I once wrote about pollock and called it "cat fish". He said that people undeservedly buy him for cats - he goes to the "human table" wonderfully. I immediately flew for this in the comments - they say what kind of pollock is a cat fish? Cat fish - capelin! And pollock is for people.
Good acquaintances were quite consistently indignant at this, in whom the other day I was visiting:
- Was it for cats? Yes, not in life! The cat is an obligate predator and must be fed with meat. But for people, capelin will go. And if a cat tries to take the capelin from a person, then she will have to seriously fight for this fish! - They laughed.
In general, capelin is loved in that family. And they just cook... mmmmm, lick your fingers. I doubt that I myself will bother with this fish, I will bake at the cleaning stage), nevertheless I took several recipes.
Maybe you will find it useful?
So, today the recipe is the first, the simplest.
Have you seen fried capelin at three hundred, or even more rubles per kilogram, in the convenience stores now? That's right, the price scares me too. Meanwhile, roasting capelin at home can be much tastier. So that it doesn't taste bitter, and the crust crunches, and in general - you won't notice how you eat the whole plate, and you will carefully look around the surroundings - is it hidden somewhere else, for an additive?
So, let's take capelin, plain capelin. We defrost it and wash it well, because our producers and carriers and even sellers have a kind of contemptuous attitude towards cheap fish. They can even dump the dear one on the floor without spreading the film (I saw it once), but the capelin... eh, it will suffer until it reaches you.
When the fish is well washed, clean it. We cut off the head, clean the abdomen and, most importantly, remove the black film that is lining the abdomen.
Otherwise, when you eat the fish, it will taste bitter.
Now we take a lemon (whole per kilogram of fish, half - per half a kilo, squeeze its juice), add a couple of tablespoons of vegetable oil, salt, pepper (so and I want to write, well, if you pepper with freshly ground white and pink pepper, they have a more delicate taste and aroma, but if they are not there - black will go).
Fill the fish with this marinade, mix it so that it is covered with it and leave it for 10-15 minutes maximum (you cannot keep it for a long time, it will be overmarinated, the fish is tender and small).
While the fish is marinating, we prepare the oven (heat it up to 180-200 degrees, cover the grate or sheet baking paper, parchment, or even a silicone baking mat (in general, what is - so cover).
Then there can be two options: roll the fish either in bread crumbs or in flour.
And... just put it on the prepared bed. Then we send it to the oven for 20 minutes. The main thing is not to overdry the fish, otherwise we will not get a fish with a crispy crust, but a simple rusk.
You can serve it as an appetizer or as a meal with a side dish of potatoes, for example. By the way, don't forget the homemade tartar sauce.
Bon Appetit!