If you are a happy owner of fresh fish, then first of all cut it off and gut the insides.

After that, with the help of scissors or a sharp knife, we cut off the prickly spikes of the fins.

Before you fry the sea bass, you need to wash the fish well, cut into portions and prepare the breading.

The easiest way is to roll the perch in flour and fry in a well-heated pan.

Unlike river fish, it is much easier to clean the scales of sea bass, and the skin is crispy, so you do not need to remove it. Sea bass fried is tender and juicy precisely because of its skin.

Small fish are best fried whole, for this you only need to cut off the head, cut off the fins and clean the inside well.

Mix flour with salt and black pepper.

If the fish is large, then it is best to make deep cuts on each side - to the bone.

Pour the prepared pieces of fish with lemon juice and roll in flour with salt and pepper.

Pour vegetable oil into a frying pan, heat it up and lay out the perch pieces. It is necessary to pour a lot of oil - so that all the pieces are immersed in it to the middle of their thickness. The fish fried in this way will turn out juicy and crispy.

How long to fry sea bass depends on the size of the fish - a medium-sized carcass is fried for about 5 minutes on each side.

Put the fried pieces on a baking sheet and put in a preheated oven for another 5 minutes.

Transfer the finished fried fish to a flat plate and serve with a salad of fresh vegetables and fresh herbs. With perch fried in flour, a side dish of boiled potatoes goes very well.

Other recipes for cooking fried perch with a photo are prepared in exactly the same way and differ only in the breading of the fish. You can fry it in breadcrumbs, or you can make a wonderful batter.

To cook breaded fish, you need to take one fresh egg and crackers.

Beat the egg well with a whisk, salt and add allspice black pepper.

Pour vegetable oil into a frying pan and heat it over medium heat. As soon as the oil sizzles, you can begin to fry the fish.

Dip the perch pieces in the egg, then roll in breadcrumbs and immediately put in the pan.

Fry the fish on both sides until golden brown.

Breaded perch is incredibly juicy and fragrant, and mashed potatoes and fresh vegetables go well with it as a side dish.

To prepare the batter, you need to mix salt and pepper with flour, then add the egg and mayonnaise and mix well. It is best to beat the batter with a whisk. The consistency of the batter should resemble dough, like pancakes.

Dip the prepared pieces of fish in batter and immediately put them in a preheated pan.

Fry the perch over medium heat until a golden brown crust forms, then turn over and bring to readiness. Serve the fish immediately. Enjoy your meal!

Marine fish is the richest source of complete protein, healthy fatty acids, vitamins and minerals. Eating it in food has a positive effect on human health, slows down the aging process. Many peoples living near the seas have their own national cooking preferences. sea ​​fish. The Swedes have a fried herring. In this country, fried herring in Swedish serves as a fast food. Very often, fried herring is served with pickled onions, mashed potatoes.

It will take

To cook four servings of Swedish herring you need:
  • herring, preferably Pacific, 2 pieces, each weighing approximately 300 g;
  • butter, natural, creamy 50 g;
  • dill 30 g;
  • pepper;
  • salt.


Fish recipe step by step

1. Cut the herring into fillets with pitted skin and head. To do this, remove the head, cut the abdomen, remove the insides. Make an incision along the ridge, take out the spine, remove the costal bones. Wash the halves and pat dry.
2. The prepared fish is salted and peppered to taste, sprinkled with finely chopped dill.


3. The prepared herring fillet is breaded in flour, you can take both white wheat and dark rye flour.
4. Heat the oil in a frying pan and lay fish fillet skin down. Despite the fact that Swedish herring is fried mainly in butter, if desired, it can be replaced with vegetable oil or fish can be cooked in a mixture of these oils.


5. After 5-6 minutes, the fish is turned over and fried on the other side.

One of the brightest memories of my childhood is the big bulging eyes of the red sea bass in the store "Ocean". Then, apparently, they were still sold with a head, but now frozen and already gutted carcasses without a head are more common on the shelves. I can’t say that I often buy sea bass, but this is clearly not the worst option if you don’t have the opportunity to buy fresh fish. Sea bass has dense white meat with few bones, is easy to cook and eats with pleasure.

