Delicate fish with a crispy crust must succeed if you follow certain rules and know some tricks.
Secrets of a tasty fried fish
To avoid frying the fish odor, put the pan pieces of raw potato. To the meat was delicious, and hold it in front of a hot couple of minutes in boiling water.
If you want to bow to the meat purchased appetizing golden yellow color, roll it in flour.
Most of us are very familiar with the problem in the fish bones. How much of hard work it takes to get rid of them! And when it comes to feeding babies, then the problem becomes even more complex.
Just one little trick - that's all you need to quickly and easily to your favorite fish fry boneless!
This method is suitable for such fish as carp, bream, bream, rudd, roach and other fish that have small bones.
To start cleanse fish from the internal organs and scales.
Dried fish napkins.
Ambassador dry the fish with coarse salt and leave for 30 minutes, no less. Take a sharp knife and shallow, but often nadrezh both sides of the fillet to the ridge remained intact.
Put into the abdomen onion rings and bay leaf.
Incisions can be poured lemon juice or rice / wine vinegar. The acid helps soften the thymus bone.
Fire away fish over low heat, pre-roll it in flour.
It may be asked, where are gone the small bones, which we are so afraid of?
The answer is simple: thanks to the hot oil, they softened, allowing you to eat the fish, not thinking about the bones.
Bon Appetit!!!
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