Perch is one of the most delicious fish used in preparing numerous dishes. Regardless of the type of perch - sea or river, the process of creating dishes is identical. Among the variety of options for cooking perch, experienced housewives know how to fry perch in a frying pan whole or cut into fragments. The main advantage of this method of heat treatment is its efficiency, because the tender perch meat is fried in a frying pan with the addition of oil in a matter of minutes. The crispy, appetizing crust gives the finished dish a special charm, and herbs and spices will make the fried perch piquant and delicious. Gourmets value perch not only for its delicate but rich taste, but also for the absence of small bones, which allows them not to be distracted by them while enjoying the taste of the finished dish.

Many housewives, before frying perch, encounter difficulties associated with pre-processing the fish. The perch has very dense scales and prickly spines on its body. Cleaning fish using standard methods is very problematic - it is long and painstaking work. However, there are little tricks with which you can easily and quickly clean perch for further frying in a pan. Some chefs advise pouring boiling water over the carcass so that they can then easily get rid of the scales with a knife. Another option is to place the carcass in salted boiling water for a few seconds. Experienced professional chefs remove the scales along with the top layer of skin using skillful hand movements. It is also recommended to handle the perch while wearing rubber gloves to avoid being pricked by sharp spikes.

The cleaned perch carcass must be thoroughly washed under running water, not forgetting to also first clean the abdominal cavity of the fish and cut off the head. There are several ways to fry perch in a frying pan - whole, in pieces, as fillets or in batter, for example. Experts recommend frying this fish with a minimum amount of oil, so it is advisable to use a frying pan with a Teflon or ceramic non-stick coating. Particular importance in the process of preparing perch is given to spices - aromatic herbs and spices. You can prepare the following composition of seasonings - mix salt, ground black pepper, thyme, saffron, rosemary in a bowl. This composition should be rubbed onto the fish before frying or sprinkled on the perch directly during cooking.

So, the fastest and easiest way to cook sea or river perch is to fry it whole. In this case, it is necessary to make longitudinal cuts in the skin of the fish in several places so that the perch is fried evenly in a short period of time. Spices should be poured into the cuts, and the abdominal part should also be lubricated with seasonings. Pour a little flour into a plate and roll the carcass thoroughly. Heat a frying pan and grease it with refined olive oil. Place the carcass on the surface of the frying pan and fry over medium heat until an appetizing golden crust appears on both sides. Instead of flour for breading, it is fashionable to use semolina or fine breadcrumbs. It is not recommended to cover the pan with a lid, otherwise the fish will not get a crispy crust.

Another popular option for preparing perch is in batter. To implement this recipe, you will need to cut the perch carcass into boneless fillets. To do this, you need to separate the meat from the spine and select the remaining bones. Then the fillet is cut into small pieces. Now you need to prepare the dough. To do this, you need to break two chicken eggs into a bowl, add salt, sprinkle with seasonings, add a little flour so that the resulting consistency resembles sour cream. It is important to make the dough not too liquid, but not too thick, so that the fish pieces are evenly covered with a layer of dough, but do not resemble pies after frying. Now you need to put the frying pan on the fire and pour oil on the surface. It is worth considering that the dough absorbs oil, so there should be enough of it so that the dish does not turn out dry.

Pieces of fish, one at a time, should be dipped into the batter and quickly placed on a hot frying pan so that the dough does not have time to drain. Fry the pieces on both sides until a golden brown crust forms. The entire cooking process takes a minimum of time, because tender perch fillets in batter are prepared in a matter of minutes. Fried perch goes well with a variety of side dishes. This could be mashed potatoes, pasta, rice, or buckwheat. Fried perch can be served garnished with lemon slices and fresh herbs. Fish goes well with white sauces made from cream, sour cream, mayonnaise with spices, onions, garlic and herbs. Perch has excellent taste, while this type of fish is low in calories, but contains a lot of valuable micronutrients.

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

To fry sea bass with a crispy crust, fry a piece of fish on each side.

How to fry sea bass

Products
Sea bass fillet - 500 grams
Salt - 1 level teaspoon
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. Place the fish pieces in a bowl, add 1 teaspoon of salt and 1 tablespoon of dried oregano, and leave to marinate for 25 minutes.
4. Pour 2 tablespoons of flour into a deep plate.
5. Place each piece of fish in a plate with flour and turn it over (coat it) several times.
6. Pour 3 tablespoons of vegetable oil for frying into a frying pan, place over medium heat and heat for 1 minute.
7. Place pieces of fish in well-heated oil and fry for 3 minutes.
8. Turn the pieces of perch over to the other side and fry for 3 minutes.
9. Cover the pan with a lid and fry for 2 minutes.
It is recommended to serve fried perch with mashed potatoes or mashed peas.

