How to cook burbot

Before frying the fish, you need to prepare. If you have fresh fish, you can proceed to the next step. If the fish was frozen, it will need to defrost. It is best if the fish is defrosted slowly in this case, the taste quality of her remain. For example, you can put it from the freezer on the bottom shelf of the fridge in advance, and where the fish will gradually melt. Just do not defrost the fish in the open air, inside it will be more icy, and the outside will melt quickly, so on top of the growth of bacteria will increase. Do not risk your health!

If fish are not cleaned, you need to clean it. One of the old fishermen's ways of relieving his skin with pliers. For this you need to cut round the skin at his head, grasp with pliers, the edge of the skin and gently remove her stocking, pulling up to the tail. After that burbot can be cut further.

When gutting fish, try not to touch the gall bladder, otherwise all of it will be tainted by bitterness. If it still happens, try as soon as possible to RUB the place where you got the gall, coarse salt. This should help. Also don't throw away the liver of burbot is delicious. Cook it separately or leave it in your ear.

Then cut fish should be cut into serving pieces for frying. As long as the fish is cut and prepared for cooking (salted, sbrazhivaetsya lemon juice, sprinkled with spices, collapses in breadcrumbs), it is necessary to heat the sunflower oil in a frying pan. If the fish is large, the pieces can be pre-marinated in spices and leave for 30 minutes in the refrigerator.

Once the oil is warm, carefully place pieces of cod into the frying pan. In order for the breading seized, the oil should be hot, so be careful not to burn.

Fried fish to the formation of the crust. For a side dish you can serve boiled potatoes, rice or buckwheat. Before serving, sprinkle the dish with greenery.