How to fry sea bass in a frying pan

Red perch is included in their diet by lovers of delicious food and adherents of a healthy diet. Gourmets enjoy the rich taste of fish, while connoisseurs of proper food enjoy a huge amount of usefulness. Those who are partial to crispy fish skin will certainly enjoy a dish such as sea bass fried in a frying pan.

Calories in fried sea bass

The highest nutritional value of sea bass, together with its rich biochemical composition, determine its demand among the population of almost all countries, especially among the Japanese. The content in its composition of a full complex of vitamins, polyunsaturated fatty acids Omega 6 and Omega 3, protein and protein makes it popular among us.

Since fish has a calorie content of only 104 kcal, and when fried - 150 kcal and is easily digestible, it is useful for all categories of people, especially children, pregnant women and old people.

How to cook sea bass in a frying pan

Fried sea bass is prepared in different ways: you can simply fry it in flour or breading, with lemon juice or soy sauce, with onions or ginger, in sour cream or batter. There are quite a lot of recipes - for any, even the most demanding taste.

Fry in flour

For this recipe you will need to prepare:

sea bass – 2 pcs.;
flour - 3-4 dess. l.;
salt, spices, pepper - to taste;
vegetable oil - for frying;
parsley and ketchup - for decoration.

The manufacturing process consists of the following steps:

The fish's scales, fins, head and entrails are removed, the carcasses are washed with cool water and dried.
Cut into portions, place them on a plate, sprinkle with salt, pepper and spices, and mix.
Measure the indicated amount of flour into another bowl.
Vegetable oil is perfectly heated in a deep frying pan.
Pieces of fish are alternately rolled in flour and immediately placed in a frying pan, while the heat is reduced to medium.
After 5-6 minutes, the fish is carefully turned over and cooked for the same amount.
Place the finished pieces on napkins to remove excess fat.

Before serving, decorate with parsley sprigs and ketchup along the edge of the plate.

With lemon juice

In order to prepare it according to this recipe you need to take:

fish – 2 pcs.;
lemon – 1 pc.;
flour - 3-4 tbsp. l.;
salt, pepper, rosemary - to taste.

The process consists of the following steps:

Sea bass carcasses should be cleaned as in the previous recipe. If you cook them completely, then you do not need to separate the head, you just need to pull out the gills. You can also fillet the fish or simply cut it into small pieces.
Separately, you need to create a marinade from the juice of half a lemon, salt, pepper and spices.
Then mix the cooked carcasses with the marinade and let them soak in it for about 15 minutes.
At this time, pour flour onto a flat plate, pour and heat the oil in a frying pan.
After the designated time, roll the fish in flour and fry in oil on both sides until a beautiful crust appears.

When serving, garnish with thin slices of lemon and dill.

Perch fried in a frying pan with onions

According to this recipe, fish can also be consumed in various forms - whole, pieces, fillets. Not counting 2 thawed carcasses, you will need:

lemon – 2 des. l.;
onion - 1 large head;
flour - 2 dec. l.;
semolina – 2 dess. l.;
salt, pepper - to taste;
oils – 2 dec. l. + for frying.

The manufacturing process is as follows;

Once prepared as in previous recipes, marinate the fish in lemon juice mixed with vegetable oil in a 1:1 ratio and leave for 10 minutes.
Cut the onion into half rings, mix flour with semolina, salt and pepper, heat the oil in a frying pan.
Alternately roll in breading and fry the sea bass until a crust is obtained on one side, then turn it over, trying to compactly move it in one direction, and put the onion in the free space and fry it, stirring occasionally. Add oil as needed.

Place the finished sea bass and onions into portioned plates and serve the salad of new vegetables separately.

Sea bass in sour cream

To make reddish perch in sour cream sauce, it is better to take medium-sized fish so that it all fits in the frying pan. The head can be cut off or thrown away.

You will need to prepare the following ingredients:

sea bass – 3-4 pcs.;
low-fat sour cream – 60 ml;
lemon juice – 1 des. l.;
salt, pepper - to taste.

