How to cook sea bass very tasty in a frying pan - recipes

For some reason, they think that the choice of recipes for cooking red sea bass in a frying pan is strictly limited. Fried it, baked it in sour cream and that’s it. It turns out that the dish, which is not particularly difficult to prepare, pleases with a variety of options. The fish is stewed in sour cream and tomato sauce, fried with a lot of onions, in batter. Add various vegetables.

If you are not familiar with the intricacies, look up your recipes and familiarize yourself with the technology. I already told you on another page of the site how to deliciously cook perch in the oven and slow cooker, and gave a couple of ideas for frying in a frying pan. I have collected the best ones here and am happy to share them.

Pan-fried sea bass recipe

The most difficult part of cooking is the preparatory stage. Cutting perch is quite difficult if you do not have certain skills. Even a beginner can do the rest.

Take:

• Fish carcasses – 2 pcs.
• Sunflower oil, salt.

Carcasses can be breaded with flour or breadcrumbs, but frying without them will not be a big mistake either.

How to fry correctly:

1. Remove the head, remove the entrails, cut off the fins and tail. Check to see if there is any black film left inside; it must be removed.
2. Heat oil in a frying pan. Pour generously, otherwise the fish will not cook through.
3. Place the carcasses and fry the bottom over high heat for 2-3 minutes. If the perch is large, it will take more time. When the bottom “sets”, reduce the heat.
4. Fry the bottom until golden brown (it will take another 5-7 minutes).
5. Turn over and adjust heat to medium. Fry the fish for 5-10 minutes. Then cover with a lid and reduce heat to low. Simmer for 10 minutes, turn off the burner.

If you decide to give breaded perch as a gift, you can skip the last step. Just fry the carcasses until done with the lid open, but reduce the heat.

Recipes for cooking pike perch in a frying pan

For cooking, it is better to use large specimens, since they have fewer bones and more pulp. Before cooking pike perch at home, you should clean it:

• Free from scales.
• Remove fins, head, tail, entrails.
• Rinse the fish thoroughly.
• Cut into steaks or fillet.

Then, depending on the recipe, they can be marinated in certain spices.

Pike perch fillet in batter

Salt the prepared pieces of pike perch fillet to taste. Then you need to start preparing the batter, for which you will need:

• eggs – 3 pcs.;
• flour – 300 g;
• milk – 1 tbsp.;
• vegetable oil – 250 ml.

First, beat the eggs, milk and salt. Then gradually add flour, continuing to beat until an airy batter is obtained. Next, heat the oil in a frying pan, lay out the pike perch fillet, after dipping it in flour and batter. Finally, quickly fry on both sides until nicely browned.

Frying steaks

Pieces of pike perch need to be rubbed with salt and other spices. Pour the breading into a flat plate, dip each steak in it on all sides, it is better to do this twice (to preserve the juice inside).

For this recipe you will need:

• pike perch – 1.6 kg;
• breadcrumbs - 100 g;
• oils – 100 ml;
• spices, salt - to taste.

You need to fry the fish on both sides in oil over medium heat until a confident blush appears. Best served hot, but can be served warm or cold. Potatoes, fresh vegetable salad, rice, etc. are suitable as a side dish.

Fried pike perch in marinade

The fish is combined with one of the selected marinades and served cold.

To prepare the dish, first fry the pike perch according to any of the listed recipes, then prepare the marinade. It can be done in two ways.

First:

• 3 carrots are peeled, boiled until tender and cut into thin strips;
• 3 onions are cut into half rings and fried in vegetable oil until transparent;
• add 2 tbsp. l. tomato paste, 3-4 cloves, bay leaf, 6 peppercorns, salt and simmer until the onion is ready;
• mix with carrots and cool.

Second:

• 2 onions are cut into half rings and fried until transparent;
• add straws of 3 bell peppers;
• after 5 minutes add 2 tomatoes, cut into small cubes;
• salt, pepper, let the excess liquid evaporate a little, cool.

