What is the difference between milk protein and meat protein?

How to choose the right fish

The freshest fish in stores is sold head on.
She has light, transparent and protruding eyes. If the eyes are cloudy and sunken, then the freshness of such fish is suspicious. If the fish has already been lying down, then its head is usually cut off and sold as gutted. This does not mean that the fish is rotten, just “second fresh”. When choosing fresh frozen fish, all of the above signs no longer matter. In order to check the quality of frozen fish, you need to stick a hot knife into it. If you then smell the knife and an unpleasant odor emanates from it, this indicates that the fish is no longer fresh.

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In stores, of course, it is difficult to take such advice. But if the fish’s skin is shiny and the carcass itself is straight, then it’s worth buying.

Fish fillet - pieces removed from skin and bones - is a wonderful fish product. But often there is a thick ice crust on its surface. It occupies up to thirty percent of the weight of the piece. According to standards, such a crust should not exceed ten percent of the weight, so when choosing a fillet, you need to pay attention to its thickness in order to pay less for water.

Options for preparing fish fillet in batter

Different varieties of gifts from the seas and rivers have their own taste. Therefore, skilled chefs came up with an individual “clothing” for each fish fillet, capable of most successfully emphasizing the features of a particular product.

Sardines

For 15 carcasses you will need 2 eggs, about half a glass of water, 140 g of flour and a tablespoon of finely chopped onions. After beating the eggs with salt, add chilled water, stir, and gradually add flour.

After bringing the dough to a semi-liquid state, let it sit for half an hour. After this, add the onion and mix well again.

Read also: What to order for a birthday party

Salmon

For 3 salmon fillets you will need 2 egg whites, a package of almond flakes, and flour. The whites are separated from the yolks and beaten to a stable foam. Almond flakes and flour are poured into separate plates.

Dried salmon fillets are first dredged in flour. Then dip into whipped egg whites. Then roll in flakes.

Pangasius

For a kilogram of fish you need 2 eggs, half a cup of wheat flour and 3 tablespoons of mineral water. Pepper and salt are added to taste.

Beat the eggs with a mixer and salt. Then mineral water is added. Continuing to beat, add flour. Having brought the mass to the desired consistency, add salt if necessary and leave the batter to “ripen” for half an hour.

Cod

For half a kilo of cod fillet you will need an egg and 60 g of hard cheese. Beat the egg thoroughly, adding a pinch of salt. Grate the cheese on a fine grater. Then combine with the egg. Beat the resulting mass thoroughly.

Pour flour into a separate bowl. Cod fillets are first rolled in flour, then dipped in the prepared batter.

Pollock

For half a kilo of fillet you will need an egg, flour and salt and pepper. Combine all ingredients and beat with a mixer. After adding just a little cold water, gradually add flour. Bring the mixture to the consistency of liquid sour cream. Before dipping the pollock pieces into it, they are rolled in flour.

Notothenia

For half a kilo of fish you need 2 tablespoons of sour cream, 5 tablespoons of flour and 100 ml of water. The whites are separated from the yolks and beaten. This must be done as carefully as possible to form a stable mass.

Beat the yolks separately with sour cream and water. After bringing the mixture to a homogeneous state, add flour to it. Mix well. Add the beaten egg whites with a spatula. Mix again. After half an hour of exposure, the batter will be ready.

Trout

For half a kilo of trout you need 2 potatoes, 2 tablespoons of wheat flour and an egg. The washed and peeled tubers are grated on a medium grater. Beat the egg with salt, add grated potatoes. Mix well. Gradually add flour. Mix thoroughly again.

Read also: No-bake sponge roll cake

Pink salmon

For 850 g of pink salmon fillet you will need 160 ml of chilled milk, 2 eggs, 8 tablespoons of flour, a tablespoon of salt and half a teaspoon of any pepper. Beat the egg with salt, add chilled milk and pepper. Mix thoroughly. Gradually add flour. Mix well again.

Calorie content and nutritional value Fish in dough, fried

Fish in dough, fried contains the following elements: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Tin, Zinc, Iron, Chlorine.

Fried fish in dough contains the following vitamins: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Lithium, Tin, Zinc, Iron, Chlorine.

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The benefits of fish

What are the benefits of fish and seafood, you can ask the Japanese, for whom seafood is not just ordinary food, but a national cuisine. The Japanese believe that such a nutritional system not only prevents you from gaining extra pounds, but also prolongs life. That's why they live so long.

The first undoubted advantage of fish as a source of protein is its relatively low calorie content. It should be noted that the fish itself, depending on the calorie content and variety, is divided into fatty and dietary types. The number of calories in fish also varies depending on the cooking method. It goes without saying that if you steam or boil it, it will be less high in calories, and fried, since vegetable oil is used for frying, it will be more high in calories.

