Appetizer: Canada – Newfoundland and Labrador – Fried Capelin

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (450 g) whole capelin, cleaned and gutted (about 25–35 small fish)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal (optional for crunch)
- 1 tsp (5 g) fine sea salt, plus extra for finishing
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2 g) smoked paprika or sweet paprika (optional)
- 1 cup (240 ml) milk or cold club soda (for a lighter dredge; optional)
- 2–3 cups (480–720 ml) neutral frying oil (canola, vegetable, or peanut oil)
- Lemon wedges, for serving
- Malt vinegar or tartar sauce, for serving (optional)
- 2 tbsp (8 g) finely chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
Whole capelin lightly dredged and fried until crisp, served hot as a traditional Newfoundland snack or starter. Best eaten immediately with lemon or malt vinegar and a sprinkle of salt.

Regional Notes:
This Newfoundland and Labrador version features small capelin fried whole — a seaside practice common on the island where the tiny fish are plentiful. Unlike filleted or battered coastal preparations elsewhere, these are simply seasoned, dusted, and fried so the thin bones crisp and are eaten along with the fish.

1. Rinse the capelin under cold water and pat very dry on paper towels; remove any excess moisture to prevent oil sputter.
2. In a wide shallow bowl combine the flour, cornmeal (if using), salt, pepper, and paprika; mix well. If you prefer a slightly wetter coating, pour the milk or club soda into a second shallow bowl to use as a binder.
3. Heat oil in a heavy skillet or deep fryer to 350–375°F (175–190°C). Use enough oil to come halfway up the side of the fish if shallow frying, or 2–3 inches (5–7.5 cm) for deeper frying.
4. Working in small batches, either dredge each fish in the dry mix (shake off excess) or dip briefly in the milk/club soda and then into the dry mix to coat. Do not overcrowd the pan.
5. Fry the capelin 1.5–3 minutes per side, depending on size, until the coating is golden brown and crisp and the fish are cooked through. Smaller fish will cook very quickly; watch carefully.
6. Transfer fried capelin to a tray lined with paper towels to drain and sprinkle immediately with a little extra sea salt.
7. Serve the capelin hot on a platter with lemon wedges, malt vinegar or tartar sauce on the side, and garnish with chopped parsley if desired. Enjoy as a shareable appetizer, best eaten while still crisp.