Fried Capelin in Almond Batter
Capelin provides complete protein, phosphorus and omega-3 fats, while almond flour replaces regular breading with a lower carb load. The egg batter helps keep the fish juicy during quick frying.
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Inventory: Mixer
20 kg
Servings: 4 (1 serving ≈ 210 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse the capelin (700 g), pat it dry and remove the heads and guts if desired. Season the fish with sea salt (to taste) and black pepper (to taste).
Beat the eggs (100 g) with almond flour (10 g) using a fork until the batter is loose and mostly smooth. Heat the ghee (30 g) in a wide skillet.
Dip the capelin in the batter and fry in batches for 3-4 minutes per side over medium heat. The fish is ready when the batter is golden and the flesh inside is opaque and comes away from the backbone easily.
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