How to fry caviar

In addition to meat, you can also deliciously fry pike perch caviar - a very healthy and valuable product.

Caviar contains vitamins A, B, D, E, easily digestible protein, unique amino acids, twice as much iodine, polyunsaturated fatty acids Omega3, Omega6. It strengthens the immune system, strengthens blood vessels and bones, helps normalize metabolic processes and rejuvenate cells, and restores the body after illness.

This is done either in film or in bulk. In the first case, each yastyk is salted, rolled in flour and fried on both sides in a large amount of oil.

In the second case, you will need to grind the caviar (500 g) in a meat grinder and add salt, fry the chopped onion, add the caviar mass and fry until done, stirring. At the end add finely chopped greens.

Pancakes with caviar

For this dish we will need:

• pike perch caviar 700 g;
• garlic – 2 cloves;
• instant oatmeal - 1 tbsp.;
• eggs – 2 pcs.;
• flour – 4 tbsp. l.;
• soda – ½ tsp;
• water – 250 ml;
• oil for frying.

Preparation is as follows:

• Boil water and add cereal, bring to a boil and leave covered.
• Separate the caviar from the films.
• Add garlic through a press and salt.
• Beat the eggs and combine with the swollen and cooled oatmeal.
• Add flour and soda, mix well.

When the caviar dough is ready, you can start baking the pancakes by spooning them into well-heated oil for 6-8 minutes on both sides.

How to cook sea bass in a frying pan in sour cream

There are many options for preparing fish in sour cream. I offer the simplest, but no less tasty.

You will need:

• Red snapper – 4-5 pcs.
• Sour cream 15-20% fat - a few spoons, optional.
• Sunflower oil – 40 ml.
• Lemon juice – 20 ml.
• Salt pepper.

Preparation:

Cut up the carcasses, you can leave the head. Rub with salt and pepper. If you like to add fish seasonings, use them, but in moderation. Spray the carcasses with lemon juice. Pause for 30 minutes to allow the meat to marinate.

Place the pieces in hot oil, cook until crispy, first on one side, then on the other.

Pour the dish with sour cream diluted with water, simmer over low heat until the fish is cooked.

How to deliciously fry breaded perch without flour

Tender meat inside, and a delicious crispy crust on top. The fish holds its shape perfectly, despite the lack of the usual flour coating. I advise you to cook the fillet, then the dish can be served to guests and children.

You will need:

• Perch fillet – 350 gr.
• Breadcrumbs – 150 gr.
• Dried garlic - a teaspoon.
• Chili powder - the same amount.
• Paprika – ¼ small spoon.
• Salt, oil, pepper.

Cooking technology:

1. Pour the seasonings specified in the recipe into a bowl and stir.
2. Add breading and mix again.
3. Dredge the fillet and place in well-heated oil.
4. Fry each side for about 3-5 minutes until crispy.

How to cook delicious perch with vegetables

For the dish, take fish fillets so as not to bother with bones.
You will need:

• Perch – 400 gr.
• Bell pepper – 400 gr. (for the beauty of the dish, take different colors).
• Spinach – 200 gr.
• Carrots - a couple.
• Onion - big head.
• Lemon juice – 2 tablespoons.
• Chopped dill - large spoon.
• Flour – 2 spoons.
• Vegetable broth – 200 ml.
• Milk – 150 ml.
• Salt, vegetable oil, pepper.

Step-by-step preparation:

1. Divide the cleaned, gutted carcass into fillets. Cut into large pieces. Sprinkle with lemon juice and salt.
2. Quickly fry until half cooked on both sides, transfer to a plate.
3. Remove the seeds from the sweet pepper and chop into strips. Grate the carrots coarsely, chop the onion into cubes, not too small.
4. Add oil to the frying pan where the fish was fried, fry the onion slices until transparent, add flour, stir. Fry until nicely browned.
5. Then throw in the carrots and then the peppers. Pour in broth and milk. Stir the contents, simmer for 8-10 minutes.
6. Chop the spinach, add to the vegetables, and place the fillet on top. Close the lid, add salt and pepper, then simmer the dish for another 10 minutes. When serving, sprinkle the fish with dill.

