Fried capelin with potato dumplings

Fried capelin with potato meatballs: a delicious and comforting combination

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Servings: 4

This fried capelin recipe with potato meatballs is perfect for a tasty, flavorful meal that will bring smiles to the faces of your loved ones. Capelin, a small and versatile fish, is known for its delicate flesh and slightly salty taste, while potato meatballs are a classic accompaniment that perfectly complements this dish. Let’s venture together into the world of cooking, step by step!

A brief history of the recipe

Capelin is a fish appreciated in many cultures for its ease of preparation and delicious taste. It is often used in simple dishes that highlight its fine texture. Potato meatballs, on the other hand, are a traditional dish known for their versatility. They are often served as a side dish or main course and can be easily adapted with various ingredients. By combining these two dishes, we create a meal that is not only tasty but also full of nostalgia and comfort.

Ingredients

For capelin:
- 500 g fresh capelin
- Flour, for frying
- Salt, to taste
- Sweet paprika, to taste
- Oil for frying

For potato meatballs:
- 500 g potatoes
- 10 g breadcrumbs
- 2 eggs
- A bunch of fresh parsley, chopped
- Salt and pepper, to taste
- Oil for frying

Step by step

1. Preparing the capelin

1. Cleaning the fish: Start by cleaning the capelin, removing any scales or internal organs. Wash it well under cold running water.
2. Seasoning: Sprinkle salt and sweet paprika over the capelin, ensuring that each fish is well coated. Let it marinate for 10 minutes. This step is essential for enhancing the flavors.
3. Dredging in flour: Prepare a plate with flour. Dredging the fish in flour will help achieve a crispy crust during frying. Make sure each capelin is evenly coated with flour.

2. Preparing the potato meatballs

1. Cleaning and grating the potatoes: Peel the potatoes and grate them. This will help achieve a finer and less moist texture.
2. Seasoning: In a large bowl, mix the grated potatoes with salt, pepper, sweet paprika, eggs, breadcrumbs, and chopped parsley. Ensure that the ingredients are well incorporated. This mixture will be the base of your meatballs.
3. Shaping the meatballs: With wet hands, form small meatballs from the potato mixture. You can make them to your desired size, but we recommend them to be golf ball-sized for even frying.

3. Frying

1. Heating the oil: In a deep skillet, add the oil and let it heat well. Test the temperature by adding a small piece of meatball mixture. If it sizzles, it’s ready for frying.
2. Frying the capelin: Fry the capelin in the hot oil for 2-3 minutes on each side until golden and crispy. Remove them to a paper towel to absorb excess oil.
3. Frying the meatballs: In the same skillet, add the potato meatballs and fry them until golden and crispy, about 3-4 minutes on each side. After frying, remove them to paper towels to drain excess oil.

Practical tips

- Choosing the fish: Opt for fresh capelin with shiny eyes and red gills. These are signs of fresh fish.
- Oven version: If you want a healthier option, you can bake the capelin in the oven at 180°C for 15-20 minutes, drizzling it with a little olive oil.
- Adding cheese: For the potato meatballs, you can add grated cheese (e.g., feta or cheese) to the potato mixture for extra flavor.
- Enhancing flavors: Instead of parsley, you can use dill or oregano to vary the flavors of the meatballs.

Delicious combinations

This dish pairs perfectly with a fresh vegetable salad or a side of vegetable rice. Additionally, a garlic yogurt sauce can bring a pleasant contrast of flavors. If you want to refresh yourself, a fresh lemonade or a glass of dry white wine will ideally complement the meal.

Nutritional benefits

Capelin is an excellent source of protein, omega-3 fatty acids, and vitamins. It contributes to heart and brain health. Potato meatballs, while higher in carbohydrates, provide energy and can be a good source of fiber, especially if you include greens.

Frequently asked questions

- Can I use another fish? Yes, you can replace capelin with other types of white fish, such as cod or trout.
- What flour is best for frying? White wheat flour is the most common, but you can experiment with corn flour for a crispier crust.
- Can I freeze the meatballs? Yes, potato meatballs can be frozen before frying. Make sure to separate them with parchment paper to prevent sticking.

Personal note

This fried capelin with potato meatballs recipe reminds me of family meals from childhood, when we gathered around the table and enjoyed simple yet love-filled dishes together. I recommend you try this recipe and bring a little magic into your kitchen. Share it with your loved ones and enjoy every moment spent with them!

Now that you have all the information and necessary steps, all that’s left is to start cooking. Enjoy your meal!