Capelin in batter

[MOYVA]

Capelin in batter

Category: Fish dishes

Ingredients
capelin	500g
for batter
egg	2 pcs.
milk	135g
wheat flour	135g
salt pepper	taste

Cooking method

• our family's favorite dish is soaked in fish, all together - aaaaa, well, like in Odessa in a cafe on the shore !!
• capelin peel, gut
• 
• prepare batter. shake the eggs until smooth with a fork or whisk. pour in milk, mix. add flour gradually, mix until smooth, season with salt and pepper. the dough will be thick sour cream
• 
• heat the vegetable oil, dip the tails of the fish in the batter and fry until golden brown. spread on a paper towel to drain off excess fat.
• 
• 

The dish is designed for

for 4 servings

Cooking program:

skillet

Note

MOYVA - sea fish. Length up to 20 cm, weight 25-35 g. The body is elongated, prominent spindle, covered with easily falling scales. The back is dark, the sides and abdomen are silvery.

Capelin lives in the basins of the Atlantic and Pacific oceans. Fishing object. Freshly caught fish smells like fresh cucumbers.

On sale capelin goes dried, hot and cold smoked, canned (smoked in oil), fresh frozen and special canned salting. Fresh frozen fish is best fried. Distinguish between spring and autumn types of capelin, differing in fat content (in spring 7.1%, in autumn 18%).

Ludik, look! and about the embankment and about the smell of fish and about important and well-mannered cats behind the backs of fishermen, like Julia biobalast. summer has come, summer, I can smell the thick scent of lilacs fading in Salzburg

A-aaaaaa! 🔗

How can you do this for the night!

Pretty woman ... I didn't know what this is in nature ... Is it true, they serve in a cafe in Odessa? I feel that the child went to Odessa in vain.

[Ikra]

Ikra, Ira, this is the only way we eat capelin in the family .. I was very surprised to learn that many do not do that. tasty really bad, of course, but tasty ..

I just ate such a fish at sea .. just won't say whether it was in Odessa or somewhere else. but by mood - so in Odessa

Well, now we will always eat like that. Thanks for the recipe. Dragged away. in a burrow 🔗

The recipe is hardly Black Sea, capelin is an ocean fish. And what's the difference, it's still delicious!

Any fish can be. It's just that those who live by the sea or lake, river ...
I don't really know how to sleep now. I suspect that this fish is like seeds, no matter how much you do, everything will be small.

[Merri]

Merri, fixed

[Mademoiselle IRR]

I don't really know how to sleep now. I suspect that this fish is like seeds, no matter how much you do, everything will be small.

Irisha, better lie down before it's too late, otherwise it will be like Mademoiselle IRR stood the motto - did not fall asleep on time - overeat !!

you know, she's yes, like seeds, you snap one by one. in the same place, in fact, only a ridge of bones. and even then - my all eat with him, I'm alone poking around

but it is nourishing, while the capelin is generally fat, but in the dough, so you can hardly get up hungry from the table

I'll tell you, sho in Odessa, the first fish weighing is the so-called sausage, well, like a sprat, also anchovy. Only they catch it less and less in recent years and it is getting smaller. So they salted it, and fry it, and boil it. And the most delicious is the coastal one, from the depths it is not the same.
Mom has been living by the sea since 1985, they used to have a fish farm, they set nets in the evening, they took off the catch early in the morning and the main action began - the fishermen sat down on sho who had a bicycle, a motorcycle and carried the fish around the village - in those years, ruble per kilo. and people, and cats, and chickens lacked substandard.
So I'm ethno about something, it's time for Lyudka to go to Odessa

[Mademoiselle IRR]

Irisha, better lie down before it's too late, otherwise it will be like Mademoiselle IRR stood the motto - did not fall asleep on time - overeat !!

you know, she yes, like seeds, you snap one after another. in the same place, in fact, only a ridge of bones. and even then - my all eat with him, I'm alone poking around

but it is also nourishing, while the capelin is generally fat, but in dough, so you can hardly get up hungry from the table

Indeed, I already went to the refrigerator, I sniffed a can of sprat ...
No, everything, sleep ... We sing in a dream 🔗

Ehhh, and I love this capelin Especially in winter)) When you can cover your forms with a sweater and a fur coat

However, I act with her a little differently. Well, I'm cleaning it, of course. Salted, pepper, then into an ordinary clean bag with flour, shook it a couple of times and it all collapsed already. Then in beaten eggs and in a skillet. Vkuuusnenko, stunned))
Well, here is the case, where something is on the forehead, or on the forehead, in any case you can't tear yourself away until one tail remains from the last my

