Fried Capelin
Small, whole capelin fish, dredged and pan-fried crisp, eaten around the time of the annual capelin roll onto Newfoundland beaches.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 17 g
- carbs
- 16 g
- protein
- 22 g
- calories
- 300
Instructions
- 1
Rinse the cleaned capelin and pat dry.
- 2
Mix flour or cornmeal with salt and pepper in a shallow dish.
- 3
Dredge each capelin lightly in the seasoned flour.
- 4
Heat oil in a skillet over medium-high heat until shimmering.
- 5
Fry the capelin in batches for 1-2 minutes per side until crisp and golden.
- 6
Drain on paper towel and serve hot.
Chef's tips
Fry capelin the same day they are caught or bought if possible, since these small fish do not keep well.
Ingredient substitutions
- capelin → smelt, a similar small fish
Storage
Best eaten fresh the same day; not recommended to store beyond that.
Reheating
Reheat briefly in a hot dry skillet to re-crisp.
Common mistakes to avoid
- •Overcrowding the pan, which cools the oil and makes the coating soggy
- •Overcooking the small fish until dry
Serving suggestions
Cooked Fried Capelin?
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