As for fatty varieties, fish oil itself is much healthier than animal fat. The most important thing is that fish oil contains a lot of omega-3 fatty acids. It is worth mentioning such as eicosapentaenoic and docosahexaenoic acid. What is their usefulness? It has long been noted that these acids tend to reduce the risk of cardiovascular diseases. In countries where fish cuisine predominates, the mortality rate from this type of disease is much lower.

Unfortunately, the human body cannot create these acids on its own, and therefore it is necessary to organize the supply of these extremely useful substances with food or special nutritional supplements. And the natural mechanism of entry into the human body is the consumption of fatty fish, such as salmon, sardines, tuna, mackerel. These acids are also found in other types of fish, but in smaller quantities.

It is also indispensable in dietary nutrition, as it is an excellent natural source of high-quality protein, low in fat and calorie content. In addition, its meat is rich in vitamins, minerals and trace elements, for example, calcium, phosphorus, iodine, zinc, iron, magnesium, etc.

In addition, fish is irreplaceable for those who would not mind losing extra pounds.

How to cook fish in batter: tips for beginners

Depending on the recipe, the “clothing” for gifts from the seas and rivers can have a different consistency and taste. To cook fish in batter not only correctly, but also beautifully, as in delicious photos on the Internet, you need to know a few little secrets:

• For juicy varieties, prepare a thicker batter. It will retain the juice inside. Liquid “clothes” go better with dry fish. When frying, it allows oil to pass through, which makes the filling juicier;
• add the beaten egg whites last, placing the container with the batter in a bowl of cold water;
• Dip a clean, dry spoon into the mixture. This way you can check the consistency of the batter. If the spoon is evenly covered with the mixture, then the “clothes” are ready;
• Pre-dry the fish pieces on a cutting board and then roll in flour. This way the batter will not drain from the product during frying;
• Always prepare “clothing” for seafood and river gifts from cold ingredients.

And the main advice: to make the dish tasty and juicy, use only fresh fish. The kind offered by METRO supermarkets.

Advantages and disadvantages of fried fish and how best to cook it

If you take a certain variety and cook it in two ways, for example, steamed and fried, then in the first case the calorie content will be lower than in the second. But if you are struggling with excess weight and you prefer fried fish rather than boiled fish, then don’t look at the calories, regardless of them, such a delicacy helps burn fat and helps you become slimmer.

You need to be able to properly cook fish in order to preserve beneficial vitamins and microelements in it. The most useful in terms of the amount of substances will be fresh fish. During heat treatment, beneficial substances disintegrate, so in fried food there will be fewer of them than in boiled food. Fish is a unique product, despite the widespread belief that everything fried is harmful to the body, because it has a lot of calories, 100 grams on average 140 Kcal, and this is due to the vegetable oils used in cooking.

Delicious fish batter - variety of ingredients

Liquid base, eggs, flour - the three main components of batter. For the first, they most often take milk or water, sometimes mineral water. There are recipes for sweet batters that are prepared with juice and fruit drink. The basis for salty “dresses” can be fermented milk products or broths.

Read also: Curd mass with raisins at home

A special chic is preparing the batter with strong drinks: beer, wine, vodka. It is important to choose the right products. For example, fried fish goes well with light beer or white wine.

The batter can be made with spices, dried or fresh herbs, ground nuts, and finely chopped aromatic vegetables. It is advisable to add the latter to a thick substance so that they stick together when frying. If you use pumpkin or potato puree instead of flour, the dough will have an original taste. Always a win-win option is to use grated hard cheese.

Fish and meat protein

Most types of river fish contain fewer calories than lean meat, while their protein is of good quality and amino acids are absorbed much faster. At the same time, you ate a large fried piece of fish, you feel full and satisfied, but you consumed many times fewer calories. That's the advantage.

Fish protein contains little connective tissue in the form of collagen, which, when digested, turns into glutin. When cooked, these tissues lose strength and are absorbed by the body almost 100%, in contrast to meat protein, which is broken down by less than 90%.

Chiffon sponge cake with squirrels

Sift the flour to make it more airy, and the powdered sugar too, in a separate bowl.

Mix flour with granulated sugar.

Turn on the oven to warm up to 160C.

In theory, the mold does not need to be greased - this is what the author says in his program - so that the fat on the walls does not prevent the biscuit dough from rising. But since my mold was used for the first time, and besides, I didn’t know how the dough would behave in it, whether it would stick or not, I still greased it with a thin layer of refined sunflower oil, and then wiped it with a paper napkin to remove excess fat and leave the thinnest layer.

Proteins should be at room temperature. And also, the longer they stand in the refrigerator, the better they whip. Old egg whites whip up perfectly into a fluffy, stable foam. I baked Easter eggs on Saturday, and a sponge cake from the remaining egg whites the following Saturday.

