Capelin fried with parsley and lemon zest recipe with photo step by step

Мойва, жаренная с петрушкой и цедрой лимона рецепт с фото пошагово

Ingredients

fresh frozen capelin — 500 gr
lemon — 1 piece
fresh parsley — 1 bunch
flour — 100 gr or as needed
salt — 0.5 teaspoons or to taste to taste
sunflower oil — for frying

I suggest another cooking option, pre-marinate the capelin to get a richer and brighter taste.

  • 1 piece lemon
  • 1 bunch fresh parsley
  • 100 g or flour if necessary
  • 0.5 teaspoon or to taste salt to taste
  • for frying sunflower oil
  • How to cook Capelin fried with parsley and lemon zest

    Capelin is an incredibly delicious fish, easy and quick to prepare. It is one of the most accessible and very useful. There are few bones in it, so it’s a pleasure to eat it. There are many recipes for cooking this fish.

    Step-by-step recipe

    1.

    Defrost the capelin, rinse well under water and dry with a paper towel, transfer to a bowl where it will marinate.

    2.

    Grate the lemon zest, finely chop the parsley, mix this mixture well. Leave part of the zest and parsley for serving, add the rest to the fish. Then add salt and mix everything well, cover with a lid. Let it stand for 30 minutes.

    3.

    Heat up a frying pan with sunflower oil, pour flour into a separate plate.

    4.
    • Мойва, жаренная с петрушкой и цедрой лимона рецепт с фото пошагово

    We proceed to frying. We take the fish, roll it in flour and send it to the frying pan to fry. Fry on both sides until golden brown for 3-4 minutes, approximately.

    5.
    • Мойва, жаренная с петрушкой и цедрой лимона рецепт с фото пошагово

    Ready-made fish is best eaten in a warm form, it is so juicier and tastier, with a subtle aroma of zest and parsley. For more flavor, sprinkle the previously postponed zest and herbs before serving. Such fish can be cooked as an everyday dish, and on a festive table for a beer party.

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