Man has been eating fish since time immemorial. For many millennia, she fed him, and even now it continues to be one of the main food products. In cooking, many of our compatriots prefer to use freshwater fish, since it can be bought fresh and is generally cheaper than sea fish.
River fish contains a minimum of fat, easily digestible proteins, vitamins A and D. Calcium, phosphorus and iron, which are abundant in fish, are useful and indicated not only for dietary and baby food, but also for an ordinary healthy person.
When choosing freshwater fish, pay attention to its appearance. Buy a whole carcass with a pleasant smell, free of foreign spots. Deepening from pressure on the body of such a fish immediately disappears, the scales adhere to the skin, and the eyes should be moist, transparent and protruding. If a fish has a swollen belly, it will soon turn rotten.
Here are some tips for preparing fish dishes:
• If the fish is immersed in boiling water before cleaning, the scales will be removed faster;
• So that the fish does not slip during cleaning, dip your fingers in salt;
• To neutralize the specific smell of fish on the dishes, use a saturated saline solution;
• Try to cut fish for frying into pieces up to 3 centimeters;
You can always serve with fish cucumbers and tomatoes, both fresh and salted, other pickled vegetables, cabbage in any form, vinaigrette.
Fish in dough
Marinade: squeeze the juice of one small lemon into one tablespoon of sunflower oil, add parsley, salt, black pepper to taste and stir thoroughly.
Cut the fish fillet (200 grams) into small pieces, sprinkle with marinade, leave for one to two hours. From water (60 g), flour (80 g), sunflower oil (1 tablespoon) and salt to taste, prepare a batter, add the whipped whites of three eggs into it. Dip the pieces of fish into the dough and fry in a preheated pan in a large amount of oil.