With vegetables

The ingredients for this dish will be exactly the same as in previous recipes. The only thing you need to add is tomatoes and onions.

Stages:

1. First we need to cut the fish. It is best to cook fillets this way. Rub each piece with salt and pepper.
2. Fry each piece in a frying pan with the addition of vegetable oil. There is no need to roll it in flour or other breading; the fish will turn out delicious without it.
3. Remove the seeds from the tomatoes and cut them into small pieces. Peel the onion and chop it into thin rings.
4. Simmer the tomatoes and onions in a frying pan until soft. We send the fish to them and cook for another 5-10 minutes.

When all the liquid has evaporated, you can remove the pan from the heat and place the steaming and aromatic fish on plates.

Bon appetit!

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Recipe for perch fried with onions

Fish loves an abundance of onions, so don’t miss this opportunity when you decide to fry it. The composition does not contain butter, it is not in the original, but I always add a piece at the end of frying, it will be tastier.

Take:

• Perch – 700 gr.
• Onion - big head.
• Lemon.
• Flour - spoon.
• Breadcrumbs - 2 spoons.
• Seasonings for fish, sunflower oil, salt.

How to fry:

1. Prepare the fish, divide large carcasses into pieces. Fry small fish whole.
2. Mix spices in a bowl and squeeze in lemon juice. Grate the perch, hold for 5-10 minutes.
3. Combine flour with breadcrumbs (use finely ground ones, or skip them altogether). Dredge the fish.
4. Fry in well-heated oil on the bottom side until a crust appears.
5. Turn over, sprinkle with onion, chopped in half rings. Fry until the onion is browned (do not leave the stove, the rings must be stirred). Check the fish for doneness. Cover with a lid if necessary and finish cooking over low heat.

How to fry perch: recipes

Before frying river perch in a frying pan, you should not remove the skin, as it prevents the juice from leaking out and allows you to achieve a crispy crust.

In flour

To fry perch in flour, you need to prepare the following ingredients:

• fish;
• salt and spices;
• flour for breading;
• sunflower oil for frying.

As a breading, in addition to flour, you can use crushed crackers, semolina, sesame seeds, and even corn flakes. Special importance is attached to spices. For fish, dried basil, coriander, saffron, turmeric, etc. are often chosen.

In order to fry river perch, you should:

• Remove the dorsal fin, scales and entrails, and separate the head.
• Then roll the carcasses in a mixture of salt and spices until the juice releases, stir and let stand for a few minutes.
• Drain the fish in a colander.
• When the liquid has drained, roll in flour and fry in hot oil for 6-7 minutes on each side.

Serve with mashed potatoes or rice. Separately, offer a salad of fresh cucumbers and tomatoes with onions.

With onion

To complete this recipe, carcasses are removed from the head, entrails, fins and scales along with the skin. The ingredients you will need are:

• Perch – 8 pcs.;
• onions – 2 pcs.;
• vegetable oil – 60 ml;
• flour - 4 dec. l.;
• salt - to taste.

The cooking process is as follows:

• The prepared river perch fillet should be salted, rolled in flour, and placed in a frying pan with heated oil.
• When it is fried to a crust on one side (5-6 minutes), turn it over, add onion half-circles, cover and fry for another 3 minutes.
• Then remove the lid and continue cooking until the onion is browned.

Sea bass fried in batter

If you make the right batter, the delicate taste of the perch will be complemented by a delicious crispy shell. When cutting fish, make sure that not a single bone remains, otherwise the impression of the dish will be ruined.

