Sea bass, if properly prepared, will become a luxurious decoration of any table. Its meat is tender, and its delicate aroma, unusual for other types of sea fish, will please any gourmet. The main thing is to cook sea bass deliciously at home, even a novice in cooking can do it.
Fried sea bass is useful because 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, be aware that the fins are quite sharp and the top contains poison, so a prick from this fin can cause inflammation. Consider the best step by step recipes.
How to prepare sea bass for frying
Sea bass, like any other fish, we:
- Wash in cold water.
- Let's wait until the water drains, or get wet with a napkin.
- Let's clean the scales.
- Cut off the fins and tails.
- Remove the insides along with the black film around.
- Divide into three or four portions, convenient for frying pieces.
- Let's marinate.
For the marinade you will need:
- 1 teaspoon of salt;
- 1 teaspoon of pepper;
- 1 teaspoon rosemary;
- Juice of half a lemon.
In many stores you will find a ready-made spice mixture for fried fish - this is a great opportunity to simplify the task.
We 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 not allow the pieces to burn to the pan or fall apart. The lemon juice will tenderize the meat, while the rosemary will add a delicate aroma of fresh herbs. Many chefs advise adding an additional clove of garlic, finely chopped or passed through a garlic press.
Note: sea bass can be fried not just in pieces, but filleted. There are quite a few bones, so the fillet will turn out tender and it is convenient to make it.
To do this, after cleaning, the fish must be divided into two parts along the spine, gutted and the spine removed. Grind the resulting pieces, and you can fry.
Classic fry recipe
It is more convenient to fry perch in pieces, but if the size of the pan allows, you can do it whole. Just be careful if you fry whole, do not forget to cut out the gills, otherwise the fish will turn out 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 min. Video recipe Print
Heat up a frying pan with vegetable oil.
Roll the pieces in flour.
Place on the skillet and fry on each side.
It is better to fry perch on 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 over four times.
Sea bass cooks well in a little oil or deep-fried. However, if deep-frying, spread the finished pieces not on a dish, but on paper towels - this way the excess oil will be absorbed into them and will not spoil the taste of the fish.
How to Grill Sea Bass
We marinate the sea bass, in the same way as for frying in a regular frying pan, just add a little vegetable oil. You can experiment and spice up the dish by putting a teaspoon of honey in the marinade or by putting chopped dill and parsley in the belly of the fish.
How to cook:
- We kindle the grill and bring it to a state where the fire is no longer visible, and the coals are still quite hot.
- Lay the perch pieces on the grill.
- Since sea bass does not require a high temperature for frying, you need to turn the pieces more often.
- Sprinkle the finished dish with lemon juice and serve hot.
Videos cooking
Fry sea bass in batter
To fry sea bass in batter, you will need:
- sea bass carcass;
- 1 teaspoon of salt;
- 1 teaspoon of pepper;
- 1 teaspoon rosemary;
- juice of half a lemon;
- 2 eggs;
- 1 glass of flour.
Cooking:
- 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 the flour into another deep plate.
- We heat the pan, pour vegetable oil, 2-3 tablespoons. We take pieces of perch, dip in an egg, roll in flour, and put in a pan. Make sure that the pieces in the pan do not crowd each other, otherwise they will stick together.
- 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!
Although the sea bass is the namesake of its river counterpart, it still differs in both 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 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, leave for 15 minutes.
- Roll in flour, shake off excess flour.
- Heat oil in a frying pan. Put the fish in. When the bottom side is covered with a delicious crust, use a spatula to 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 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 eggs with soy sauce in a deep bowl. 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. 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, as well as as an independent dish. To give it a richer taste, sprinkle it with fried onions or serve any sauce with it.
Product Matrix: 🥄
If you have purchased fresh sea bass, then you can cook a lot of interesting dishes. It is not in vain that this fish is considered one of the most popular in cooking, because it can be cooked in any way - and fry, and boil, and even dry. Sea bass fried in a pan turns out to be very tender inside and has a crispy golden crust.
Perch is very healthy and incredibly tasty, so try to include it in your diet more often. A few tips on how to fry sea bass deliciously will help you diversify your menu and add some interesting and new dishes to your collection of homemade recipes.
