The red sea bass is one of the most delicious varieties fish. Fish meat is lean and tender, rich in vitamins and minerals.

You can cook sea bass in a pan with vegetables or in sauce. It is important to properly butcher and clean the fish from the scales and remove the bones and fins. How to fry sea bass in a pan, read the recipes below.

Fried sea bass

Delicious and simple dish sea ​​bass cooks in a pan for 40 minutes. It turns out four servings of fried sea bass in a pan, calorie content - 1170 kcal.

Required Ingredients:

• fish - 700 g;
• two bulbs;
• 200 g asparagus beans;
• 2/3 tablespoons of salt;
• 20 g of dill;
• 1 teaspoon spices for fish

Cooking steps:

1. Pour the oil into the pan and add two tablespoons of water.
2. Sprinkle the fish with spices and salt, put in a pan.
3. Simmer for 20 minutes over medium heat, covered with a lid.
4. Cut the onions thinly into half rings, add to the fish and sprinkle with finely chopped dill. Simmer for another 7 minutes.
5. Add beans and salt a little. Simmer uncovered for five minutes, then cover and simmer for 15 minutes.

Ingredients:

• fish - 800 g;
• spices;
• six tablespoons of breadcrumbs;
• bulb;
• 300 ml. .

Cooking step by step:

1. Prepare and clean the fish fillet from bones, cut into small pieces.
2. Combine crackers with salt and ground pepper.
3. Roll the fish in the mixture and fry in oil on both sides until golden brown.
4. Cut the onion into thin half rings and lay it on the fish. Cook, stirring, 8 minutes.
5. Pour the sour cream over the fish, reduce the fire to a minimum and cover. Simmer for five minutes.

As a side dish for the dish, potatoes and rice are suitable. cook appetizing dish and share the video with your friends.

Required Ingredients:

• carrot;
• bulb;
• perch;
• a bunch of fresh aromatic herbs and salt;
• 100 ml. guilt.

Cooking:

1. Chop the onion finely, carrots - in circles. If the vegetable is large, cut the circles in half.
2. Saute vegetables in butter until half cooked.
3. Put inside the cleaned carcass of grass, salt and put on vegetables.
4. Pour the wine over the fish and simmer, covered, over low heat for another 15 minutes.
5. Grind the prepared vegetables in a blender and put on a dish around the fish.

Garnish the fish with fresh aromatic herb leaves and serve.

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

Fried sea bass with sauce

Frozen sea bass isn't a bad option if you can't afford fresh fish: it has firm white meat with little bone in it, is easy to prepare, and a pleasure to eat. In this recipe, we will prepare fried sea bass, which we will serve with a simple sauce with parsley and capers.
Alexey Onegin

Remove the scales from the sea bass, cut off two fillets and go over them with tweezers to remove the remaining bones. Season the fillets with salt, black pepper and grated lemon zest, and set aside.

Place a non-stick skillet (or a cast iron skillet with a baking sheet lined in the bottom) over medium heat, pour in a little olive oil, add a piece of butter and mix. When the butter has melted and bubbled, place the sea bass fillet skin side down in the pan and fry, pressing down hard with a metal spatula so that the fish does not “bridge” under the influence of heat. After 3-4 minutes, turn the fillet over and fry for about the same amount or a little longer, until the fish is ready. Remove it from the pan and transfer to warmed plates.

Add lemon juice and finely chopped lemon juice to the pan, stir and let the liquid evaporate by about half. After that, reduce the heat to a minimum, add a few pieces of cold butter and mix vigorously so that the butter, melting, forms an emulsion with lemon juice. At the end, add chopped parsley leaves to the sauce.

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

The sea bass, although it is the namesake of its river counterpart, is still different and 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 a 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 underside is covered appetizing crust, using a spatula, 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 water 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 the eggs in a deep bowl soy sauce. 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. Butter or creamy margarine, it is advisable not to use, 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.

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

To fry the sea bass crispy, fry the fish pieces on each side.

How to fry sea bass

Products
Sea bass fillet - 500 grams
Salt - 1 teaspoon without top
Flour - 2 tablespoons
Dried oregano - 1 tablespoon
Vegetable oil - 3 tablespoons

How to fry sea bass
1. Defrost the sea bass fillet.
2. large pieces Cut the fillet in half, leave small ones whole.
3. Put the fish pieces 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 plate with flour and turn over (roll) several times.
6. Pour 3 tablespoons into the pan vegetable oil for frying, put on medium heat and heat for 1 minute.
7. Put the pieces of fish into well-heated oil, fry for 3 minutes.
8. Turn the perch pieces on the other side, fry for 3 minutes.
9. Cover the pan with a lid, fry for 2 minutes.
Fried perch is recommended to be served with mashed potatoes or pea puree.

Crispy sea bass

Products
Sea bass - 1 kilogram (2 medium-sized fish)
Lemon - half
Breadcrumbs - 2 heaping 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 cut the fins with scissors.
2. Cut each carcass of sea bass into 4 parts.
3. Put the fish pieces in 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 breadcrumbs.
7. Pour 100 milliliters of vegetable oil into a frying pan, put on medium heat, heat for 1 minute.
8. Place fish pieces in a frying pan, fry for 7 minutes.
9. Turn the pieces of fish over, fry for 7 minutes.
Garnish for fried perch can be vegetable salad or boiled potatoes.

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. Highly tasty dish it will turn out if you use crumb crumbs for breading or cornmeal, 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: