Pan-fried sea bass

Fried sea bass is a universal second course. Sea bass is an affordable and inexpensive fish with a neutral taste that slightly resembles cod. This taste makes perch a universal product, and therefore you can cook anything from it.

Maria

Recipe author

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Composition / ingredients

servings:

Sea bass

400

Flour

Vegetable oil

Spices dry (for fish)

Ground black pepper

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 14 g

Fats 42 % 18 g

Carbohydrates 26 % 11 g

173 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 25 min

Step 1:
Prepare the ingredients. To cook sea bass fried in a frying pan, we will need: 2-3 carcasses of sea bass; flour, spices for fish, ground black pepper and salt for breading fish; vegetable oil for frying.
Step 2:
Wash the fish, gut it. Clean the scales. Cut off the fins and tail.
Step 3:
Cut the fish into portions. Each fish gets 3 medium pieces.
Step 4:
Pour flour into a bowl, add spices for fish, salt and pepper.
Step 5:
Mix everything.
Step 6:
Roll each piece of perch in flour with spices. You can make it easier: pour the flour mixture into a dense cellophane bag, put the pieces of sea bass in the same place. Tie the package. And give it a good shake. Then the fish will be evenly covered with flour and spices both inside and out. And at the same time, not a single gram of flour will wake up.
Step 7:
Heat the vegetable oil in a frying pan and put the fish.
Step 8:
Fry the fish over medium heat on each side until golden brown.
Step 9:
Serve fried sea bass with any side dish. Boiled potatoes in pieces or mashed potatoes, rice, buckwheat will do. Bon appetit!

An important advantage of this fish is the ratio of price and quality. This is an inexpensive, delicate and odorless fish that can be used in many places. the small weight and size of the carcass allow you to fry or bake the whole perch, making cross-shaped notches on each side.

Fresh and unfrozen fish quickly deteriorates. The higher the air temperature, the faster bacteria multiply in it. Protein breaks down very quickly in fish fillets, the product becomes unusable.
Fresh and defrosted products should be used for cooking for several hours on the day of purchase, if not stored in the refrigerator. Repeated freezing greatly reduces the taste.
The gills should be red or pink. The darkened ones indicate decomposition processes. If the carcass has been frozen several times, the gills turn gray. In stale carcasses, they are covered with mucus, stick together. If a piece of pulp literally spreads between the fingers, then the fillet is most likely pumped with water with polyphosphates to preserve moisture.