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

After that, with the help of scissors or a sharp knife, we cut off the thorny thorns 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 dip the perch in flour and fry in a well-heated skillet.

Unlike river fish, it is much easier to peel the scales of sea bass, and the skin is crispy, so you do not need to remove it. Roasted seabass turns out to be tender and juicy precisely because of its skin.

It is best to fry small fish whole, for this you just need to cut off the head, trim 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.

Pour the prepared pieces of fish with lemon juice and roll in flour, salt and pepper.

Pour vegetable oil into the pan, heat it up and lay out the pieces of perch. It is necessary to pour a lot of oil - so that all the pieces are immersed in it to the middle of their thickness. Fish fried in this way will be juicy and crispy.

The time for how much 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 the preheated oven for another 5 minutes.

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

Other recipes for cooking fried perch with a photo are prepared in 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.

Pour vegetable oil into a frying pan and heat it over medium heat. As soon as the oil sizzles, you can start frying the fish.

Dip pieces of perch in an egg, then roll in breadcrumbs and immediately put in a pan.

Fry fish on both sides until golden brown.

Perch breaded with rusks turns out to be incredibly juicy and aromatic, and mashed potatoes and fresh vegetables are well suited as a side dish.

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 whisk the batter with a whisk. The consistency of the batter should be like a pancake.

Dip the prepared pieces of fish in batter and immediately put them in a preheated pan.

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

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. The fins of the perches are prickly, the scales are firmly adhered to the carcass, and during cleaning they fly around. There are several ways to peel and cook perch.

Fried small river bass

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 the palm of your hand are suitable, 150-300 grams, it is better that they are all the same size for even 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 entrails, fold the caviar separately. The gills must also be removed. Rinse the carcasses, blot with a napkin and salt. 2. Pour oil into a pan with a thick bottom and heat well. Arrange the fish in the pan, it is not necessary for it to lie tightly, if the pan is not very large, then it is better to divide it into two portions. Cover tightly with a lid. 3. After five minutes, gently 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 a skin stuck to the bottom, then this means:

1. the dishes are not of high quality,
2. the oil and the frying pan are not hot enough,
3. did not close the lid tightly,
4. the fish was after freezing.

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

In fried perch with scales, it can be 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, since the scales prevent the evaporation of juices.

Fried perch with onions

You don't have to peel the scales to peel the perch, you can just peel the skin off. This is done like this:

1. With a sharp narrow knife or special scissors, preferably with narrow ends, cut the entire abdomen lengthwise. Gut. Chop off tails and heads. If the heads are to 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 torso with the other, and tear it off. Turn the carcass over and also tear off the skin from the other side. 4. Remove fins by pulling against growth or cut with scissors. Rinse the fish.

Roasting skinless perch requires a juiciness-preserving breading. You can bread, roll in flour, or put the fish in a bag, add flour and shake it well so that the breading evenly covers the perch. A very tasty dish will turn out if you use bread crumbs or corn flour 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. Blot peeled perch with a towel and salt. 6. Heat oil in a frying pan. 7. Breaded the fish and put it loosely in the pan. Fry for 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 slightly browned. The perch is well saturated with the onion aroma during this time.

Perch in a skillet in tomato sauce

You can remove scales from perch using a knife or a special scraper, even a regular fine grater. In order to easily separate the scales, the fish can be immersed in very hot water, literally for an instant. If you keep 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 should be removed first. To do this, you need to make cuts along them on both sides. Then, grasping 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. Peel the scales, it is better to do this in a bag, then it will not scatter throughout the kitchen. Gut the abdomen. If the bile is accidentally damaged, then cover 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,
• onions - 600 g
• tomato paste - 3 tbsp. l.,
• vegetable oil - 100 ml,
• flour - 5 tbsp. l.,
• salt pepper.