This time we will cook fried sea bass, and so that the fish does not get bored, we will serve it with simple sauce. It has become for me a kind of duty sauce for white fish, and it is equally well suited to both sea and river fish, except that I like to serve salmon. This sauce has no special name - just a sauce with parsley and capers, simple and tasty.

Fried sea bass with sauce

Frozen sea bass isn't a bad option if you can't afford fresh fish: it has firm white meat with little bone in it, is easy to prepare, and a pleasure to eat. In this recipe, we will prepare fried sea bass, which we will serve with a simple sauce with parsley and capers.
Alexey Onegin

Remove the scales from the sea bass, cut off two fillets and go over them with tweezers to remove the remaining bones. Season the fillets with salt, black pepper and grated lemon zest, and set aside.

Place a non-stick pan (or cast iron pan, on the bottom of which a circle of baking paper is laid out) on medium fire pour in a little olive oil, add a piece of butter and mix. When the butter has melted and bubbled, place the sea bass fillet skin side down in the pan and fry, pressing down hard with a metal spatula so that the fish does not “bridge” under the influence of heat. After 3-4 minutes, turn the fillet over and fry for about the same amount or a little longer, until the fish is ready. Remove it from the pan and transfer to warmed plates.

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Add lemon juice and finely chopped lemon juice to the pan, stir and let the liquid evaporate by about half. After that, reduce the heat to a minimum, add a few pieces of cold butter Stir vigorously until the butter melts and emulsifies with the lemon juice. At the end, add chopped parsley leaves to the sauce.

Already on a plate, pour the fish with the sauce from the pan and serve with light vegetable garnish.

Among the variety of seafood dishes, this representative of the marine fauna remains the most favorite for admirers of fish cuisine. Crispy, appetizing crust of breading, airy batter melting in your mouth, fragrant vegetables, sea red perch fried in a pan can be cooked in different ways. But the taste of this delicacy always remains rich, and tender, juicy and almost boneless meat makes this fish a leader among other gifts of the ocean.

There is an erroneous opinion that fried food is harmful, high in calories and loses all its useful qualities during the heat treatment process, but this is not so.

For example, perch cooked in oil retains a rather impressive amount of useful inclusions, such as vitamins E and D, as well as Fe, Mg, Ca, P. But even if we discard the correctness and usefulness, the dishes from this fish are incredibly varied and tasty, and recipes for its preparation have been created for centuries in the cuisines of peoples around the world.

Fish in dough is a dish that came to us from the lands of foggy Albion - Great Britain. It is in England that the traditional fast food called "fish and chips" includes perch fillet in batter with french fries.

This style of fish preparation has been preserved in British lands for many centuries. And not in vain, because no other cooking method will allow you to fry red sea bass as tasty as it is possible with the use of batter.

  1. To cook fish in batter, you will need 1 kg of sea bass fillet, which must be cut into portioned pieces, then salt and grate with seasonings to taste. For fish, celery root and parsnip, any greens, tarragon, basil, fennel and rosemary, as well as marjoram, coriander, sage, black pepper and white mustard seeds are excellent.
  2. Also, fish slices can be marinated using soy sauce or lemon juice. For 1 kg fillet, you will need ½ cup of soy sauce or juice of ½ citrus fruit.
  3. After the fish has been processed, prepare the batter. There are an incredible number of batter recipes. It is made from wheat, corn or rice flour, with or without eggs, on milk, kefir, mineral water, beer or water. We want to offer three international recipes for the most exquisite batters for fish:

Japanese batter

First you need to prepare a dry mixture of:

  • 150 g starch,
  • 55 g cornmeal,
  • ½ tsp salt, with the addition of dried onion and garlic, taken 2 g each,
  • white or black pepper powder ¼ tsp

Then the resulting powder base is diluted with 1 cup of warm boiled water.

Italian batter

To prepare the test you will need to take:

  • 150 g grated cheese
  • 5 chicken eggs,
  • 4 tbsp wheat flour,
  • ½ tsp salt,
  • 2-3 tbsp milk.

Having mixed all the components, the result should be a mass resembling sour cream in consistency.

french batter

As you know, the most popular sauce - mayonnaise was invented in France, the capital of world cuisine. And just on the basis of this seasoning, French batter is prepared.

