Fried perch with onions. Fried sea bass

22.08.202027.05.2017

If you purchased fresh sea bass, then you can cook a lot most interesting dishes. It is not for nothing that this fish is considered one of the most popular in cooking, because it can be prepared in any way - fry, boil, and even dry-dry. Fried in a frying pan sea bass It turns out very tender inside and has a crispy golden brown crust.

Perch is very healthy and incredibly tasty, so try to include it in your diet more often. A few tips on how to deliciously fry sea bass will help you diversify your menu and add some interesting and new dishes to your collection of home 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 blood pressure problems. Children will also enjoy the tender white meat of perch - unlike other fish, perch does not have a pronounced fishy aroma.

If you buy frozen fish, it is best to give preference to an already gutted carcass without heads. It is best to take fresh sea bass that is not very large - meat small fish it will be more tender and there will be even fewer thin bones in it. If you do not live in regions where fish are caught, 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.

Rusks - 250 gr

Egg - 1 piece

Mayonnaise – 5 tbsp. l

Flour – 3-4 tbsp. l

Egg - 1 piece

How to deliciously fry sea bass

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

After this, using scissors or a sharp knife, we cut off the prickly spines of the fins.

Before frying 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 frying pan.

Unlike river fish, peeling the scales of sea bass is much easier, and the skin turns out crispy, so there is no need to remove it. Fried sea bass turns out tender and juicy precisely because of its skin.

It is best to fry small fish whole; to do this, you just need to cut off the head, trim off the fins and clean the inside well.

Mix flour with salt and allspice.

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

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

Pour into the frying pan vegetable oil, heat it up and lay out the pieces of perch. You need 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.

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

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

Other cooking recipes fried perch The ones in the 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 prepare breaded fish, you need to take one fresh egg and crackers.

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

Pour the crackers onto a separate plate.

Pour vegetable oil into a frying pan and heat it over medium heat. Once the oil starts to sizzle, you can start frying the fish.

Dip the pieces of perch into the egg, then roll them in breadcrumbs and immediately place them in the pan.

Fry the fish on both sides until golden brown.

Breaded perch with breadcrumbs turns out incredibly juicy and flavorful, and goes well with it as a side dish 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 fish pieces into the batter and immediately place them in a heated frying pan.

Fry the perch over medium heat until golden brown tender crust, then turn it over and cook until done. Serve the fish immediately. Bon appetit!

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How to fry sea bass in a frying pan step by step video recipe

We have also prepared a video for you to fully understand. step by step process preparations.

We hope you liked our article on how to fry sea bass in a frying pan and now having everything necessary ingredients you can easily prepare it at home.

Even more delicious recipes:

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

How to fry a seafood cocktail

Products

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

How to put out a sea cocktail

Place the frying pan on the fire, pour in the oil, add the frozen seafood cocktail and fry it for 10 minutes.
Peel the onions and carrots, chop the onions, grate the carrots coarse grater. Add onions and carrots to seafood, fry for 3 minutes, stirring. Salt and pepper the dish.
Pour milk and orange juice into the frying pan, stir and simmer for 10 minutes without a lid over medium heat. 3 minutes before cooking, add a piece of butter, salt and pepper, mix well.
Place the fried seafood cocktail on plates and sprinkle chopped parsley on top of the dish.

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 clove
Salt and pepper - to taste

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

There are many recipes for preparing red sea bass - from very simple to very intricate. Because of delicious meat, low bone count and low calorie content is very popular in different countries. We have already described this delicate fish. Today we will show several others, no less delicious recipes.

The recipes below involve the use of cleaned fish. It is very inconvenient to process frozen fish, so it is advisable to let it sit a little warm.

Note! The sharp spines at the ends of the fins contain a mild but poisonous substance. When injected, it causes local inflammation, and the wound takes a long time to heal. It is better to use gloves for work.

Treatment:

first, cut off the fins with scissors and cut out their bases from small bones from the pulp;
remove scales starting from the tail;
cut along the abdomen and take out the entrails;
Depending on the recipe, the tail and head or just the gills are removed.

Then rinse and dry.

Stuffed Red Snapper

Place the finished red snapper on a plate and garnish with the remaining herbs or lemon.

For this recipe It’s better to take 2 large copies of 800-1000 g each, so that they completely fill the pan and do not become dry when baking. In addition to them, you will need:

400 g fresh mushrooms, better than forest ones;
3 eggs;
2 large onions;
200 ml sour cream;
3 tbsp. l. butter;
1 bunch of parsley;
1 lemon, 1.2 tbsp. breadcrumbs;
spices.

To prepare, you need to follow these steps:

chop the mushrooms and fry in oil;
Lightly beat the eggs, grind with salt, half the chopped parsley and breadcrumbs;
combine with mushrooms;
Stuff the resulting minced meat into the perches, previously rubbed with spices, and sew them up or pin them with skewers;
on a baking sheet, build a plate out of onion rings, put the fish on it, pour in the juice of half a lemon;
bake in an oven preheated to 190 degrees for half an hour, periodically basting with the released juice;
pour sour cream and bake for 10 minutes.

Salad with boiled perch

To make a salad, the fish should be properly boiled, for which place 1 onion (with the peel), 1 carrot, 1 bay leaf, and spices in a saucepan or saucepan. Pour a little water so that it just covers the fish. The perch is cooked for 20-40 minutes, depending on the size. Cool it in a small amount of broth (1 cm) under the lid so that the pulp is not dry.

For preparing dietary fish salad required:

350 g boiled fillet;
2 medium potatoes;
1 carrot;
1/2 onion;
1 sweet pepper;
1 b. peas;
3 eggs;
3 pickled cucumbers;
mayonnaise.

