Fried sea bass with herbs and garlic. Whole sea bass fried in a frying pan Sea bass in a frying pan

Simple, but properly fried fish can be tastier than sophisticated casseroles and gourmet fish dishes. What is the main thing in cooking fried fish:

1) Freshness and quality of fish. Moreover, it can also be frozen fish, previously defrosted, provided that it was frozen correctly and immediately after catch;

2) If the fish was frozen, it must be completely defrosted before frying. Whatever the fish, for the best result and golden brown crust, the temperature of the fish should be as close to room temperature as possible before frying. Although leaving fish at room temperature for half a day is also not worth it. It won't be fresh anymore. But for 30 minutes to 1 hour it’s quite possible!

3) Before placing the fish in the pan, you need to blot the surface of the fish with a paper towel to remove excess moisture (fish juices, marinade, etc.). The dryness of the surface of the fish is a key factor for a golden brown crust.

4) Before placing the fish, the pan should be well heated, not too hot and not slightly warm. In a frying pan that is too hot, the fish will immediately begin to burn, and in a frying pan that is too cold, it will release its juices rather than fry, which will result in stewed fish without any hope of any crust.

5) To fry fish, in order to always have excellent results, you need a frying pan with a non-stick coating. This will make life much easier. I prefer Teflon-coated pans for fish, although I’m trying to move away from them...

That's probably all of the most important thing... To bread or not to bread is a matter of taste; in my experience, maintaining juiciness when breading in flour or anything else is a controversial issue. Properly prepared fish for frying and properly fried is no less juicy than breaded fish and nothing prevents you from enjoying the crispy crust of the fish!

2 servings

Ingredients

• 2 sea ​​bass (you can use sea bream, sea or river perch, river trout and even red mullet)
• 2 branches rosemary, just needles
• 1 branch thyme, leaves only
• Juice of 1 lemon
• 3 cloves garlic
• Salt to taste
• 50 grams butter
• 2 tbsp. olive oil

1) Gut the fish, clean it, cut off the head and fins. Rinse well under cold running water. Dry with a paper towel. Make deep cuts on both sides across the width of the fish.

2) Salt the fish well, sprinkle with olive oil, half of the lemon juice, not forgetting the abdominal cavity, and stuff the cuts with herbs. Leave the fish at room temperature for 30 minutes.

3) Heat the butter in a frying pan over medium heat. Dry the fish with a paper towel and when the oil stops foaming, place the fish in the pan and fry on each side for about 5-6 minutes until well browned. Crush the garlic with the flat side of a knife and add to the fish. While frying, from time to time pour the hot oil on the surface of the fish in which it is fried.

One of the main advantages of delicious sea bass is that during frying it does not create an unpleasant fishy smell at all. In addition, small carcasses fit perfectly into the size of a standard frying pan, and after heat treatment in oil they form a beautiful golden brown crust.

How to choose fish?

Although it is best to choose fresh, chilled fish, using frozen fish is also okay. However, in this case, the product should only be taken from trusted producers to ensure that the carcass was frozen immediately after catch and in accordance with the instructions.

Frozen fish must be thawed before cooking, ideally to room temperature. Before placing it on the frying pan, the surface must be completely dry with a paper towel.

How to clean and cut it?

Sea bass filleting is carried out using a simplified technology, since there is no need to remove numerous seeds.

• The first step is to get rid of the scales, which, by the way, can be done using a metal brush for washing dishes. To do this, the carcass is placed under the tap, and the scales are simply scraped off from the tail to the head. The same procedure can be carried out using a knife, moving in the same way from the tail and above.
• Then the gills of the sea bass are removed. The holes above them seem to move apart, and the gills are first cut off on one side with culinary scissors, then the frenulum is cut, and then the remaining part is cut out. It is important to perform this procedure carefully so as not to cut yourself on sharp parts. The fins are cut off with a knife running flat.
• To gut a fish, you need to place it on its side, cut the belly and, moving towards the head, remove all excess. The insides, as a rule, are removed by hand, and the black films are scraped off with a teaspoon. Inedible remains and blood must be washed off with cold water.
• To fillet a sea bass, you will then need to cut the carcass from head to tail. In the belly area, the knife is placed across the spine and the fillet is separated along the ridge. After this, the pulp will only need to be cut off from the ribs from both resulting halves.

Cooking recipes

When starting to cook sea bass, it is important to remember that the frying pan you use must be well heated, but not hot. If the surface is too hot, the piece will immediately begin to burn, and if it is too cold, it will ooze instead of forming an appetizing crust.

It is best to use a non-stick frying pan for this purpose.

Entirely

You can cook a whole fish very tasty if you add lemon to the list of ingredients, and replace traditional wheat flour with corn flour.

