Today I have capelin, a very tasty fish. It’s been a long time since we’
ve
had it on the shelves.
I wash the fish well and, if necessary, clean it. I leave this one whole. I
salt (I’ll explain why later) and pepper it a little.
I heat a
frying
pan and pour sunflower oil.
I take a pinch of salt and sprinkle it on top of the oil.
This method will prevent splashing of fat during frying
.
Since I add salt to the oil, so I salt the fish less.
Raw potatoes are washed and cut into circles
. I put a few pieces in the frying pan and fry with it – this method eliminates strong odor.
I take a clean cellophane bag. I pour 5 spoons of any flour into it (corn flour will give a nice golden look).
I
put the fish in it and shake it.
This way I can bread the fish and keep the kitchen clean.
I put it in hot oil and fry it in the usual way on both sides until browned
. If the potatoes are badly
fried
, I change them for new ones.
Thank you for reading the publication to the end. I hope you will find such simple, but very useful tips of a former fisherman.
