Lisss's
girls, for 1 kg of fish, make 3 eggs, 200 g of flour, 200 g of milk, it will just be just right

I recalculated this from these proportions for a smaller amount of fish

Quote: fomca

Yeah, I have only two full-fledged eaters left - me and my husband, and the rest ... to nibble everything ...

oo, do not eat tada sedna anymore, otherwise you will overeat !! and tomorrow it will be the very thing
fomca
Quote: Lisss's

oo, don't eat tada sedna anymore, otherwise you will overeat !!

Yes, here I sit and think, how to seal my mouth, something is already absolutely no measure! I'm rushing, I'm rushing, because ...

Yes, these are the proportions I did for three eggs, only 210 g in total.
Lisss's
Svetik, go to sleep!! there is only one way out, we are with Caviar discussed yesterday
Merri
Quote: Lisss's


MerriWhen you write an answer, all the posts of this topic hang below the answer, and each of them has a clickable word - Quote - at the top right. here you click on it, and a quote is inserted, and so as many posts as you want
Thank you very much, Lyudmila! Didn't guess!
Natusik
Lisss's,that's what I went in! And how could I pass by this !!! This is a masterpiece dish !!!!!!! Such a fish, yes with a cold beer ... mmm ...
Crochet
Quote: Lisss's

they are even tastier tomorrow - the dough becomes soft, and mmmm ...
Vooot, my husband had breakfast with leftovers today, said andshshabout tastier than yesterday's !!!

Lyudochka, thank you very much !!!

Photo of the current is, luhhthere is nothing ...

Capelin in batter

Lisss's
Kroshik, Innul, good health to her husband !! glad you liked it !! yeah, I, too, tastes colder than choto

Innul, you see, this is the last in the party? I had a lush batter for the first, there was still a lot of butter in the pan, and when I was already frying the last, I did not add oil, and the batter did not rise as high as in the first. but not so fat
Suslya
Ludik, I was making capelin yesterday, I immediately started a kilo, otherwise we could only indulge in half a kilo.

Capelin in batter

this was the last batch, the batter was running out, the first fish left immediately, almost dragged away from the frying pan.
Lisss's
oo, Tanyushka, how beautiful she fried!
Albina
I salivated here, so I wanted capelin in batter (but I still have a lot of different fish in my freezer). Due to the fact that it is so dreary to clean it, I do not like to fry fish. I recently made fish cutlets, while I cleaned it, scrolled it through a meat grinder, fried it - 2-2.5 hours have passed.And not everyone eats in addition: the younger and middle ones turn up their noses
I'll have to buy capelin
Suslya
Ludik, this is what it means ... my husband and I are going to the bazaar, we are passing by the neighbor's house, the window is open on the first floor, you can hear such squealing and fried fish paaaah, I'm like that, I think aloud - I wanted something like a fish ... buy ... and my lover capelin right away - oh, let's get capelin in batter eh? and eyes like that 🔗 well, how can you not do that ... here ...

Capelin in batter
Lisss's
Susliyik, you have golden paws !! beauty - no words! my voyed - hello and good health!
fomca
Luda, and we all eat with the fish! The youngest just puts it on herself .... Thank you - great !!!

Capelin in batter

... again with an oil napkin ...
Lisss's
Svetikwhat a fine fellow you are !! and she sews and cooks - just a feast for the eyes! you have a beautiful fish, but how could it be otherwise ??? t t t on you! ..
Countryman
Thanks for the batter idea. Now I fry in it, dressed in my old way and, franklyayu, the tidy herring method.
Capelin in batter

I spread the carcasses. I cut out the fins.
Capelin in batter

Further - I divide one part of the blanks into halves, and in the other, on the contrary, I smear the halves (dried in a paper towel) from the inside with soft melted cheese and fold them.

And then in your opinion - both options in batter and forward. Baltic herring is exceptionally tender compared to capelin.
Very much you, Lisss's, my herring was enriched with their recipe
Lisss's
Countryman, so I also need to try herring! she is larger, at least the same amount of fuss, and there is more food in the final
Albina
And I have been frying herring instead of capelin for a long time, it just wasn't capelin
Countryman
Quote: Albina

And I have been frying herring instead of capelin for a long time, it was just that there was no capelin
Of course, it is quite good. It is generally possible with a one-to-one recipe.
Well, as for my method of butchering, I'm so pretentious.
When I was just born, after looking at how I took my breast, the doctors immediately told the mother - "lazy child"... (It turns out that there is such a special term for newborns.) Since then, for the sixty-second year, I have been trying to justify this wonderful title. And since my character is very motor and groovy for all sorts of undertakings, I have to justify it only in relation to the process of absorbing food.
Well, I don't like fiddling with bones while eating! Not in cabbage soup, not even more so in fish.
I'd rather spend the time in the cooking process.

This is what I am ... stubborn, in a word - even in sandwiches for herring toast ( pickled ) I put it in this form. To be without bones and fins.
Capelin in batter
Albina
Quote: Countryman

Of course, it is quite good. It is generally possible with a one-to-one recipe.
Well, as for my method of butchering, I'm so pretentious.
When I was just born, after looking at how I took my breast, the doctors immediately told the mother - "lazy child"... (It turns out that there is such a special term for newborns.) Since then, for the sixty-second year, I have been trying to justify this wonderful title. And since my character is very motor and groovy for all sorts of undertakings, I have to justify it only in relation to the process of absorbing food.
Well, I don't like fiddling with bones while eating! Not in cabbage soup, not even more so in fish.
I'd rather spend the time in the cooking process.

This is how I am ... stubborn, in a word - even in sandwiches for herring toast ( pickled ) I put it in this form. To be without bones and fins.
Capelin in batter
Your wife is not happy if something goes wrong
Countryman
Quote: Albina

Your wife is not happy if something goes wrong

The question is solved a little easier. I usually don't count on cooking it. And I do it for myself. The guys too (well, the older one, however, has been separate for a year already ... and the younger has his own sports diet). It has become a tradition for such a long time that everyone has their own work schedules, and the kitchen is too cramped ... The only drawback for me is that very often you have to wash the dishes for the wife and the younger one. Not because I like it so much, but simply otherwise you will not use the sink, she is so busy after them. I’m accustomed to wash after myself ...

And if she (or I) prepare something that everyone will eat, well, then this is how it is done for everyone.

I apologize to everyone for the offtopic. Just answered the question (opinion) exactly where it was asked.
Pilgrim73
How delicious it is! I fried for dinner and decided to try at least one fish, find out what happened. So - it's impossible to come off, the fish flies one by one like seeds. Everyone liked it very much! Thanks for the recipe!
Lisss's
Lyudochka, to your health! glad I liked the recipe !!
lettohka ttt
What an interesting recipe, I cooked fish in batter, capelin, and there was no herring. Thanks for the recipe, I'm taking it into service)
shade
Peace be with you bakers!

Well, as I understand it, we don't fry the capelin

It is clear that there is a lot of stench when cooking, but the fish is super, both in appearance and in taste

Capelin in batter
Countryman
Why not?
I fry quite often with this recipe. But only herring. Sometimes pollock.
The rest of the fish swam away from me. By price. (((

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