Salt and pepper the carcasses and brush with lemon juice. Heat the oil, bread the fish in flour and fry on both sides. Pour in sour cream, close the lid and turn off the heat. After 2-3 minutes you can serve. Sea bass in sour cream is good both hot and cool.

Battered with soy sauce

For the batter, they take a ready-made fillet or cut the sea bass without the help of others.

fillet – 500-700 g;
testicle – 2 pcs.;
soy sauce – 3 tbsp. l.;
flour - 3-4 dess. l.;
pepper - to taste;
vegetable oil - for frying.

The fillet is cut into narrow 1-2 cm strips, the eggs are beaten with soy sauce and pepper, the flour is added evenly - the dough mixture is thick, like for pancakes. Pour 1 cm of oil into a frying pan and heat it up. Dip fillet pieces in batter, fry in oil and remove to napkins to remove excess oil.

Advice! In order for the dough to stick better to moistened fish, it must first be dipped in flour. Serve sea bass in batter on a common platter.

How to cook fried breaded sea bass fillet

There can be any kind of breading: crackers, semolina, sesame seeds, etc. You can prepare the fillet in advance by cutting it into pieces of a rational size. The prepared pieces must be salted, peppered and left to rest for a short time. Beat the eggs in a deep bowl, and pour the crackers and flour into various flat plates. Heat the oil in a frying pan, alternately dip the fillet pieces in flour, egg mixture, breadcrumbs and place them in the frying pan. Fry on both sides, serve the dish hot with a side dish or a fresh salad.

Cooking perch in a frying pan in soy sauce with ginger

Fried sea bass in spicy ginger-soy sauce is suitable for a gala dinner. For this recipe you need to prepare:

fillet – 2 pcs.;
soy sauce – 3 dess. l.;
hot greenish pepper – ½ piece;
lime – 1 pc.;
grated ginger - 2 des. l.;
salt - to taste;
oils - for cooking.

For the marinade, mix soy sauce, lime juice, ginger, ground dark pepper and salt. Place the fish in it and stir. After 20 minutes, quickly fry on both sides in hot oil. Pour the remaining marinade over the fried fish on a plate.

Fried sea bass

Preparation time: 20 min.

Production time: 20 min.

Number of servings: 4 pcs.

Ingredients

Fried sea bass with onions

One of the most common and tastiest fish is the reddish sea bass. In addition to the fact that this fish is distinguished by tender and lean meat, it also has a rich composition of microelements and vitamins. You can cook various dishes from sea bass, or you can simply fry the freshest perch with onions in a frying pan, it’s very tasty and appetizing.

First, the fish must be thoroughly cleaned of scales, the head and entrails removed, and the fins cut off. Then just wash it under running water and the perch can be marinated, in other words, prepared for appeal.

You need to fry it over medium heat, you can either completely or cut the carcasses into 2-3 parts. So, fry for 5 minutes on one side without covering with a lid, and then another 5 minutes on the other side under the lid, then the fish will be perfectly fried and warm!

You can serve fried sea bass with a light side dish or green salad, and any kind of gentle creamy sauce or, on the contrary, the most spicy tomato version would be very appropriate - and this is a matter of taste!

How to cook “Fried sea bass” step by step with photos at home

For frying, take sea bass, onion, lemon, butter, breadcrumbs, salt, and spices.

Clean the fish (700 g) from scales and entrails, cut off the fins.

Place in a bowl.

Rub with salt (2 pinches) and spices for frying fish (5 g), sprinkle with juice from 1/4 lemon.

Bread in a consistency of flour (1 tbsp) and breadcrumbs (2 tbsp).

Heat oil (3 tbsp) in a frying pan and fry the perch over medium heat until golden brown on one side.

And later turn it over onto another one and cover it with onion cut into half rings (0.5 onions). Do not cover it completely with a lid - if the pieces are cut, like mine, across, so that the fish is fried one hundred percent.

When the onion and fish are fried until golden brown and the flesh turns pure white, the fish is ready. Serve immediately with hot sauce or herbs and salad.