1. Breaded the peeled, prepared fish and put 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 use half rings. Fry in oil. 3. Stir the tomato paste in a glass of water. 4. Put the onion to the perch, distribute it evenly, pour everything over with tomato, salt, add pepper. Simmer for 30 minutes, covered. 5. Tomatoes can be used instead of tomato paste. They need to be peeled and cut. For the proposed volume of products, 4-5 pieces are enough. tomatoes. They will need to be laid out on top of the onions, salt and pepper everything, in this case water is no longer needed. If the tomato sauce is watery by the end of cooking, then stew for the last 5-7 minutes by removing the lid. 6. This dish will turn out to be very tasty if you are not 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 has boiled for 20 minutes, strain it, dilute the tomato paste with the broth obtained. When using fresh tomatoes, they need to be stewed a little, and then, together with fish broth, pour into a pan with fried perch 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 grasp the head and pull it until you feel the characteristic crunch. Cleaning will now take place without difficulty.

If the fish weighs less than 1 kg, then the entrails can be removed by cutting off the head. An incision is made at the gills, then the spine is cut and, together with the head, all the insides are pulled out. 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 separate first one half of the fillet, and then the other. As a result, the spine and most of the rib 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 the pan with oil well. Put the perch on it, after dipping them in the egg. 4. Peel and chop the onion. 5. After 6 minutes, turn the perches, add onions, fry until golden brown. 6. Pour sour cream over the perches 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. The perch cooked in this way melts in the mouth, and the taste is very delicate due to the sour cream.

Fried perch for fishermen:

Sea bass, if cooked correctly, will become a luxurious decoration of any table. Its meat is tender, and its delicate aroma, unusual for other types of sea fish, will delight any gourmet. The main thing is to deliciously cook sea bass at home even for a beginner in cooking.

Fried sea bass is healthy, as 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, keep in mind that the fins are quite sharp, and the top contains poison, so a prick with this fin can cause inflammation. Let's take a look at the best step-by-step recipes.

How to prepare sea bass for frying

Sea bass, like any other fish, we:

1. Mine in cold water.
2. Let's wait until the water drains, or blot it with a napkin.
3. Let's clean off the scales.
4. Cut off the fins and tails.
5. Let's remove the insides along with the black film around it.
6. Divide into three to four portions, convenient for frying.
7. We will marinate.

For the marinade you will need:

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon rosemary
• The juice of half a lemon.

You will find a ready-made grilled fish spice mix in many stores - a great way to keep things simple.

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 keep the pieces from burning or falling apart. Lemon juice will make the meat tender, and rosemary will add a subtle scent of fresh herbs. Many culinary experts advise additionally adding a clove of garlic, finely chopped or passed through a garlic press.

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

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

The classic frying recipe

It is more convenient to fry the perch in slices, but if the size of the pan allows, you can also whole. Just be careful, if you fry whole, do not forget to cut out the gills, otherwise the fish will turn out to be 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 minutes Video Recipe Print

Preheat a frying pan with vegetable oil.

Dip the pieces in flour.

Put in a skillet and fry on each side.

It is better to fry the perch over 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 four times.

Sea bass will cook well both in a little oil and deep-fried. However, if deep-frying, place the finished pieces on paper towels instead of on a dish, so the excess oil will be absorbed into them and will not spoil the taste of the fish.

How to grill sea bass

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

How to cook:

1. We light the grill and bring it to a state where the fire is no longer visible, and the coals are still quite hot.
2. Put the pieces of perch on the wire rack.
3. Since sea bass does not require high heat to fry, turn the pieces frequently.
4. Sprinkle the finished dish well with lemon juice and serve hot.

Video preparation

Fry sea bass in batter

To fry sea bass in batter, you will need:

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

Preparation:

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 flour into another deep plate.
2. Preheat a frying pan, pour in vegetable oil, 2-3 tablespoons. We take pieces of perch, dip in an egg, roll in flour, and put in a frying pan. Try not to overlap the pieces in the pan, 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!

Portion pieces of sea bass fillet, pre-marinated, fry on each side.