• To prepare the dish you will need 900 grams of sea bass, 50 milliliters of sunflower oil, a quarter of citrus, fifty grams of flour, a pinch of salt and a little ground white pepper.
• If you follow the instructions step by step, the first thing you will need to do is clean and gut the carcass. The fish is washed and dried with paper napkins. Then several transverse cuts are made on the back, the sea bass must be salted, peppered and sprinkled with lemon juice.
• At the next stage, the fish is dredged in flour. If, for example, the tail does not fit into the frying pan, then the carcass can be cut into two parts, and the cut surface must also be covered with flour.
• You need to cook the sea bass in a frying pan until it turns golden brown. As a rule, it takes about six minutes to fry one side over low heat, and the pieces should not be moved at this point. Then the fish is turned over to the other side and fried for two minutes. The dish is covered with a lid and cooked for the last four minutes.

You can cook sea bass in a frying pan simply and deliciously with spices.

• The list of ingredients consists of two uncut fish, the weight of each of which varies from 400 to 500 grams, 3 grams of ground pepper, 6-7 grams of coarse salt, 60 milliliters of vegetable oil, lemon, 70-80 grams of flour, as well as a couple of teaspoons of spices or dried herbs.
• The chilled fish is cleaned of scales, fins and entrails. The carcasses are washed, after which three cuts are made on each of them on each side. The fish is lightly sprinkled with lemon juice, rubbed with salt and a mixture of spices.
• The sea bass has to be soaked in spices for ten minutes, after which it is rolled in flour and fried in hot oil. Each side takes approximately 7-8 minutes to process.

A simple but delicious recipe for fried sea bass with thyme will turn an ordinary lunch into a real feast.

• In addition to two fish, you will need a bunch of fresh thyme, half a lime, vegetable oil, coarse salt and a mixture of peppers.
• The dish is prepared from a carcass that has been cleared of scales and entrails, which has been well washed and dried. The inside is rubbed with salt and supplemented with a few balls of pepper, as well as slightly crushed sprigs of thyme. For convenience, the sea bass is tied with a special thread so that the contents do not fall out during frying.
• Heat the oil in a frying pan and fry the salted fish for 6 minutes on each side over medium heat. If you want to get a crispy crust, then the frying time should be slightly increased. Meanwhile, the lime is cut into thin slices and placed on the finished sea bass.

Fish with rosemary, thyme and garlic is no less tasty.

• To prepare this dish you will need two fish, rosemary, thyme, the juice of one lemon, three cloves of garlic, 50 grams of butter, salt, and two tablespoons of olive oil.
• The fish is cleaned from the outside and gutted. After thoroughly washing and drying the carcass, it is necessary to make cuts of sufficient depth on both sides of the fish.
• The sea bass is rubbed with salt, sprinkled with olive oil and lemon juice, and the cuts are filled with herbs. The pulp needs to marinate for about half an hour.
• The fish is fried in heated butter for five minutes on each side. At this point, finely chopped garlic is added.
• While the fish is cooking, you can periodically baste it with excess oil from the pan.
• Before serving, pour the sea bass with lemon juice brought to a boil in the same frying pan.

In pieces

Sea bass in pieces will be especially tasty, if you fry it in a mixture of butter and vegetable oils.

• For cooking you will need 400 grams of fish, 50 grams of butter, a couple of tablespoons of olive oil, half a teaspoon of salt and half a glass of flour.
• First, the flour is mixed with salt and placed in a separate container. The washed pieces of fish are dried with napkins and then rolled in flour.
• First melt the butter in a frying pan, and then add olive oil. Fish pieces are first fried on one side for five to seven minutes, and then on the other for four to five.

Finally, you should definitely fry fish that has been previously marinated in soy sauce.

• The ingredient list consists of one small fish, one tablespoon of lemon zest, two tablespoons of soy sauce and a tablespoon of olive oil.
• The marinade is mixed from sauce, butter, chopped lemon zest and, if desired, ground black pepper.
• The fillet, cleaned and divided into two parts, is deeply cut in several places on the carcass. The fillet is then soaked in the marinade for at least twenty minutes or even more.
• Heat vegetable oil in a frying pan, to which a tablespoon of butter is added a little later. Over medium heat, the sea bass is fried for four minutes on one side and another couple of minutes on the other.

As a rule, sea bass is served with fried potatoes, fresh herbs or vegetable salad, and thin slices of lemon. Before serving, it is also recommended to sprinkle the dish with lemon juice. Other side dishes that go well with fish include rice, stewed vegetables, pea or mashed potatoes, risotto or even polenta.

While the sea bass is fried in a frying pan, you can bake vegetables with sauce in the oven.