Due to the fact that the meat of this fish is rich in fats and amino acids, recipes for cooking fried sea bass will be useful for people suffering from cardiovascular diseases and problems with blood pressure. Delicate white meat of perch will also appeal to children - unlike other fish, perch does not have a pronounced fishy flavor.
If you are buying frozen fish, then it is best to give preference to an already gutted carcass without heads. Fresh sea bass is best taken not very large - the meat of small fish will be more tender and there will be even less thin bones in it. If you do not live in those regions where fishing is carried out, you should not overpay for the fact that the fish is chilled, most often this fish has already been frozen, so take regular frozen fish.
How to fry sea bass deliciously
If you are a happy owner of fresh fish, then first of all cut it off and gut the insides.
After that, with the help of scissors or a sharp knife, we cut off the prickly spikes of the fins.
Before you fry the sea bass, you need to wash the fish well, cut into portions and prepare the breading.
The easiest way is to roll the perch in flour and fry in a well-heated pan.
Unlike river fish, it is much easier to clean the scales of sea bass, and the skin is crispy, so you do not need to remove it. Fried sea bass is tender and juicy thanks to its skin.
Small fish are best fried whole, for this you only need to cut off the head, cut off the fins and clean the inside well.
Mix flour with salt and black pepper.
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 with salt and pepper.
Pour vegetable oil into a frying pan, heat it up and lay out the perch pieces. It is necessary to pour a lot of oil - so that all the pieces are immersed in it to the middle of their thickness. The fish fried in this way will turn out juicy and crispy.
How long 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 a preheated oven for another 5 minutes.
We transfer the finished fried fish to a flat plate and serve with a salad of fresh vegetables and fresh herbs. With perch fried in flour, a side dish of boiled potatoes goes very well.
Other recipes for cooking fried perch with a photo are prepared in exactly 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 black pepper.
Pour crackers onto a separate plate.
Pour vegetable oil into a frying pan and heat it over medium heat. As soon as the oil sizzles, you can begin to fry the fish.
Dip the perch pieces in the egg, then roll in breadcrumbs and immediately put in the pan.
Fry the fish on both sides until golden brown.
Breaded perch is incredibly juicy and fragrant, and mashed potatoes and fresh vegetables go well with it 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 beat the batter with a whisk. The consistency of the batter should resemble dough, like pancakes.
Dip the prepared pieces of fish in batter and immediately put them in a preheated pan.
Fry the perch over medium heat until a golden brown crust forms, then turn over and bring to readiness. Serve the fish immediately. Bon appetit!
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How to fry sea bass video recipe - step by step
Below you will find a step by step video recipe that will help you with cooking.
Looking at the tips on how to fry sea bass, you can easily prepare this dish at home, having all the necessary ingredients.
See also other recipes:
Tags for this dish:
Sea red perch is one of the most delicious varieties of 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
A delicious and simple dish - sea bass in a pan is cooked 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:
- Pour the oil into the pan and add two tablespoons of water.
- Sprinkle the fish with spices and salt, put in a pan.
- Simmer for 20 minutes over medium heat, covered with a lid.
- Cut the onions thinly into half rings, add to the fish and sprinkle with finely chopped dill. Simmer for another 7 minutes.
- 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:
- Prepare and clean the fish fillet from bones, cut into small pieces.
- Combine crackers with salt and ground pepper.
- Roll the fish in the mixture and fry in oil on both sides until golden brown.
- Cut the onion into thin half rings and lay it on the fish. Cook, stirring, 8 minutes.
- 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. Prepare a delicious 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:
- Chop the onion finely, carrots - in circles. If the vegetable is large, cut the circles in half.
- Saute vegetables in butter until half cooked.
- Put inside the cleaned carcass of grass, salt and put on vegetables.
- Pour the wine over the fish and simmer, covered, over low heat for another 15 minutes.
- 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 most delicious representatives of fish is considered to be sea bass. It does not have an unpleasant specific smell, has a small amount of bones, and the meat is very soft in structure. A dish from such a product is quite simple to prepare and pleasant to eat. To fry a sea bass in a pan, you need to know not only the stages of baking, but also the rules for preparing the carcass for the process. Tips from experienced housewives on cooking this type of fish, as well as general moments in cooking, will help you cope with all tasks quickly and easily. The sea dweller will diversify the table and please with its unique taste.
