Tasty and useful product – fish. She is a protein source, is quite good alternative to meat. Besides, fish is rich with calcium, phosphorus and iodine. For inhabitants of the territories removed from the sea, it is important criterion of usefulness of a product. But many don't love fish for her specific smell. Or for the fact that some fish species becomes dry and rigid in preparation time.
It is required to you
- - fish;
- - salt;
- - citric acid;
- - milk.
Instruction
1. If you bought frozen fish, put her for thawing in cold water. To prevent loss of vitamins and to make meat softer and juicy, add to water of a little table salt or acidify it citric acid. Don't defreeze fish in hot water at all, it will make meat of fish tough and tasteless. The fish fillet is defrozen without water, just on air. Carefully wash out the thawed fish in cold water.
2. If you cook fish, add a glass of milk to water, it will reduce a fishy odor and will make meat more juicy and tasty. It is necessary to lower fish in the boiling water and at once to reduce fire to moderate that water strongly didn't rage. Readiness can be determined by fins, at ready fish they will easily separate from a trunk. Don't digest, it will make meat dried and tasteless.
3. To fry fish, prepare her and dry a napkin as far as it is possible. Then it will be fried, but not to be extinguished in own juice. Before frying salt it and sprinkle lemon juice. It will make meat softer and will reduce a specific smell, fish will quicker be fried thoroughly and, finally, will be more juicy. It is possible to keep juiciness a breading: dip pieces in a frothed eggs and roll in in flour.
4. Put fish before preparation in milk for half an hour or cover her with sour cream - it is one more way to make flavor delicate and juicy.
5. Steam fish, in such a way you as much as possible keep useful properties of a product. The main condition for all ways – not to subject her to long thermal treatment, digested or overroasted fish becomes dry and rigid. Temperature of preparation has to be high, but process doesn't need to be dragged out. Fish prepares pretty fast when meat begins to separate from a bone, process can be considered complete.