|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.
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.
Defrost the capelin, rinse well under water and dry with a paper towel, transfer to a bowl where it will marinate.
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.
Heat up a frying pan with sunflower oil, pour flour into a separate plate.
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.
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.