Capelin cutlets recipe. Steamed capelin fish cakes

Main dishes

Description

Ingredients

Steps

Prepare necessary ingredients. Rinse the greens thoroughly, divide the garlic into cloves. Put the food in a blender and grind. After that, put the resulting mixture in a plate.



Prepare fresh-frozen capelin. First, take the fish and wash it thoroughly. Remove the heads, tails, and innards. Put in a saucepan and fill with water. Put on the stove and cook for 30 minutes. As soon as the capelin is cooked, drain the water and cool the product. Grind the pulp (possible with bones and skin) using a blender or meat grinder. Put in a bowl with garlic and herbs. Place 2 slices of bread in a bowl and pour over warm water, after 5-7 minutes the bread will swell. Squeeze it out and send it to the rest of the ingredients. Then break into container 1 egg. Free the onion from the husk and wash. After that, chop it very finely or pass it through a blender. Mix thoroughly minced fish and salt to taste. Add aromatic spices.



Shape into patties as shown. step by step photo prescription.



Roll each piece generously in breadcrumbs.



Heat up a frying pan and pour some vegetable oil into it. Transfer the blanks to the container and fry them on both sides until golden brown.



That's all, delicious and very simple cutlets from capelin at home are ready! Serve with vegetables, complement with various side dishes. We hope that this step by step recipe with a photo was useful to you. Enjoy your meal!

We present to your attention a recipe for very tasty fish cutlets.

They turn out juicy, tender, fragrant and incredibly tasty. My kids love them. Cooking is easy, so even a novice hostess can handle them. Save the recipe and dilute your everyday menu with such yummy.

Required Ingredients

• 500 gr capelin
• 2-3 slices of bread
• 1 onion
• 100 ml vegetable oil
• 75 gr breadcrumbs
• salt and ground black pepper to taste
• 1 egg

Starting the process

1. First of all, we remove the head with the insides, fins, spine and tail from the fish. Then we wash each carcass inside and out and transfer it to a separate container.
2. We clean the onion, wash it and cut it into several parts.
3. Then we skip the prepared ingredients along with the bread slices through a meat grinder, while the bread does not need to be soaked beforehand. Then beat in the egg, salt and pepper to taste. Then add 25 g of breadcrumbs and knead the minced meat. We leave for a quarter of an hour.
4. Pour the rest into a separate bowl. breadcrumbs.
5. After the required time has elapsed, we form cutlets from the prepared minced meat and wrap them in breadcrumbs on each side. Then we send it to a preheated pan with vegetable oil to fry over medium heat for 2-3 minutes on each side. At the same time, when you turn the cutlets on the other side, you need to cover the pan with a lid and steam them a little. Then transfer them to paper towels to remove excess oil. Put on a serving plate and serve.

Enjoy your meal!

You will need: 1 kg of fresh capelin, 4 eggs, 1 tbsp. flour with a slide, 1 bunch of fresh dill, pepper, salt.

How to cook cutlets from capelin. Rinse the fish, remove the heads and gut, rinse again, dry, pepper and salt. Beat eggs with flour, finely chop the dill, add it to egg mass. Heat a frying pan with oil, put the fish, without slicing, into the egg mixture, then, scooping up the “dough” with a large spoon, put it in the pan and form a meatball with a spoon, frying the cutlets over medium heat on both sides.

Capelin cutlets can be prepared differently - by twisting the prepared fish without heads and entrails (also preferably without a backbone) in a meat grinder, however, such cutlets will take much longer to cook.

In addition to various second courses and snacks, you can cook pies and pies with capelin, and you can also cook it on the grill, stew in various sauces and salt. It's really tasty, very inexpensive, but extremely useful fish- according to the last criterion, it is comparable to very expensive types of fish.

Capelin does not belong to the delicacy varieties, but, nevertheless, it is quite popular among Russian housewives. And the thing is that it is very useful and easy to prepare.

Capelin belongs to the family of smelt fish, sometimes it is called "chaplain", which is a distortion of its name on English language. This fish is rich in vitamins (A, PP, group B) and useful substances (selenium, phosphorus, iodine, etc.), protein and polyunsaturated acids. It is recommended to eat with diseases of the nervous and cardiovascular systems, with high cholesterol, problems with the thyroid gland, high blood pressure.
name dietary fish capelin is not allowed - it is quite fatty, but its calorie content, nevertheless, is not so high: there are only about 120 calories per 100 g.
You can cook a lot of various second courses and snacks from capelin, but first courses are rarely cooked with it, because. it melts very quickly. It is best to boil or bake it in the oven, while before cooking it can only be washed without peeling.
Cleaning and gutting capelin before cooking is not a prerequisite, this is done at will.
Such a method of cooking capelin as frying is very popular, however, doctors strongly do not recommend cooking this fish in this way - when frying, it loses all its beneficial features. Nevertheless, this cooking option is chosen by many as the fastest and most straightforward.
RECIPE FOR COOKING ROASTED CAPELLIN


