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 melts and bubbles, 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.

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 sea bass fillets.
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.

Fish is very beneficial 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 preparing this affordable fish will be presented in this publication.

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

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

Alternatively, the perch can be marinated in a mixture of soy sauce, onions, garlic, and ginger. This will make the fish taste more intense. Milk or cream sauces are added to give the dish a subtle Scandinavian flavor. And lovers of French cuisine can add some good white wine to the fish.

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

Garlic oil option

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

• Kilo perch fillet.
• 6 tablespoons of butter.
• A couple of cloves of garlic.
• A small bunch of dill.
• 1/2 teaspoon each of dried onions, ground paprika and dried garlic.
• Salt.

Process description

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

While the fish is soaked in the aroma of spices, you can do the sauce. For its preparation, chopped dill, chopped garlic and half of the available butter are combined in one bowl. All this is placed in a water bath and waited for the last component to melt.

Put the marinated perch fillet in a grill pan and fry for a few minutes on each side. Almost finished fish is poured with garlic sauce and waited for about seven more minutes. After that, it is transferred to a beautiful plate, sprinkled with a little olive oil and served on the table. Boiled potatoes or vegetable salad are usually used as a side dish.

Fast option

This recipe will certainly come in handy for those who are interested in how to fry whole perch in a pan. In this case, you don't even have to clean the fish. But for such convenience, you have to sacrifice a flavorful crisp. To prepare this delicious dietary meal, you need a simple set of ingredients, including:

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

Cooking algorithm

Before frying the perch in a pan, it must be gutted. The abdomens of the fish are cut and the insides are carefully removed. To keep the carcasses intact, the heads are not separated from them, but the gills must be removed.

The perch 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 covered over medium heat. After five minutes, gently turn it over and continue to cook. Such fried perch is easily scaled free. It can be served with boiled potatoes sprinkled with chopped herbs.

Vegetable puree option

Using the technology described below, not only a tasty, but also a very healthy dish is obtained. It does not contain any harmful additives, therefore it is ideal for both an adult and a children's menu. Since this recipe for fried perch in a pan requires a specific set of ingredients, inspect your own refrigerator beforehand. This time it should contain:

• 2 sea bass.
• Large onion.
• Medium carrots.
• A pair 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 start with the preparation of the fish. It is cleaned, freed from the viscera, the ridge 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 pickling, 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 - in strips, and tomatoes - in slices. All this is sent to a hot frying pan and fried in vegetable oil. When the tomatoes are juiced, a little drinking water, salt and spices are added to the vegetables. All this is stewed under a lid on minimal heat. The cooled vegetable mixture is ground in a blender until puree and put aside.

Now it's time to get back to the pickled fish. It is sent to a hot skillet and fried. Cook it over medium heat on both sides. Fried perch with vegetable puree is served.

Lemon option

This tasty and inexpensive fish with lean tender meat is sold in almost any store. Therefore, you can often prepare 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 onion.
• A couple of tablespoons of bread crumbs.
• Salt and spices.

In addition, you will need some flour in which the sea bass will be breaded. 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 recommendations below.

Algorithm of actions

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

Before frying the perch in a pan, it is rolled in a breading consisting of flour and breadcrumbs mixed in a 1: 2 ratio. The fish prepared in this way is placed in heated vegetable oil. Fry it for several minutes on each side. Shortly before cooking, pour half rings of onion into the pan and cover with a lid. This fish is served with any spicy sauce and fresh vegetables.

How to fry perch in a pan in batter?

This simple recipe can be used to cook delicious 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 flavorful dinner, you will need:

• A pair of sea bass fillets.
• Several tablespoons of flour.
• A pair of chicken eggs.
• Salt and vegetable oil.

The washed and dried fillets are cut into portions and lightly salted. The perch prepared by this method is doused in flour, dipped in beaten chicken eggs and sent to the pan. Fry it in heated vegetable oil for several minutes on each side.

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!

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!