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 It 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 on-duty sauce for white fish, and it suits both sea and river fish equally well, 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 the pan with non-stick coating(or a cast-iron skillet with a baking paper circle on the bottom) over medium heat, 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 firmly 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 and mix vigorously so that the butter, melting, forms an emulsion with lemon juice. At the end, add chopped parsley leaves to the sauce.

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

If you purchased fresh sea bass, then you can cook a mass interesting dishes. It is not in vain that this fish is considered one of the most popular in cooking, because it can be cooked in any way - and fry, and boil, and even dry. Sea bass fried in a pan turns out to be very tender inside and has a crispy golden crust.

Perch is very healthy and incredibly tasty, so try to include it in your diet more often. A few tips on how to fry sea bass deliciously will help you diversify your menu and add some interesting and new dishes to your collection of homemade recipes.

Due to the fact that the meat of this fish is rich in fats and amino acids, recipes for cooking fried sea bass will be useful for people suffering from cardiovascular diseases and problems with blood pressure. Delicate white meat of perch will also appeal to children - unlike other fish, perch does not have a pronounced fishy flavor.

If you are buying frozen fish, then it is best to give preference to an already gutted carcass without heads. Fresh sea bass is best taken not very large - meat small fish will be softer and will have even fewer thin bones. If you do not live in those regions where fishing is carried out, you should not overpay for the fact that the fish is chilled, most often this fish has already been frozen, so take regular frozen fish.

Crackers - 250 gr

Egg -1 pc

Mayonnaise - 5 tbsp. l

Flour - 3-4 tbsp. l

Egg - 1 pc

How to fry sea bass deliciously

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. Fried sea bass is tender and juicy thanks to 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.

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

Other cooking recipes grilled perch from the photo they 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 crackers onto a separate plate.

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 turns out to be incredibly juicy and fragrant, and as a side dish it goes well with it. mashed potatoes and fresh vegetables.

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 perch over medium heat until golden brown tender crust, then turn over and bring to readiness. Serve the fish immediately. Bon Appetit!

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How to fry sea bass video recipe - step by step

Below you will find step by step video recipe to help you prepare.

Looking at the tips on how to fry sea bass, you can easily prepare this dish at home, having all the necessary ingredients.

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The sea bass, although it is the namesake of its river counterpart, is still different and appearance, and structure. What unites them is the presence of sharp fins.

In sea bass, the rays of the upper fin are endowed with poisonous glands, the injection of which can cause inflammation, which deters the hostesses from buying this fish. And you just need to remove the fins before cleaning and gutting, and after that the fish will become completely safe.

Moreover, sea bass has a very tasty, tender meat. It also has practically no specific smell, which many marine fish are endowed with.

There are few bones in the sea bass, so those who know a lot about this fish are happy to boil, stew, bake and, of course, fry it.

Perch can be fried whole if it fits in a pan, or pre-cut into portions.

This fish is breaded in flour before frying, ground breadcrumbs, cooked in batter or without it.

So that the fish does not fall apart or stick to the pan during frying, it is preliminarily kept in a marinade of spices and spices for 20-40 minutes. You can choose spices according to your own taste or use ready-made seasoning for fish, which is sold in any store.

Fried sea bass in flour breading

Ingredients:

• flour - 50 g;
• salt;
• black pepper;
• vegetable oil - 40 g.

Cooking method

• Trim the fins off the perch. Clean it from scales, cut off the tail and head. Remove the innards and the black film covering the inside of the fish. Rinse thoroughly, blot moisture with paper towels.
• Rub the fish with salt and pepper and let sit for 15 minutes.
• Roll in flour, shake off excess flour.
• Heat oil in a frying pan. Put the fish in. When the bottom side is covered with a delicious crust, use a spatula to turn the carcass to the other side and bring it to readiness.

Fried sea bass with onions

Ingredients:

• sea ​​bass - 2-4 small carcasses;
• flour - 40 g;
• seasoning for fish - 5 g;
• vegetable oil - 50 g;
• onion - 150 g.

Cooking method

• Peel the perch, gut, wash, dry. Cut into large pieces.
• Sprinkle with seasoning for fish, leave to marinate for 20 minutes.
• Onion cut into half rings. Spasser in oil.
• Dip the fish in flour. Heat oil in another pan. Fry the fish on one side until golden brown. Flip the fish pieces over to the other side. Sprinkle with sautéed onions. Close the lid.
• On moderate heat, bring the perch to readiness.

Grilled Sea Bass with Lemon Juice

Ingredients:

• sea ​​bass - 2-4 carcasses (depending on size);
• salt;
• white pepper - a pinch;
• vegetable oil - 40 g;
• lemon juice - 40 ml.

Recipe for the occasion::

Cooking method

• Clean the fish, gut, wash, wait until all the water has drained. Cut into large portions.
• Put in a bowl, sprinkle with salt and white pepper, drizzle with lemon juice. Leave to marinate for 25 minutes.
• Heat oil in a frying pan. Put the fish in. On the big fire fry it first on one side, then on the other. The final touch - turn the fish over on the first side again, fry for literally one minute; then it will definitely turn out with a crispy crust.

