- 2 1⁄2 pounds OCI Capelin
- Coarse salt
- 1⁄4 cup unsalted butter, softened
- 1 teaspoon finely chopped fresh dill, or 1⁄2 teaspoon dried dill
- 1 tablespoon finely chopped fresh parsley
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup rye flour
- 3⁄4 cup fine dry bread crumbs
- About 1⁄2 cup vegetable oil
- Lemon wedges
Clean the capelin by splitting them the full length of the belly. Remove the fins, heads, tails and bones without cutting through the back of the fish. Sprinkle the capelin generously with coarse salt and set them aside at room temperature for about 40 minutes.
Meanwhile, in a small bowl, cream together the butter, dill and parsley until well combined.
In a shallow bowl, beat the eggs lightly with a fork. Stir together the rye flour and breadcrumbs and spread the mixture on a piece of waxed paper.
Rinse the capelin and dry them thoroughly. Put a small pat of the herbed butter in the cavity of each capelin and press the sides together well. Dip each capelin in egg. Then roll them in the crumb mixture. Arrange the capelin in one layer on a wire rack set over a baking sheet. Refrigerate the fish for at least 30 minutes to firm up the coating.
In a large heavy frying pan, heat 3 tablespoons of vegetable oil over moderately high heat until it is very hot, but not smoking. Working in small batches of 3 to 4 capelin, add them to the oil. Fry the capelin, turning them once or twice, until they are golden brown and crisp. Transfer the capelin to a heated platter and keep them warm in a low oven. Repeat the procedure with the remaining capelin, adding more vegetable oil as necessary. Serve the capelin as soon as they are all fried. Garnish them with the lemon wedges.