Although sea bass is the namesake of its river counterpart, it still differs in both appearance and structure. What they have in common 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 discourages housewives from buying this fish. You just need to remove the fins before cleaning and gutting, and after that the fish will be completely safe.

Moreover, sea bass has very tasty, tender meat. It also has virtually no specific odor, which many marine fish are endowed with.

Sea bass has few bones, so those who know a lot about this fish are happy to boil it, stew it, bake it and, of course, fry it.

The perch can be fried whole if it fits in a frying pan, or pre-cut into portions.

Before frying, this fish is breaded in flour, ground breadcrumbs, and cooked with or without batter.

To prevent the fish from falling apart or sticking to the pan during frying, it is first kept in a marinade of spices and herbs 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 of the perch. Clean it of scales, cut off the tail and head. Remove the entrails and the black film covering the inside of the fish. Rinse thoroughly and blot away moisture with paper towels.
• Rub the fish with salt and pepper and leave for 15 minutes.
• Dip in flour, shaking off excess flour.
• Heat oil in a frying pan. Place the fish. When the bottom side is covered with an appetizing crust, use a spatula to turn the carcass over to the other side and cook until done.

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

• Clean the perch, gut it, wash it, dry it. Cut into large pieces.
• Sprinkle with fish seasoning and leave to marinate for 20 minutes.
• Cut the onion into half rings. Sauté in oil.
• Dip the fish in flour. Heat oil in another frying pan. Fry the fish on one side until golden brown. Turn the fish pieces over to the other side. Sprinkle with sautéed onions. Close the lid.
• Over moderate heat, cook the perch until done.

Fried 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.

Cooking method

• Clean the fish, gut it, wash it, wait until all the water has drained. Cut into large portions.
• Place in a bowl, sprinkle with salt and white pepper, and sprinkle with lemon juice. Leave to marinate for 25 minutes.
• Heat oil in a frying pan. Place the fish. Over high heat, fry it first on one side, then on the other. The final touch is to turn the fish over to the first side again, fry for literally one minute; then it will definitely come 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, first cut off the fins with sharp scissors, gut them, and cut off the head. Wash under running cold water. Blot with napkins to remove moisture. Carefully cut the fish lengthwise into two halves. Cut fillets from the backbone and ribs.
• Place it in a bowl, sprinkle with salt and pepper, sprinkle with lemon juice, and stir. Place in the refrigerator for 20 minutes.
• Break the eggs into a bowl, beat them with a fork, adding milk and flour. Add some salt. Stir well so that there are no lumps. The dough should be the same as for pancakes.
• Heat vegetable oil in a frying pan. Take a piece of fillet, first dip it in the batter, then place it in the pan. Fry on both sides in oil until golden brown.
• Place the fish on a paper towel to drain excess fat.

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 and gut the perch. Cut off the head. Rinse the fish thoroughly and dry. Cut the carcass lengthwise along the spine into two halves. Cut off the fillet with the skin. Cut it into convenient portions.
• Season with salt and pepper and leave to marinate for a few minutes.
• In a deep bowl, beat eggs with soy sauce. Place ground crackers in a wide plate.
• Heat oil in a frying pan.
• Dip each perch fillet in the breading, dip in the egg mixture, then roll in breadcrumbs again. 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 pcs.;
• salt;
• pepper;
• vegetable oil – 40 g;
• low-fat sour cream – 50 g;
• lemon juice – 20 ml.

Cooking method

• Sprinkle processed perch carcasses (do not cut off the head) on all sides with salt and pepper or fish seasoning. Sprinkle with lemon juice. Leave to marinate for half an hour.
• Heat oil in a frying pan and add fish. Cook over high heat until crispy.
• Turn the fish over to the other side and fry lightly. Grease with sour cream. Bring until ready.

Note to the hostess

If you fry the whole fish, be sure to remove the gills, otherwise it will turn out bitter.

To create a crispy crust, turn the fish over to the other side twice during frying.

