The capelin itself is a small fish that is not expensive and is usually used as a salty beer snack.
Today we will try to bake capelin, boned in flour, in the oven.
Fish shops usually sell frozen capelin. The taste directly depends on the appearance of the fish. The fish should be plump and whole.
Fish that are too small for oven cooking are not suitable for this recipe.
It is not necessary to gut and clean the belly of the fish, since many people eat these fish whole. However, if you have a little time to spare, we recommend cutting open the abdomen and scrubbing of the internal organs.
An easier way to peel the capelin is to rip off the heads and pull out all the insides along with the head.
Peel the peeled capelin, salt and pour with lemon juice.
Fill a 2 mm baking tray or baking dish with vegetable oil.
Dip the fish in a bowl of flour.
Gently place the capelin, boned in flour, in a baking sheet as shown in the photo.
Preheat the oven to 200 degrees and send the baking sheet with the fish there. The approximate cooking time is 40-50 minutes.
When capelin is cooked in the oven, it is golden brown.
You can serve baked capelin to the table both hot, immediately after the oven, and after the fish has completely cooled down.
In any case, the fish is very tasty.
Ingredients
Directions
Peel the peeled capelin, salt and pour with lemon juice.
Fill a 2 mm baking tray or baking dish with vegetable oil.
Dip the fish in a bowl of flour.
Gently place the capelin, boned in flour, in a baking sheet as shown in the photo.
Preheat the oven to 200 degrees and send the baking sheet with the fish there. The approximate cooking time is 40-50 minutes.
When capelin is cooked in the oven, it is golden brown.
You can serve baked capelin to the table both hot, immediately after the oven, and after the fish has completely cooled down.
In any case, the fish is very tasty.
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