Baked perch in the oven is an excellent dish for everyday life and holidays. Fish with white tender meat does not require much trouble, it cooks quickly, and both adults and children love it. No matter how much you do, it won't be enough.
How do you cook fish?
- I fry 36%, 1152 votes
1152 votes 36%1152 votes - 36% of all votes
- I bake 26%, 826 votes
826 votes 26%
826 votes - 26% of all votes
- Salt 15%, 485 votes
485 votes 15%
485 votes - 15% of all votes
- I cook soups 9%, 301 votes
301 votes 9%
301 votes - 9% of all votes
- I make cutlets 7%, 211 votes
211 votes 7%
211 votes - 7% of all votes
- Kopchu 4%, 113 votes
113 votes 4%
113 votes - 4% of all votes
- I bake pies 3%, 90 votes
90 votes 3%
90 votes - 3% of all votes
Total votes: 3178
Votes: 1647
17.09.2020
- I fry 36%, 1152 votes
1152 votes 36%1152 votes - 36% of all votes
- I bake 26%, 826 votes
826 votes 26%
826 votes - 26% of all votes
- Salt 15%, 485 votes
485 votes 15%
485 votes - 15% of all votes
- I cook soups 9%, 301 votes
301 votes 9%
301 votes - 9% of all votes
- I make cutlets 7%, 211 votes
211 votes 7%
211 votes - 7% of all votes
- Kopchu 4%, 113 votes
113 votes 4%
113 votes - 4% of all votes
- I bake pies 3%, 90 votes
90 votes 3%
90 votes - 3% of all votes
Total votes: 3178
Votes: 1647
17.09.2020
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With scales
The recipe for baking river fish with scales comes from antiquity. The fishermen's wives were experts in preparing this dish. When placing the perch in the oven, they whispered spells, the meaning of which was the desire to make the most delicious dish. Incomparable fish is obtained at the fire. But baked perch, cooked at home, seasoned with spices and the love of the hostess, is no worse.
Products:
- river perch – 2 pcs;
- spices for fish - to taste;
- salt – 150 g;
- black pepper - to taste;
- butter – 40 g;
- garlic – 4 cloves;
- lemon – 1 piece;
- vegetable oil – 1 tbsp. spoon
Preparation time: 20
Cooking time: 20 minutes
Number of servings: 2
Energy value per 100 grams:
- Calories: 79.6
- Proteins: 11.6
- Fat: 2.5
- Carbohydrates:2.8
How to cook:
- Rinse the fish thoroughly under water. To remove the entrails and gills, make an incision in the upper part of the abdomen, under the head. Do not touch the scales.
- Rinse the fish again and dry. Brush with spices mixed with salt.
- Cut the lemon into half rings.
- Stuff the fish with garlic (two cloves for each carcass) and lemon wedges.
- For juiciness, pieces of butter are placed in the fish.
- Preheat the oven to 190 degrees. Line a baking sheet with parchment and grease lightly with sunflower oil. Place the fish and sprinkle thickly with salt.
Beginning housewives often ask how long does it take to cook river perch? Fast - no more than 20 minutes. The scales are then separated along with the peel. The taste of the most tender white meat cannot be described in words. The calorie content is low, which is another plus.
Perch with scales fried in a frying pan
Ingredients
- Perches (200-400 g each) - 4-6 pcs. + —
- - 2 tbsp. + —
- — 3 pinches + —
- Set of spices for fish – 1/2 sachet + –
How to fry perch with scales
We will cook the perch in a frying pan without removing the scales.
Of course, you will have to sacrifice a delicious, aromatic crust, but you will be able to avoid the unpleasant procedure of removing the scales from it. As a result, we will get a delicious dietary dish without much hassle.
We gut our fish in the same way as in the first case, separately laying the caviar, if any. To keep the perches intact, the heads do not need to be cut off, but the gills must be removed.
Attention! You only need to cook in a cast iron frying pan with a thick bottom!
- Before placing the first batch of perches on it, you need to heat the oil thoroughly.
- Season the fish and sprinkle with spices just before frying.
3. Having placed the perches, cook them over medium heat for 5-7 minutes (be sure to cover them!), carefully turn them over and cover them again.
If the fish does not want to turn over, before doing so, you can add a couple of tablespoons of warm water to the pan and keep it covered for a few more minutes.
The scales can be removed very easily from fish carcasses prepared in this way. You can serve perch with boiled potatoes sprinkled with chopped herbs.
