Sea bass is great for frying. It does not have a specific "fish" smell, which has a lot of marine life, and a large amount of fat white meat, when properly cooked, keeps a lot of juice, which perfectly shades the texture of the crusty crust formed during frying. In this article, we will consider a few tips on how delicious to fry sea bass, which can be applied during the frying of virtually any fish.
Sea bass roasted in batter
Tradition to cook fish in batter came to us from England, where the classic street snack is considered to be "fish and chips": pieces of perch in batter with a garnish of French fries. The popularity of this dish is preserved for centuries, and all because the thick dumpling allows pieces of fish fillets to retain all the juice and protects them from drying out. Let's not deny ourselves the pleasure of eating juicy fish and figure out how to fry sea bass in batter.
Ingredients:
- fillets of sea perch - 250 g;
- flour - 1 item;
- light beer - 1 item;
- eggs - 2 pieces;
- salt;
- vegetable oil - 500 ml.
Preparation
Vegetable oil poured into a deep pan or frying pan and leave to warm up. Meanwhile, in a deep bowl, mix the beer and flour, and in a separate bowl, beat the cooled egg whites with salt - to white peaks on the surface, combine the two mixtures. The fillet of sea bass is mine and cut into pieces with a thickness of 2 fingers, each of the slices is dipped in a thick paste, we let it fall for a couple of seconds, and we throw the fish into hot oil. The perch is ready when the crust of batter becomes golden, at which point the fish can be taken out and spread on paper napkins so that they absorb excess fat. Ready bass served with straws of French fries and favorite sauce.
Fish perch fried in a frying pan
Recipes of roasted sea bass, like the recipes of the rest of fried fish, are easily found on the runet. However, many of the options offered by users do not describe the subtleties of the correct cooking process, which implies that the final product will be juicy and the crust is crispy. How to properly fry the sea bass in a frying pan, read in this recipe.
Ingredients:
- fillet of perch - 300 g;
- fresh fennel - 50 g;
- salt, pepper - to taste;
- oil for frying.
Preparation
We make several transverse cuts along the perch fillets: in the thick part of the carcass the depth of the incision should be about 1 cm, in the thin part - half as much. This method allows the fish to be prepared evenly. The skin of the fish, previously cleaned from scales, should be wiped dry with a napkin, sprinkled with salt and pepper, and in the notches put sliced fennel. Frying pan well, pour a little vegetable oil. Let him warm up and pour a pinch of salt. Reduce the heat to medium and lay the fillet skin down. Fry the perch for 4 minutes, and after turning over to the side fillets, we reduce the fire to a minimum and keep in the frying pan for 2 more minutes.
Sea bass with garlic butter on grill
Ingredients:
- fillet of perch - 1 kg;
- Butter - 3 tbsp. spoons;
- dry garlic - ½ tsp;
- paprika - ½ tsp;
- dried onion - ½ tsp;
- salt - to taste.
For sauce:
- Butter - 3 tbsp. spoons;
- parsley - ½ beam;
- garlic - 2 cloves.
Preparation
In a small bowl, mix the dried onions and garlic, salt, paprika: we mix this mixture evenly into the scraped fillets.
We pass to the butter sauce: pressed garlic, dill and butter are kept in a water bath until the last ingredient melts.
On the heated grill we lay the fillets and fry for 7 minutes, then pour with oil sauce and grill for another 7 minutes. The finished fillet is sprinkled with olive oil and served with a garnish of your favorite vegetables.