I'll tell you, sho in Odessa the first fish weighing is the so-called sausage, well, like a sprat, also anchovy. Only they catch it less and less in recent years and it is getting smaller. So they salted it, and fry it, and boil it. Moreover, the most delicious is the coastal one, from the depths it is not the same.
Mom has been living by the sea since 1985, they used to have a fish farm, they set nets in the evening, they took off the catch early in the morning and the main action began - the fishermen sat down on sho who had a bicycle, a motorcycle and carried the fish around the village - in those years, ruble per kilo. and people, and cats, and chickens lacked substandard.
So I'm ethno about something, it's time for Lyudka to go to Odessa

Ahha And meatballs from fresh sausage - it's a song! Well, like pancakes, only their main component is this sausage

And the Danube herring is just her course. Everything can be done! But I love her especially salted, with young boiled potatoes with butter and dill

[Ikra]

Ikra, Ira, this is the only way we eat capelin in the family .. I was very surprised to learn that many do not do that. tasty really bad, of course, but tasty ..

I just ate such a fish at sea .. but I won't say whether it was in Odessa or anywhere else. but by mood - so in Odessa

I haven't seen it on the menu in cafes and restaurants, I won't lie.

But in the "Obzhora" network - there certainly is (this is a supermarket chain, they sell them in gastronomy).
But the price I am for one ready-made kg of fish - ten fry

[Zest]

Ahha And meatballs from fresh sausage - it's a song! Well, like pancakes, only their main component is this sausage

Zest, and what kind of fish are called sausages in Odessa? Hamsu?

[Zest]

Zest, and what kind of fish are called sausages in Odessa? Hamsu?

Nee, Hamsa is a special breed. And the sausage ... it is so silvery, small, it looks like a sprat, but not a sprat.

The dish is designed for
for 4 servings

This portion for my family for one tooth, in Murmansk fried 4 kg of capelin for a family. (4 people)

[Lyudochka]

fried 4 kg of capelin for a family. (4 people)

Although I'm surprised, the most are the same ...

Only now gut it, as much as 4 kg. it's true ...

Lyudochka, it seems everything is so simple, but you told everything so deliciously and showed that I was already sitting in one shoe, and I would rush for capelin !!! With my traglodytes, probably less than a kilogram, you shouldn't even venture ...

capelin peel, gut

For gutting even 1 kg of capelin, you need to erect a monument during your lifetime! I think so.

if capelin with caviar does not need to be gutted

[Zest]

girls, you can fry until a little ruddy, she quickly prepares.

Zest, Flax, here is the option in flour and eggs, too, must be tried, by the way !!

Kroshik, Innul, let's put on the second shoe as soon as possible, otherwise they won't give you fish in one shoe

For gutting even 1 kg of capelin, you need to erect a monument during your lifetime! I think so.

Luysia, Lyudok, I was terribly lucky this time !!! almost all the fish were aunts, and with caviar - and there tada everything is simple - the head is banged, and with it all sorts of offal, and clean!

This portion for my family for one tooth, in Murmansk fried 4 kg of capelin for a family. (4 people)

Maryana61, clean 4 kg !!! shot !!!

everything is very fast, I choose the girls' capelin and gut it - only the head is a grunt and all the cases

yeah, I also wrote about my friends - this time I had just ladies, but with caviar - well, another matter! even in cooking we are better than gentlemen

Ahha And meatballs from fresh sausage - it's a song! Well, like pancakes, only their main component is this sausage

Here! This is probably it!
A hundred years ago .......... rested in Odessa, lived in the area of ​​the Big Fountain, I don't remember the station ............ well, that's not the point ....... .......
The hostess treated us to such pancake cutlets. They were made from small fish, torn into a bowl right like this ... brutally into small parts ...
Unfortunately, I don't know what kind of fish it was, but I remember these cutlets to this day.
Repeated attempts to implement and repeat have not been crowned with success ............

[Kroshik]

Kroshik, Innul, let's put on the second shoe as soon as possible, otherwise they won't give you fish in one shoe

Issued Lyudok, though in two shoes, as much as 860 grams, I thought ... is a half-and-a-half portion of batter enough or double kneading?

it's good that you were given

batter, I think, and a single one is enough .. do as in the recipe - for 2 eggs, it should be enough

Nee, Hamsa is a special breed. And the sausage ... it is so silvery, small, it looks like a sprat, but not a sprat.

And not mackerel?

Here! This is probably it!
A hundred years ago .......... rested in Odessa, lived in the area of ​​the Big Fountain, I don't remember the station ............ well, that's not the point ....... .......
The hostess treated us to such pancake cutlets. They were made from small fish, torn into a bowl right like this ... brutally into small parts ...
Unfortunately, I don't know what kind of fish it was, but I remember these cutlets to this day.
Repeated attempts to implement and repeat have not been crowned with success ............