Making perch in a frying pan

Among the abundance of seafood dishes, this particular representative of the marine fauna remains the most beloved for fans of fish cuisine. Crispy, appetizing breading crust, airy batter that melts in your mouth, fragrant vegetables, reddish sea bass fried in a frying pan can be prepared in different ways. But the taste of this delicacy always remains rich, and the tender, juicy and virtually boneless meat makes this fish a favorite among other gifts of the ocean.

There is a misconception that fried food is harmful, high in calories and loses all its beneficial properties during heat treatment, but this is not so.

For example, perch cooked in oil retains a fairly impressive amount of necessary inclusions, such as vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) E and D, also Fe, Mg, Ca, P. But even if we discard correctness and usefulness, then dishes from the fish given to us are indescribably diverse and tasty, and recipes for its preparation have been created for centuries in the cuisines of peoples all over the world.

Reddish perch in batter

Fish in dough is a dish that came to us from the lands of Foggy Albion - England. Specifically in the UK, the usual fast food called “fish and chips” contains perch fillets in batter with French fries.

This style of fish making continued in English lands for almost all centuries. And not in vain, because no other cooking method will allow you to fry reddish sea bass as tasty as it can be with the use of batter.

To make fish in batter, you will need 1 kg of sea bass fillet, which needs to be cut into portions, then salted and rubbed with seasonings to taste. For fish, celery and parsnip root are excellent, as well as greens, tarragon, basil, fennel and rosemary, as well as marjoram, coriander, sage, dark pepper and snow-white mustard seeds.
You can also marinate fish slices with soy sauce or lemon juice. For 1 kg of fillet you will need ½ cup of soy sauce or the juice of ½ citrus fruit.
After the fish is processed, prepare the batter. There are indescribably many batter recipes. It is prepared from wheat, corn or rice flour, with or without the addition of eggs, in milk, kefir, mineral water, beer or water. We would like to offer three international recipes for the most unique fish batters:

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Japanese batter

First you need to prepare a dry mixture of:

150 g starch,
55 g corn flour,
½ tsp. salt, with the addition of dried onions and garlic, taken 2 g each,
snow-white or dark pepper powder ¼ tsp.

Italian batter

To make the dough you will need to take:

150 g grated cheese,
5 chicken eggs,
4 tbsp. premium wheat flour,
½ tsp. salt,
2-3 tbsp. milk.

Having mixed all the ingredients, you should end up with a mixture resembling sour cream.

French batter

As is clear, the most popular sauce, mayonnaise, was invented in France, the capital of world cooking. And it is on the basis of this seasoning that the French batter is prepared.

To do this you need to mix:

4 testicles,
a pinch of salt
200 g mayonnaise,
finely chopped onion (1 head),
wheat flour (5 tbsp.),
a little water (2-3 tbsp).

After the batter is ready, the fish pieces need to be dipped into the dough and placed in hot oil in a frying pan.

Fry the fish for 5 - 7 minutes on each side so that the dough browns. Perch fillet in batter is served as a main dish on its own, or with a side dish of fresh or stewed vegetables, rice or asparagus.

Fish fingers

Cooking sea bass in a frying pan is usually accompanied by preparatory coating of portioned pieces in breading, which can give the finished dish an appetizing crispy crust and also preserve the juiciness of the fish meat and rich taste.

But still, there is one drawback to fried fish - bones, which no one likes to mess with. But there is still a way out - fry fish sticks from perch fillets.

Ingredients

Reddish perch fillet - 0.4 kg;
Chicken egg – 2 pcs.;
Soy sauce – 1 tbsp;
Breadcrumbs - ½ cup;
Garlic – 3 cloves;
Salt – ¼ tsp;
Dark pepper powder – ¼ tsp;
Sunflower oil – ½ cup.

Manufacturing

First, you need to cut the perch fillet into small oblong pieces 7x3 cm, then rub them with a mixture of salt and pepper and leave to soak.
In the meantime, prepare the breading. In one cup, whisk the eggs with the addition of soy sauce, and in another, mix the breadcrumbs with the garlic passed through a press.
Then put a frying pan on the fire and pour a little oil into it. When it warms up well, take the fish slices, roll them in breadcrumbs, then dip them in the egg and again in breadcrumbs, after which we put the sticks in a frying pan and fry on both sides for about 10 minutes.
When the fish sticks turn golden brown, place them out of the frying pan onto a paper napkin so that it absorbs excess oil.