The fish will not stick to the pan if the oil is well heated.

Fish can be fried either in a small amount of oil or deep-fried. In the second case, after frying, the fish is placed on paper towels to 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, or as a separate dish. To give it a richer taste, sprinkle it with fried onions or serve it with any sauce.

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 appear systematically on our menu. It can be consumed boiled, baked, salted or canned. But sea and river perch are ideal for frying in a frying pan. Recipes for preparing 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, and freed from entrails, fins and tail. If necessary, it is cut into portions or filleted.

After this, the perch is rubbed with aromatic 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.

Alternatively, perch can be marinated in a mixture of soy sauce, onion, garlic and ginger. This will make the taste of the fish more intense. To give the dish subtle Scandinavian notes, milk or cream sauces are added. 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 prepared 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 a characteristic fishy smell. Its white, moderately fatty meat retains quite a lot of juice during 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:

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

Process description

Before you fry the perch on the grill pan, you need to marinate it. The washed and dried fillet is evenly rubbed with a mixture of paprika, salt, dried garlic and onion.

While the fish is soaking in the aroma of spices, you can make the sauce. To prepare it, combine chopped dill, chopped garlic and half the available butter in one bowl. All this is placed in a water bath and wait until the last component melts.

The marinated perch fillet is placed on a grill pan and fried for several minutes on each side. When the fish is almost ready, pour garlic sauce over it and wait about seven more minutes. After that, it is transferred to a beautiful plate, sprinkled with a small amount of olive oil and served. Boiled potatoes or vegetable salad are usually used as a side dish.

Quick option

This recipe will certainly be useful to those who are interested in how to fry whole perch in a frying pan. In this case, you don't even have to clean the fish. But for the sake of such convenience, 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 packet of fish spices.
• Salt and vegetable oil.

Cooking algorithm

Before frying the perch in a frying pan, it must be gutted. The bellies of the fish are cut open and the entrails are carefully removed. To ensure that the carcasses 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 this, they are sent to a thick-bottomed frying pan, greased with heated vegetable oil. Fry the fish covered over moderate heat. After five minutes, carefully turn it over and continue cooking. This fried perch is easily removed from its scales. You can serve it with boiled potatoes, sprinkled with chopped herbs.

Option with vegetable puree

Using the technology described below, you get not only a tasty, but also a very healthy dish. It does not contain any harmful additives, so it is ideal for both adults and children's menus. Since this pan-fried snapper recipe requires the use of a specific set of ingredients, check your own refrigerator in advance. This time it should contain:

• 2 sea bass.
• Large onion.
• 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 frying pan should understand that the process should begin with preparing the fish. It is cleaned, freed from the entrails, 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. So that the fish is 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. Grate the carrots on a medium grater, cut the onions into small pieces, peppers into strips, and tomatoes into slices. All this is sent to a hot frying pan and fried in vegetable oil. When the tomatoes release their juice, add a little drinking water, salt and spices to the vegetables. All this is simmered under the lid on low heat. Grind the cooled vegetable mixture in a blender to a puree and set aside.

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 fried perch with vegetable puree.

Option with lemon

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 lunch would be sea bass fried in breadcrumbs and lemon. To create this dish you will need:

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

You will also need some flour to coat the sea bass in. The recipes for this fish are very varied and simple. Many of them are very similar to each other, differing 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, dried with paper towels and placed in a suitable container. After this, it is rubbed with salt and spices.

Before frying the perch in a frying pan, it is coated 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, add onion half rings into the frying pan and cover with a lid. This fish is served with any spicy sauce and fresh vegetables.

How to fry perch in a frying pan in batter?

Using this simple recipe you can prepare 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 flavorful dinner, you will need:

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

The washed and dried fillet is cut into portions and lightly salted. The perch prepared using this method is dredged in flour, dipped in beaten chicken eggs and placed in a frying pan. Fry it in heated vegetable oil for several minutes on each side.

