Traditional Newfoundland Pan Fried Capelin
  • Yield: 12 each
  • Prep Time: 15 minutes
  • Cook Time: 2-5 each side minutes
  • Serving:
Print

Traditional Newfoundland Pan Fried Capelin

By July 23, 2017

Hi and welcome to my website, I'm so glad you stopped by. I guess you are looking to see how to cook your Capelin or maybe to learn what its all about, for whatever reason welcome.

Delicious plate of Pan Fried Capelin with boiled potatoes and fat pork scrunchions.
Fresh Capelin cleaned and ready to roll in flour, salt and pepper to fry.

So many ways to have Capelin this is the quickest way by pan frying them, the other ways are Smoked Capelin, Dryed Capelin and Salted Capelin anyway you like them works best.

This is a plate of smoked Capelin ready to eat.
This is a plate of fresh Capelin ready for cleaning and pan frying.

I will share with you links to my homemade bread that will go ready well with Capelin.

Newfoundland Homemade White Bread

Homemade bread
Freshly baked bread, with a lightly coat of butter melting over the bread.

This is a link to my new cookbook that got my homemade bread recipe in it, plus many more delicious recipes.

https://www.bonitaskitchen.com/cookbook

Cookbook
Bonita's Kitchen Cookbook

Please continue on to the recipe for Pan Fried Capelin and enjoy.

Ingredients

Instructions

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. Then in a bowl add flour, sea salt, pepper and mix together.

4. Then roll Capelin in the flour mixture and place on a plate.

5. Start the heat on your pan and add the fat pork, butter and oil of choice, until the fat pork starts to cook.

6. Then add a few Caplin 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.

Bonita's Tips: 

  • After you catch or get your capelin you must clean them within 24 hours, if you can't clean them all at once put them in the fridge in a bowl and cover. NO WATER OR SALT NEEDED!
  • After all cleaned freeze them in a freezer bag or pan fry, smoke, salt and enjoy.
Allergens

Allergens

,

5 stars - based on 1 review(s)
Delicious plate of Pan Fried Capelin with boiled potatoes and fat pork scrunchions, plus fresh homemade bread with butter.

There is so many ways you can cook or eat Capelin, pan fried in scrunchions or smoked, pickled and dried. If you have eaten Capelin before you will enjoy them anyway you have them. This video is for pan fried Capelin and served with homemade bread and boiled potatoes.

This is a plate of fresh Caplin ready for cleaning and pan frying.

This time in the season between June and July Capelin starts to roll in on the beaches across Newfoundland and Labrador to spawn and people go out to try and catch them with nets and buckets. Capelin is use not only for people to eat, they are eaten attracted by other predators including fish, whales, seabirds. People use the Capelin in their gardens over vegetable’s for national fertilizer. We also use Capelin season as a sport to go out to the beaches and watch the Capelin roll and sometimes if you are really lucky there may be a cod or two roll in with them. ?

This is a plate of smoked Capelin ready to eat.

These smoked Capelin are usually warmed over a campfire or BBQ for people to enjoy as a snack” they are so good. Mmmmm

Fresh Caplin cleaned and ready to pan fry in a cast iron pan with fat pork, butter and oil.

I can remember when I was a child my dad and mom would take us Capelin watching and we would be having so much fun on the beach. Most Newfoundland beaches are small round rocks not sand, my dad had a big cast net that would fly out into the water and he would pull it tight then drag it in full of Capelin. We would have five gallon white buckets there on the beach waiting for dad to open up the net and the Capelin would go in the buckets and over the beach. I can hear all of us girls screaming watching the Capelin just flip and flop everywhere.

Thank you so much for taking the time to watch my video and read my blog, this is why I love my work sharing our cultural recipes and stories with you and your family. So from my kitchen to yours thank you please like and share any of my video and recipes and have a wonderful day.

Welcome to Bonita's kitchen
Enjoy Bonita
Add to Favourites
Fat pork, Fish, Pan fried caplinWith 8 comments