It turns out that everything is done simply and with minimal hassle, and the result exceeds expectations. Now that you know how to fry and cook fish with scales in the oven, you no longer have to waste time on the grueling and dangerous cleaning procedure, which previously greatly overshadowed the joy of a bountiful catch.
Now you can even store fish for future use by putting it almost entirely in the freezer. Catch now, little fish, big and small!..
Perch is a tasty fish, especially if you fry it. But anyone who has never cleaned it doesn’t know which side to approach. The fins of the perches are prickly, scales are tightly attached to the carcass, and during cleaning they scatter around. There are several ways to clean and cook perch.
With potatoes and cheese
The beauty of sea bass in the oven is enhanced by seasonal vegetables. Anything in the refrigerator is good: bell peppers, zucchini, eggplants. The king of dishes is called young potatoes with sea fish, mushrooms, tomatoes, cheese, and an onion layer. The food turns out juicy, tasty, and healthy.
Set of required products:
- perch fillet (whole carcasses) – 800 g;
- potatoes – 1200 gr;
- onion – 2 heads;
- champignon mushrooms – 200 g;
- red tomato – 300 g;
- cheese, mayonnaise – 140 g each;
- nutmeg (ground) – 1 teaspoon
- lemon – 1 pc.
- chicken egg – 1 pc.
- salt, black pepper - individually;
- vegetable oil (mustard, olive, sunflower) – 2 tbsp. spoons.
Preparation time: 40 minutes
Cooking time: 40 minutes
Number of servings: 8
Energy value per 100 grams:
- Calories: 110.8
- Proteins: 6.7
- Fat: 5.4
- Carbohydrates:8.9
Step-by-step cooking recipe:
- Prepare fish (carcasses) for baking. Remove scales, fins, gills, film inside. It is necessary to clean off the black film - it gives bitterness.
- Rinse the carcass or fillet under water and dry. Grate with spices, nutmeg, sprinkle with lemon juice.
- Marinate the fish for half an hour.
- Meanwhile, peel the potatoes and cut into thin half rings.
- Peel the onions and cut into thin half rings. You can lightly fry it, it will turn out tastier. Perch “loves” onions, it is recommended to take more of them.
- Cut the washed champignons and tomatoes into thin slices.
- Grease a baking dish with vegetable oil and warm for 2-3 minutes. in a hot oven.
- Place some of the potatoes, some of the onion layer, mushrooms, half of the tomatoes on the bottom of the mold, grease the layer with some of the mayonnaise.
- The second layer comes from fish. Lay out the carcasses or fillets, which can be cut into pieces or left whole.
- The third layer will be the remaining vegetables and mushrooms.
- Season the top layer with mayonnaise.
- While the oven is heating up, grate the cheese, beat the egg, and mix the ingredients.
- Pour the egg and cheese mixture over the fish and vegetables.
- Bake in a hot oven, preheated to 180 degrees for at least 40-45 minutes.
Place the baked fish into portioned plates. Serve hot.
Fried perch with scales
Ingredients of required products:
- river perch - 1 piece,
- lemon-1 piece,
- salt, pepper to taste.
Preparing fried perch:
- Remove the intestines from the fish, rinse and dry with a paper towel.
- Salt and pepper the perch and sprinkle lemon juice on the inside.
- The fish should be left to marinate for fifteen minutes.
- Take a frying pan with a ribbed bottom and fry the fish (without oil) along with the scales for five minutes on each side. The scales of the perch will darken, but do not be alarmed.
- Place the finished fish belly up and open it like a book. Then remove the ridge.
- White fish meat should be taken with a fork and eaten with pleasure.
Fried perch served with any sauce.
Ingredients of required products:
- river perch - 1 kg,
- eggs - 2 pieces,
- flour - one and a half tablespoons,
- vegetable oil - 3 tablespoons,
- breadcrumbs - half a glass.
Cooking perch without scales:
- The perch should be scaled and the dorsal fins removed.
- You need to cut off the head of the fish and gut it through the resulting hole. Do not touch the abdomen.
- Wash the fish, sprinkle with pepper and salt, roll in flour.
- Beat the eggs, roll the perch in the batter, then in breadcrumbs.
- Fry the fish in vegetable oil on both sides until cooked.
- Serve the perch with a green salad, tomato slices and parsley sprigs.