Fried sea bass: fillet in batter

Ingredients:

• sea ​​bass - 2-4 carcasses;
• eggs - 2 pcs.;
• milk - 70 g;
• flour - 150-170 g;
• salt;
• pepper;
• vegetable oil - 100 g;
• lemon juice - 25 ml.

Cooking method

• Clean each perch carcass from scales, after cutting off the fins with sharp scissors, gut, cut off the head. Wash under running water cold water. Blot with paper towels to remove moisture. Carefully cut the fish lengthwise into two halves. Cut the fillet from the ridge and ribs.
• Put it in a bowl, sprinkle with salt and pepper, sprinkle with lemon juice, mix. Place in refrigerator for 20 minutes.
• Break the eggs into a bowl, beat them with a fork, adding milk and flour. Salt. Mix well so that there are no lumps. The dough should turn out the same as for pancakes.
• Heat vegetable oil in a frying pan. Take a piece of fillet, first dip it in batter, then put it in a pan. Fry on both sides in oil until golden brown.
• Place fish on paper towel to drain excess oil.

Fried sea bass in batter with soy sauce

Ingredients:

• large sea bass - 800 g;
• soy sauce - 20 g;
• eggs - 2 pcs.;
• ground crackers - 3 tbsp. l.;
• salt;
• black pepper;
• vegetable oil - 80 g.

Cooking method

• Clean the perch, gut it. Cut off the head. Rinse the fish thoroughly and dry. Cut the carcass along the spine into two halves. Cut the fillet along with the skin. Cut it into manageable portions.
• Sprinkle with salt and pepper, leave to marinate for a few minutes.
• Whisk the eggs in a deep bowl soy sauce. Pour the ground crackers into a wide plate.
• Heat oil in a frying pan.
• Dip each perch fillet in breading, dip in egg mixture then roll in breadcrumbs again. Place in hot oil and fry over moderate heat on all sides until golden brown.
• Place on paper towels to drain excess fat from fish.

Fried sea bass with sour cream

Ingredients:

• small sea bass - 4-5 pieces;
• salt;
• pepper;
• vegetable oil - 40 g;
• low-fat sour cream - 50 g;
• lemon juice - 20 ml.

Cooking method

• Sprinkle the processed perch carcasses (do not cut off the head) on all sides with salt and pepper or seasoning for fish. Sprinkle with lemon juice. Leave to marinate for half an hour.
• Heat oil in a frying pan, put the fish. Cook over high heat until crispy.
• Flip the fish to the other side, lightly fry. Brush with sour cream. Bring to readiness.

Note to the owner

If you fry the whole fish, be sure to remove the gills, otherwise it will turn out bitter.

For a crispy crust, turn the fish carcasses twice to the other side during frying.

The fish will not stick to the pan if the oil is well heated.

Fish can be fried in a small amount of oil or deep-fried. In the second case, the fish, after frying, is laid out on paper towels so that they absorb excess fat.

The best for frying are refined vegetable oils as well as beef and pork melted lard. It is advisable not to use butter or creamy margarine, as they burn strongly, and this gives the fish an unpleasant odor.

Serve fried fish with any side dish, as well as as an independent dish. To give it a richer taste, sprinkle it with fried onions or serve any sauce with it.

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Perch is a tasty fish, especially if it is fried. But the one who has never cleaned it does not know which side to approach. Perch fins are prickly, scales, tightly adhered to the carcass, and during cleaning they scatter around. There are several ways to clean and cook perch.

Fried small river perch

A small fish has very tender meat, and therefore you should not neglect such small things. This recipe is for the lazy or inexperienced. Let's open a secret for them - it can be fried with scales. For this, fish no longer than a palm, 150-300 grams each, are suitable, it is better that they all be the same size for uniform frying.

Ingredients:

• perch - 7 pcs.,
• vegetable oil - 60 ml,
• salt.

1. The abdomen must be opened from the tail to the head with scissors. Remove all the insides, lay the caviar separately. The gills also need to be removed. Rinse the carcasses, blot with a napkin and add salt. 2. Pour oil into a heavy bottomed pan and heat well. Arrange the fish in a pan, do not need it to lie tightly, if the pan is not very large, then it is better to divide into two portions. Cover tightly with a lid. 3. After five minutes, carefully turn the fish over and close again. If there is caviar, then it can be added at this moment, it will cook well in the next 6-8 minutes of frying under the lid.

If a fish has scales with skin stuck to the bottom, then this means:

1. crockery of poor quality
2. oil and frying pan not hot enough
3. not closed tightly with a lid,
4. the fish was frozen.

4. In this case, do not try to turn over, it is better to add a little hot water - 2-3 tablespoons and close the lid, hold for another 7 minutes on fire, the skin should remain intact.

In fried perch with scales, it is easily removed from the skin right on the plate during meals, or it can be removed in advance before serving. The pulp inside remains very tender and juicy, as the scales prevent the evaporation of juices.