Surely, these were meatballs from fresh sausages (they also sell salted sausages).

And there is no secret in cooking. I will not say the exact proportions, I always have everything "by eye".
You make the dough, like for pancakes, but not sweet, and less flour, well, of course - you salt and pepper, send the peeled sausage there, you can add dill, and then add a spoon to the pan - and all the business

And not mackerel?

I found a photo of this very "sausage" on the internet yesterday, where they called it an Odessa strategic product, and was not allowed to copy or paste

Well, I still coped with copying, but I couldn't insert it))

I'll have to go to Privoz tomorrow))

And gutting ... that capelin, that sausage, that with caviar, that without - it's elementary
You press with a knife near the gills, but not until the very end, you do not cut off, but drag the intestines. Then that milk, that caviar remains inside.

Wow, I gutted them, that capelin, that sausages I don't buy less than 1.5 kg at a time))

Re-read myself ... pure Jack the Ripper

she?

We do not have these sausages, For that is Yandex!

"Abrau tulka (sausage)

Abrau tulka (sausage) is a fish that lives mainly in the Azov and Black seas. It is one of the most important commercial fish. It is a small fish, average body height, the body itself is slightly compressed from the sides. The head is small, the eyes are also small, the scales of such a fish are large, not dense. Its maximum size is fifteen centimeters, and its weight is twenty-five grams. Life expectancy generally does not exceed six years. This is a very active and almost ubiquitous fish, it can live both in freshwater sources and in the seas. Fishing for it is practically not carried out, however, it is very actively caught in commercial volumes. This is a schooling fish, however, it lives in small companies, most often, no more than six, eight individuals in one school.

Females and males differ from each other, primarily in size, as a rule, females are much larger. These fish reach sexual maturity when they grow up to five centimeters. They are very fertile, for one spawning the female is able to spawn up to thirty thousand eggs. Throwing eggs occurs in several stages. The development of eggs occurs rather quickly, depending on the location of the reservoir, so in warm water, fry appears on the third day, in cool water - on the fourth. "

Black Sea Azov sprat, sausage (local)

and here she is next to the hamsichka, for comparison

and here she is next to the hamsichka, for comparison

They are, they are the most))

They are, they are the most))

I want to go to Odessa !!!

[Luysia]

Luysia, let's go together !!!

As soon as I arrive from Kharkiv, we will get ready ...

I also want to go to Odessa !!!!! I haven't been there my whole life ...

And what prevents you from coming to Odessa?

Virgin, do not believe me, I somehow cleaned a whole bucket entu sausage! Then I couldn't look at her for a long time

Well, while you are here cleaning .... yes, you are sorting out capelin ... we already ate it - delicious, with a crust, satisfying! Thank you very much. Photo later - the kids are dragging me out into the street - I need to walk urgently!
Thanks again, Lyudochka!

Surely, these were meatballs from fresh sausages (they also sell lightly salted sausages).

And there is no secret in cooking. I won't say the exact proportions, I always have everything "by eye".
You make the dough, like for pancakes, but not sweet, and less floury, well, of course - you salt and pepper, you send the peeled sausage there, you can add dill, and then - with a spoon in the pan - and all the business

I thought ....... that's probably still not right ....... because I don't remember the test inside. Just cutlets, or maybe .......... not ....... I do not remember..........
But thanks anyway. I'll try.
PS yeah. what will I try ........... Where to take a sausage ..................

And my friend doesn’t clean the capelin at all, she washes it and immediately fries it, and then when it’s ready, she tears off her head along with the insides. She says: "People eat sprat in a tomato, but it is not peeled at all, neither before nor after, and nothing, no one has died." Her family loves capelin, they eat like seeds.
I clean it, but it’s such a difficult thing that because of this I rarely buy it.

We cook sausage meatballs without flour, add only an egg, chopped dill, black pepper, salt, a little garlic.

[Zest]

Zest, Lissss, Luysia, thank you very much for the prompt information about the sausage! Unfortunately, it is not found on our coast! Beauty!

Lyuda, please teach me how to quote different messages in one message?

[fomca]

fomca, Svetik, to your health!

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

As promised, with photo greetings photo report me. Sorry for the photo, right in the heat of the heat - so the view is a bit not presentable ... with a napkin ...

uhty what beautiful !! Svetik, thanks for the photo !! very presentable - it is clear that AHHH !!!

Light, no more for tomorrow? they are even tastier tomorrow - the dough becomes soft, and mmmm ...

By the way, I wanted to add last time, I was in a hurry, I made batter for one and a half portions per 1 kg of fish - it was enough!

Yeah, there are only two full-fledged eaters left for me - me and my husband, and the rest ... to gnaw everything ...