Capelin fried - simple and tasty

There are dishes that have become symbols of the era, giving a lasting imprint of time, and are inextricably linked with some events. These are dishes of the past, association. It is so sweet to remember the taste and to know that you are still young and you have everything ahead of you. From these dishes, he breathes sadness and joy at the same time. Capelin fried is not a relic of the past, it is a binder of the generation dish.

Everyone knows that fish contains a large amount of protein and, by nutritional value, is in no way inferior to meat, and sometimes even exceeds it, due to the easy and quick assimilation of its proteins. It is rich in saturated fatty acids, which are useful for our body and control the flow of many vital processes. Contains vitamins A, D, group B, many micro- and macro elements (iodine, fluorine, selenium, phosphorus, calcium), essential amino acids. The capelin family's cape also normalizes the blood sugar level, which explains the obligatory presence of it in our diet, and even more so for people suffering from such an ailment as diabetes.

Fish is a dietary dish, so if you are overweight or just taking care of your figure, your diet should be full. It is useful in any form: fried, boiled, steam, the exception is only smoked fish, due to the formation of carcinogenic substances during cooking. To make the capelin fried well for glory, it is worthwhile to learn how to choose it. More often fish is sold frozen, so it is worth paying attention to its appearance. It should be undeformed, without disrupting the integrity of the skin, without kinks and streaks, the pupils should be transparent and black, indicating a single freezing of the fish. Check the information printed on the label regarding shelf life and storage conditions, it depends not only on the taste of the dish, but also on your health. Fish, like all other products, refreeze is not recommended. The thawing process should be carried out gradually, not allowing instantaneous exposure to high temperatures, for example, heating in a microwave or under a stream of hot water. Defrosting should take place at a temperature of 4-6 ° C on the bottom shelf in the refrigerator. This process takes 8-10 hours, so it's worth taking care of it ahead of time. A capelin is a fish that does not require evisceration, it is sufficient to wash it under running water and dry with napkins. But if you are not too lazy and clean it, in the finished form it will not be bitter. And it's very simple to clean it: pull your head and pull the insides with it. To prepare such a dish as capelin roast, the following ingredients are necessary: capelin frozen - 600-800 grams, flour - 150 grams, vegetable oil 100-150 grams, salt. Cooking is not a difficult process, but there are tricks in this simple dish. How to fry capelin delicious? To do this, it is necessary to sprinkle it on both sides with flour and salt. On a large fire, heat the frying pan with thick walls (preferably cast iron), add vegetable oil - 30 grams. If a drop of water gets into such oil, it should sizzle and give a splash. In this deep-fryer and lay out one layer of capelin. Fry on high heat for 3-5 minutes on each side, do not cover the frying pan. Only with such cooking conditions will capelin fried not fall apart. In another pan, fry onion in vegetable oil, cut into rings until golden. After the end of the frying of the whole batch of fish, add it to the shape with the sides and add 200 grams of sour cream (at least 20% so that the capel does not soften), sprinkle with spices and fried onions, put it on the fire until the sour cream begins to boil, and then turn off the fire And we languish a few more minutes. Fried capelin with sour cream is served hot, top for decoration is sprinkled with finely chopped greens of dill, and as a garnish there can be potatoes in any kind, rice or red beans, as well as vegetable salad.