• This will require 150 grams of green beans, three potatoes, ten cherry tomatoes, one eggplant, one zucchini, one carrot, twenty-five milliliters of lemon juice, a couple of pinches of dried herbs, olive oil and spices.
• All vegetables are washed, peeled, cut into small pieces and mixed. The vegetable mixture is sprinkled with lemon juice, vegetable oil, salt and pepper. All ingredients are laid out in a mold, covered with foil and placed in an oven preheated to 200 degrees for half an hour. Then the foil is removed and the dish is cooked for another fifteen minutes.

Thanks to the above recipes, you can easily and simply prepare delicious and very healthy sea bass.

To learn how to cook sea bass in a frying pan, watch the following video.

Details

Sea bass is especially common in Mediterranean countries and is prepared in a variety of ways; the fish can be grilled or baked in the oven. Today we will tell you how to cook delicious sea bass in a frying pan. The dish is perfect for a holiday table.

To prepare sea bass you will need:

• sea ​​bass – 1 carcass;
• lemon – ½ part;
• fresh parsley;
• garlic – 2 cloves;
• butter – 50 g;
• olive oil – 80 g;
• basil;
• oregano;
• thyme;
• white pepper

For the sauce prepare:

• tomato – 1 pc.;
• red sweet onion – 1 pc.;
• Dijon mustard – 1 tsp;
• soy sauce – 4 tsp;
• pepper and salt.

Cooking process:

First, prepare the fish, clean it, gut all the insides, remove the tail, gills, head and fins. Rinse thoroughly under running water.

Dry the fish on paper towels and transfer to a deep bowl. Sprinkle the fish with lemon juice and salt on all sides and inside. Let the fish absorb the lemon and salt a little while we prepare the filling.

Peel the garlic, rinse and pass through a garlic press. Chop the parsley finely. Carefully remove the zest from the lemon and grate it on a fine grater. Combine all ingredients in a small container and mix thoroughly.

Now add two tablespoons of olive oil and spices. Mix the resulting filling thoroughly and stuff the fish with it.

A grill pan is perfect for frying, but if you don’t have one, you can use a regular one with a Teflon coating. Heat the olive oil, add butter and fry the fish on both sides until fully cooked.

While the sea bass is frying, prepare the sauce. Pour boiling water over the tomato and remove the skin. Cut the cucumber, tomato and red onion into small cubes. Place the crushed ingredients in a separate container and mix with soy sauce, Dijon mustard, salt and pepper.

Place the finished sea bass on a dish and serve with sauce. Enjoy your meal.

This fish has many names: laurel, sea wolf, koikan, sea pike perch, sea bass (from English sea bass), lubina (from Spanish lubina), spigola (from Italian spigola). Distributed in the Atlantic from the African coast of Senegal to Norway, found in the Mediterranean and Black Seas. To answer the question in the article, we suggest preparing you several recipes for fried sea bass.

Recipe for sea bass fried in salt

An incomparable and simple recipe for sea bass, fried with a delicious pepper sauce, onion sets, cream, cheese and brandy.

Ingredients

• 4 sea bass fillets,
• 2 spoons of pepper beans,
• 1/2 small onion
• 125 ml. meat broth,
• 200 ml. cream,
• 1 spoon of grated cheese,
• Brandy,
• Olive oil,
• Salt.

How to fry sea bass in salt
To make the fish tasty, you should start preparing fried sea bass by making the sauce. To do this, place the frying pan on the fire and pour in a little olive oil. When the desired temperature is reached, add chopped onion sets to the frying pan and stir until they become transparent. Then add pepper and fry for a few seconds. Pour in the broth immediately, cook for 7 minutes and add cream and a splash of brandy. Cook over low heat until the sauce has reduced (you need to watch and constantly stir the contents of the pan).
After this time, add the cheese and let it melt. Add salt if necessary. The sauce for the fried sea bass is ready.
In the next step of preparing the fried sea bass recipe, sprinkle the fish on the plate with salt. Place the plate on the fire and leave until the salt changes color.
At the end, serve the sea bass along with the sauce, the dish is ready.

How to cook sea bass in salt video.
Dim lights Embed Embed this video on your site coarse salt

Recipe for fried sea bass with potatoes

Deliciously tasty and soft sea bass fillet in the oven with a fantastic side dish of potatoes cooked in a juicy sauce.

Ingredients

• 2 large sea bass,
• 4 medium potatoes,
• 3 cloves of garlic,
• 1 hot pepper,
• 20 grams. flour,
• 400 ml. water,
• 7 grams. sweet red pepper,
• Olive oil,
• Salt.

