2020-08-13 / test@t

Capelin in cheese tempura with rustic potatoes

Capelin in cheese tempura with rustic potatoes
  • 150 g plain flour
  • 45 g corn flour
  • 1 st. l. dried oregano
  • 25 g of grated cheese
  • 250 ml sparkling mineral water
  • 500 g capelin
  • olive oil for frying
  • 3 lemons
  • 3-4 sprigs of fresh oregano or thyme, chop the leaves, for serving
  • salt pepper
  • 8 medium young potatoes
  • 4 sweet potatoes, wash, do not peel, cut into wedges
  • 3 tbsp. l. extra virgin olive oil
  • 3 garlic cloves, finely chopped


Step 1
In the kitchen machine, combine both flours, dried oregano, and grated cheese. Pour in mineral water and stir quickly to prevent bubbles coming out of the water.
Step 2
Rinse the capelin, dry and roll well in the resulting mixture.
Step 3
In a skillet with high heat, heat the deep-frying oil to 170 ° C. Reduce heat to low so that the oil does not overheat, and fry the fish in batches for about 2-3 minutes until golden brown. Then transfer immediately to a paper towel to remove excess oil.
Step 4
Preheat oven to 180 ° C. Cut the potatoes into slices in the kitchen machine. Place the potato wedges on a baking sheet and place in the oven. Set the timer for 20 min + browning mode, 4 min. Or use automatic mode to prepare a side dish.
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