River perches are very tasty fried in a frying pan, and with garlic and spices! Especially if this catch is your fishing trophy. Fried perch is good both hot and cold. With or without a side dish of boiled potatoes.

FRIED PERCH WITH SEASONING AND GARLIC

Many people believe that small river perch only goes into fish soup or fish soup, and is not at all suitable for frying, since it is very difficult to clean. Nothing like this! Frying river perch is very simple and quick, just a few fish per frying pan (while large perch is very difficult to fry whole). They do not necessarily need to be scaled like other fish, and this simplifies the cooking process. Only the intestines from the abdomen and the gills from the head are removed. And the skin and scales from the fried fish are removed in one piece, revealing a juicy white fillet. Unlike fried crucian carp, perch has fewer small bones, so eating such fish is a pleasure.

Ingredients:

River perch – 6 pcs. – approximately 1.5 kg.

Salt - to taste.

Seasoning - I used suneli hops - 1 tbsp. (you can use any seasoning to suit your taste, for example all-purpose for fish).

Garlic – 4 cloves.

Vegetable oil - for frying fish.

Water – 50 ml.

Fresh cucumbers – 2 pcs. – for serving – use as desired.

Lettuce leaves - for serving - use as desired.

Cooking process:

We gut the perches and wash them thoroughly. If there is caviar in the perch, you can use it.

I don’t peel the skin off my perches. You can do this at your own discretion. Some people completely remove the skin, leaving only the carcass.

Mix the seasoning with salt and rub the perches well outside and inside.

Pour vegetable oil into a frying pan and heat it up.

Place the fish tightly together, turn up the heat, cover with a lid and fry on both sides for 3-5 minutes, placing whole cloves of garlic (slightly crushed) between the perches.

When the perch is fried, add water, reduce the heat to low and leave to simmer under the lid for 15-20 minutes.

The fried one turns out very tasty, sweet and juicy, saturated with seasonings and the aroma of garlic, and also cooks very quickly.

- a freshwater predatory fish that is found in lowland reservoirs. The size of an adult is 16-22 cm with a maximum length of up to 50 cm and a weight of 2 kg. The fillet is quite bony, but has high consumer qualities. Cooked perch in the oven turns out quite juicy and tasty. In addition, it can be boiled, fried, baked, smoked, dried, and salted. Before you start cooking, you need to clean the perch.

In addition to tasty, dense white meat, the fish has hard, small scales that sit firmly on the skin and prickly spines and rays. Before you start at home, you need to prepare some kitchen tools:

• knife with a rigid blade;
• scissors;
• a board, preferably with a fish tail clip;
• a basin that fits in the sink.

There are several options for cleaning perch scales: using a knife, boiling water, water, or frozen.

Before cleaning the scales using one of these methods, you should keep it in water for about 40 minutes, if it is not just caught. To make cleaning the fish easier, you can lower it into boiling water for 2-3 seconds and, before cleaning the perch with a knife, clamp its tail on a special board. If you don’t have one, you can use a fork.

Another option is how to clean the fish: you need to lower the perch into a basin and work under water so that the scales do not fly in different directions. If you clean carcasses under running tap water, then in addition to scales, splashes will also fly around the kitchen.

Some chefs advise that before you quickly clean the perch, you need to freeze it. But the taste of defrosted fish will not be the same, although cleaning will not take much time.

Advice: When cutting with scissors, remove fins and spines.

To obtain perch fillets, for example, for making aspic, cutlets or marinade, it is easier to immediately remove the skin along with the scales. To do this, first, carefully, so as not to disrupt the integrity of the gallbladder (otherwise the meat will taste bitter), cut off the head and fins, and remove the entrails. Then cuts are made along the back and abdomen. They cut along the entire length of the carcass and remove the skin towards the tail, first on one side, then on the other.

Oven baked perch, recipes

Before you bake perch, you need to decide whether it will be a fillet or a fish with skin and scales. For the first option, the carcass must be cleaned by removing the skin.