How to cook fried sea bass with potatoes
Sea bass, if purchased as a whole fish, clean, cut off the head, separate the spine and prepare four clean pieces of fillet, which we will then fry with potatoes (if you buy ready-made frozen sea bass fillet, cooking is greatly simplified).
When the fish is ready to use, prepare the seasoning: put cloves of garlic, a little salt and hot pepper without seeds, cut into pieces, into a mixer or mortar. Grind and save.
Pour a little olive oil into the bottom of a frying pan or ceramic dish and put on fire, fry without stopping stirring. When the seasoning begins to brown, add flour and lightly fry, immediately add sweet red pepper.
Stir quickly, add water and bring to a boil. Add salt to taste and add already peeled, washed, thinly sliced ​​potatoes and let the potatoes cook until they are soft.
Finally, place the prepared seabass fillet, seasoned with salt, pepper and butter, on the potatoes and place in the oven, heated to 200ºC. Fry the fish and potatoes for 5 minutes on each side, remove from the oven, and serve the fried sea bass.

Oven fried seabass recipe

If you're looking for a grilled fish recipe that will satisfy all your guests, we recommend trying this extraordinary and delicious Oven Seared Sea Bass.

Ingredients

• 1 large sea bass (1,500 grams approximately),
• 3 potatoes,
• 1 onion,
• 7 cloves of garlic,
• 1 red pepper,
• 1 lemon,
• White wine,
• Olive oil,
• Ground black pepper,
• Salt.

How to cook delicious fried sea bass
Before you start frying the sea bass in the oven, peel the potatoes and cut them into circles. Also chop the onion and cut the garlic cloves into thin slices.
Place the potatoes on a wide baking sheet. Season with salt and oil. Place the pan in the oven preheated to 200ºC for 20 minutes. Then take out a baking sheet and pour the onions onto the potatoes and fish on top (clean well first and season with salt and pepper and lemon slices). Pour in about 1 glass of wine and place the pan back in the oven. Cook for 10 minutes.
Fry the garlic in a frying pan with hot oil. When it is browned, place it on the fish with a small amount of oil (after the specified time). Continue baking for another 5 minutes, or until the fish is to your liking.
Seabass fried in the oven is ready. Buen provecho! Bon appetit!

Sea bass is the basis of many amazing Mediterranean dishes. Thanks to its delicate, noble taste and a fairly small number of bones, it is considered a truly royal fish and enjoys well-deserved popularity.

How to cook sea bass in a frying pan - recipe?

Ingredients:

• sea ​​bass carcass – 2 pcs.;
• lemon – 1 pc.;
• rosemary – 2 sprigs;
• – 1 branch;
• garlic – 2-3 cloves;
• olive oil – 35 ml;
• butter – 50 g;
• salt - to taste.

Preparation

We remove the sea bass carcasses from the head, fins and entrails and rinse thoroughly with running cold water. If desired, you can leave the head and tail. We wipe the fish dry with paper towels or napkins and make several transverse cuts on the back.

Now rub the sea bass outside and inside the belly with salt and ground white pepper, sprinkle with lemon juice and olive oil, put thyme and rosemary leaves into the cuts and leave the fish to marinate for twenty to thirty minutes.

Melt the butter in a frying pan, heat it over medium heat and lay out the marinated sea bass carcasses, dried again with a paper towel. Peel the garlic, crush the cloves with a knife and add to the oil with the fish. Brown the carcasses for seven minutes on each side, periodically pouring garlic oil on top in which they are fried.

Take the finished fish out onto a plate, add the remaining lemon juice to the frying pan, mix it with oil and pour the resulting mixture over the fish.

How to cook sea bass in the oven in foil with vegetables?

Ingredients:

• sea ​​bass carcass – 2 pcs.;
• lemon – 1 pc.;
• onions – 3 pcs.;
• sweet bell pepper – 2-3 pcs.;
• fresh champignons – 220 g;
• cherry tomatoes – 270 g;
• olive oil – 35 ml;
• dried basil – 5 g;
• oregano – 5 g;
• rosemary – 5 g;
• ground white pepper - to taste;
• - taste;
• salt - to taste.

Preparation

We cut up the sea bass carcasses, remove the entrails, if desired, cut off the tail, fins and head and rinse thoroughly in cold water. Dry the fish with a paper towel or napkins and make several cuts on the back. Then rub the carcasses with salt, fish spices and ground white pepper. We put lemon slices into the slits, and fill the belly with a pre-peeled onion and cut into half rings.

Place the sea bass on a baking sheet greased with olive oil, cover the top tightly with foil and press it down good. Place the fish in an oven preheated to 200 degrees for fifteen minutes.

While the fish is baking, let's prepare the vegetables. We wash, peel and cut the peppers, mushrooms and remaining onions into several pieces. If desired, you can take additional zucchini or eggplant. Drizzle the vegetables with olive oil, season with dried herbs and mix gently.

After the baking time has passed, remove the foil, place the prepared vegetables on the sides of the sea bass, add the washed cherry tomatoes and place the dish under the top grill for another fifteen minutes or until browned.