It seems that there is nothing difficult in defrosting and preparing fish for frying. But this is only at first glance. If you do not know some of the secrets of this process, a useful product will turn into porridge. Of course, a lot depends on the type of fish, but there are general rules for defrosting and cutting.
Before frying fish, you need to remember that not all varieties are suitable for cooking in a pan. For example, the meat of some marine fish becomes dry after such processing. Better to buy carp, carp, bream, crucian carp, navaga, pike, perch, etc.
First, the fish must be thawed at room temperature or put in cold water, but in no case should you use warm or hot water. You can put one pinch of salt in water with an uncut carcass.
When the fish is completely thawed, it needs to be cleaned. And to get rid of the scales faster and easier, the carcass can be doused with boiling water, then scrubbed and rubbed with salt to get rid of mucus. The fish is cut very carefully so as not to damage the gallbladder and spoil the taste of the meat.
River fish has a specific marsh smell, which is why many refuse to eat it. But it is easy to get rid of it: it is enough to soak the pieces for 30 minutes in 0.5 glass of milk with ½ tsp. salt. Any fish, including sea fish, can be marinated in a mixture of vegetable oil, lemon juice, ground pepper, salt and herbs.
It is better to cut large carcasses into pieces before frying, and put the small fish whole in the pan. Before cooking, saltwater fish is sprinkled with lemon juice or marinated in wine. Before you put the carcass in the pan, you need to make several cuts on it. This will get rid of small bones and prevent the pieces from collapsing.
