Burbot is considered a very healthy fish. Its meat is rich in many valuable vitamins and minerals. It is believed that regular consumption of this fish reduces the risk of heart attacks and strokes. Therefore, every housewife who cares about the health of her family should periodically serve dishes prepared from her on the table. After reading today's post, you will learn how to cut burbot and how to fry it.
First way
It should be noted that the taste of the finished dish largely depends on how correctly the preliminary stages were carried out. For example, a randomly incised gall bladder will make the fish unsuitable for further consumption. Therefore, you need to act very carefully and without haste. To cut burbot, you need a sharp fish knife and the carcass itself.
Start cleaning by removing the skin. To do this, you need to enter your fingers under the gills and tear off the skin at the border between the body and head. To prevent the skin from slipping out of your hands, you can use tweezers or thick paper.
After peeling, carefully carve the carcass. This can be done using the same fish knife. In the process of removing internal organs, it is advisable not to pull them too sharply. Otherwise, there is a risk that they will leak and spoil the product. It is important not to forget to separate the liver from the base of the head and remove the inner film. The cut carcass must be washed with running water.
Second way
This method is suitable in cases where the fish must be cut into fillets. Many housewives prefer to use this particular method, considering it faster and less troublesome.
Before cleaning burbot, all guts should be removed from it. This can be done through a pre-made incision from the anus located on the abdomen to the gill covers. It is important to monitor the depth of insertion of the knife, since there is always a risk of damaging the gallbladder.
After this, the fish must be laid out with a book and carefully disconnect one half from the ribs, being careful not to spoil the skin. To get rid of the ridge, burbot need to be pulled by the head. The remaining small bones in it can be removed using kitchen tweezers.
As for the skin, it can be carefully cut with a sharp knife. Also, many inexperienced housewives are often interested in how to clean mucus from burbot. It is very easy to do. Rinse it thoroughly enough under running water.
Fried burbot in batter
It should be noted that with this recipe you can quickly prepare a delicious and healthy dinner. The technology itself is so simple that any housewife who knows how to clean the burbot can handle it. Before starting the process, it is important to make sure that your kitchen has all the necessary products. At your disposal should be:
- A kilo of fish.
- Half a glass of flour.
- Large onion.
- A pair of fresh chicken eggs.
- 100 grams of mayonnaise.
As additional components will be used vegetable oil, herbs, black pepper and table salt.
Process description
Now that you know how to clean burbot, you should have no difficulty preparing fish. Pre-washed and peeled fish is cut into fillets and cut into medium pieces.
In one bowl combine mayonnaise and chopped onions. All beat well with a blender until a homogeneous consistency is formed. Raw chicken eggs are driven into the resulting mass and flour is added. All are thoroughly mixed so as to get rid of the smallest lumps.
Pieces of fish are dipped in a creamy onion batter, sent to a hot frying pan greased with vegetable oil, and fried on both sides until a golden crust appears.
Burbot with tomatoes
The fish cooked according to this recipe is very tender and tasty. To feed your entire family a healthy dinner, be sure to check if you have everything you need on hand. This time in your kitchen you should find:
- 400 grams of burbot fillet.
- Three ripe tomatoes.
- 40 grams of flour.
- Half a packet of butter.
So that the fish does not turn out fresh and tasteless, you need to supplement the above list with salt and black pepper. By the way, if you could not buy the fillet, you can use the whole carcass. Now that you know how to clean the burbot, you will not have difficulties in the process of cutting it.
The washed and dried fillet is cut into portioned pieces, rubbed with salt and pepper and briefly set aside. After a quarter of an hour, each of them is breaded in flour and sent to a hot frying pan, richly greased with butter.
While the fish is being fried, you can tackle the tomatoes. On top of the washed vegetables make cross-shaped incisions and lower them for a couple of minutes in boiling water. Peel the blanched tomatoes, cut them in half and fry on both sides in a separate frying pan. Put the finished fish on a beautiful plate, decorate it with prepared tomatoes and sprinkle with chopped parsley.