Recipes for fried perch are quite simple; you can cook the fish in less than an hour. Quick preparation and a delicious dish is ready.
Fish quite often becomes the main ingredient of various dishes. The fish makes a very tasty filling. For example, you can cook pancakes with herring and appreciate the taste of this popular dish. Spicy herring complements the taste of thin pancakes cooked with milk.
Fried perch with scales
Fried perch is very tasty; it can be fried in batter or directly in the scales.
With lemon
Lemon adds a special piquancy to baked perch dishes in the oven and saturates it with useful substances. Sea bass is prepared not only with lime or lemon. The Japanese add tangerines to the fish, make sushi from it, boil it, and stew it. There are many who like to fry delicious food.
In the Land of the Rising Sun, this fish has been revered since ancient times, called “tai” and believed that it brings happiness. Red carcasses symbolize prosperity, so perch is always prepared for the New Year.
Ingredients:
- perch fillet – 4 carcasses;
- lemon – 1 piece;
- green onions – 2 bunches;
- green dill, parsley - 1 bunch each;
- garlic – 3 cloves;
- sunflower oil – 1.5 tbsp. spoons.
Cooking time: 35 min.
Cooking time: 40 min.
Number of servings: 4
Energy value per 100 grams:
- Calories: 119.3
- Proteins: 15.1
- Fat: 6.1
- Carbohydrates:1.1
Step-by-step cooking tips:
- Prepare the fish for baking. Remove fins, gills, scales, and entrails. Be sure to remove the black film that gives bitterness. Rinse the carcasses.
- To make the fish juicy and aromatic, rub the carcasses with spices, salt, moisten with the juice of half a lemon, and leave in the marinade for half an hour.
- Wash the greens, onions and dry. Finely chop, add chopped garlic, juice of the second half of a lemon, mix.
- Stuff the fish with a mixture of herbs and garlic.
- Cover the pan with foil, lightly greased with vegetable oil, leaving the edges.
- Place the perch on a baking sheet, fold the edges of the foil towards the center. You can cover the fish with another piece of foil, it will be more piquant and juicy. Perch cooked in the sleeve turns out even tastier. All the juice remains entirely inside and saturates the fish while it cooks.
- Place in a hot oven (180°C).
- Bake in the oven for 40-45 minutes.
In salt
As usual, there are two versions of the appearance of this dish. According to one of them, perch in salt was invented by fishermen who did not have the usual ingredients on hand. According to another legend - their wives. Try to cope with the catch when there is nowhere to put it. And so, “put on” a shirt made of salt, and rest. Culinary experts claim that the recipe is many years old. Perch was prepared in a similar way back in the days of Emperor Peter the Great.
The following products are needed:
- river perch – 800 g;
- egg white – 1 piece;
- lemon – 1 piece;
- salt – 600 gr;
- garlic - individually, to taste;
- spices for fish - 1 tbsp. spoon;
- crushed mixture of black and red peppers - to taste;
- water – 3 tbsp. spoons.
Cooking time: 35 min.
Cooking time: 40 min.
Number of servings: 4
Energy value per 100 grams:
- Calories: 43.9
- Proteins: 10
- Fats:0
- Carbohydrates:1
Step-by-step cooking recipe:
- In a deep bowl, mix regular salt, egg white, fish spices, pepper. The result will be a mixture that resembles snow flakes.
- Prepare the fish. Clean, remove gills and entrails. You don't have to touch the scales. Place lemon and 2-3 cloves of garlic in each fish belly.
- While you are cleaning the fish, you need to preheat the oven. Line a baking pan with foil or parchment paper.
- This fish is baked on a “bed” of salt. This is done simply: sprinkle a little regular salt on the parchment.
- Place the fish on the “cushion”. Sprinkle salt on top and press it in a little (as in the photo), leaving the head free.
- The fish is baked for 25-30 minutes. Taking the pan out of the oven, the shell is cracked. It turns out incredibly delicious!
How to cook perch without cleaning: recipe in foil
It is best to take medium-sized perch. Preferably freshly caught ones, but if your own fishing is unsuccessful, you can get some fish at the market. The main thing is that it is fresh!
Freshness can be easily determined by the gills - a light shade indicates that the perch’s journey from the lake to the dinner table was short.