So, put the egg whites in a bowl - more spacious, since the dough increases in volume much, and beat with a mixer at LOW speed, that is, at the first speed all the time. Just beat the whites for about two minutes, then start gradually adding powdered sugar, spoon by spoon, while continuing to beat for another 4 minutes...

A total of 5-6 minutes, until thick, white foam is soft, but still holds its shape well.

Scientifically this is called "To medium or soft peaks."

Now add the flour and sugar in 2 additions, mixing with a whisk rather than with a mixer. It seemed to me that using a whisk was not very convenient, but I did not dare to break the recipe and mix with a spoon.

Along with the flour, you can add a little lemon zest for a subtle citrus aroma.

This is how the dough turns out. Lush, moderately thick, not pouring, but similar to soft, unfrozen marshmallow...

Place the dough into the mold.

Place in the oven on the middle level and bake at 160C for 30-35 minutes. It is better not to open the oven for the first 25 minutes. Then you can look in and check the readiness of the sponge cake: try it with a wooden stick, and also, according to the advice from the program, press it with your finger: if a dent remains, the cake needs to be baked more, and the sponge cake springs under your finger - that means it’s ready.

And now one more trick: after turning off the heat, we don’t take out the biscuit, but, turning the mold over, leave it to cool in the oven. This way it won’t settle and will be even.

To make the cake come out of the mold easier, you can take it out after 10 minutes and, again upside down, cover the mold with a damp towel. Let it sit and steam. Then carefully pry the edges with a spatula (not a knife, so as not to scratch the pan and damage the cake itself), and shake out the sponge cake onto a plate. I used a spatula around the edges and a knife around the tube, since the spatula did not fit across the width :)

You can serve the chiffon sponge cake by sprinkling it with powdered sugar through a strainer - this is the simplest, but also beautiful and tasty option.

And an even more sophisticated option is to serve it with whipped cream and fresh berries!

Please note that you should cut and eat the biscuit when it has cooled down.

Firstly, when the biscuit is warm, the delicate crumb becomes wrinkled when cutting. And secondly, chiffon sponge cake tastes much better when chilled!

The taste of a sponge cake made with whites is different from that of a sponge cake made with whole eggs. It’s noticeably fluffier and softer, or something!.. And less caloric, since there are no yolks or fat. But it’s better to try once than to read a hundred times :)

How many calories are in fried fish?

Fish is one of those products that a person needs to obtain various beneficial vitamins and microelements. Dishes and salads, including dietary ones, are prepared from it. It is a well-known fact that fried foods are harmful to human health and are high in calories. We cannot apply this theory to fried fish. Its calorie content is 140 kilocalories, since vegetable oils add calories.

River fish also has a lot of useful properties that have a positive effect on the human body and contribute to the proper functioning of all systems. When talking about fish found in rivers, such common species as crucian carp and crucian carp immediately come to mind.

The calorie content of crucian carp reaches average values, namely, about 135 kcal per 100 grams. It is not worth including crucian carp in the diet as a regular dish. During frying, the product loses a large number of useful components. With the addition of oil, the calorie content of fish increases significantly. It is also necessary to take into account its quantity, since a lot of fat can harm not only your figure, but also your health.

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100 grams of fried carp contains approximately 196 kcal. It is worth noting that this fish has a pleasant taste, juiciness and tenderness. After cooking, it acquires a pleasant sweetness, which is also a huge plus. An important factor in both cases is the freshness of the fish. This is something you should pay special attention to when purchasing a product.

If your motto is to lose weight, as well as adhere to a healthy diet and lifestyle, then you should not forget about fish. This is about red fish, the calorie content of which, alas, is rather high. But the nutritional value of salmon, salmon, mackerel, and tuna is quite high, since they contain a lot of useful substances.

In order to lose weight, you need to take into account that a certain type of fish has its own calorie content, for example, pink salmon - 160 kcal, salmon - 240 kcal, trout - 227 kcal. Therefore, you will have to choose foods according to caloric content. It is advisable to cook red fish without saturating it with additional calories of fat. It can be eaten no more than 2 times a week.

It is worth noting that all values ​​are approximate. Here are some examples of the calorie content of fried fish:

• calorie content in fried pollock fish is 70 kcal per hundred grams of product
• calorie content of fried cod fish is 59 kcal per hundred grams of product
• calorie content of fried pike and pike perch is 72 kcal per hundred grams of product
• calorie content in fried flounder fish - 90 kcal per hundred grams of product
• 100 grams of fried hake contains 103 kcal, which is the norm

Fried fish dishes.

Fry fish: the main way; deep-fried; on the grill and on the spit. The fish is served with a side dish; the weight of the side dish varies from 150 g to 200 g, depending on the order.

