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, small 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 okushka. Very tasty dish it will turn out if you use breadcrumbs or cornmeal for breading, 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 the tomato sauce is liquid by the end of cooking, then the last 5-7 minutes should be stewed 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 in cold water heads, fins, spine, put a whole carrot and onion in there. When the broth boils for 20 minutes, strain it, dilute the resulting broth tomato paste. Using fresh tomatoes, they need to be stewed a little, and then, together with fish broth, pour into a pan with fried groupers 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 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.

Put the sea cocktail, without defrosting, on a heated frying pan, poured with oil. Fry Seafood Cocktail over medium heat under a lid.

How to fry a sea cocktail

Products

Frozen sea cocktail - 1 kilogram
Onion - 1 head
Carrot - 1 piece
Milk or cream 10% - half a glass
Orange juice - half a glass
Parsley - a small bunch
Butter - a cube of 3x3 centimeters
Salt and seasonings - to taste

How to put out a sea cocktail

Put the pan on the fire, pour in the oil, put the frozen sea cocktail and fry it for 10 minutes.
Peel the onion and carrot, chop the onion, grate the carrot on a coarse grater. Put onions and carrots to seafood, fry for 3 minutes, stirring occasionally. Salt and pepper the dish.
Pour milk and orange juice into the pan, mix and simmer for 10 minutes without a lid over medium heat. 3 minutes before cooking, add a slice butter, salt and pepper, mix well.
Arrange the fried sea cocktail on plates, sprinkle the dish with chopped parsley on top.

Salad with fried sea cocktail

Products
Frozen sea cocktail - half a kilo
Cheese "Russian" or similar - 50 grams
Tomatoes - 3 pieces
Pitted olives - 30 pieces
Lettuce leaves - 5 pieces
Cream sauce - 3 tablespoons
Soy sauce - 2 tablespoons
Garlic - 1 prong
Salt and pepper - to taste

How to make a salad with fried sea cocktail
Heat a frying pan over medium heat, pour in oil, put frozen sea cocktail and fry it for 15 minutes over medium heat under a lid. Cool slightly and place in a bowl.
Grate the cheese there, put the tomatoes, diced, olives, cut in half, and chopped garlic. Dress the salad with a mixture of cream and soy sauces, salt, pepper and mix well.
Put lettuce leaves on the bottom of the salad bowl, in the center - the base of the salad. You can serve to the table!

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. Advice 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 according to your own taste, but classic marinade can be considered a mixture of one teaspoon of 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. You need to fry correctly on low heat with the lid open, 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, you can use breadcrumbs 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, as it has a beautiful appearance 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. Drop each one in egg mixture, and then in flour so that it covers the fish completely. 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 perfect 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 sea 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 perfect for a home-cooked casual meal or a festive treat. Sea bass belongs to the category of affordable and inexpensive products High Quality. And with proper preparation of the carcass and the implementation of all stages of baking, cooking will become a pleasant and easy process.

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 heat treatment, but this is not the case.

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 portions, 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, the fish pieces must be dipped in the dough and put on the hot oil in the pan.

Fry the fish for 5 - 7 minutes on each side so that the dough is browned. Perch fillet in batter served as main independent dish, either with a garnish 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 in the other, mix the breadcrumbs with the garlic passed through the 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 a great appetizer or a main course with a side dish of mashed potatoes, besides, 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 viscera, 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 the 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.