Perch fillet in the oven

To prepare this dish you will need perch fillet, as well as the following ingredients:

1. medium-sized carrots – 5 pcs.;
2. garlic – 4 cloves;
3. sour cream – 275 g;
4. hard cheese – 180 g;
5. lemon – 1 pc.;
6. salt, pepper, seasoning - to taste;
7. vegetable oil.

Before you deliciously bake perch, you should follow these steps:

• Place the fillet with salt, pepper and seasonings in a heat-resistant glass or ceramic dish, greased with sour cream.
• Sprinkle with lemon juice and sprinkle with finely chopped garlic.
• Coarsely grate the carrots, fry in vegetable oil and place on the fish.
• Mix the coarsely grated cheese with the remaining sour cream and cover the contents of the mold with the resulting sauce.
• Bake the perch for half an hour at a temperature of 170 degrees.
• It is better to serve in the same container in which the fish was cooked.

Bake river perch in the oven with scales

To cook fish in the oven with scales, it must be freed from the gills and entrails without tearing the gall bladder. Rinse well using a brush, salt inside and out and place on a baking sheet. The fish must be placed close to each other. Inside each carcass you can put a sprig of herbs and a piece of frozen butter.

Advice: Bake in a very hot oven (up to 220 degrees) for 15 minutes. Then the river perch baked in the oven turns out to be especially juicy, and the skin along with the scales is easily separated.

Perch with vegetables

For this recipe you will need:

1. fish peeled from scales and gills - 2-3 pcs. 600-800 g each;
2. carrots – 2 pcs.;
3. potatoes – 3-4 pcs.;
4. onions – 3 pcs.;
5. tomatoes – 4 pcs.;
6. greens – 100 g;
7. butter – 80 g;
8. lemon – pcs.;
9. salt, pepper - to taste.

Cooking process:

• First you need to spread foil on a baking sheet and grease it with oil.
• Then place potato slices (up to 1 cm thick) in one layer and add salt.
• Rub the perch carcasses with salt, pepper, and seasonings; sprinkle with lemon juice and place on potatoes.
• Finely chop the onion and greens, cut the tomatoes into thin slices and stuff the fish with it.
• Place carrot slices or sticks on top, add salt and chop the remaining butter.
• Cover the baking sheet with foil and seal the edges.
• Bake in an oven preheated to 180-200 degrees for 30-35 minutes. Then remove the foil from above and bake for a few more minutes.

You can bake in the same way without foil - in a deep baking pan. It is permissible to replace river perch with sea fish. Then a logical question arises - how long to bake river perch in the oven? The answer is simple - it all depends on its mass.

Serve on a beautiful oval dish with fresh herbs and lemon. Separately, you can offer horseradish with vinegar.

In addition to the above options for preparing river perch, it can be baked with rice or mushrooms.

Perch with rice

For cooking, in addition to fish, rice, carrots, onions and spices, you will need mayonnaise and sour cream.

The preparation steps are as follows:

• Place a glass of washed rice in a mold, add 1 large carrot in strips, finely chopped onion, 1 tbsp. l. mayonnaise, 1 tsp. salt and 2 glasses of water. Mix.
• Cut the fish freed from scales, entrails, heads, tails and fins into large pieces and dry with paper napkins.
• Mix 2 tbsp. l. sour cream, 1 tbsp. l. mayonnaise, spices and salt. Dip the fish in the sauce and place on rice.
• Place a baking bag on top and place in the oven for 40 minutes.
• Sprinkle the finished dish with fresh herbs and serve with a salad of fresh vegetables.
• Perch with mushrooms

To prevent the fish fillet from turning out dry, it is better to wrap it together with the other ingredients in foil - each portion separately.
For this recipe you need to take (per 1 person):

1. fish fillet – 1 piece;
2. mushrooms (champignons can be used, but forest mushrooms are better) – 70 g;
3. finely chopped onion - 1 tbsp. l.;
4. butter – 1 tbsp. l.;
5. milk – 50 ml;
6. flour - 1 tbsp. l.;
7. salt, pepper, chopped parsley.

