How to clean burbot? The recipe for fried burbot

Burbot is considered a very useful fish. Its meat is rich in many valuable vitamins and trace elements. There is an opinion that regular consumption of this fish reduces the risk of heart attacks and strokes. Therefore, each hostess, taking care of the health of her relatives, should periodically serve the dishes cooked from her. After reading today's publication, you will learn how to trim the burbot, and how to fry it.

The first way

It should be noted that the taste of the ready-made dish depends to a large extent on how correctly the preliminary stages were carried out. For example, an accidentally incised gallbladder makes the fish unfit for further use. Therefore, it is necessary to act very carefully and without haste. To cut the burbot, you need a sharp knife for fish and the carcass itself.

Start cleaning with the removal of the skin. To do this, under the gills you need to enter your fingers and tear off the skin on the border between the body and head. To ensure that the skin does not slip out of your hands, you can use tweezers or thick paper.

After peeling, carefully remove the carcass. This can be done using the same fish knife. In the process of extracting internal organs, it is desirable 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 carcass should be rinsed with running water.

The second way

This method is suitable in cases where the fish need to be cut into fillets. Many housewives prefer to use this method, considering it more rapid and less troublesome.

Before cleaning the burbot, all gut should be removed from it. This can be done through a previously made incision from the anus located on the abdomen to the gill covers. It is important to monitor the depth of the insertion of the knife, because there is always the risk of damaging the gallbladder.

After that, the fish must be spread out with a book and carefully detach one half of the ribs, trying not to spoil the skin. To get rid of the ridge, the burbot must be pulled by the head. The remaining small bones can be extracted 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 burbot from mucus. It is very easy to do this. It is sufficient to thoroughly rinse it under running water.

Fried burbot in batter

It should be noted that according to this recipe you can quickly cook a delicious and healthy dinner. The technology itself is so simple that it can cope with any hostess who knows how to clean burbot. Before starting the process, it is important to make sure that your kitchen has all the necessary products. You should have at your disposal:

• Kilo of fish.
• Half a glass of flour.
• Large bulb onion.
• A pair of fresh chicken eggs.
• 100 grams of mayonnaise.

As additional components, vegetable oil, greens, black ground pepper and table salt will be used.

Process description

Now that you know how to clean the burbot, you should not have any difficulties with preparing the fish. Pre-washed and peeled fish are cut into fillets and cut into medium pieces.

In one dish, combine mayonnaise and chopped onions. All are well beaten with a blender until a uniform consistency is formed. In the received weight drive in raw chicken eggs and pour in flour. All carefully mix so as to get rid of the smallest lumps.

The pieces of fish are dipped in creamy onion, sent to a hot frying pan, greased with vegetable oil, and fried in both sides until a golden crust appears.

Burbot with tomatoes

The fish prepared according to this recipe is very delicate and delicious. To feed the whole family with a useful dinner, be sure to check if you have everything you need at hand. At this time in your kitchen should be:

• 400 grams of fillet of burbot.
• Three ripe tomatoes.
• 40 grams of flour.
• Half a pack of butter.

To 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 a fillet, you can use a whole carcass. Now that you know how to clean the burbot, you will not have difficulty in the process of cutting it.

The washed and dried fillets are cut into portions, rubbed with salt and pepper, and briefly set aside. After a quarter of an hour each of them is panied in flour and sent to a hot pan, richly greased with butter.

While the fish is frying, you can do tomatoes. On top of washed vegetables, make cross-shaped incisions and drop them for a couple of minutes into boiling water. With blanched tomatoes peeled, cut into two and fried on both sides in a separate pan. Ready fish put on a nice plate, decorate it with prepared tomatoes and sprinkle with chopped parsley.