For crispy seabass, fry the fish pieces on each side.

How to fry sea bass

Products
Fillet of sea bass - 500 grams
Salt - 1 teaspoon without top
Flour - 2 tablespoons
Dried oregano - 1 tablespoon
Vegetable oil - 3 tablespoons

How to fry sea bass
1. Thaw the sea bass fillet.
2. Cut large pieces of fillet in half, leave small pieces whole.
3. Put the pieces of fish in a bowl, add 1 teaspoon of salt and 1 tablespoon of dried oregano, leave to marinate for 25 minutes.
4. Pour 2 tablespoons of flour into a deep plate.
5. Put each piece of fish in a bowl with flour and turn (roll) several times.
6. Pour 3 tablespoons of cooking oil into a frying pan, put on medium heat and heat for 1 minute.
7. Put pieces of fish in well-heated oil, fry for 3 minutes.
8. Turn pieces of perch over to the other side, fry for 3 minutes.
9. Cover the pan with a lid and cook for 2 minutes.
It is recommended to serve fried perch with mashed potatoes or mashed peas.

Crispy seabass

Products
Sea bass - 1 kilogram (2 medium-sized fish)
Lemon - half
Breadcrumbs - 2 rounded tablespoons
Salt - 1 teaspoon
Ground black pepper - half a teaspoon
Rosemary (dried) - 1 teaspoon
Vegetable oil - 100 milliliters

How to fry sea bass
1. Clean the fish and trim the fins with scissors.
2. Cut each sea bass into 4 pieces.
3. Put the pieces of fish into a deep bowl, sprinkle with 1 teaspoon of rosemary, 1 teaspoon of salt, half a teaspoon of pepper.
4. Squeeze the juice from half a lemon onto the fish, cover and leave for 30 minutes.
5. Pour the breading into a deep bowl.
6. Roll each piece of fish in breading.
7. Pour 100 milliliters of vegetable oil into a frying pan, put on medium heat, heat for 1 minute.
8. Place pieces of fish in a frying pan, fry for 7 minutes.
9. Turn fish pieces, fry for 7 minutes.
A side dish for fried snapper can be vegetable salad or boiled potatoes.

One of the vivid memories of my childhood is the big bulging eyes of a red sea bass in the Ocean store. Then, apparently, they were still sold headlong, but now on the shelves, frozen and already gutted carcasses without a head are more common. I can't say that I often buy sea bass, but this is clearly not the worst option if you do not 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 to keep the fish from getting bored, we will serve it with a simple sauce. It has become for me a kind of duty sauce for white fish, and is equally well suited to both sea and river fish, except that I like to serve salmon more. This sauce has no special name - just a sauce with parsley and capers, uncomplicated and tasty.

Fried sea bass with sauce

Frozen sea bass is not a bad option if you don't have the opportunity to buy fresh fish: it has dense white meat with few bones, is easy to prepare and is eaten with pleasure. In this recipe, we'll cook fried sea bass, served with a simple parsley and caper sauce.
Alexey Onegin

Scale the sea bass, cut off two fillets and use tweezers to walk over them to remove any remaining bones. Season the fillets with salt, black pepper and grated lemon zest, and set aside.

Place a nonstick skillet (or a cast iron skillet with a circle of baking paper on the bottom) over medium heat, add a little olive oil, add a slice of butter, and stir. When the butter has melted and bubbled, place the sea bass fillets skin side down in the pan and fry, pressing down firmly with a metal spatula so that the fish does not bend under the influence of heat. After 3-4 minutes, turn the fillets over and fry for about the same amount or a little longer, until the fish is cooked. Remove from the skillet and transfer to preheated plates.

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Add lemon juice and finely chopped to the skillet, stir and let the liquid evaporate for about half. Then reduce heat to low, add a few chunks of cold butter and stir vigorously so that the butter melts and emulsifies with lemon juice. Finally, add chopped parsley leaves to the sauce.

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