The onion is fried in oil, then mushrooms and parsley are added to it. After 5-6 minutes, add flour and salt and mix. Then pour in milk in a thin stream and simmer over low heat until thickened.

The fillets are separately rubbed with a mixture of salt and pepper and lightly fried in a frying pan on both sides. Place it on a piece of foil, mushrooms on top and seal with an envelope. Keep in the oven at 180 degrees for 5-7 minutes so that the meat is saturated with mushroom aroma.
Serve in open foil on a plate with a slice of lemon and a sprig of herbs.

Perch ear

River perch is one of the most suitable fish for fish soup. This recipe will require both small and large specimens. The first ones only need to be gutted and the gills removed, the second ones need to be completely cleaned without removing the skin.

First, the small fish is wrapped in gauze and tied in a knot. They cook for a long time - two hours. Then they take it out, squeeze it into the broth and throw it away. The second stage is to lay large carcasses - whole or coarsely chopped. Boil in a small amount of broth. You can add porcini mushrooms, dry white wine or cucumber pickle to the perch fish soup. Carrots, onions and potatoes are not used, since perch is too tasty to be “spoilt” with vegetables.

Jellied perch

For this noble dish you will need to take:

1. river perch (gutted and without gills, but with scales, heads and tails) – 2 kg;
2. onion – 1 pc.;
3. carrots – 1-2 pcs.;
4. bay leaf – 2 pcs.;
5. salt, peppercorns.

Lemon semicircles, sprigs of herbs and red currants are suitable for decoration.

Pour water over the whole fish so that it just covers it completely, add an onion cut into 4 parts, medium-sized carrots, bay leaves, pepper and salt. Cook over low heat until the carrots are done.

Then remove from heat and let stand for 40 minutes. Then carefully remove the fish and carrots with a slotted spoon, strain the broth through several layers of gauze. The fish needs to be disassembled, separating small pieces of meat from the bones and skin, the carrots should be beautifully cut into flower-shaped plastics.

Place fillet, carrots, small sprigs of dill, lemon, scatter some red berries in the aspic molds, you can add half boiled eggs and pour 1 cm of broth. When it sets and all the ingredients are fixed, add liquid until the mold is full and put in the refrigerator. If there is not enough fish and there is a risk that the jelly will not harden, you can play it safe and add gelatin to the broth.

Before serving, lower the pan two-thirds into hot water and after 3-4 seconds tip it onto a dish or plate. Serve with mustard or horseradish.

Smoking and drying river perch

You can prepare hot smoked river perch at home or on the go. In any case, the dish turns out amazingly delicious!

Hot smoking is one of the best options for preparing this fish. For this, sawdust and shavings are used:

• alders;
• hornbeam;
• maple;
• ash;
• oak;
• poplars;
• beech
• As well as all fruit trees and shrubs.

Smoking time depends on the size of the fish and takes from an hour to two. With the semi-hot method (with the top lid open) at a temperature of 55-65 degrees, the time increases to 12 hours.

Perch is dried, unlike most fish, hanging with its tail up, since it is lean and the main task in this case is to preserve the fat inside as much as possible.

River perch contains 80 kcal per 100 g of product, therefore it is considered a dietary product.

For a fisherman, winter fishing with a hefty, generous catch is like passing a test of skill, but for the housewife it is a real punishment. Perch, which is most often caught at this time, is extremely difficult to clean, but there is a way to cook it in its scales and please your family with a delicious dish. It’s worth learning how to “tame” this fish in order to supplement your meager winter diet with a healthy treat that will do honor to any holiday table.

Perches are covered with hard, strong scales, which are very difficult to remove, especially from small individuals. To make the task easier, you can cook the fish without removing the scales. We offer several interesting and simple recipes on how to get a dish of perch with scales that is delicious in taste and aroma.

