Ice fish, mackerel icefish, striped Belokurova pike lives in Antarctic waters around Antarctica and South America. Even Norwegian whalers in the nineteenth century told me that in the distant Antarctic is inhabited by strange fish with colorless blood, which they dubbed the "bloodless" and "ice". It is a valuable food fish. Fish meat contains large amounts of potassium, phosphorus, fluorine and other precious minerals and vitamins. For their unique taste and because of the remoteness and complexity of the region mining refers to the price category "premium". It is noteworthy that in the Soviet fishing industry were lower-price categories, along with Alaska Pollock. It is the fish of my childhood, it was available and sold in all the "Oceans" of the country, its taste firmly stuck in my memory. It is not surprising that for a long time it was not on the shelves of our modern shops. Appeared fish is similar, but ICE was not. And yesterday in the METRO, running past the fish counter, I saw the inscription on the price tag, but as always thought it was again some variation on the theme. Imagine my surprise when I saw HER!! The fish was immediately bought and immediately cooked. Since the ice feeds mainly on krill - its meat has a slightly sweet shrimp taste. And one of the indisputable advantages of this fish is that she completely lacks a specific fishy smell. This fish can be recommended even to those who can not stand. The bones in this fish is NOT only the backbone, but he's so thin that, with appropriate processing becomes soft. And since they live in the cleanest waters, they can be considered absolutely safe, does not contain harmful substances!!!

Okay, digression over, let's get started. Thoroughly wash the fish, cut off fins and without fanaticism cut off the head. The head of this fish is large and if cut as usual, generously taking seemingly unnecessary, it will be figure so small. No, the cut under the gills, I assure you, everything will be fine!! Get inside and wash!

As I said, the taste of this fish is unique, so let's not beat him all sorts of spices, all on a minimum ( in Japan it is generally prefer to eat raw). Dip them in flour, dip in egg and again in flour (you can do one layer of flour). Spread on a well-heated oiled pan. sprinkle a dash of pepper.

And fry until Golden brown on both sides.

Onion peel, cut into 4 pieces, spread on a pan and pour 0.5 cups of boiling water, cover with a lid and tormented for 5-7 minutes.

Everything!!! Our delicious, wholesome fish is ready!! If you see in the store do not pass, you will not regret!!