Cooking perch in a pan. Sea bass in a pan - how to fry delicious Red sea bass recipes fried in a pan

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

Fish is very useful for our body. It contains a lot of valuable substances necessary for the normal functioning of the human body. Therefore, it should systematically appear in our menu. It can be consumed boiled, baked, salted or canned. But for frying in a pan, sea and river perch are the best suited. Recipes for this affordable fish will be presented in this publication.

Immediately before frying the fish, it must be pre-treated. The carcass is washed, cleaned of scales, freed from the entrails, fins and tail. If necessary, it is cut into portions or cut into fillets.

After that, the perch is rubbed with fragrant herbs. Most often, black pepper, fennel and dried basil are used for these purposes. To enrich the flavor bouquet, the fish is sprinkled with lemon balm, saffron, turmeric, coriander, cumin and even almonds.

In addition, bass can be marinated in a mixture of soy sauce, onion, garlic and ginger. From this, the taste of the fish will become more saturated. To give the dish subtle Scandinavian notes, milk or cream sauces are added to it. And lovers of French cuisine can add some good white wine to the fish.

To preserve the juiciness of the finished perch, it is breaded in breadcrumbs, corn flakes, sesame seeds, flour or semolina before heat treatment. No less tasty and tender is the fish fried in batter. As a rule, it is prepared from raw chicken eggs and wheat flour. Some cooks add milk or baking soda to the batter.

Variant with garlic butter

Unlike most marine life, perch does not have a characteristic fishy smell. Its white, moderately fatty meat retains quite a lot of juice in the process of proper heat treatment. Dishes prepared from it will be an excellent option for a family dinner. To fry fish with garlic butter, you will need:

• Kilo perch fillet.
• 6 tablespoons of butter.
• A couple of cloves of garlic.
• A small bunch of dill.
• ½ teaspoon dried onion, ground paprika and dry garlic.
• Salt.

Process description

Before frying the perch in a grill pan, you need to marinate it. Washed and dried fillets are evenly rubbed with a mixture of paprika, salt, dried garlic and onions.

While the fish is saturated with the aroma of spices, you can do the sauce. To prepare it, chopped dill, chopped garlic and half of the available butter are combined in one bowl. All this is placed in a water bath and waiting for the last component to melt.

The marinated perch fillet is laid out on a grill pan and fried for several minutes on each side. Almost ready fish is poured with garlic sauce and wait for about seven more minutes. After that, it is transferred to a beautiful plate, sprinkled with a little olive oil and served. Boiled potatoes or vegetable salad are usually used as a side dish.

Quick option

This recipe is sure to come in handy for those who are interested in how to fry a perch in a whole pan. In this case, you do not even have to clean the fish. But for the sake of such conveniences, you will have to sacrifice a fragrant crispy crust. To prepare this delicious dietary dish, you will need a simple set of ingredients, including:

• 4-6 carcasses of river perch.
• Half a bag of spices for fish.
• Salt and vegetable oil.

Cooking algorithm

Before frying a perch in a pan, it must be gutted. The bellies of the fish are cut open and the entrails are carefully removed. In order for the carcasses to remain intact, the heads are not separated from them, but the gills must be removed.

Perches prepared in this way are washed, wiped with paper napkins, salted and seasoned with spices. Immediately after that, they are sent to a thick-bottomed frying pan, greased with heated vegetable oil. Fry the fish under a lid over moderate heat. After five minutes, carefully turn it over and continue cooking. Such a fried perch is easily freed from scales. It can be served with boiled potatoes sprinkled with chopped herbs.

Variant with vegetable puree

According to the technology described below, not only a tasty, but also a very healthy dish is obtained. It does not contain any harmful additives, so it is ideal for both adults and children's menus. Since this pan-fried perch recipe calls for a specific set of ingredients, inspect your own refrigerator ahead of time. This time it should have:

• 2 sea bass.
• Large bulb.
• Medium carrot.
• A couple of bell peppers and ripe tomatoes.
• Salt and spices.

Sequencing

Those who are interested in how to properly fry sea bass in a pan should understand that the process should begin with the preparation of the fish. It is cleaned, freed from the insides, the spine is separated and washed in cool water. Then the carcass is cut in half and rubbed with a mixture of chopped basil and sea salt. In order for the fish to be thoroughly saturated with the aromas of spices, it is left for half an hour on the bottom shelf of the refrigerator.

While the perch is marinating, you can start preparing the vegetables. They are washed, peeled and crushed. Carrots are rubbed on a medium grater, onions are cut into small pieces, peppers are cut into strips, and tomatoes are cut into slices. All this is sent to a hot frying pan and fried in vegetable oil. When the tomatoes start juice, a little drinking water, salt and spices are added to the vegetables. All this is stewed under a lid on a minimum fire. The cooled vegetable mixture is ground in a blender to a puree state and removed to the side.

Now it's time to return to the marinated fish. It is sent to a hot frying pan and fried. Cook it over medium heat on both sides. Served with fried perch with vegetable puree.

Variant with lemon

This tasty and inexpensive fish with lean tender meat is sold in almost any store. Therefore, you can often cook original and simple dishes from it. A good option for a family dinner is sea bass fried in breadcrumbs with lemon. To create this dish you will need:

• 700 grams of fish.
• A quarter of a lemon.
• 3 tablespoons of refined sunflower oil.
• Half of an onion.
• A couple tablespoons of breadcrumbs.
• Salt and seasonings.

In addition, you will need some flour in which to coat the sea bass. The recipes for this fish are very diverse and simple. Many of them are very similar to each other, differing from each other in minor details. Therefore, it is important not to deviate from the following recommendations.

Action algorithm

Cleaned fish without entrails and fins are washed in cool water, wiped with paper towels and placed in a suitable bowl. After that, it is rubbed with salt and spices.

Before frying a perch in a pan, it is rolled in breading, consisting of flour and crackers, mixed in a ratio of 1: 2. The fish prepared in this way is placed in heated vegetable oil. Fry it for a few minutes on each side. Shortly before readiness, onion half rings are poured into the pan and covered with a lid. Such fish is served with any hot sauce and fresh vegetables.

How to fry perch in a pan in batter?

According to this simple recipe, you can cook very tasty and satisfying fish. It goes well with mashed potatoes and is equally suitable for both children and adults. To feed your family a healthy and fragrant dinner, you will need:

• Pair of sea bass fillets.
• A few tablespoons of flour.
• A couple of chicken eggs.
• Salt and vegetable oil.

The washed and dried fillet is cut into portions and lightly salted. The perch prepared by this method is rolled in flour, dipped in beaten eggs and sent to the pan. Fry it in hot vegetable oil for a few minutes on each side.

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.

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.

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:

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. A very tasty dish 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.

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 very hot water, literally for a moment. 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.

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

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:

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!

Although the sea bass is the namesake of its river counterpart, it still differs in both 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 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.

Before frying, this fish is breaded in flour, 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 high heat, 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 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 eggs with soy sauce in a deep bowl. Pour the ground crackers into a wide plate.
• Heat oil in a frying pan.
• Dip each perch fillet in the breadcrumbs, dip in the egg mixture, then roll again in the breadcrumbs. 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 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.