How to cook sea bass in a pan deliciously

Sea bass, if properly cooked, will become a luxurious decoration for any table. Its meat is tender, and a delicate aroma that is unusual for other types of marine fish will delight any gourmet. The main thing is delicious cook sea bass 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 - only about 140-150 kcal per 100 grams of calories.

If you have never cooked sea bass, keep in mind that the fins are sharp enough and the top contains poison, so an injection with 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:

1. Washing in cold water.
2. Let's wait until the water drains, or get wet with a napkin.
3. We clean the scales.
4. Cut off the fins and tails.
5. Let's remove the insides with the black film around.
6. Divide into three or four portions, convenient for frying a piece.
7. Pickle it.

For the marinade you will need:

• 1 teaspoon of salt;
• 1 teaspoon of pepper;
• 1 teaspoon of rosemary;
• The juice of half a lemon.

In many stores you will find a ready-made mix of spices for fried fish - this is a great opportunity to simplify the task.

Mix the pieces of perch with marinade in a deep container, cover with a lid and leave for half an hour. The marinade will not allow pieces to burn to the pan or fall apart. Thanks to lemon juice, the meat will become tender, and rosemary will give a delicate aroma of fresh herbs. Many culinary experts advise additionally adding a clove of garlic, finely chopped or minced through garlic press.

To do this, after cleaning the fish should be divided into two parts along the spine, gut and remove the ridge. Grind the resulting pieces, and you can fry.

Classic frying recipe

It is more convenient to fry perch in slices, 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 the gills, otherwise the fish will turn out to be bitter.

• Heat the pan with vegetable oil.
• Bread pieces in flour.
• Spread on a frying pan and fry on each side.

It is better to fry perch over medium heat without covering the pan with a lid. It takes about 5 minutes to form a golden crust. If you want the crust to be crispy, fry over high heat, turning over four times.

Sea bass is excellently prepared both in a small amount of oil and in deep fat. However, if you are deep-fried, put the finished pieces not on a dish, but on paper towels - so excess oil will be absorbed into them and will not spoil the taste of the fish.

How to grill sea bass

We pickle sea bass, in the same way as for frying in an ordinary 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 laying chopped dill and parsley in the fish’s abdomen.

How to cook:

1. We kindle the grill and bring to a state where the fire is no longer visible, and the coals are still quite hot.
2. Put the pieces of perch on the grill.
3. Since sea bass does not require high temperature for frying, you need to turn the pieces more often.
4. Sprinkle the finished dish with lemon juice and serve hot.

Fry sea bass in batter

To fry sea bass in batter, you will need:

• carcass of sea bass;
• 1 teaspoon of salt;
• 1 teaspoon of pepper;
• 1 teaspoon of rosemary;
• juice of half a lemon;
• 2 eggs;
• 1 cup flour.

Cooking:

1. Cut perch and pickle, as described above. Then we break the eggs into a deep plate, shake, adding a pinch of pepper and salt. Pour flour into another deep plate.
2. We heat the pan, pour vegetable oil, 2-3 tablespoons. Take the pieces of perch, dip in the egg, roll in the flour, and spread in a frying pan. Try so that the pieces in the pan do not squeeze each other, otherwise they will stick together.
3. 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!