You will need: capelin, flour, vegetable oil, pepper, salt.
How to fry capelin. Rinse the fish, gut if desired, rinse again, breaded in flour mixed with salt and pepper, put in a pan with hot oil and fry until browned on both sides over medium heat.
You need to fry capelin for no longer than 6 minutes on each side - this time will be enough for it to reach readiness.
If you want capelin to turn out rosy and tasty, but you don’t want to neglect the advice of doctors and nutritionists, it’s better to bake it in the oven - this will preserve all the beneficial properties. Or you can fry it in the dough - then it will lose less useful substances due to indirect contact with the pan.
RECIPE OF CAPELLIN FRIED IN DOUGH
You will need: 600 g of capelin, 2 eggs, 1 glass of flour and milk, 2 tbsp. butter, 1 tbsp. olive oil, vegetable oil, vinegar, ginger, pepper, salt.
How to fry capelin in the dough. Rinse the fish, cut off the heads and gut, sprinkle with pepper, salt, ground ginger, lightly sprinkle with vinegar, pour olive oil, mix, refrigerate for half an hour to marinate. For the batter, separate the egg whites from the yolks. Add the yolks to cold milk, add flour and salt, beat with a mixer until smooth, then add the whites whipped into foam, mix with a spoon. Dip the fish in batter and fry in a pan in in large numbers oil on both sides. Lay the fish out on paper towels, then drizzle with melted water before serving. butter and sprinkle with herbs.
OVEN BAKED CAPELLIN RECIPE
You will need: 500 g capelin, 50 g breadcrumbs, 1 tsp. seasonings for fish, vegetable oil, pepper, salt.
How to bake capelin in the oven. Rinse the fish under running water, gut, rinse again, put in a colander and dry. Mix the breadcrumbs with seasoning, bread each fish on both sides and put it in a baking dish or on a baking sheet with a “jack” - the tail of one fish to the head of another. Bake capelin in an oven preheated to 180 degrees for about 20-30 minutes until cooked. Of course, you can bake capelin not only in breadcrumbs. You can sprinkle it with herbs and various herbs, both fresh and dried, and it is also very useful to pour lemon juice on it and not use salt. In addition, you can bake it with various vegetables - potatoes, zucchini, tomatoes, etc.
You can cook a lot of delicious and very interesting dishes from capelin, for example, this:
RECIPE SHKARA FROM CAPELLIN
You will need: capelin, onion, bay leaf, fresh herbs, pepper, salt.
How to cook capelin skara. Rinse the fish, put it in a pan in an even layer, pepper and salt, put a layer of onion cut into half rings, lay the fish again, then again the onion and repeat the layers several times. Top the fish with onions with chopped herbs and bay leaf. Pour boiling water over the dish - the water should completely cover the ingredients, put the pan on the fire, bring everything to a boil, cover with a lid, reduce the heat to a minimum, darken the bowl for 10 minutes, then arrange on plates and serve, pouring over the broth remaining in the pan.
You can cook a lot from capelin original snacks, for example, here are such homemade "sprats".
RECIPE FOR COOKING SPRATS FROM CAPELLI


You will need: 1 kg of raw capelin, 1 liter of vegetable oil, ½ cup of strong tea leaves, bay leaf, ground black pepper, salt.
How to cook capelin sprats. Rinse and dry the fish, pepper and salt, put in 1-2 layers on a bay leaf, laid a baking sheet, carefully pour over the tea leaves, without washing off the spices sprinkled on the fish, pour oil so that it almost covers the fish, put in a preheated to 150 degrees oven, simmer for 1.5 hours, then open the oven door and let the fish cool. Transfer the finished "sprats" to a container with oil and store in the cold.
One more very well interesting dish from capelin is fish cakes.
RECIPE FOR COOKING CAPELIN CUTLETS


You will need: 1 kg of fresh capelin, 4 eggs, 1 tbsp. flour with a slide, 1 bunch of fresh dill, pepper, salt.
How to cook cutlets from capelin. Rinse the fish, remove the heads and gut, rinse again, dry, pepper and salt. Beat the eggs with flour, finely chop the dill, add it to the egg mass. Heat a frying pan with oil, put the fish, without slicing, into the egg mixture, then, scooping up the “dough” with a large spoon, put it in the pan and form a meatball with a spoon, frying the cutlets over medium heat on both sides.
Capelin cutlets can be prepared differently - by twisting the prepared fish without heads and entrails (also preferably without a backbone) in a meat grinder, however, such cutlets will take much longer to cook.
In addition to various second courses and snacks, pies and pies can be prepared with capelin, and it can also be grilled, stewed in various sauces and salted. This is really tasty, very inexpensive, but extremely healthy fish - according to the last criterion, it is comparable to very expensive types of fish.

Capelin cutlets - bright and tasty a fish dish, it can be served with any side dish of boiled cereals, vegetables, pasta (pasta). Cutlets are tender, juicy, with a light aroma. sea ​​fish which my daughter loves so much. And she does not eat any other meatballs, except for these! To make the dish more appetizing in appearance, bread the blanks in ground breadcrumbs and not in flour.

I do not advise adding garlic to minced meat, as it will kill the fishy aroma, but onions, on the contrary, will only enhance it and emphasize it. Instead of chicken eggs, you can use quail eggs, instead rye bread- White or black. Since bread is added to the minced meat, there is no need to add additional flour to it - it is not used in the recipe.

So, let's buy frozen capelin in any supermarket or convenience store and start cooking!

Let's defrost the fish, but not completely, remove the head with the insides, all the fins and the ridge along with the tail. Rinse each carcass inside and out, put in a bowl. We clean the onion and wash it, cut it into several parts.

Let's skip fish fillet, chopped onion and bread slices through a meat grinder. Bread does not need to be pre-soaked! Add a chicken egg, salt and pepper to taste, 25 g of breadcrumbs and knead the minced fish. Leave for 10-15 minutes for the bread to absorb excess liquid.

Pour the remaining breadcrumbs onto a plate or saucer, form cutlets from minced meat and bread them in breadcrumbs on each side.

Heat vegetable oil in a frying pan, fry cutlets in it on medium heat for 2-3 minutes on each side.

Turning the cutlets on the other side, cover the pan with a lid and steam the cutlets.

Put the cutlets on a plate, covering it with a paper towel or napkin so that it draws in excess fat.

Serve capelin cutlets to the table warm. If desired, they can be frozen in the freezer and reheated in the microwave as needed if there is no free time to prepare a meal.

Happy you!