Useful tips for cooking fish
Useful tips for cooking fish
The benefits of fish to the body have been known for a long time,easily digestible product with a high content of nutrients, not inferior to the nutritional value of meat products. The taste of fish meat is high, but in order to preserve the aroma and improve the taste of the dish, you need to know some rules for the preparation and processing of fish.
How to clean fish correctly?
- To fish it was easier to clean, you need to put it for a couple of hours in cold acidified water (per liter of water 2 tablespoons of vinegar).
- Scales will be cleaned faster if the fish are preliminarily sipped with boiling water.
How to get rid of an unpleasant smell?
- If the fish smells like thins, washing the carcass in a strong saline solution will help. You can also rub it with pepper and dill, stand for half an hour, then rinse.
- Disembowel fish put in enameled dishes and pour water with the addition of vinegar, throw there a couple of laurel leaves, a few peppercorns and onions. Stand for several hours.
- To cope with an unpleasant smell will help lemon juice, if you rub them gutted carcass.
How to fry fish delicious?
- Before frying, it is recommended to soak the fish incold milk for half an hour, then squeeze, roll in flour and fry in boiling oil on each side until a ruddy crust. Reduce heat and simmer for another 10 minutes.
- The fish will not fall apart if it is salted and cooked for 15 minutes before cooking.
- Prepare pieces of fish before frying: salt, pepper, sprinkle with lemon juice and put into the fridge for a while.
- The taste of fish will improve if it is placed in a mixture of vegetable oil, lemon juice, onions and salt for 20 minutes before frying.
- The fish will be more tender and tasty if you first cover it with sour cream or put it in milk. Then squeeze, roll in flour and fry in butter.
- If it is supposed to fry deep-fried fish, it must be dried on a towel or napkin, and only then immersed in preheated fat. Fat should not be poured above the average level of dishes.
- In order not to twist the fish during the frying process, two cuts are made on it - top and bottom.
- In order not to splash fat, you can cover the frying pan with an inverted stump.
- The ideal mixture for frying fish is vegetable and butter.
