How to Cook Capelin Without Splashing or Smell: A Recipe That Will Surprise You

When preparing capelin, many people encounter greasy splashes and the corresponding smell.

The most interesting thing is that many people refuse to cook such fish for this reason. Therefore, it is worth remembering a few tricks that are definitely worth using.

Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to do the right thing.

Pre-processing

The first step to perfect capelin is pre-treatment. Place the fish in a bowl of cold water and add a little vinegar.

Vinegar will help eliminate the unpleasant smell and soften the meat. Next, you need to leave the capelin in this solution for 15-20 minutes, then rinse thoroughly under cold water.

Preparing for breading

You need to roll each piece of fish in flour, making sure that it covers the fish evenly.

This step will help create a crispy outer layer that will protect the capelin from splattering fat while frying.

Frying without spattering

To do this, you need to use a deep frying pan and heat it over medium heat, adding enough oil for frying.

After this, you need to place the coated capelin pieces in a frying pan and fry until golden brown on both sides.

A deep frying pan will help minimize oil splatter, and the breading will prevent fat from penetrating into the fish.

Adding Flavor

To give the capelin a richer flavor and aroma, you can add some chopped garlic and fresh herbs such as parsley or basil to the pan.

You can fry them together with the fish for a few minutes until they become fragrant.

Serving

Capelin should be served immediately after cooking to preserve the crispy texture and aroma. The fish can be garnished with lemon slices or green herbs.

Earlier we told you why you shouldn’t pour out the oil from sprats .