In light of the recent rise in price of products it's time to move on cheap river fish, which is not inferior in taste of the sea. Of course, the latter rich in polyunsaturated fatty acids, iodine and bromine, which in the river fish is not. But she and the other is a source of valuable animal protein containing essential amino acids, which are digested much easier than meat protein. However, the love for the taste of river fish, is overshadowed by the large number of small bones, which beat off all desire to eat it. But experienced cooks claim that there are at least three ways of contending with the bony structure of small river fish.
How to fry bony fish
I think for anybody not a secret that many Housewives after removing the scales and innards of the bony fish, make incisions on both sides along the fork to the bones of the spinal part. Although this method is familiar to many, trust him not all. Supposedly all the same after frying many small bones. This result is obtained if in a hurry the flesh near the ridge is not cut deep enough. And the intervals between the cuts are too great.
To make the right cuts, you need to have a sharp knife with a thin blade. It is best to place the fish on a cutting Board so that the knife moved from the belly to the spine. That is, put the fish back to him. The distance between the incisions should be 5-7 mm. Accustomed, it is possible to make even smaller, or cut into the entire surface of the fish into squares. After this treatment, it is necessary to RUB with salt, dip in flour and send it to the hot oil.
However, there is one more subtlety – vegetable oil should be enough so that it reached the peak of the ridge. Otherwise, the small bones will really be felt. To river fish turned out delicious and juicy, and you want to cook at high temperatures. While the crust is fried, and the flesh inside remains tender. On small fire to fry longer, and the fish can get dry.
Roasting bony fish in the oven
Bake in the oven are subjected mainly fatty fish, but there you can cook carp, bream, crucian carp. Pre-cutting the carcass of the fish is the same as in the previous embodiment. If you want to eat fish and enjoy its taste, it is not necessary to be lazy to do frequent longitudinal incisions. Best baked in foil, the bottom of which is a "cushion" of vegetables and herbs, and then put the fish.
It is believed that the river fish are "friends" with the seasonings and sauces so you do not wishing to RUB the fish with a mixture of sour cream or mayonnaise with garlic, coriander, ginger and any other favorite spices. The optimum temperature for baking 180 degrees. The dish will be ready in about 40-45 minutes. But if you want to get a ruddy crust, then you can leave the fish in the oven for another 10 minutes, opening the foil and up the temperature to 200 degrees. If cooked in the oven for freshwater fish is large, it shall be quite a festive dish.
Cooking fish cakes
You can put small bony fish into patties or meatballs, turning it on 2-3 times through a meat grinder. In General, the recipe for fish mince meatballs is no different from meat. The same loaf of bread soaked in water or milk, egg, salt and ground black pepper. But if you add in the minced fish even scrolled pork fat, grated potato, finely chopped and fried in butter onion, a pinch of baking soda, it will turn surprisingly tender juicy burgers. Undoubtedly, bony fish requires more time for cutting and pre-service training, but the result is worth it.