Sea bass with crispy crust

Products
Sea bass - 1 kilogram (2 medium-sized fish)
Lemon - half
Breadcrumbs - 2 heaped 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 carcass into 4 parts.
3. Place pieces of fish in a deep bowl, sprinkle with 1 teaspoon of rosemary, 1 teaspoon of salt, and half a teaspoon of pepper.
4. Squeeze the juice of half a lemon onto the fish, cover and leave for 30 minutes.
5. Pour breading into a deep bowl.
6. Roll each piece of fish in breading.
7. Pour 100 milliliters of vegetable oil into a frying pan, place over medium heat, heat for 1 minute.
8. Place the fish pieces in a frying pan and fry for 7 minutes.
9. Turn the fish pieces over and fry for 7 minutes.
A side dish for fried perch can be a vegetable salad or boiled potatoes.

Fried perch is a win-win option for a hot appetizer both for those who keep the Christmas fast on New Year's Eve, and for those who simply love this fish, and fish in general. Sea bass fried in a frying pan is a dish that is easy, simple, tasty and beautiful to prepare. And what could be more desirable for any housewife who is carefully planning the festive table on the eve of the New Year. By including this dish in the New Year's menu, you will not forget about it on ordinary days. After all, red fried perch with a crispy crust is great on holidays and will brighten up a regular meal on weekdays.

I give the recipe for 1 serving, i.e., for 1 fish, and you can double, triple, etc. Step-by-step photos clearly illustrate the cooking process.

So what do we need:

  • 1 fresh perch carcass;
  • 3-4 quail eggs;
  • 3-4 cherry tomatoes;
  • 50 grams of bell pepper;
  • salt to taste;
  • spices to taste;
  • lemon juice optional;
  • 1 stalk of dill or green onion;
  • vegetable oil for frying;
  • flour for dredging;
  • coconut flakes.

Of course, let's start with preparing the carcass. It is prickly, but if you have scissors ready, everything will go through without any problems. We clean the fish inside, trim the tail and fins. Then, lightly sprinkle the fish with lemon juice and sprinkle with salt and spices.

Let's put the frying pan on the fire. After heating it, add enough oil so that there is half a finger's worth of oil in the pan.

The perch should be thoroughly coated in flour. You can do this several times until there are no uncovered areas left.

When the oil is hot, carefully place the floury perch carcasses into it. Fry over high heat, but do not let it burn. Don't forget to turn the fish regularly - as soon as it turns brown.

Is the perch fried until crispy? Let's take it out. Let it lie on a paper napkin and give it excess fat.

In parallel with frying the perch, you need to boil the quail eggs. It is advisable to prepare them in advance so that they are easy to cut. Cut the peeled eggs in half.

In the meantime, let's prepare a loop from a stalk of green onions and Christmas balls so that our fried fish, when served, will look like a beautiful Christmas tree toy. Cut off the sides of the cherry tomatoes.

To make the plate even brighter, you can cut something else as an accent. It could be bell pepper. Peppers can be either fresh or pickled. If there is a yellow one, it will be simply gorgeous. Let's cut it into circles.

How to beautifully serve fried sea bass

When the fish has given up excess fat to the napkin, it’s time to serve it on a serving plate. Now, let’s use our imagination and decorate the dish. Pepper can be placed on fish like scales, even though perch’s scales are small. It will just be beautiful. 🙂 Place tomatoes and eggs like Christmas balls.

Well, sprinkle coconut flakes on top, add some mayonnaise or ketchup.

Everyone will love such a delicious and beautiful dish!

What’s especially nice is how easy it is to prepare. But, as you can see, if you get a little creative when serving, you can draw a nice picture on a plate in the form of a Christmas tree decoration.

We cook quickly, beautifully and with pleasure! 🙂

Sea bass is one of the most delicious and inexpensive types of fish. Often, out of ignorance, it is confused with river perch, however, in terms of their taste and structure, they are completely different.

Sea bass meat is quite fatty, tender and incredibly tasty. Also, the meat of this fish practically does not have such a specific fishy smell inherent in other types of fish. For those who do not like to spend a lot of time removing small bones, sea bass is an ideal option.

How to properly cook this wonderful fish? It can be stewed, boiled, baked and, of course, fried. It is fried perch that is a win-win option for the most delicious hot appetizer.

Because when properly fried, white, moderately fatty meat retains maximum juiciness and tenderness, which are perfectly set off by the texture of the crispy crust. You can fry it either whole (if the size of the fish allows) or in pieces (but always large ones).

Please note that some recipes recommend removing the skin before frying the fish. This is fundamentally wrong. After all, perch fried with the skin turns out to be many times juicier than peeled one, and besides, it does not fall apart during heat treatment.

The easiest recipe

Prepare fried sea bass in flour in a frying pan according to the following scheme:


Red sea bass fried in breadcrumbs

Ingredients:

  • sea ​​bass – 2 pcs.;
  • chicken eggs – 2 pcs.;
  • white breadcrumbs;
  • salt;
  • a mixture of aromatic peppers;
  • onions – 2 pcs.

Cooking time: 50 min.

