Spiced Capelin | 椒鹽多春魚

Tasty and easy to make spiced capelin. Great appertizer to go with beer!

Ingredients | 材料 :
  • Yield: 2 servings | 2人份
150g frozen Capelin (about 10 pieces) | 急凍多春魚 (約10條)
1 teaspoon spiced salt | 味椒鹽 1茶匙
some pepper | 少許胡椒粉
some flour (coat the capelin before pan fry) | 煎多春魚前,裹上麵粉

Steps | 做法 :

  1. Defrost capelin, cut the fish head and take it out softly with intestine, rinse and wipe dry.
  2. Sprinkle with white pepper and spiced salt, set aside for 15 minutes.
  3. Coat capelin with flour evenly. Heat up the skillet and oil sufficient to deep fry and pan fry the capelin, until both sides are golden and cooked. Sprinkle some spiced salt, serve with lemon juice or worcester sauce. Alternatively, eat with own preferred sauce.

  1. 多春魚解凍,剪去頭部連腸除走,洗淨拭乾。
  2. 灑上胡椒粉和味椒鹽醃15分鐘。
  3. 多春魚均勻樸上麵粉,放易潔鑊半煎炸兩面至金黃熟透,上碟再灑上小許味椒鹽,畔檸檬汁或唿汁食用。或配自己喜愛醬汁。

Tips / 心得 :
  • Use kitchen scissors to cut at the head but do not completely cut it off, so when removing the fish head, the fish intestine can be moved out together.
  • Alternative sauce: heat up some olive oil, put in one each chopped garlic, shallot, unseeded red chili, and one tea spoon spicy crispy prawn sauce. Stir fry and mix well, dish and put aside by the dish.

  • 多春魚頭部厚身位置剪一刀,不要完全剪斷頭部,用手輕輕去除頭部時可以連魚腸一起除去。
  • 另類醬汁 : 易潔鑊放少許油,放入切碎蒜頭、蔥頭、去杍紅辣椒及一茶匙辛辣蝦米醬,略拌勻,盛出伴吃。

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