Ingredients
- Perches (200-300 g each) – 4 pcs.;
- Lemon – 1 pc.;
- Medium onion – 1 pc.;
- Carrot – 1 pc.;
- Celery (root) – 1 pc.;
- Parsley (greens) – 1 bunch;
- Garlic – 1 clove;
- Butter – 1 tbsp;
- White wine (dry) – 100 g;
- Coarsely ground black pepper – ¼ tsp;
- Dry basil and oregano - a pinch each;
- Coarse salt - to taste.
Cooking perch with scales in foil
First of all, you need to protect yourself from possible “injuries at work” by cutting off all the fins of the perches with scissors.
Now, armed with a sharp knife, you should remove the heads. We don’t throw them away, because they will make a rich and aromatic fish soup.
- We cut the belly of the fish and take out the insides and wash it.
- Using the same sharp knife, we cut the fish, separating the rib bones. The purpose of this simple operation is to remove the ridges. The skin on the back should remain intact.
- Now salt the perches from the inside, pepper and sprinkle with herbs.
- Peel a clove of garlic, grate it and rub the aromatic pulp over the fish fillet.
- Take half a lemon, grate the zest and place it in the carcasses.
- Squeeze the other lemon half to get fresh juice. We pour it over the carcasses placed in a glass or enamel bowl, flesh to pulp (unfolded).
- Add wine, cover the container and refrigerate it for at least half an hour so that the perches are thoroughly marinated.
Now let's prepare the filling
- Divide the rest of the lemon into 4 half rings, and also cut the peeled carrots, onions and celery.
- Fry everything in butter until half cooked.
- At the end, add chopped herbs.
We put the filling into the carcasses, fold the fillet in half (scales facing out).
We put our stuffed fish in foil, wrap it tightly and send it to the deco, and send it to an oven heated to 180°C.
When the magical aroma of baked fish begins to spread throughout the kitchen (in about half an hour), this will be a signal that it is ready. Serve the baked fish directly in the foil, unrolling it. The fillet turns out aromatic and soft, and all the scales remain on the wrapper.
Stuffed
Stuffed sea bass will decorate a banquet table and create a festive mood on a weekday. This fish is cooked in a foil sleeve. Made on the grill and in the oven. Serve hot or cold. The cooled fish is cut into pieces, in the middle of which the minced meat looks so appetizing that your hands naturally reach for the dish.
Product composition:
- sea bass – 4 small carcasses;
- red carrots – 2 pcs;
- green bell pepper – 2 pcs;
- fresh dill - 1 bunch;
- large black olives – 4 pcs.
- onion – 1 head;
- sour cream – 25 ml;
- mayonnaise – 2 tbsp. spoons;
- fish spices - 1 tbsp. spoon;
- garlic – 4 cloves;
- ground turmeric – 1 tbsp. spoon;
- sunflower oil – 1 tbsp. spoon;
- ground mixed pepper – 2 g;
- salt - to taste
Cooking time: 35 min.
Cooking time: 40 min.
Number of servings: 4
Energy value per 100 grams:
- Calories:81
- Proteins:11.3
- Fats:2.4
- Carbohydrates:3.6
Recipe:
- Chop the onion, dill, and olives as finely as possible. Grate the carrots on a grater with large holes, chop the garlic.
- It is better to grind the bell pepper in a meat grinder, this way there will be more juice.
- Salt, pepper, season the filling with spices and pepper.
- Prepare the sauce. To do this, mix sour cream, mayonnaise, a little pepper, and turmeric. The sauce will get a nice color. If it is thick, add a drop of water. You can season the minced meat with a spoon of sauce - it will be even tastier.
- Prepare the perch. Cleaning the fish will not take much time. The main thing is that there are no black films inside and no fins; they are removed. Special devices are used to clean the scales; they make the process easier.
- Wash the fish and dry on a paper towel.
- Stuff the perch carcasses with vegetables. To prevent the minced meat from “spreading” during cooking, secure the perch with wooden toothpicks, as in the photo. If there is some minced vegetable left over, no problem. It can be used in salad.
- Prepare a baking dish. Cover with foil, grease with oil, and lay out the stuffed carcasses.
- Grease each carcass with sauce, spreading it not only on the surface, but also on the sides.
- Cover the carcasses with foil and place in a hot oven for 40 minutes. Baking temperature 200 degrees. 5 minutes before the end of cooking, remove the foil so that the fish is covered with a crust. The dish is served hot. Bon appetit!
With vegetables
Perch in the sleeve turns out tasty and juicy if it is stuffed with vegetables. You can prepare the dish in ceramic portion pots, adding a lot of spices and grated tomato inside. In the Balkans they make moussaka with sea bass.