Perch fried with onions

To clean the perches, it is not at all necessary to clean the scales, you can simply remove the skin. This is done like this:

1. With a sharp narrow knife or special scissors, preferably with narrow ends, cut the entire abdomen lengthwise. Gut. Cut off tails and heads. If the heads will be used in the preparation of fish soup or there are gourmets for whom the head is the most delicious, they can be fried separately, for this you need to remove the gills. 2. Rinse the carcasses, make an incision along the entire back. 3. Separate the edge of the skin at the head with a knife blade, take it with one hand, holding the body with the other, and tear it off. Turn the carcass over and also tear off the skin on the second side. 4. Remove the fins by pulling them against growth or cut them off with scissors. Rinse the fish.

To fry perches without skin, you need a breading that favors the preservation of juiciness. You can breading by rolling in flour, or putting the fish in a bag, pour flour and shake it well so that the breading evenly covers the okushki. Very tasty dish it will turn out if you use crumb crumbs for breading or cornmeal, slightly drying it in a pan.

Ingredients:

• perch - 7-8 pcs.,
• onions - 2 pcs.,
• vegetable oil - 50 ml,
• flour for breading - 3 tablespoons,
• salt.

5. Pat the peeled perches dry with a towel and season with salt. 6. Heat oil in a frying pan. 7. Bread the fish and place loosely on the pan. Fry 5 minutes. 8. Chop the peeled onion into half rings. 9. Turn the perch to the other side and add the onion to the pan, cover with a lid and fry for another 4 minutes, then remove the lid, keep on fire until the onion is lightly browned. Perch will be well saturated with onion aroma during this time.

Perch in a frying pan in tomato sauce

You can clean the perch from scales using a knife or a special scraper, even an ordinary fine grater. In order for the scales to be easily separated, the fish can be immersed in a very hot water literally for an instant. If you hold it there a little more, then the skin will come off along with the scales.

Also, in order for the scales to come off easily, you can put the fish in the freezer for a while. The main thing is not to overexpose, it is necessary that only the top layer freezes.

The fins must be removed first. To do this, you need to make cuts along them on both sides. Then, holding the fin (it is better to do this with gloves or a towel), pull it out in the direction from the tail to the head. To clean the scales, it is better to do this in a bag, then it will not scatter throughout the kitchen. Gut the belly. If bile is accidentally damaged, then fill this place with salt and then rinse. After removing the insides, remove the film that lines the abdomen. Remove the gills and rinse the fish.

Ingredients:

• perch - 1500 g,
• onion - 600 g,
• tomato paste - 3 tbsp. l.,
• vegetable oil - 100 ml,
• flour - 5 tbsp. l.,
• salt pepper.

1. Bread the cleaned, prepared fish and put it in a deep frying pan with oil, preheated on the stove. Fry on both sides for 4 minutes. 2. Cut the peeled onions into small pieces, you can half rings. Fry in oil. 3. Mix tomato paste in a glass of water. 4. Put the onion to the perch, evenly distribute it, pour everything with tomato, salt, pour pepper. Simmer for 30 minutes covered. 5. You can use tomatoes instead of tomato paste. From them you need to remove the skin and cut. 4-5 pieces are enough for the proposed volume of products. tomatoes. They will need to be laid out on top of the onion, salt and pepper everything, in this case water is no longer needed. If tomato sauce By the end of cooking it will be watery, then the last 5-7 minutes you need to simmer by removing the lid. 6. This dish will turn out very tasty if you are not too lazy and cook the broth. To do this, fill the heads, fins, ridge with cold water, put a whole carrot and onion there. When the broth boils for 20 minutes, strain it, dilute the tomato paste with the resulting broth. Using fresh tomatoes, they need to be put out a little, and then together fish broth pour into the pan with fried perches and simmer for another 20 minutes under the lid.

Fried perches in sour cream

Another way to clean the scales so that it separates well is to firmly press down on the fish tail with one hand. This can be done with the back of the knife, and with the other hand, grab the head and pull it until you feel a characteristic crunch. Now the cleaning will go smoothly.

If the fish weighs less than 1 kg, then the insides can be removed by cutting off the head. An incision is made at the gills, then the spine is cut and all the insides are pulled out along with the head. Then you need to rinse the perches well.
It is better to flatten large perches by making a deep incision along the entire spine and first separate one half of the fillet, and then the other. As a result, the spine and most of the costal bones will be removed.

Ingredients:

• perch - 800 g,
• sour cream - 300 g,
• vegetable oil - 60 ml,
• 2 eggs,
• onions - 2 pcs.,
• salt

1. Salt the prepared fish on top and inside. 2. Beat eggs with a fork. 3. Heat a frying pan with oil well. Put the perches on it, after dipping them in the egg. 4. Clean and cut the onion. 5. After 6 minutes, turn the perch over, add the onion, fry until golden. 6. Pour the perches with sour cream and simmer over low heat for another 20 minutes under a tight and heavy lid.

You can cook perch in sour cream in another way. After they are fried and seasoned with sour cream, put them in the oven for 15 minutes at 180. Then add 3-4 tablespoons of sour cream on top and hold in the oven for five minutes. Perch cooked in this way melts in your mouth, and the taste is very delicate due to sour cream.

Perch fried fisherman style:

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 on butter, if desired, it can be replaced with vegetable oil or fish can be cooked on a mixture of these oils.

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