How to cook sea language

The preparatory work phase with the marine language ofom is its defrosting. The best way to do this: take the bag with the right piece, put it in a small container filled with cold water, and then put it in the fridge to thaw. In this case, will not damage the structure of the carcass, additionally it is the most safe for health method, since the number of the resulting bacteria will be much less than at room defrosting. Do not allow the fish to complete thawing and begin cooking while it is still slightly frozen. This will keep the integrity of the pieces.

Next, cut each fillet into 2-3 pieces, depending on size. Add salt, pepper, a little roll in flour and fry in vegetable oil. Remember that the fish is fried very quickly, so not worth it long hold on the fire. 5-7 minutes in a well heated pan, on each side, would be sufficient. Fried pieces should be dried on paper kitchen towels or napkins from excessive fat. Quite often the fish do not rolled in flour, and just fry, basting with each side of citrus juice. But in this case, perhaps shredded pieces, as fish is very delicate.

The sauce for this fish should not be acute or too fragrant - this will inhibit the smell and the taste of the sea language. The ideal option would be a sauce, consisting of only two ingredients are butter and fruit 75 grams of oil you will need 1.5-2 Mandarin) to cook it, just melt the butter and squeeze the juice from the Mandarin. You can substitute tangerines for the lemon, then the taste will be more familiar and simple.

Put on a plate pieces in the form of a fish, pour them with sauce. As a garnish you can use boiled potatoes. Also perfect steam vegetables or grilled vegetables.