How experienced cooks cook capelin: without the smell for the whole house and mountains of dishes
Capelin is a sea fish with small silvery scales with a greenish tint and a very distinct fishy aroma.
Usually it is fried in a frying pan. But there are several disadvantages: not the most pleasant smell fills the whole house, oil splashes in different directions, and the fish itself turns out dry.
The best way to avoid the characteristic smell is to bread the whole fish in flour and fry it like French fries in a lot of oil. But this method only solves the smell issue.
There is another option for cooking capelin. The list of products consists of:
- capelin – 1 kg;
- breadcrumbs – 100 g;
- salt, ground pepper and turmeric - 1 teaspoon each.
How to prepare
1. Clean the fish, wash it and dry it a little. Combine the spices and breadcrumbs in a baking bag.
2. Place the capelin in a bag, tie the sleeve and place in the oven (150 °C) for 30 minutes.
3. In half an hour the fish will acquire a golden brown crust, but will remain juicy and tender inside.
