There are many species of fish with small bones. For example, roach and bream.
Fried, such dishes are quite appetizing. However, eating them is not very convenient: you have to constantly remove the bones.
Luckily, there is a way to make your meal much more enjoyable.
If you follow a certain recipe, the bones will be well-roasted and simply won’t be felt in the food.
How to fry fish properly
The product should not be cut into small pieces. You should limit yourself to cleaning, removing the entrails, cutting the belly and making cuts on the side.
Additional ingredients should be placed in the belly. We are talking about onion rings and bay leaves.
The fish and all its contents should be rolled in flour.
The resulting "construction" can be placed on a hot frying pan. The dish should be cooked over low heat.
The use of additional components, the refusal to cut and a long cooking time will ensure that the bones are fully cooked: they will be chewed without problems and will actually become a full-fledged part of the dish.
When consuming a ready-made dish, a person will not feel any extra ingredients.