Products you will need:
- sea bass fillet – 500 g;
- potatoes - 5 pieces;
- eggplants – 400 g;
- red tomato – 2 pieces;
- any hard cheese – 40 g;
- mayonnaise – 2.5 tbsp. spoons;
- olive oil – 4 tbsp. spoons;
- ground pepper mixture – 2 g;
- garlic – 2 cloves;
- leek – 400 g;
- salt - individually.
Cooking time: 35 min.
Cooking time: 40 min.
Number of servings: 4
Energy value per 100 grams:
- Calories:104.5
- Proteins: 6
- Fat:5.1
- Carbohydrates: 8.7
How to cook:
- Cut the perch fillet into flat pieces, potatoes and onions into slices.
- Prepare a baking dish: grease with oil, heat in the oven, which has already reached 180 degrees.
- Place some of the potatoes and onions into the pan. Place the fish evenly on top. Finely chop the tomato and eggplant, chop the garlic, mix the vegetables, and place on top. You can add salt to the eggplants and let them sit for a while. If there is bitterness, it will go away with the juice. Many people don't do this. Anyone who doesn’t like “blue” ones can replace them with zucchini.
- Cover the fish with eggplants with a layer of potatoes and onions, grease with mayonnaise.
- Grate the cheese. Large or small – it doesn’t matter. Cover the dish with foil and place in an oven preheated to 200°C for half an hour.
- 5 minutes before the end of cooking, the foil can be removed to allow the cheese crust to brown (see photo). So yummy, you won't be able to pull it off by the ears!
Fillet in sour cream
Sea bass meat contains protein, vitamins, and minerals. It contains omega-3 polyunsaturated fatty acids. Nutritionists put baked perch in the oven on a par with salmon and trout.
Ingredients:
- perch in carcasses – 1 kg;
- sour cream 15% – 450 gr;
- carrots – 2 pieces;
- onion – 4 heads;
- apple cider vinegar – 2 tbsp. spoons;
- seasoning for fish - 1.5 tbsp. spoons;
- salt, pepper - to taste;
- any vegetable oil – 2 tbsp. spoons.
Cooking time: 35 min.
Cooking time: 40 min.
Number of servings: 4
Energy value per 100 grams:
- Calories: 93.1
- Proteins: 8.7
- Fats:4.8
- Carbohydrates:3.81
Step-by-step preparation of the dish:
- Prepare perch carcasses. Wash and remove film inside.
- Mix dry seasonings with salt, rub the carcasses inside and out.
- Grease the desired size pan with oil. Place the fish carcasses.
- For the sauce, mix sour cream and vinegar, which can be replaced with soy or balsamic.
- Grate the carrots on a coarse grater, cut the onion into thin half rings, mix with sour cream.
- Spread the mixture over the surface of the fish, cover the pan with foil and place in the oven, heated to 180 degrees. Bake for 35-40 minutes.
- Remove the fish from the oven, remove the foil, and continue baking for another 10-15 minutes.
The dish is served with lemon slices and herbs.
With walnuts
For lovers of fried fish, a recipe for perch in nut batter has been invented. A mixture of two eggs, chopped nuts, corn flour, pepper and salt will allow you to enjoy fish in an unusual “fur coat”. Gourmets who prefer dietary food will not be offended. A dish cooked in the oven is no less tasty.
Ingredients:
- sea bass – 600 gr. (2 carcasses);
- walnuts – 30 g;
- bell pepper – 1 piece;
- olive oil – 35 g;
- soy sauce – 1 teaspoon;
- basil – 10 g;
- garlic in cloves – 2 pcs;
- Sunflower oil – 25 g;
- medium hot mustard - 1 tbsp. spoon;
- pepper, salt - to taste.
Cooking time: 35 min.
Cooking time: 40 min.
Number of servings: 4
Energy value per 100 grams:
- Calories: 106.1
- Proteins: 9.8
- Fat: 5.4
- Carbohydrates:4.6
Step-by-step cooking method:
- Wash the carcasses, remove the black film, make cuts on the skin. This will help marinate the fish better. The cuts are filled with lemon and tomato slices.
- Make the marinade. To do this, mix crushed walnuts, soy sauce, chopped basil, olive oil, pepper, and salt. Beat the mixture with a blender.