To do this, you need to mix:

  • 4 eggs,
  • a pinch of salt
  • 200 g mayonnaise,
  • finely chopped onion (1 head),
  • wheat flour (5 tablespoons),
  • a little water (2-3 tablespoons).

After the batter is ready, fish pieces Dip in batter and place in hot oil in a frying pan.

Fry the fish for 5 - 7 minutes on each side so that the dough is browned. Perch fillet in batter is served as a main independent dish, or with a side dish of fresh or stewed vegetables, rice or asparagus.

Fish sticks

Cooking sea bass in a pan, as a rule, is accompanied by a preliminary deboning of portioned pieces in breading, which can give ready meal mouth-watering crispy crust, as well as preserve the juiciness of fish meat and rich taste.

But still in fried fish there is one minus - the bones, with which no one likes to mess around. But there is still a way out - we fry fish sticks from perch fillet.

Ingredients

  • Red perch fillet - 0.4 kg;
  • Chicken egg - 2 pcs.;
  • Soy sauce - 1 tbsp;
  • Breadcrumbs - ½ tbsp.;
  • Garlic - 3 cloves;
  • Salt - ¼ tsp;
  • Black pepper powder - ¼ tsp;
  • Sunflower oil - ½ cup.



Cooking

  1. First of all, the perch fillet must be cut into small oblong pieces 7x3 cm, after which we rub them with a mixture of salt and pepper and leave to soak.
  2. In the meantime, prepare the breading. In one cup, beat the eggs with the addition of soy sauce with a whisk, and mix in the other breadcrumbs with garlic passed through a press.
  3. Then put a frying pan on the fire and pour some oil into it. When it warms up well, take the fish slices, roll them in breadcrumbs, then dip them in the egg and again in breadcrumbs, then put the sticks in the pan and fry on both sides for about 10 minutes.
  4. When fish sticks get golden brown, they must be laid out from the pan on a paper towel so that it absorbs excess oil.

This dish can be great snack or as a main course with a side dish of mashed potatoes, in addition, they are convenient to take with you to work, as a lunch, or on a picnic.

American style perch with vegetables

Frying fish often turns into a routine undertaking. However, in the recipes of the cuisines of the peoples of the world, there are as many methods for frying sea bass as there are preferences for different housewives. This dish came to us from the United States of America, where both corn and seafood are highly valued. It is prepared quickly, there are a lot of benefits in it, and its taste is simply awesome.

Ingredients

  • Sea bass - 1 carcass per 1 kg;
  • Corn breading - ½ tbsp.;
  • Bulgarian red pepper - 2 pcs.;
  • Canned corn - 0.3 kg;
  • Onions - 6 heads;
  • Lemon - 3 pcs.;
  • Peanut butter - 7 tablespoons;
  • Sugar - 1 tsp;
  • Sour cream - 3 tablespoons;
  • Fresh green cilantro - 1 bunch;
  • Water or fish broth- 1 tbsp.;
  • Salt - a pinch;
  • Black pepper powder - ½ tsp

Cooking

  1. The perch must be cleaned of scales, fins and entrails, after which we thoroughly rinse the gutted carcass and cut it first along the ridge in half, and then across into portioned pieces.
  2. Then the fish slices must be marinated with juice squeezed from 2 lemons, mixed with salt and pepper.
  3. While the fish is soaking, prepare the vegetables. We wash and clean the peppers from seeds and core, then cut into slices. We chop the turnip into cubes, and drain the liquid from canned corn.
  4. Next, heat the oil in a frying pan and send the onion for frying, then the peppers and corn, flavoring everything with sugar. After 5-10 minutes, pour broth (water) into the container for vegetables and simmer everything under the lid for 6 minutes, and then add sour cream and turn it off.
  5. While the side dish is stewing, we will fry the fish. Heat up in another pan sunflower oil, breaded fish and fry on both sides for 7 minutes.
  6. This is how the dish should be served. Put vegetables in sour cream on a serving plate, sprinkle them generously with cilantro and put fish slices with lemon slices on the edge.

The fried red sea bass according to this recipe turns out to be incredibly tasty, and the dish looks very colorful and is perfect for a dinner party.