Energy value per 100 g: 148 kcal.

Step by step description:

  1. Sea fish carcasses must be cleaned of scales, entrails, fins and heads. Wash and drain the cleaned fish;
  2. Rub the carcasses on all sides with salt and a mixture of peppers. Leave for 10-15 minutes;
  3. Meanwhile, finely chop and fry the onion until soft;
  4. Boil one chicken egg hard, then peel and finely chop;
  5. Combine fried onion and chopped egg. Stuff the perch carcass with the resulting mixture;
  6. Break the second egg into a bowl and beat with a fork. Dip stuffed perch carcasses into it. Then immediately bread them in white breadcrumbs and place them in a hot frying pan (generously sprinkled with vegetable oil). Fry on both sides until golden brown;
  7. Carefully cut the finished fish into 2-3 pieces each, place on serving plates; you can use lemon slices and fresh herbs as decoration.

Fish with onions and carrots

Components:

  • perch carcasses – 3 pcs.;
  • salt;
  • pepper;
  • Bulgarian onion – 2 pcs.;
  • carrot root – 1 pc.;
  • sunflower oil;
  • flour - for breading.

Cooking time: 40 min.

Amount of kcal per 100 g: 147 kcal.

How to fry sea bass with onions and carrots in a frying pan:

  1. Clean the fish carcasses, gut them, rinse and dry several times using kitchen napkins;
  2. Cut the fish into portions, rub them with salt and pepper, then bread them in flour and fry on all sides until golden brown and crispy;
  3. Place fried pieces on a plate and set aside;
  4. Meanwhile, chop the onion into half rings, grate the carrots and fry them in the same oil as the perch;
  5. Place the fried vegetables on top of the fish, sprinkle with chopped parsley and serve.

Recipe for fried sea bass in batter

Ingredients for cooking:

  • perch fillet – 0.4 kg;
  • wheat flour – 1 tbsp.;
  • salt;
  • vegetable oil;
  • light beer – 250 ml;
  • eggs – 2 pcs.

Cooking time: 30 min.

Nutritional value per 100 g: 150 kcal.

Preparation:

  1. First of all, prepare the batter. To do this, mix flour with beer, breaking up any lumps that form. Separately, beat the eggs with a pinch of salt, then combine both mixtures and stir until smooth;
  2. Cut the perch fillet into medium-sized slices, dip each of them in the prepared batter and start frying;
  3. Slices of fish are fried in boiling vegetable oil. Readiness is determined by the formation of a rosy color on the batter; as soon as it turns brown, the fish must be transferred to paper towels in order to blot it from excess fat.

Ready perch fillet goes well with French fries, tomato sauce and fresh vegetables. Bon appetit!

The benefits of fish are probably known not only to adult aunts and uncles, but also to foolish children. This is exactly what mothers and fathers constantly tell children about at home, and in child care institutions (kindergartens and schools) by educators, nannies and teachers. So I often have to explain again and again to my teenage daughter about the need to eat fish. But my whim, with her inherent selectivity, every now and then turns her nose up at such a valuable product. So today I decided to make another attempt to replenish my child’s body with the reserves of useful substances contained in fish. Our evening menu includes fried fish, which we “caught” at the nearest market in the morning. Its tender and juicy white meat, which does not have an unpleasant fishy smell, will surely please even the most demanding gourmet.

Ingredients:

  • 4 sea bass carcasses;
  • a little salt;
  • about 150 g flour;
  • pepper mixture;
  • vegetable oil;
  • onion head;
  • half a lemon.
  • Cooking time for fried sea bass is 40 minutes.

How to cook perch deliciously:

We cut off the fins and tails from the fish carcasses, scrape off the scales with a knife (perches have them, although they are scanty, but they still exist), and rinse thoroughly under running water, not forgetting to remove the black film in the abdomen. Wipe the now clean fish with a napkin. On each carcass, with a sharp knife, we make several deep transverse cuts right up to the ridge - this way our fish will be better fried.

Place the perches in a deep bowl, sprinkle with spices, pour over freshly squeezed lemon juice (half a citrus will be enough), mix and leave to marinate for at least 20 minutes.

The longer you keep the fish in the marinade, the “tastier” it will be.

Heat the pan, pour at least 3 mm. its height of oil (when frying, the carcass should be half immersed in it). We roll each fish carcass in flour (if desired, it can be supplemented with breadcrumbs or spices) and place it on an already hot frying pan.

Over medium heat, fry the perch until golden brown (this will take about five minutes).

Then turn it over, sprinkle with onion cut into half rings, close the lid, and fry for another four minutes.

And here they are, beautiful, fragrant and tender fried perch, just asking to be eaten.

All that remains is to choose the desired side dish for them (in our case, mashed potatoes and tomatoes), and you can pick up the fork.

Contrary to my fears, my daughter happily finished two carcasses of fried perch in one sitting. Happens!

Bon appetit!!!

Best regards, Irina Kalinina.