How to cook perch without cleaning: recipe in foil

It is best to take medium-sized perch. Preferably freshly caught ones, but if your own fishing is unsuccessful, you can get some fish at the market. The main thing is that it is fresh!

Freshness can be easily determined by the gills - a light shade indicates that the perch’s journey from the lake to the dinner table was short.

Ingredients

• Perches (200-300 g each) – 4 pcs.;
• Lemon – 1 pc.;
• Medium onion – 1 pc.;
• Carrot – 1 pc.;
• Celery (root) – 1 pc.;
• Parsley (greens) – 1 bunch;
• Garlic – 1 clove;
• Butter – 1 tbsp;
• White wine (dry) – 100 g;
• Coarsely ground black pepper – ¼ tsp;
• Dry basil and oregano - a pinch each;
• Coarse salt - to taste.

Cooking perch with scales in foil

First of all, you need to protect yourself from possible “injuries at work” by cutting off all the fins of the perches with scissors.

Now, armed with a sharp knife, you should remove the heads. We don’t throw them away, because they will turn out rich and delicious.

1. We cut the belly of the fish and take out the insides and wash it.
2. Using the same sharp knife, we cut the fish, separating the rib bones. The purpose of this simple operation is to remove the ridges. The skin on the back should remain intact.
3. Now salt the perches from the inside, pepper and sprinkle with herbs.
4. Peel a clove of garlic, grate it and rub the aromatic pulp over the fish fillet.
5. Take half a lemon, grate the zest and place it in the carcasses.
6. Squeeze the other lemon half to get fresh juice. We pour it over the carcasses placed in a glass or enamel bowl, flesh to pulp (unfolded).
7. Add wine, cover the container and refrigerate it for at least half an hour so that the perches are thoroughly marinated.

Now let's prepare the filling

1. Divide the rest of the lemon into 4 half rings, and also cut the peeled carrots, onions and celery.
2. Fry everything in butter until half cooked.
3. At the end, add chopped herbs.

We put the filling into the carcasses, fold the fillet in half (scales facing out).

We put our stuffed fish in foil, wrap it tightly and send it to the deco, and send it to an oven heated to 180 o C.

When the magical aroma of baked fish begins to spread throughout the kitchen (in about half an hour), this will be a signal that it is ready. Serve the baked fish directly in the foil, unrolling it. The fillet turns out aromatic and soft, and all the scales remain on the wrapper.

Perch with scales fried in a frying pan

Ingredients

• Perches (200-400 g each) - 4-6 pcs. + -
• - 2 tbsp. + -
• - 3 pinches + -
• Set of spices for fish- 1/2 sachet + -

How to fry perch with scales

We will cook the perch in a frying pan without removing the scales.

Of course, you will have to sacrifice a delicious, aromatic crust, but you will be able to avoid the unpleasant procedure of removing the scales from it. As a result, we will get a delicious dietary dish without much hassle.

We gut our fish in the same way as in the first case, separately laying the caviar, if any. To keep the perches intact, the heads do not need to be cut off, but the gills must be removed.

Attention! You only need to cook in a cast iron frying pan with a thick bottom!

1. Before placing the first batch of perches on it, you need to heat the oil thoroughly.
2. Season the fish and sprinkle with spices just before frying.

3. Having placed the perches, cook them over medium heat for 5-7 minutes (be sure to cover them!), carefully turn them over and cover them again.

If the fish does not want to turn over, before doing so, you can add a couple of tablespoons of warm water to the pan and keep it covered for a few more minutes.

The scales can be removed very easily from fish carcasses prepared in this way. You can serve perch with boiled potatoes sprinkled with chopped herbs.

It turns out that everything is done simply and with minimal hassle, and the result exceeds expectations. Now that you know how to fry and cook scaled perch in the oven, you no longer have to waste time on the grueling and dangerous cleaning procedure that previously greatly overshadowed the joy of a bountiful catch.

Now you can even store fish for future use by putting it almost entirely in the freezer. Catch now, little fish, big and small!..