Fried sea bass. How to make a frozen sea cocktail - the best recipes for every taste! Red perch how to cook fry

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 from 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. The appearance and 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 taste, but a classic marinade can be considered a mixture of one teaspoon of table salt, the same amount of ground black pepper and rosemary, and 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, 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. Such a dish is served even at the festive table, as it has a beautiful look 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 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 high quality products. And with proper preparation of the carcass and the implementation of all stages of baking, cooking will become a pleasant and easy process.

Sea bass, if properly prepared, will become a luxurious decoration of any table. Its meat is tender, and its delicate aroma, unusual for other types of sea fish, will please any gourmet. The main thing is to cook sea bass deliciously at home, even a novice in cooking can do it.

Fried sea bass is useful because it contains a large amount of protein and fat with a small amount - only about 140-150 kcal per 100 grams of calories.

If you have never cooked sea bass, be aware that the fins are quite sharp and the top contains poison, so a prick from this fin can cause inflammation. Consider the best step by step recipes.

How to prepare sea bass for frying

Sea bass, like any other fish, we:

1. Wash in cold water.
2. Let's wait until the water drains, or get wet with a napkin.
3. Let's clean the scales.
4. Cut off the fins and tails.
5. Remove the insides along with the black film around.
6. Divide into three or four portions, convenient for frying pieces.
7. Let's marinate.

For the marinade you will need:

• 1 teaspoon of salt;
• 1 teaspoon of pepper;
• 1 teaspoon rosemary;
• Juice of half a lemon.

In many stores you will find a ready-made spice mixture for fried fish - this is a great opportunity to simplify the task.

We mix the pieces of perch with the marinade in a deep container, cover with a lid and leave for half an hour. The marinade will not allow the pieces to burn to the pan or fall apart. The lemon juice will tenderize the meat, while the rosemary will add a delicate aroma of fresh herbs. Many chefs advise adding an additional clove of garlic, finely chopped or passed through a garlic press.

Note: sea bass can be fried not just in pieces, but filleted. There are quite a few bones, so the fillet will turn out tender and it is convenient to make it.

To do this, after cleaning, the fish must be divided into two parts along the spine, gutted and the spine removed. Grind the resulting pieces, and you can fry.

Classic fry recipe

It is more convenient to fry perch in pieces, but if the size of the pan allows, you can do it whole. Just be careful if you fry whole, do not forget to cut out the gills, otherwise the fish will turn out bitter.

Ingredients

Servings: 4

• sea ​​bass 2 pcs
• vegetable oil 20 ml

per serving

Calories: 144 kcal

Proteins: 17.3 g

Fats: 5.4 g

Carbohydrates: 2.5 g

17 min. Video recipe Print

Heat up a frying pan with vegetable oil.

Roll the pieces in flour.

Place on the skillet and fry on each side.

It is better to fry perch on medium heat, without covering the pan with a lid. It takes about 5 minutes for a golden crust to form. If you want the crust to be crispy, fry over high heat, turning over four times.

Sea bass cooks well both in a little oil and deep-fried. However, if deep-frying, spread the finished pieces not on a dish, but on paper towels - this way the excess oil will be absorbed into them and will not spoil the taste of the fish.

How to Grill Sea Bass

We marinate the sea bass, in the same way as for frying in a regular frying pan, just add a little vegetable oil. You can experiment and spice up the dish by putting a teaspoon of honey in the marinade or by putting chopped dill and parsley in the belly of the fish.

How to cook:

1. We kindle the grill and bring it to a state where the fire is no longer visible, and the coals are still quite hot.
2. Lay the perch pieces on the grill.
3. Since sea bass does not require a high temperature for frying, you need to turn the pieces more often.
4. Sprinkle the finished dish with lemon juice and serve hot.

Videos cooking

Fry sea bass in batter

To fry sea bass in batter, you will need:

• sea ​​bass carcass;
• 1 teaspoon of salt;
• 1 teaspoon of pepper;
• 1 teaspoon rosemary;
• juice of half a lemon;
• 2 eggs;
• 1 glass of flour.

Cooking:

1. We cut and marinate the perch, as described above. Then we break the eggs into a deep plate, shake, adding a pinch of pepper and salt. Pour the flour into another deep plate.
2. We heat the pan, pour vegetable oil, 2-3 tablespoons. We take pieces of perch, dip in an egg, roll in flour, and put in a pan. Make sure that the pieces in the pan do not crowd each other, otherwise they will stick together.
3. Fry until golden brown, serve with herbs.

Sea bass is a healthy and tasty treat for connoisseurs of fish dishes. Try one of these recipes and see for yourself!

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 a 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 prefer salmon to serve. 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 skillet (or a cast iron skillet with a baking sheet lined in the bottom) over medium heat, add a little olive oil, add a dollop of butter, and stir to combine. 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.

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.

Adherents of a healthy diet are well aware that fish should occupy one of the leading places in our diet. You can talk about its benefits for a long time, but today we will not talk about that. We will look at how to cook sea bass deliciously in many ways.

Simple but delicious fish dish

If you do not know how to cook sea bass deliciously in a pan, then this recipe is for you. It is striking in its simplicity, and the fish turns out to be unrealistically tasty.

Compound:

• 2-3 sea bass carcasses;
• 2 eggs;
• 2 large onion heads;
• breadcrumbs;
• lettuce leaves;
• salt and pepper mixture.

Cooking:

How to cook sea bass delicious in the oven? We present to your attention an interesting recipe for fish baked with vegetables. Such a dish is immediately prepared along with a side dish, and its taste and aroma will amaze even the most fastidious gourmets.

Compound:

• sea ​​bass carcass;
• 3-4 potatoes;
• carrot;
• onion head;
• 2 tomatoes;
• Bulgarian pepper;
• 100 ml filtered water;
• greens;
• olives;
• olive oil;
• 2 tbsp. l. grape vinegar;
• seasonings for fish and salt.

Cooking:

Delicious fish with a minimum of calories

And this recipe will tell you how to cook sea bass deliciously in foil. It is ideal for those who like to eat baked fish, but are afraid of getting extra calories.

Compound:

• sea ​​bass carcass;
• green onion feathers;
• a few slices of orange;
• 50 ml soy sauce;
• ½ head of onion;
• 1 st. l. grated ginger root;
• greens;
• 2-3 tbsp. l. olive oils;
• a mixture of spices and salt;
• 1 tsp granulated sugar.

Cooking:

Spicy Sea Bass Appetizer

And finally, we give a recipe for an exquisite and spicy sea bass snack with an unusual name - heh. It is prepared very easily, and it can be served with any alcoholic beverage. Add salt, spices and pepper to taste.

Compound:

• 1 kg sea bass fillet;
• 3-4 large onions;
• ground red and black pepper;
• salt;
• 2 tbsp. l. vinegar 70%;
• 2-3 tbsp. l. olive oils.

Cooking:

1. Rinse perch fillet and pat dry. If you have a whole fish carcass, then you need to clean it and carefully separate the fillet from the bones.
2. Cut the fillet into medium-sized strips.
3. Peel the onion and cut into rings.
4. We take a jar and lay out the fish and onions in layers. The first layer should be onions. Sprinkle each fish layer with a mixture of peppers and salt.
5. Add vinegar and close the jar. We leave it for a couple of hours in a cool place.
6. After two hours, we need to add olive oil to the jar. We marinate the fish for about 12 hours. Heh from sea bass can be served at the table.

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 preferences in cooking 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

• 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