Christmas carp does not have to be a culinary challenge. All you need is a simple trick from your kitchen supplies that can change the taste of fish beyond recognition.
Carp has been a symbol of Polish Christmas Eve for years, but many people associate it with a characteristic, muddy aftertaste. This is a natural feature of freshwater fish, but it can be easily neutralized. The key to success is soaking the carp in buttermilk, a method known for generations and still reliable.
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Buttermilk works like natural marinade. Thanks to the lactic acid contained in it, it softens the fish muscles, removes unpleasant odors and improves the structure of the meat. This is why, after such treatment, the carp becomes tender, juicy and without a muddy aroma. An additional advantage is that buttermilk fat covers the surface of the fish, protecting it from drying out during frying or baking.
Experienced housewives follow a simple rule that guarantees a perfect result. This is the so-called 3C rule: wet, soften, protect.
Soak. The carp should stay in the buttermilk for at least a few hours. Thanks to this, it loses its muddy taste and acquires a milder, neutral aroma.
Soften. Lactic acid loosens the meat proteins, which makes the carp melt in your mouth after heat treatment.
Secure. Buttermilk creates a natural protective barrier, thanks to which the fish does not lose moisture during frying, baking or cooking.
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