This dish can be a delicious appetizer or a main dish with a side dish of mashed potatoes, and they are also comfortable to take with you to work, as lunch, or on a picnic.

American-style perch with vegetables

Frying fish often turns into a routine task. But in the recipes of the cuisines of the world, there are as many ways to fry sea bass, as many different housewives have preferences. This dish came to us from the United States of America, where both corn and seafood are highly valued. It is prepared quickly, there is a lot of usefulness in it, and its taste is simply stunning.

Ingredients

Sea bass – 1 carcass per 1 kg;
Corn breading – ½ cup;
Reddish bell pepper – 2 pcs.;
Canned corn – 0.3 kg;
Onions – 6 heads;
Lemon - 3 pcs.;
Peanut oil – 7 tbsp;
Sugar – 1 tsp;
Sour cream – 3 tbsp;
Fresh cilantro - 1 bunch;
Water or fish broth - 1 tbsp.;
Salt - a pinch;
Dark pepper powder – ½ tsp.

Manufacturing

The perch needs to be cleaned of scales, fins and entrails, after which we rinse the gutted carcass well and cut it first along the ridge in half, and then across it into portioned pieces.
Then the fish slices need to be marinated with juice squeezed from 2 lemons, mixed with salt and pepper.
While the fish is soaking, prepare the vegetables. We wash the peppers and clean them from seeds and cores, then cut them into slices. Chop the onion into cubes, and drain the liquid from the canned corn.
Next, heat the oil in a frying pan and fry first the onions, then the peppers and corn, seasoning everything with sugar. After 5-10 minutes, pour broth (water) into the container with the vegetables and simmer everything under the lid for 6 minutes, and then add sour cream and turn off.
While the side dish is stewing, we will fry the fish. In another frying pan, also heat the sunflower oil, roll the fish in breading and fry on both sides for 7 minutes.
This is how the dish should be served. Place the vegetables in sour cream on a serving plate, sprinkle them generously with cilantro and place slices of fish with lemon wedges on the edge.

Speed-fried reddish sea bass according to this recipe turns out indescribably tasty, and the dish looks very bright and is perfect for a dinner party.

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Reddish sea bass making recipes

Reddish sea bass is not unique to store shelves. This fish can be steamed, baked, fried, boiled. You can prepare reddish sea perch using different methods; there are a huge number of recipes.

Regardless of the chosen recipe and production method, the fish will turn out very tasty. Dishes made from reddish sea bass can be safely served at any formal table.

In our current article we will look at the most successful recipes, with the help of which we can quickly prepare a tasty dish for a festive table.

Reddish sea bass recipes in the oven

You can buy reddish sea perch frozen. The carcass is usually already cleaned, all that remains is to defrost it and you can proceed to the main part, namely the preparation of the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven using different methods; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

Recipe 1. Required ingredients:

lemon;
salt and pepper;
two onions;
parsley;
vegetable oil (olive oil is excellent);
sea bass (0.6 kg).

Manufacturing:

The carcass is defrosted, after which the fins are cut off with scissors. You need to be careful with the fins, as they are very sharp and can hurt you. The abdomen is painstakingly cleaned of any remaining entrails, and the black film must also be removed. The carcass is washed under cool running water and dried with a cardboard towel.
Vegetable oil is mixed with a few tablespoons of lemon juice. After this, pepper, spices and salt are added to taste. The carcass is carefully lubricated on all sides with the purchased marinade.
While the carcass is soaking, peel the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
A baking sheet is greased with vegetable oil, after which a “pad” of onion is placed on it, on which we place the carcass of a reddish sea bass. Lemon is placed on top of the carcass, and the belly is filled with chopped parsley.
The perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and can be served.

