Fried Uyok
4 servings
30 minutes
Uyok is the name for capelin in Magadan - and in Ragout 2.0.
1
Trim the heads and gut the belly of the capelin (if chilled, great, but frozen can be thawed). Marinate in three tablespoons of oil with salt, pepper, and thyme for fifteen minutes.
- Capelin: 300 g
- Vegetable oil: 1 l
- Salt: 2 g
- Ground black pepper: 2 g
- Thyme: 2 g
2
You will need only 100 grams of homemade mayonnaise, but preparing such a small amount means using nanotechnology, which is not always convenient in a home kitchen. Therefore, it's better to make more and then use it for other purposes: it can be stored in an airtight container in the refrigerator for a week. So: mix seven yolks with a tablespoon of mustard, gradually pour in a liter of vegetable oil, add a teaspoon of white wine vinegar and salt and pepper to taste; stir.
- Homemade mayonnaise: 100 g
- Vegetable oil: 1 l
- Salt: 2 g
- Ground black pepper: 2 g
3
Add wasabi powder mixed with a small amount of water to 100 grams of mayonnaise, and this will be wasabi cream.
- Homemade mayonnaise: 100 g
- Wasabi powder: 6 g
4
For the batter, mix flour, corn starch, and baking soda, add 240 ml of cold water and mix well.
- Wheat flour: 100 g
- Cornstarch: 100 g
- Soda: 4 g
5
Heat frying oil in a saucepan. Dip the capelin in batter, coat with panko breadcrumbs, and fry until done, about two to three minutes. Serve with wasabi cream.
- Vegetable oil: 1 l
- Capelin: 300 g
- Panko bread crumbs: 100 g