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Baked Sand Eel with a Crust
Instructions
I prepare the products for cooking capelin in the oven with a crust. Vegetable oil is only needed if you bake the fish in a dish or on a tray without baking paper. The surface is greased generously with vegetable oil so the breadcrumb coating doesn't stick to the metal or ceramic. When using parchment, the oil is left out of the ingredient list.
I clean the thawed capelin, making sure to remove the black film from the belly. Then I rinse each fish under cold running water.
I lay the fish out in a single row on a plate. I cut a thick slice of lemon and sprinkle the fish with the citrus juice. The capelin should marinate in the juice for at least 10 minutes.
I break the egg and add a pinch of salt. I beat the egg well with a fork so the batter foams up slightly.
I pour the flour onto a flat plate and mix it with a pinch of salt. I roll the capelin in the flour.
I move the capelin to the plate with the egg batter and turn the fish over.
I transfer the capelin to the plate with the ground breadcrumbs. To give the dish some heat, I mix the breadcrumbs with ground white pepper. I bread the capelin carefully so the egg batter is completely hidden under the breadcrumbs.
I lay the capelin on culinary parchment. I put the baking sheet with the capelin into the hot oven.
I bake the breaded capelin in the oven for 20 minutes at 190 degrees. For the last two minutes I switch on the convection. The baked capelin in the oven with a crust is ready.
For baked capelin the serving temperature isn't all that important – the breadcrumb crust will always be thick and crisp, while the fish hidden inside stays tender.Bon appétit!
Tips
- 1
THE THREE-LAYER COATING is the "golden rule". Flour alone, or breadcrumbs alone, gives a thin crust. All three layers give the crispest crust possible.
- 2
A 10-MINUTE LEMON MARINADE refines the smell of the fish. Without the marinade, the capelin will smell "cheap".
- 3
THE BLACK FILM IN THE BELLY must be removed. This is the "secret" against bitterness. With the film left in, the dish will taste "dirty".
- 4
CONVECTION AT THE END is the "secret" to a crisp crust. Two minutes of convection = the perfect crunch. The same principle works with other kinds of breaded fish.
FAQ
How do you choose capelin? +
Ideally, fresh-frozen at sea (SFS) – better quality than fish that has been frozen and re-frozen. Fresh (chilled) is a great rarity, but the ideal. The brands "Polyarny Krug", "Okean" and "Defa" are reliable. A size of 12–15 cm is best for baking. Frozen blocks are better than loose packaged fish (the freezing is gentler). Thaw in the fridge for 4–6 hours, or in cold water in a bag for 30–60 minutes. Don't thaw in hot water or the microwave – the flesh will fall apart. Roe capelin (with roe inside) is the "premium" option and especially tasty. Don't buy capelin showing signs of re-freezing (ice on the outside, cloudy eyes).
What can you use instead of capelin? +
Alternatives among small fish: Baltic herring, Baltic sprat, smelt, vendace, red mullet. All are fried whole in a coating. The brands "Baltiysky Bereg", "A'More" and "Dary Morya" are good quality. Not suitable for this recipe: large fish (you'd need to cut it into fillets), perch (bony), carp (a distinctive flavour). For the "premium" version – red mullet (the most tender). For the "budget" version – sprat or Baltic herring. For the "children's" version – without pepper, with soft breadcrumbs. Size-to-baking-time ratio: small 12–15 cm – 20 min, medium 15–20 cm – 25 min, large 20+ cm – 30 min.
How long does capelin keep? +
Once cooked, it keeps in the fridge in a container for 24 hours. Any longer and the crust softens and the fish "weeps". Reheating in the oven for 5–7 minutes at 180 °C brings back the crunch. I don't recommend the microwave (the crust turns "rubbery"). In a pan with 1 tsp of oil for 2 minutes works too. The freezer is not recommended (the texture falls apart). Don't leave it at room temperature for longer than 2 hours – fish spoils quickly. For a "packed lunch" – cooled, in foil. Freshly cooked, it's at its "star" best in the first 30 minutes out of the oven. For a buffet – serve it hot straight away.
What do you serve capelin with? +
Side dishes: mashed potato (the classic), boiled potatoes with butter, boiled rice, grilled vegetables. Fresh salads: cucumber + tomato + herbs, Greek salad, vinaigrette. Sauces: tartare (mayonnaise + pickled cucumbers + herbs), lemon, garlic sour-cream. With light or unfiltered beer – the "manly" serving. With dry white wine (Sauvignon Blanc, Chablis) – the "European" serving. For a "home dinner" – with mashed potato and pickled cucumbers. With a cup of herbal tea – not ideal; better with beer or wine. A slice of fresh lemon when serving – a must. For the "children's" version – with mashed potato and stewed carrot.
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