Training
Although the selected representative has similarities with the river perch, the differences between them are noticeable. The appearance and internal structure of the fish are different, but the sharpness of the fins is the main similar feature. In sea bass, the upper teeth along the spine contain poisonous substances that can cause inflammation of the skin in humans when punctured. This fact often repels housewives from cooking this fish.
Advice! By cutting off the prickly fins at the very beginning, you can easily protect yourself from any damage.
The next steps in sea bass preparation include:
- cleaning from scales, cutting off the tail and head;
- evisceration and removal of the inner black film;
- thorough rinsing in water;
- drying with highly absorbent paper;
- cutting the carcass into 3-4 portion pieces.
If desired, you can fry the fish as a whole, if it is completely included in the pan. It happens that a fillet is required for a certain recipe, in which case the carcass should be divided into two halves by a longitudinal section of the dorsal vertebra. Then take out the ridge and large bones, and simply chop the small ones.
In order for the perch meat not to fall apart during the cooking process, it is recommended to marinate it first. You can use different ingredients to your own taste, but a classic marinade can be considered a mixture of one teaspoon of table salt, the same amount of ground black pepper and rosemary, and the juice of half a lemon. Having rubbed the fish well with these components, leave it for half an hour to soak. After that, the fibers will become even more tender, and the taste and aroma will be spicy.
in flour
Flour or other types of breading can be used to obtain a crispy crusty layer.
Grate the prepared sea bass with spices and leave for fifteen minutes so that the sirloin has time to absorb the ingredients. Roll the fish in flour, shaking off the excess with gentle movements. Heat the vegetable oil in a frying pan and place the pieces in it, placing them in one layer. You need to fry correctly over low heat with the lid open, after the bottom side is browned, you need to turn the product over and continue cooking until a golden layer is obtained on the other side. The frying time will take approximately ten minutes.
With onion
Cut four medium carcasses into perch fillets or just large slices and roll in a special seasoning for fish. For spiciness, you can add red pepper or chopped chili. While the product is infused for a quarter of an hour, cut 150 grams of onion into half rings and saute it in oil. Place the pieces in another pan, having previously rolled them in flour. Turn the seafood over after the bottom layer has crusted over. Put the finished onion on top and cover with a lid. On a medium heat, continue cooking until a blush appears on the second side.
With a crust
In addition to flour, breadcrumbs can be used so that the fish on each side is covered with a pleasant crispy crust. Before frying sea bass in a pan, marinate it, and after the end of the process, sprinkle each piece or whole carcass well with crushed crackers. It is better to gently shake off excess crumbs, then put the product on hot oil and bake until cooked.
batter
The original fish can be prepared by frying it in a special dough. Such a dish is served even at the festive table, as it has a beautiful look and interesting taste.
First, prepare the batter, for which beat two chicken eggs with pepper and salt in one plate, and pour one glass of flour into the second. Prepare one large sea bass and cut it into medium sized fillets. Dip each of them into the egg mixture, and then into the flour so that it completely covers the fish. Instead of the wheat ingredient, you can roll the pieces in breadcrumbs. Fry should be on a moderate flame for five minutes from each barrel. It is recommended to serve such an appetizer with a vegetable salad, mashed potatoes or boiled rice.
Grilled
Sea bass is great for a picnic when grilled. Pre-marinate the pieces with spices and vegetable oil. For those who like to experiment, you can put a little honey in the marinade or fill the belly with fresh herbs. After the fire on the grill burns out, and the coals are still hot, place the perch on a specialized grill and fry, periodically turning the sea treat. It will take about ten minutes until the product is fully prepared.
Serve it hot, sprinkled with lemon juice.
Fish dishes are always considered low-calorie and healthy. They go well with most side dishes and are perfect for a home-cooked casual meal or a festive treat. Sea bass belongs to the category of affordable and inexpensive high quality products. And with proper preparation of the carcass and the implementation of all stages of baking, cooking will become a pleasant and easy process.