- Coat the perch carcasses on both sides, as well as on the inside. Leave to marinate for 30 minutes.
- While the fish is marinating, prepare a baking dish, place foil on the bottom, coat with vegetable oil, warm in the oven, cut the pepper into slices. They fill the incisions.
- Place the perch in the mold. Bake the marinated fish in a hot oven, heated to 180 degrees, for 35-40 minutes. over medium heat.
- During the baking process, pour the juice that comes out of the carcass over the fish several times - it will be juicier and more aromatic.
The fish does not need to be taken out immediately after the stove is turned off. Let it absorb the remaining juice.
Fried perch with onions
To clean the perches, it is not at all necessary to peel the scales; you can simply remove the skin.
This is done like this: 1.
Using a sharp narrow knife or special scissors, preferably with narrow ends, cut the entire abdomen lengthwise.
Gut it. Cut off the tails and heads. If the heads will be used when preparing fish soup or there are gourmets for whom the most delicious thing is the head, they can be fried separately; to do this, you need to remove the gills. 2.
Rinse the carcasses and make an incision along the entire back.
3.
Using a knife blade, separate the edge of the skin from the head part, take it with one hand, holding the body with the other, and tear it off.
Turn the carcass over and also tear off the skin on the other side. 4.
Remove the fins by pulling them against the growth direction or cutting them off with scissors. Rinse the fish.
To fry perch without skin, you need a breading that helps maintain juiciness. You can bread it by rolling it in flour, or by placing the fish in a bag, pouring flour and shaking it well so that the breading evenly covers the fish. A very tasty dish will turn out if you use breadcrumbs or corn flour for breading, lightly drying it in a frying pan.
Ingredients:
- perch – 7-8 pcs.,
- onions – 2 pcs.,
- vegetable oil – 50 ml,
- flour for breading – 3 tbsp.,
- salt.
5.
Dry the cleaned perch with a towel and add salt.
6.
Heat oil in a frying pan.
7.
Bread the fish and place loosely in the pan.
Fry for 5 minutes. 8.
Chop the peeled onion into half rings.
9.
Turn the perch over to the other side and add the onion to the pan, cover with a lid and fry for another 4 minutes, then remove the lid and keep on the fire until the onion is slightly browned. The perch will be well saturated with the aroma of onions during this time.
With mayonnaise with mushrooms
When buying a perch, you need to pay attention to the color of the fins and tail - they should be red. Signs of fresh fish will be transparent eyes, as well as the white color of the meat.
Required Products:
- sea bass fillet – 1 kg;
- oyster mushrooms – 300 gr;
- onions – 3 heads;
- wheat flour - 3 tbsp. spoons;
- vegetable oil – 3 tbsp. spoons;
- dry dill – 1 tbsp. spoon;
- salt - to taste.
Cooking time: 30 min.
Cooking time: 40 min.
Number of servings: 6
Energy value per 100 grams:
- Calories: 115.4
- Proteins: 5.1
- Fat: 6.5
- Carbohydrates:9.2
Step-by-step cooking recipe:
- Prepare the fish. Wash the fillet and dry.
- Finely chop the oyster mushrooms, fry in vegetable oil, stirring constantly.
- Peel the onion and cut into cubes.
- Add the fried onions to the oyster mushrooms and cook the mushrooms until cooked.
- Cover the baking dish with foil, which must first be greased with oil and heated so that the fish does not “stick” to the foil.
- Mix flour with dry dill, adding a little salt.
- Dredge each piece of fish in a mixture of flour and spices.
- Place the perch on a baking sheet.
- Mix the mushroom filling with mayonnaise and spread over the surface of each fish.
- Grate the cheese on a fine grater and sprinkle on each piece of fish.
- Place the perch in a hot oven (180 degrees).
- Bake the dish for 35-40 minutes. Baked perch is prepared with champignons, chanterelles, and porcini mushrooms.
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.
If desired, you can add a few spoons of sour cream and keep the fish and onions under the lid for 2-3 minutes.
With scales
For frying with scales, small fish are usually used. Why it is gutted, the fins and head are removed. Then they are washed, lightly dried, salted, then fried in a thick-walled frying pan in well-heated oil under a lid so that the oil does not fly in all directions. Turn the carcasses over when the skin, on one side, is well browned, after about 5 minutes.
You can also fry small fish with scales by placing them in a cauldron with plenty of oil, especially outdoors. Then you get perch fries.
