How to fry capelin so that it outdoes expensive fish: you need skewers
You shouldn't think that the final taste of a dish is determined only by the cost of the ingredients used in its preparation.
As practice shows, even such a cheap fish as capelin can be cooked not only tasty, but also spectacularly - if you fry it on skewers.
So, first, prepare the necessary products:
- 800 g capelin;
- 1 onion;
- 1 tablespoon lemon juice;
- 1 teaspoon salt;
- 0.25 teaspoon ground red pepper;
- wheat flour;
- sunflower oil.
The fish must be cleaned of heads and entrails, then washed and dried using paper towels.
Peel the onion and grate it on a fine grater, then place it in a sieve and squeeze to obtain onion juice.
Mix the onion juice with lemon juice, add salt and pepper and marinate the capelin in this mixture for about 20 minutes.
All that remains is to thread the capelin onto skewers. To do this, pierce each fish close to the head, then almost in the middle, and finally at the tail.
Roll the resulting “kebabs” in flour and fry in sunflower oil until golden brown.
