Pan Fried Capelin - Traditional Newfoundland - Bonita's Kitchen
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- Опубліковано 22 лип 2017
- Welcome to Bonita's Kitchen! Today we will be making Pan Fried Capelin, SEE RECIPE BELOW!
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Pan Fried Capelin
Ingredients:
12 Capelin
½ Cup Fat Pork
Sea Salt as needed
Pepper as needed
Olive oil as needed
½ Cup Flour
Method:
1. You will need a cast iron pan or non stick pan.
2. Clean and gut one dozen Capelin or as many as you like.
3. In a bowl add flour, sea salt, pepper and mix together.
4. Then roll Capelin in the mixture and place on a plate.
5. Start the heat on your pan and add the fat pork, butter and oil of choice, let fry for a few minutes until fat pork starts to cook.
6. Then add a few Capelin fry until golden brown on each side, this will only take a few minutes.
7. Then remove from heat and drizzle with lemon and serve with boiled potatoes and fresh bread, or side dish of choice.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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thanks bonita!! just finished my bachelors at MUN and being back home in toronto, i miss this dish the most
You are very welcome Sierra, thank you for stopping by and watching our recipes. We always say its the small things we miss, I'm glad you have our videos to keep you close to home. Stay safe and congratulations a great accomplishment receiving your Bachelors Degree.... :) Bonita
Looks good!
MidWest Katie hi and thank you for your message and visiting our channel. Bonita
I remember me mudder making fresh capelin the same way.best Sunday breakfest u Could ask for.
Caplin is Delicious 😊.👍 ♡
Yes I agree, we love when the Caplin rolls in and you can have them freshly fried up. :) Bonita
thanks great video Bonita great little fish terry
crow 43 You are very welcome, yes they are very nice little fish. Thank you for your message, Bonita
thanks. love watching your channel! how about taking a bite of your delicious creations - it's would be fun to see you enjoy the dish!
d x yes that is true, I do like tasting the meal and I have done it is a lot of my videos. I guess I'm to busy trying to talk about the dish I forget to taste it. I'm glad you are enjoying my channel and I will keep your suggestion in mine the next time, thanks. Bonita
Great Video sis! Would love to have a feed of them today...... Big Smile
I love caplin but i
Never had it fried!
Thank you for your message, they are really good fried but fresh from the water. I have never tried to fry them after they have been frozen. Enjoy and have a wonderful day. Bonita
I'm flying into St. John's tomorrow and the first thing I'm hoping for is a feed of Caplin...and then of course some Mary Browns!!!
Excellent video and awesome editing skills!!!
Andie Martin Hi and thank you for your message and visiting our channel, I'm glad you are enjoying my videos I will let my husband know you like his editing and yes there have been lots of Caplin rolling in this year so I'm sure you will get a nice feed of them.Plus some Mary Brown Chicken, have a wonderful visit in Newfoundland and safe travels. Bonita
We had a similar run when I lived in Alaska...we called them hooligan or candlefish. Who knows......might be the same thing? I love simple food like this, and I like your videos a lot....thanks Bonita. Oh...what is a scrunchin?
WW Suwannee Thank you for your lovely message and visiting my channel, I guess every culture got a special event like this one that brings out so many people to enjoy. Scrunchions is fried pork belly and you fry it in small pieces until it turns into a nice crispy Scrunchion. I hope that helps and you are very welcome. Enjoy Bonita
We call those Cracklins :) same :)
We call those Cracklins.....same thing :) and yes they are scrumptious :)
OMG Bonita ..... another recipe that I desire so much but living here in Ontario just cant get. Years ago we had a "Newfie Fish store" but sadly the owner passed and the store closed soon after. Been to many years since been to the island or the rock myself and really miss the bounty of the sea. After watching this Iam going to have to get some smelt but not quit as good :(
That is so wonderful and I'm so sorry to here about that store closing down. I thought my aunt said there was a Newfoundland store close where her family lives I will have to ask her and get back to you. My email is bonitakitchen@gmail.com if you wish to send me a message there and I will email you back with the location if I can get it. Have a lovely day :) Bonita
Hi Randy I guess I was able to find that info for you, the place is called Stoyles Food Market and the location is 184 Main St, Cambridge, ON N1R 1W7
Hours:
Closed
⋅ Opens 10 a.m.
Phone: (519) 623-3561 If you wish to check it out. Enjoy Bonita
Aaah
@@randytessman6750 Ok but you should check to see if they deliver because it may be apart of what they do. Driving in London ON must be crazy for sure. Thank you again for your reply and have a lovely day. Bonita
Looks like you could pickle them.
That would be nice and they are lovely pan fried or salted and of course smoked and pickled. :) Bonita
Sadly, here on the north shore of Lake Ontario, smelts are no longer plentiful because of invasive species.
Oh my thats not good, thats like our codfish here. They have seasonal cod fishing for people to control the amount of fish removed from the ocean. Have a lovely day Mary and thank you for stopping by. :) Bonita
Hello Bonita :
Bonita is the Spanish word for Beautiful .I suppose Your parents realized this when they named You .
Lets talk about NFLD .
My percepton of NFLD is that NFLD. is the purebreds of the Maritimes .
The NFLD Brown bread would be the best , the Sea food Chowder will also be the best , Clam Chowder etc.
What I liked about this old womans reciepe is that the flour rises , like deep frying it , I'm sure You reslize this .
Have You ever eaten Periwinkles ?
I tried them a few times and I like them .
Hi Donald:
Thank you for sharing that with me, I'm glad you are enjoying our recipes, I can't say I've ever ate Periwinkles before not much for Sea Snail or any snails. But I'm sure it taste good deep fried for sure, but seafood chowder and sweet bread is so tasty. We have many traditional and non-traditional recipes available on our website if you wish to check them out , www.bonitaskitchen.com have a wonderful day. Stay safe :) Bonita
@@bonitaskitchen
My same thoughts , before I tried it .
A bit like clams but tougher .
Wait until low tide and pick them off the warhf .
What is the difference between Caplan and Smelts? Please.
Do capelin taste like smelt?
I'm not to sure about that. but they taste like small little trout. Thank you so much for stopping by. :) Bonita
Do Newfies leave the tails on jus cuz it's jus what we dooz ?
Hi Steve: Thank you for your message and for visiting my channel, I'm not sure where you are from but the Newfoundlanders do leave the tails on the caplin to fry but don't eat them. Thank you and Enjoy Bonita