Capelin, a small, soft-boned, and thin-skinned fish native to Norway, typically measures between 15 to 20 cm in length. This delicious and nutritious fish is also reasonably priced and incredibly versatile in the kitchen.
Capelin is an excellent source of protein, vitamins, minerals, and omega-2 fatty acids. Its regular consumption offers a host of health benefits, including improved immune function, weight loss support, cardiovascular protection, and bone health.
With capelin, you can create a variety of dishes. Some popular options include braised capelin with pepper, grilled capelin with salt and chili, fried capelin with tamarind fish sauce, or a simple crispy-fried capelin like the one described below.
Capelin: Small, Soft-boned, and Thin-skinned
1. Ingredients for Fried Capelin
– Capelin: 8 to 10 pieces
– Quats: 3 small ones
– Dried basil
– Scallions
– Cooking oil
– Ground pepper
2. How to Make Fried Capelin
Step 1: Prepare the Ingredients
– Rinse the capelin thoroughly and place them in a bowl to drain or pat dry with a clean cloth or paper towel.
– Chop the dried basil finely.
– Clean the scallions, discarding any wilted leaves, and rinse thoroughly. Finely chop the scallions and set them aside in a separate clean bowl.
– Wash the quats and slice them thinly.
Step 2: Marinate the Capelin
– Place the capelin on a plate and season with a pinch of salt and ground pepper.
– Squeeze the juice of the quats over each fish and top with the sliced quats.
– For enhanced flavor and aroma, sprinkle some chopped dried basil on top.
Season the Capelin with Salt and Pepper
Step 3: Fry the Capelin
– Place a pan over medium heat and coat it with a thin layer of cooking oil.
– Once the oil is hot, carefully add the marinated capelin and fry over medium or low heat.
– There’s no need to discard the quats; you can fry them along with the fish.
– When the capelin is cooked, flip it over and continue frying until both sides are golden and crispy, releasing a mouthwatering aroma.
The resulting fried capelin will entice you with its irresistible fragrance. Each bite offers a delightful contrast of tender flesh and crispy skin, and since the bones are soft, you won’t have to worry about choking. Enjoy this dish with hot rice or as a tasty snack with drinks.
Enjoy Fried Capelin with Hot Rice or as a Snack
3. Tips for Making Fried Capelin
– When purchasing capelin, opt for round, plump fish, and avoid those with elongated, flat shapes, as they are likely frozen and may compromise the texture.
– Source your capelin from reputable shops or supermarkets, paying close attention to the expiration date and origin information.
– For a clever trick to prevent the fish from sticking to the pan and falling apart, rub the bottom of the pan with a small piece of ginger before adding oil and a pinch of salt.
– Serve the fried capelin with chili sauce or sweet and sour fish sauce for dipping.
– Capelin cooks quickly and tends to be soft and sweet, so avoid frying over high heat to prevent overcooking or burning.
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