Fish a bull-calf differs in settled lifestyle and rather big head in comparison with a body which length usually is 10-20 cm. Scientists know a set of types of this fish, in general all representatives are divided into two groups – saltish and water and sea.
Features and advantage
In general bull-calves are small fishes small and quite bony. Therefore they aren't really popular in a fried, stewed or boiled look. And in vain, because this fish contains useful substances and is quite tasty product.
Bull-calves has in the chemical composition RR vitamin, sulfur, molybdenum, fluorine, chrome, zinc and nickel. Especially fish is rich with fluorine – on average a bull-calf 430 mkg of this substance supporting durability of teeth and bones, interfering a congestion of harmful bacteria in an oral cavity contain. Besides, fluorine plays an important role in prevention of osteoporosis and positively influences formation and development of muscles, hair, skin and ligaments.
The majority prefers to use bull-calves in a dried look, however from this fish excellent cutlets, gentle and nutritive turn out. However, there is a lot of recipes for tasty and rich dishes from bull-calves.
Fried bull-calves
For preparation of it dishes it is required to you: - bull-calves – 1 kg; - onion – 1 piece; - flour – 0.5 articles; - salt – to taste; - the black pepper ground – to taste; - vegetable oil – for frying; - a basil – to taste. At first it is necessary to wash out carefully each small fish, then to clean, cut off fins and the head, to draw accurately, using a sharp knife. Then fish needs to be washed with flowing water again and to dry. In a big bowl it is necessary to mix flour, salt and pepper. In this mix to roll in bull-calves that each small fish was covered with a uniform layer of flour. It is necessary to spread bull-calves on a frying pan in one layer on previously warmed vegetable oil. Fry fish especially well in a pig-iron frying pan. When each small fish is fried to a golden crust from all directions, it is necessary to take onions, to clean from a peel, to cut thin half rings and to add to fish. There to throw several fragmentary leaflets of a basil. To stir up everything, to cover and prepare to softness of onions.
Bull-calves cutlets
For preparation it is required: - bull-calves – 1 kg; - onion – 1 piece; - egg – 1 piece; - semolina – 1 tablespoon; - bread crumbs – 1 tablespoon; - salt – to taste; - the black pepper ground – to taste; - vegetable oil – for frying. At first it is necessary to wash out fish, to clean, not to forget to cut off fins and the head. Having made a sharp knife a cut on a paunch, to draw accurately. Then again to wash out each small fish and to dry. Bull-calves it is necessary to pass via the meat grinder three times, using a lattice with small openings. Then via the meat grinder also to pass onions, prepeeled from a peel. In a deep bowl it is necessary to make forcemeat: the crushed fish to mix with the scrolled onions, to add semolina, it is a little crackers (don't forget to leave for a breading), there to influence egg and to add a little salt and pepper. Carefully to mix everything and to create small round cutlets. Each cutlet needs to be rolled in in bread crumbs how to put it on a frying pan with the warmed vegetable oil. Cutlets will turn out even more tasty if in addition to stew them minutes 10 in your favourite sauce, for example, tomato or sour cream.