One of the most delicious representatives of fish is considered to be sea bass. It does not have an unpleasant specific smell, has a small amount of bones, and the meat is very soft in structure. A dish from such a product is quite simple to prepare and pleasant to eat. To fry a sea bass in a pan, you need to know not only the stages of baking, but also the rules for preparing the carcass for the process. Tips experienced housewives on cooking this type of fish, as well as general moments in cooking, will help you cope with all tasks quickly and easily. The sea dweller will diversify the table and please with its unique taste.

Training

Although the selected representative has similarities with the river perch, the differences between them are noticeable. Appearance and the internal structure of the fish are different, but the sharpness of the fins is the main similar feature. In sea bass, the upper teeth along the spine contain poisonous substances that can cause inflammation of the skin in humans when punctured. This fact often repels housewives from cooking this fish.

Advice! By cutting off the prickly fins at the very beginning, you can easily protect yourself from any damage.

The next steps in sea bass preparation include:

  • cleaning from scales, cutting off the tail and head;
  • evisceration and removal of the inner black film;
  • thorough rinsing in water;
  • drying with highly absorbent paper;
  • cutting the carcass into 3-4 portion pieces.

If desired, you can fry the fish as a whole, if it is completely included in the pan. It happens that a fillet is required for a certain recipe, in which case the carcass should be divided into two halves by a longitudinal section of the dorsal vertebra. Then take out the ridge and large bones, and simply chop the small ones.

In order for the perch meat not to fall apart during the cooking process, it is recommended to marinate it first. You can use different ingredients to your own taste, but a classic marinade can be considered a mixture of one teaspoon table salt, the same amount of ground black pepper and rosemary, as well as the juice of half a lemon. Having rubbed the fish well with these components, leave it for half an hour to soak. After that, the fibers will become even more tender, and the taste and aroma will be spicy.

in flour

Flour or other types of breading can be used to obtain a crispy crusty layer.

Grate the prepared sea bass with spices and leave for fifteen minutes so that the sirloin has time to absorb the ingredients. Roll the fish in flour, shaking off the excess with gentle movements. Heat the vegetable oil in a frying pan and place the pieces in it, placing them in one layer. Roast properly over low heat. open lid, after the bottom side is browned, you need to turn the product over and continue cooking until a golden layer is obtained on the other side. The frying time will take approximately ten minutes.

With onion

Cut four medium carcasses into perch fillets or just large slices and roll in a special seasoning for fish. For spiciness, you can add red pepper or chopped chili. While the product is infused for a quarter of an hour, cut 150 grams of onion into half rings and saute it in oil. Place the pieces in another pan, having previously rolled them in flour. Turn the seafood over after the bottom layer has crusted over. Put the finished onion on top and cover with a lid. On a medium heat, continue cooking until a blush appears on the second side.

With a crust

In addition to flour, breadcrumbs can be used so that the fish on each side is covered with a pleasant crispy crust. Before frying sea bass in a pan, marinate it, and after the end of the process, sprinkle each piece or whole carcass well with crushed crackers. It is better to gently shake off excess crumbs, then put the product on hot oil and bake until cooked.

batter

The original fish can be prepared by frying it in a special dough. This dish is also served festive table, since it has beautiful view and interesting taste.

First, prepare the batter, for which beat two chicken eggs with pepper and salt in one plate, and pour one glass of flour into the second. Prepare one large sea bass and cut it into medium sized fillets. Dip each of them into the egg mixture, and then into the flour so that it completely covers the fish. Instead of the wheat ingredient, you can roll the pieces in breadcrumbs. Fry should be on a moderate flame for five minutes from each barrel. It is recommended to serve such an appetizer with a vegetable salad, mashed potatoes or boiled rice.

Grilled

Sea bass is great for a picnic when grilled. Pre-marinate the pieces with spices and vegetable oil. For those who like to experiment, you can put a little honey in the marinade or fill the belly with fresh herbs. After the fire on the grill burns out, and the coals are still hot, place the perch on a specialized grill and fry, periodically turning the seafood treat. It will take about ten minutes until the product is fully prepared.

Serve it hot, sprinkled with lemon juice.

Fish dishes are always considered low-calorie and healthy. They go well with most side dishes and are suitable for both homemade casual dining and for holiday treats. Sea bass belongs to the category of available and inexpensive products High Quality. And when proper preparation carcasses and the implementation of all stages of baking, cooking will be a pleasant and easy process.