How do fish juicy, not dry? Hryastyaschey achieve a beautiful crust during frying, and get rid of the nasty fishy smell in the kitchen? All the secrets in one article on.
5 Secrets ideal fish
1. The fish is much easier to clean, if before hot dip it in the water, parboiled or hold it in cold water and vinegar. And in order to lower the salt fingers when cleaning it did not slide in your hands from time to time.
2. If the fish before frying roll in bread crumbs or flour mixed with grated cheese, then it will not only juicy, but will get a touch of spicy cheese. To achieve crispy golden crust, roll the fish is not normal, and corn flour.
3. Whatever the value was not a fish, baked it in a strongly heated oven and roast - in the well-heated frying pan. That the fish does not stick pan or baking need to grease with vegetable oil and pour over a little coarse sea salt. Do not worry that the fish will be too salty - it will absorb through the skin as much salt as needed.
4. If you cook the fish over high heat, it will lose the whole maritime flavor. Once the water where the fish is cooked, comes to a boil, reduce heat and continue to cook at low boil, as shown by a barely perceptible, but not to stop the movement of the liquid in the pan.
5. It is not necessary to combine the fish with strong sauces, where a lot of vinegar and spices bright, it would kill her own taste. But if you want to get rid of, for example, the smell of slime, which is inherent in some freshwater fish, try to act like this: defrost fish slowly in the refrigerator rather than under hot water (fish is generally contraindicated, and further intensify the unpleasant odor!).
If the smell is still felt, wrap the fish in a cloth moistened with vinegar and leave for 2-3 hours.
You can also pan in which the fish is cooked, put a bay leaf, allspice, and the lid to tie a cloth soaked in vinegar.
Bon Appetit!
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