It has long been known about the benefits of fish for the body, it is an easily digestible product with a high content of nutrients, not inferior to meat products in nutritional value. Taste quality of fish meat is high, but in order to preserve the flavor during cooking and improve the taste of the dish, you need to know some rules for the preparation and processing of fish.
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How to clean fish properly?
- To make the fish easier to clean, you need to place it for a couple of hours in cold acidified water (2 tbsp of vinegar per liter of water).
- Scales clean off faster if the fish is pre-doused with boiling water.
How to get rid of bad smell?
- If the fish smells like mud, washing the carcass in strong saline will help. You can also rub it with pepper and dill, stand for half an hour, and then rinse.
- Gutted fish is placed in an enameled dish and pour water with the addition of vinegar, toss there a couple of bay leaves, a few peas of pepper and onions. Withstand a few hours.
- Lemon juice will help to cope with an unpleasant odor if you rub it with a gutted carcass.
How to fry fish deliciously?
- Before frying, it is recommended to soak the fish in cold milk for half an hour, then squeeze, roll in flour and fry in boiling oil on each side until golden brown. Reduce heat and simmer for another 10 minutes.
- The fish will not fall apart if it is salted and soaked for 15 minutes before cooking.
- Prepare pieces of fish before frying: salt, pepper, sprinkle with lemon juice and put in the refrigerator for a while.
- The taste of the fish will improve if it is put in a mixture of vegetable oil, lemon juice, onion and salt for 20 minutes before frying.
- The fish will be more tender and tasty if you first coat it with sour cream or put in milk. Then squeeze, roll in flour and fry in butter.
- If you plan to fry the fish in deep fat, it must be dried on a towel or napkin, and only then immersed in hot fat. Fat should not be poured above the average level of dishes.
- To prevent fish from twisting during the frying process, two cuts are made on it - from above and from below.
- In order not to spatter fat, you can cover the pan with an inverted colander.
- The ideal mixture for frying fish is vegetable and butter.