Fried capelin breaded with cornmeal and peanuts

The capelin will be covered with a thick, very thick layer of breading, so the volume of each fish will almost double. We use any peanut, fatty and low-fat varieties are suitable. Dry the peanuts in a frying pan without adding oil. Once the peanuts are breaded, the cornmeal will keep them from getting too burnt. Therefore, during the initial frying, it can be safely dried to golden sides.

The husk is easier to remove from cold nuts. You can not leave it, so as not to spoil the taste and appearance of the breading.

Pour the peeled peanuts into the blender bowl, turn on the low speed.

We stop the blender after a couple of minutes, a mixture of peanut dust and small crumbs should remain in the bowl.

Rinse capelin with water, cut, then thoroughly wash each carcass. We take two pinches of salt: one for capelin, the second for peanut breading.

First, we bread the capelin only in cornmeal so that it becomes receptive to thick peanut breading.

Mix ground peanuts with cornmeal, pour 2-3 tablespoons of cold water. It should be a very thick mass. We alternately lower the fish into wet breading, and then pat our fingers all over the carcass, “gluing” the peanut-corn layer.

Fry capelin in peanuts for 3-4 minutes on each side. Cover the pan with a lid after turning the fish.

Hot capelin, fried in breadcrumbs, should lie on paper, giving off excess fat.

Serve fish with any vegetables. Cold breading becomes especially tasty - it crunches and smells of nuts. If the fried capelin was stored in the refrigerator, then you need to heat it over low heat in a pan, do not pour oil. Capelin in crispy breading goes well with thick sauces - mayonnaise, pesto.
Enjoy your meal!