Take:

• Large perch – 2 pcs.
• Eggs – 1-2 pcs.
• Flour - a glass.
• Oil, salt, pepper.

How to cook:

1. Cut the cleaned carcasses into fillets. Divide it into parts, but not too small.
2. Add a little salt (remembering that the batter will also contain salt).
3. Place flour in a bowl, add salt and pepper. Stir.
4. Beat in the eggs, whisk the contents thoroughly to make a batter.
5. Dip the pieces and place them in hot oil.
6. Fry over high heat for the first couple of minutes. Then reduce power and fry for about 3-5 minutes. If you see a golden brown crust underneath, turn the pieces over.
7. The second side cooks faster, keep that in mind. Therefore, do not go far from the stove.

Red sea bass stewed in a frying pan in tomato sauce

A complete dish in which fish and a side dish are combined into one. However, it will be even tastier with mashed potatoes.

Required:

• Perch – 3 medium carcasses.
• Onion – 2 small heads.
• Carrot.
• Bell pepper.
• Tomato paste - large spoon.
• Flour - spoon.
• Granulated sugar - a small spoon.
• Dried basil, bay leaf, sunflower oil, salt, pepper, dill, parsley.
• If desired, add cauliflower, broccoli, green beans, frozen peas.

Preparation:

1. Prepare the fish (clean, rinse, cut), place in a pan. Fill with water, immediately add the whole onion, bay leaf, and salt the broth. Boil the perch for 15-20 minutes with a slight bubbling. Remove the carcasses and place on a plate. Don't pour out the broth yet.
2. Chop the vegetables as desired. First fry the onion until slightly translucent, then the carrots and pepper.
3. When a pleasant rosy color appears, add the tomato, sugar, and sprinkle with basil. Whisk the flour in 0.5 cups of cold water, pour in the vegetable dressing.
4. Stir well and decide if the contents need to be diluted. This is where fish broth comes in handy.
5. Let the tomato sauce boil, then simmer for a couple of minutes. If the frying pan is deep enough, then place the boiled fish on the vegetable bed. Or transfer all ingredients to a saucepan.
6. Simmer the dish over low heat for literally 3-5 minutes. Sprinkle the finished dish with chopped herbs.

Sea bass under marinade

Ingredients:

• flour - three tbsp. spoons;
• vegetable oil – 3 tbsp. spoons;
• carrots – 400 gr.;
• onions 2-3 pcs.;
• tomato paste 0.5 cups;
• vinegar - 1 tbsp. spoon;
• pepper, bay leaf, cloves, salt, sugar - to taste;
• sea ​​bass – 0.5 kg.

Recipe

1. Cut the sea bass into pieces, removing the bones if possible.
2. Fry the fish in the traditional way.
3. Chop carrots, chop onions. Place in a frying pan with a thick bottom and fry, adding vegetable oil (7-10 minutes).
4. Add vinegar, tomato paste, and broth to the mixture, as well as salt and sugar to taste. Stirring, simmer the mixture over the fire for 15 minutes.
5. Let it cool, pour the resulting mixture onto the fish pieces and leave in the refrigerator for a couple of hours.
6. Garnish with herbs and serve as a cold appetizer.

Unusual recipe for fried perch with orange sauce

The highlight will be the citrus sauce, so the dish can be placed on a festive table. Guests will remember the original taste for a long time.

Ingredients:

• Perch.
• Orange jam – 2 tablespoons.
• Orange juice - a tablespoon.
• Wine vinegar - the same amount.
• Paprika - a teaspoon.
• Olive oil – 4 tablespoons.
• Greens - a small bunch.

Cooking:

1. Place jam, half the paprika into a container, pour in juice and vinegar. Chop the dill and parsley and send next. Stir the sauce.
2. Cut the perch into fillets and dry a little with a towel. Sprinkle with the rest of the paprika and add salt to the preparations.
3. Quickly fry in oil until nicely browned.