Fish should always be in our diet, as it is an excellent source of protein, vitamins and essential trace elements. Soups are made on its basis, fish is stewed, cutlets are made on its basis. But fried fish is considered even more delicious. And many people at this stage have a lot of problems, because with the wrong purchase and preparation of fish, it can turn out to be very tasteless.
Which fish is best for frying?
From river fish, it is better to choose the one with a minimum of bones. Pike, trout, carp are suitable (however, there are a lot of bones in it, but the taste of fried carp is simply delicious) - the meat is tender, tasty.
From sea fish, it is better to choose fish with tender and watery meat. Alaska pollock, cod, halibut, pollock, pangasius work well. And, of course, trout and salmon will do.
The rules and secrets of frying fish
Of course, it is best to choose fresh fish - in this case, you can avoid the appearance of a specific fishy smell, which will ruin even the most expensive trout. In addition, fresh fish has a pleasant texture and a pleasant sweet taste.
But if the fish is frozen, then several important rules should be followed. First of all, you need to check the freshness of the product: examine the gills, smell the fish.
Other useful secrets:
- It is important to defrost the food properly after purchase. Place the carcass in the refrigerator on the bottom shelf or leave for 1.5 hours at room temperature. Many housewives defrost fish in running water - in this case, some of the nutrients will go away with the water.
- After defrosting, the fish should be cleaned of scales, internal organs, sprinkled with spices and left to marinate for 30 minutes. To get a crust, it is better to roll the chopped pieces in breadcrumbs, then deep-fry.
- For frozen fish, dry-frozen fish are best. This suggests that the carcass was frozen dry, with a small amount of liquid. The fish itself should be spotless.
Advice: turn on the cooker hood in advance, because cooking such fish usually produces too much smoke.
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