Forget about the unpleasant smell of fried fish. All you have to do is prepare it this way

During Christmas, even the biggest fish skeptics will reach for fried carp. However, this tradition is associated with a certain inconvenience – the smell of fried meat and burnt flour will linger in the apartment for a long time, and guests will take it home on their clothes. To prevent this, it is worth following the advice of the famous chef, Tomasz Strzelczyk.

We fry fish in a large amount of fat, which always creates a specific smell. A long-lingering aroma can spoil the pleasure of a Christmas party. Therefore, it is worth using airflow when preparing fish dishes. In one of his videos, Tomasz Strzelczyk revealed his way of frying fish, which will prevent the flour from burning.

First, mix wheat and potato flour in the proportion of a glass of wheat starch to three tablespoons of potato starch. Also prepare a plate with cold water. Once the oil in the pan is hot, Coat the fish in the flour mixture and then immerse it in cold water for just a moment. Just a second is enough to prevent the bell pepper or fillet from burning in the pan.

Another way to get rid of the unpleasant smell of fish is to use the neutralizing properties of certain kitchen ingredients. It is not without reason that we associate fried fillets with lemon. JIf you dip the carp in milk with lemon juice before frying, you will get rid of its fishy smell..

It is also a good idea to use the neutralizing properties of vinegar. While frying the fish, boil water and vinegar on the burner nearby. Two-three tablespoons of vinegar per liter of water is enough. This will kill the smell of fried fish, and the unpleasant smell of vinegar will disappear quickly. If possible, use an electric or induction stove. Gas burners intensify all odors, which in the case of carp is not the best solution.

Read also:

Carp probably has a slightly different taste and aroma in each home, much depends on the spices used and the method of preparation. We serve recipe for the most classic Christmas Eve carp. If you follow the above tips, the smell of fried fish will not stay in your house for long.

Ingredients:

• 1 kg of carp;
• half a liter of milk;
• juice of 1 lemon;
• salt, pepper;
• a glass of wheat flour;
• 3 tablespoons of potato flour;
• plate with cold water;
• oil for frying.

Prepare and cut the carp into rings, then add the juice of a whole lemon to the milk and dip the fish pieces in it. Put the whole thing in the fridge for a few hours or overnight. The longer the carp is in the milk with lemon, the less mushy smell it will have. Ten minutes before frying, rub salt and pepper, or fish seasoning, on the fish. Mix both types of flour on a flat plate and place a bowl of cold water next to it. Roll each bell in flour, then put it in cold water for a second and throw it into the oil heated in a pan. Fry over medium heat on each side for 5 – 6 minutes. Finally, you can place the fried fish on a paper towel to absorb the fat.