The grouper, although having to be its namesake's brother-in-law, is different in appearance and structure. What unites them is the presence of sharp fins.
In the sea bass, the rays of the upper fin are endowed with poisonous glands, the injection of which can cause inflammation, which deters the hosts from buying this fish. But you just need to remove the fins before cleaning and gutting, and after that the fish will be completely safe.
Moreover, sea bass has a very tasty, tender meat. He also has practically no specific smell, which is endowed with many marine fish.
There are few bones in the sea bass, therefore, those who know a lot about this fish are happy to boil, stew, bake it and, of course, fry.
Perch can be fried whole if it is placed in the pan, or pre-cut into portions.
Before frying, this fish is paned in flour, ground breadcrumbs, cooked in batter or without it.
So that the fish during frying does not fall apart or stick to the pan, it is first kept in the marinade of spices and spices for 20-40 minutes. Spices, you can choose to your own taste or use the finished seasoning for fish, which is sold in any store.
Fried sea bass in breading
Ingredients:
- sea bass - 2-4 small carcasses;
- flour - 50 g;
- salt;
- black pepper;
- vegetable oil - 40 g.
Preparation Method
- At the perch cut fins. Peel it off, cut off the tail and head. Remove the insides and 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.
- Dip in flour, shake off excess flour.
- Heat oil in a pan. Put the fish. When the underside is covered with an appetizing crust, turn the carcass over to the other side using a spatula 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;
- onions - 150 g.
Preparation Method
- Perch clean, gut, wash, dry. Cut into large chunks.
- Sprinkle with seasoning for fish, leave to marinate for 20 minutes.
- Onion cut into half rings. Rescue on oil.
- Dip the fish in flour. Heat the oil in another pan. Fry the fish on one side until golden brown. Turn the pieces of fish to the other side. Sprinkle with browned onions. Close the lid.
- Bring the perch to readiness over moderate heat.
Fried sea bass with lemon juice
Ingredients:
- sea bass - 2-4 carcasses (depending on size);
- salt;
- white pepper - pinch;
- vegetable oil - 40 g;
- lemon juice - 40 ml.
Preparation Method
- Clean the fish, gut it, wash it, wait until all the water is drained. Cut into large chunks.
- Put in a bowl, sprinkle with salt and white pepper, sprinkle with lemon juice. Leave to marinate for 25 minutes.
- Heat the oil in a frying pan. Put the fish. On a large fire, fry it first on one side, then on the other. The final touch is to turn the fish over to the first side again, fry just for one minute; then it will surely turn out with a crisp.
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.
Preparation Method
- Clean each scale of perch from scales, cut off the fins with sharp scissors, gut, cut off the head. Wash under running cold water. Blot with napkins to remove moisture. Carefully cut the fish in two halves. Cut from the ridge and fillet ribs.
- Put it in a bowl, sprinkle with salt and pepper, sprinkle with lemon juice, mix. Refrigerate for 20 minutes.
- In the bowl, break the eggs, beat them with a fork, adding milk and flour. Salt it. Stir well to avoid lumps. The dough should turn out the same as on the pancakes.
- Heat vegetable oil in a pan. Take a piece of fillet, first dip it in a batter, then put it in the pan. Fry on both sides in butter until golden brown appears.
- Put the fish on a paper towel to drain excess fat.
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.
Preparation Method
- Clean perch, gut. Cut off the head. Rinse and dry the fish thoroughly. Cut the carcass along the spine into two halves. Cut the fillets along with the skin. Cut it into convenient portions.
- Rub with salt and pepper, leave to marinate for a few minutes.
- In a deep dish, beat the eggs with soy sauce. In a wide plate sprinkle ground breadcrumbs.
- Heat the oil in a frying pan.
- Dip each perch fillet in breading, dip in egg mixture, then roll in breadcrumbs again. Put in hot oil and fry over moderate heat from all sides until golden brown.
- Put on paper towels to get rid of excess fat.
Fried sea bass with sour cream
Ingredients:
- small grouper - 4-5 pcs .;
- salt;
- pepper;
- vegetable oil - 40 g;
- low-fat sour cream - 50 g;
- lemon juice - 20 ml.
Preparation Method
- Spread the treated carcasses of the perch (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 the oil in a pan, put the fish. Cook over high heat until crispy crust.
- Turn the fish over to the other side, fry slightly. Brush with sour cream. Bring to readiness.
Mistress to note
If you fry whole fish, do not forget to remove the gills, otherwise it will turn out bitter.
To form a crisp while roasting, double-turn the fish carcasses to the other side.
The fish will not stick to the pan if the oil is well warmed.
Fish can be fried both in a small amount of oil, and in deep fat. In the second case, the fish after frying spread on paper towels so that they absorb excess fat.
The best for frying are refined vegetable oils, as well as beef and pork lard. It is advisable not to use butter or butter margarine, as they burn strongly, and this gives the fish an unpleasant smell.
Serve fried fish with any side dish, as well as a separate dish. To give it a richer taste, sprinkle it with fried onions or serve with any sauce.