Finely chop the onion, scald, rinse cold water. Cut potatoes, carrots, peppers, eggs, cucumbers into cubes. Drain the liquid from the peas, disassemble the fillet into pieces and remove the bones.

Mix everything, season with mayonnaise, add salt if required. You can decorate the top with greenery.

On a note! If you replace the peas with red beans and pickles fresh tomatoes, add a little capers, you get a salad with a completely different taste. You can also replace potatoes with a glass of rice.

Sea bass stewed with vegetables

For cooking you will need the following products:

800 g fish;
3 carrots;
1 sweet pepper;
2 onions;
3 tomatoes;
oil, spices.

The cleaned carcasses are cut into pieces - 2 pieces each. per serving, sprinkle with spices and set aside for 20 minutes. Fry onion half rings until transparent, add coarsely grated carrots, after 5 minutes – chopped pepper, tomatoes, spices and mix. Pieces of sea bass are placed on top, covered with a lid and simmered until cooked. The fish is served on a bed of vegetables.

Japanese style sea bass

The Japanese have revered this fish since mythological times; they believe that it will turn around fate and bring happiness; they call it “tai.”

Traditionally in Japan, sea bass is used to prepare sushi, sashimi, stewed, fried and boiled. The red color of the carcass symbolizes prosperity, so it is often prepared for the New Year.

Prepare sea bass according to Japanese recipe not difficult, but you will need some simple ingredients:

fillet – 600 g;
tangerines – 4 pcs.;
eggs – 1 pc.;
onion – 1 pc.;
starch – 3 dec. l.;
soy sauce – 2 tsp. l.;
sake (vodka) - 1 tbsp. l.;
sesame (sunflower) oil – 3 dess. l.

First, wash and dry the fillet and cut into thin slices. The starch is diluted a little with water, mixed with a beaten egg, pour this mixture over the fish, stir and fry quickly in oil. Then, in the same frying pan or wok, in the oil remaining after the fish, saute the chopped onion until transparent, add tangerine slices, soy sauce, sake, peeled from thin films, stir, heat and after 2 minutes the mixture is spread on the pieces of sea bass.

Fish - heh with sea bass

For this dish you will need:

fillet – 700 g;
onion – 400 g;
vinegar, salt, pepper, vegetable oil.

The home cooking process consists of several stages:

The pulp is cut into strips or cubes, the onion into half rings.
First onions are placed in the jar in alternating dense layers, then fish, salt, and pepper.
Fill everything with vinegar (dilute 70% with water 2 times).

After 2 hours, sea bass heh can be served. Vinegar can be replaced with lemon juice.

How to cook sea bass fillet

Some housewives find cooking sea bass very tiring due to the need to cut up the fish. Some people don’t want to bother, others simply don’t have time for it. In such cases the best option will be the use of ready-made fillets. By “fillet” we mean halves of a carcass without the head and tail, scales and fins, ridge and bones. It is used for main courses and snacks. For example, sea bass with kiwi sauce. For this recipe you need:

600 g fillet;
4 kiwis;
2 dec. l. oils;
pepper, salt.

The fish is lightly salted, peppered and steamed until cooked. Kiwi is rubbed through a sieve or crushed in a blender, mixed with oil (preferably olive), salt, and pepper. The perch is placed on a plate and poured with the resulting sauce.

Baked fillet with mushrooms

The dish for lunch or dinner is served in portions. You can additionally decorate with lemon.

To prepare you will need:

2-4 fillets (approximately 800 g);
2 onions;
200 g of any fresh mushrooms;
2 cloves of garlic;
2 tomatoes;
1 tsp. chopped dill;
160 g cheese;
2 dec. l. mayonnaise;
oils, spices, flour.

The cooking process is as follows:

Fillet cut in portioned pieces, salt and pepper and set aside for 20 minutes.
Fry the onions and mushrooms until almost cooked.
For the sauce, combine mayonnaise with garlic and dill.
Dip the fillet in flour and fry on both sides. Place on a baking sheet.
Brush the fish with the sauce, put 2 slices of tomatoes without skin on top, and put the mushroom mixture on them.
Sprinkle with grated cheese and bake in an oven preheated to 190 degrees for half an hour.

Breaded perch fillet

The fillet gets an interesting taste if you add finely grated cheese to the egg or crackers, use semolina instead of crackers or pre-marinate the fish in soy sauce instead of salt and pepper.

For this recipe you need to take:

0.8 kg fillet;
2 eggs;
7-8 tbsp. l. breadcrumbs;
spices, oils.

Rub the fish with spices, beat the eggs, heat the oil. Dip fillet pieces alternately in flour, egg, breadcrumbs and fry on both sides. The breading option may be slightly different: flour, egg, crackers, egg again - then the number of eggs should be increased to 3-4 pieces, but little oil will be needed. You can also skip the breadcrumbs and dip the fish in just flour and egg.

Sea bass - very delicious fish, it is difficult to spoil it during cooking.

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

Will need

To prepare four servings of Swedish herring you need:

herring, preferably Pacific, 2 pieces, weighing approximately 300 g each;
butter, natural, creamy 50 g;
dill 30 g;
pepper;
salt.

Step-by-step recipe for cooking fish

1. Cut the herring into fillets with skin without bones and head. To do this, remove the head, cut the abdomen, and remove the entrails. Make a cut along the ridge, remove the spine, remove the costal bones. Wash and dry the resulting halves.
2. The prepared fish is salted and peppered to taste, sprinkled with finely chopped dill.

3. Bread the prepared herring fillet in flour; you can use either white wheat or dark rye flour.
4. Heat the oil in a frying pan and place the fish fillet skin side down. Despite the fact that Swedish herring is mostly fried on butter, if desired, you can replace it with vegetable oil or cook fish with a mixture of these oils.