Fried sea bass is suitable for cooking as a healthy everyday dish, and for meeting guests. The delicate taste of sea fish goes well with almost any side dish, and you can fry it in a few minutes.
Pick your recipe
You will need
-
- sea bass,
- salt,
- pepper,
- flour,
- thyme,
- vegetable oil.
Instruction manual
1
Before you fry sea bass, thaw it. It is best to do this at room temperature, because if you immerse the fish in water to speed up the process, then all the juices will be washed out of it and when frying it will turn out to be dry. If fillet was purchased, then it does not need additional processing. Clean the whole fish from the scales with a knife, cut the fins, cut the tail and head. Then you can cut the halves of the perch into pieces or fry them whole.
2
Mix in equal proportions thyme, salt, pepper and evenly spread with this composition the fish on all sides. Thyme and pepper will make the fish more flavorful. You can also use rosemary or special seasonings for fish. Set the perch aside for 20-30 minutes so that it can be marinated.
3
Pour flour on a flat plate, roll the fish on all sides. If for some reason there is no flour in the house, crackers or starch can be used as breading. The latter will not give such a golden crust as flour, but it will help preserve the juiciness of the fish.
4
Heat vegetable oil in a frying pan, it is advisable to choose refined so that there is no pungent smell when frying. Put the pieces of fish in a pan in a hot oil. If it is not warmed up enough, the breading made from flour does not form an even, golden crust on the fish, under which all the juices are preserved. There should be enough oil so that it covers pieces of fish to about the middle, then the fish will be evenly deep-fried on all sides. After a crust forms on one side, the perch flips to the other side. The whole cooking process takes about 10 minutes.
Useful advice
You can serve fried sea bass with mashed potatoes, boiled rice, stewed vegetables or any other side dish. White sauces go well with sea bass.
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