes from capelin, for example, this:
RECIPE SHKARA FROM CAPELLIN
You will need: capelin, onion, bay leaf, fresh herbs, pepper, salt.
How to cook capelin skara. Rinse the fish, put it in a pan in an even layer, pepper and salt, put a layer of onion cut into half rings, lay the fish again, then again the onion and repeat the layers several times. Top the fish with onions with chopped herbs and bay leaf. Pour boiling water over the dish - the water should completely cover the ingredients, put the pan on the fire, bring everything to a boil, cover with a lid, reduce the heat to a minimum, darken the bowl for 10 minutes, then arrange on plates and serve, pouring over the broth remaining in the pan.
You can cook many original snacks from capelin, for example, such homemade “sprats”.
RECIPE FOR COOKING SPRATS FROM CAPELLI


You will need: 1 kg of raw capelin, 1 liter of vegetable oil, ½ cup of strong tea leaves, bay leaf, ground black pepper, salt.
How to cook capelin sprats. Rinse and dry the fish, pepper and salt, put in 1-2 layers on a bay leaf, laid a baking sheet, carefully pour over the tea leaves, without washing off the spices sprinkled on the fish, pour oil so that it almost covers the fish, put in a preheated to 150 degrees oven, simmer for 1.5 hours, then open the oven door and let the fish cool. Transfer the finished "sprats" to a container with oil and store in the cold.
Another very interesting capelin dish is fish cakes.
RECIPE FOR COOKING CAPELIN CUTLETS


You will need: 1 kg of fresh capelin, 4 eggs, 1 tbsp. flour with a slide, 1 bunch of fresh dill, pepper, salt.
How to cook cutlets from capelin. Rinse the fish, remove the heads and gut, rinse again, dry, pepper and salt. Beat the eggs with flour, finely chop the dill, add it to the egg mass. Heat a frying pan with oil, put the fish, without slicing, into the egg mixture, then, scooping up the “dough” with a large spoon, put it in the pan and form a meatball with a spoon, frying the cutlets over medium heat on both sides.
Capelin cutlets can be prepared differently - by twisting the prepared fish without heads and entrails (also preferably without a backbone) in a meat grinder, however, such cutlets will take much longer to cook.
In addition to various second courses and snacks, pies and pies can be prepared with capelin, and it can also be grilled, stewed in various sauces and salted. This is really tasty, very inexpensive, but extremely healthy fish - according to the last criterion, it is comparable to very expensive types of fish.