Basic fried fish

. Diagonally cut portions or whole carcasses are salted, peppered, and breaded. Fry in frying pans at a fat temperature of 150-170 °C (depending on the type of fat) on both sides until golden brown. Bring to readiness in an oven at 250 °C for 5 minutes (fat consumption - 1 kg per 4 kg of fish).

Fried potatoes, mashed potatoes, and crumbly porridge are most often served as a side dish for fried fish. Hot tomato sauces go well with fried fish: natural and with fillers. They are served separately in a gravy boat. Additional garnishes include pickled and canned cucumbers and tomatoes.

Fry the fish immediately before serving. Cold fried fish is served with marinade (white or red).

Fried fish Leningrad style

This dish is prepared from pike perch, carp, crack fish, flounder, catfish, and sea bass. A distinctive feature of the dish is a large amount of fried onions

Portioned pieces of fish, fried in the main way, are placed on a portioned frying pan; around potatoes, cut into slices and fried in the main way. Fry onions, cut into rings, are placed on the fish.

Deep-fried fish.

For deep-frying fish, use either small fish (navaga, smelt, trout) or portioned pieces without skin and bones, or with skin without bones (pike perch, catfish, sea bass, sturgeon, etc.) Take a deep dish and a large (usually in a 4:1 ratio) amount of fat. The prepared fish is sprinkled with salt and pepper, breaded in flour, dipped in lezone, breaded a second time in breadcrumbs and deep-fried until golden brown. Deep frying temperature 160-180 °C. The fish is placed in hot fat (it should smoke slightly). In this case, a crust forms faster, fat does not penetrate inside the fish, and as a result, the juiciness of the product is preserved.

Garnish the fish with fried potatoes and french fries. Separately, you can serve mayonnaise sauce with gherkins and tomato sauce.

Fish fried in dough (orli).

For this dish, fillets (without skin and bones) of pike perch, catfish, sea bass, sturgeon, and stellate sturgeon are used.

Fish fillets are cut into cubes 1-1.5 cm thick and 6-8 cm long, salted and marinated for 20-30 minutes.

The fish sticks are dipped in batter and immediately deep-fried until golden brown.

Place a paper napkin on the dish, a pile of fried fish on it, parsley on the side, French fries (sometimes fried in strips - pie), a slice of lemon. Tomato sauce or mayonnaise is served separately.

Dough: 30 g flour, 30 g milk or water, 2 g vegetable oil, 30 g eggs.

The sifted flour is diluted with warm milk or water at a temperature of 20-30 ° C, stirred so that there are no lumps, add vegetable oil, egg yolks, salt and leave for 10-15 minutes for the gluten to swell. Before frying, add whipped whites to the dough and stir. The prepared fish is dipped into the dough using a chef's needle and fried in fat (deep fat) heated to 180 - 190 ° C.

Fried fish (colbert).
Prepared fillets in the shape of a figure eight or a bow, double breaded, are deep-fried and brought to readiness in the oven.

When on vacation, place on a heated dish, garnish with french fries, and garnish with a slice of lemon and herbs. Place a piece of green butter on the fish.

You can serve tomato sauce or mayonnaise with gherkins separately. The dish is released immediately so that the green oil retains its shape.

Fish fried on a grill

). Fish with a bone skeleton, cut from fillet without skin and bones, or portioned pieces of fish from the sturgeon family without skin and cartilage are marinated with the addition of vegetable oil, citric acid, pepper, salt, chopped parsley for 10-20 minutes.

Pieces of fish are placed on a grate located over hot coals and fried on both sides.

The cooked fish is placed on a dish or plate, with a side dish (fried or boiled potatoes) and a slice of lemon placed on the side. The product is poured with oil. Separately

served with tomato sauce (hot) or mayonnaise with gherkins.

Fish fried
on a spit .
Stellate sturgeon, sturgeon, and beluga are usually fried this way. Square pieces of fish without skin and cartilage (2-4 pieces or one piece per serving) are sprinkled with salt, pepper, strung on metal skewers, greased with vegetable or melted butter and fried in a grill over hot coals, periodically turning the skewers and greasing the pieces of fish .

The finished fish is placed on a dish or plate, fresh tomatoes (whole), onion rings, and lemon slices are placed on the side. The cold side dish can be served separately - on a snack plate, in a salad bowl.

Fish fried in whites
(a dish of Belarusian cuisine).
They use cod, icefish, grenadier or hake.

Portioned pieces of boneless skin-on fish are lightly beaten, sprinkled with salt and pepper, soaked in sour cream for 15-20 minutes, breaded in breadcrumbs, dipped in beaten egg whites and deep-fried.

When released, the fish are placed in a heap in the ram. Side dish: boiled potatoes, mashed potatoes.