Recipe 2. Ingredients:

perch carcasses (0.8-1 kg);
freshest tomatoes;
200 grams of sweet pepper;
onion;
leek;
a medium-sized bunch of parsley and dill;
coriander, ginger, allspice, sea salt;
olive oil.

We prepare the carcass (defrost, remove fins, remaining entrails and black film). After this, the carcass is washed under running water and dried.
Take spices and salt and sprinkle the carcass, then leave it for 10-15 minutes.
We wash and clean the vegetables. Cut the onion into half rings, leeks into circles, tomatoes into circles, and peppers into squares. Chop and mix the greens together.
Grease the bottom of the mold with oil, then lay out a “cushion” of onions and vegetable tenderloins. Place the fish on top, sprinkle with the remaining onions and vegetables.
Lightly pepper and salt the carcass, sprinkle it with vegetable or olive oil and cover with foil.
Bake in an oven preheated to 200 degrees for 40 minutes, remove the foil 5 minutes before the end of cooking.

Fried reddish sea bass recipes

If you want to cook perch quickly and deliciously, then you can simply fry it in a frying pan. It is important not to forget about lemon, which can give the fish not only a unique taste, but also a pleasant sourness.

Ingredients:

sea bass carcass;
flour;
vegetable oil;
lemon;
salt and pepper.
the freshest greens.

We defrost the carcass and remove the fins, after which we clean the belly of any remaining entrails and dark film.
Cut the carcass into several parts, then wash the fish and carefully dry it.
Lightly salt and pepper the fish, then coat each piece in flour. You can use not only wheat flour, but also breadcrumbs and corn flour.
Place the frying pan on high heat, pour in the oil and heat it well.
Place pieces of fish on a heated frying pan and fry it on all sides for 3-5 minutes.

Immediately after cooking, place the fish on a dish and pour lemon juice over it, this will soften it. It is recommended to serve fried reddish perch on lettuce leaves; you can garnish with fresh herbs. Boiled potatoes or rice are perfect as a side dish.

Reddish sea bass recipes in foil

The use of foil or a food sleeve allows you to cook and make meat and especially fish truly tasty and juicy. The juice that appears during the manufacturing process can be used as gravy. Now about the ingredients and manufacturing steps. Let's look at a few recipes.

Recipe 1. We will need:

bell pepper;
reddish sea bass;
potato;
hard cheese (preferably Parmesan);
one tomato;
sour cream 20% fat;
several cloves of garlic;
a bunch of dill;
bay leaf, pepper and salt.

Clean and chop vegetables (bell peppers, potatoes, tomatoes).
Finely chop the greens and grate the cheese.
Rub the thawed and painstakingly cooked fish with pepper and salt, then place it on a baking sheet, which was previously covered with foil.
Place chopped tomatoes on the fish and sprinkle with grated cheese.
Place peppers and potatoes around the fish and on top.
Add 3-4 bay leaves and chopped garlic.
Pour sour cream over the fish and carefully wrap it in foil.
Place the baking sheet in the oven, preheated to 200 degrees, bake for 45-50 minutes.

It is recommended to slightly unroll the foil a couple of minutes before the end of cooking, this will give the fish a golden and crispy crust.

Recipe 2. Reddish sea bass with potatoes in foil.

frozen sea bass carcass;
potatoes, carrots;
lemon;
onion;
vinegar;
olive oil;
spices, pepper and salt.

First, defrost the fish carcass.
We peel the vegetables (potatoes and carrots), cook them, then cut them into cubes or strips.
When the fish is defrosted, cut off the fins, remove the remaining entrails and black film.
We make small cuts on the carcass, after which the fish is salted and peppered.
Mix vinegar with olive oil and pour the resulting consistency over the carcass, then immediately squeeze the juice from the lemon and pour over the fish. Let the perch marinate for an hour.
Peel the onion and cut it into rings.
We take a baking dish, put foil on it and lay out a “pillow” of boiled vegetables and onions, now carefully place the fish on it.
We carefully wrap the foil and place the baking sheet with the perch in the oven, preheated to a temperature of 200 degrees for 40 minutes.