Fish is a tasty and healthy product. It is a source of protein and is a very good alternative to meat. In addition, fish is rich in calcium, phosphorus and iodine. For residents of areas remote from the sea, this is an important criterion for the usefulness of the product. But many people do not like fish for its specific smell. Or because some types of fish become dry and tough during cooking.
It is necessary
- - a fish;
- - salt;
- - lemon acid;
- - milk.
Instructions
Step 1
If you bought frozen fish, put it in cold water to thaw. To prevent the loss of vitamins and make the meat softer and more juicy, add a little table salt to the water or acidify it with citric acid. Never defrost fish in hot water, as this will make the fish meat tough and tasteless. Fish fillets are thawed without water, just in the air. Rinse thawed fish thoroughly in cold water.
Step 2
If you are cooking fish, adding a glass of milk to the water will reduce the fishy smell and make the meat more juicy and tasty. You need to dip the fish in boiling water and immediately reduce the heat to moderate so that the water does not boil too much. Readiness can be determined by the fins; in the finished fish, they will easily separate from the body. Do not overcook, this will make the meat dry and tasteless.
Step 3
To fry fish, prepare and dry as much as possible with a napkin. Then it will be fried, and not stewed in its own juice. Season with salt and drizzle with lemon juice before frying. This will make the meat softer and reduce the specific smell, the fish will cook faster and, ultimately, will be juicier. You can preserve juiciness by breading: dip the pieces in a beaten egg and roll in flour.
Step 4
Putting the fish in milk for half an hour before cooking or brushing it with sour cream is another way to make it taste tender and juicy.
Step 5
Steam the fish, in this way you will preserve the useful properties of the product as much as possible. The main condition for all methods is not to subject it to prolonged heat treatment, it is the overcooked or overcooked fish that becomes dry and tough. The cooking temperature should be high, but the process itself does not need to be delayed. The fish is cooked pretty quickly, when the meat begins to separate from the bone, the process can be considered complete.
