Sea bass roasted

Sea bass can be called a fairly fatty fish, rich in omega-3 acids. In addition, the meat of this fish contains a useful amino acid called "Taurine", necessary for normalizing the level of cholesterol. This type of fish is very useful for those who suffer from cardiovascular diseases, high blood pressure and atherosclerosis.

Appearance of the sea perch quite a little different from the river, but here the meat is several times more juicy and fatter.

A little about cooking

Most often, sea bass is boiled or fried. Today we will tell you how to cook a roasted sea perch.

A very large number of people consider a perch a fish unsuitable for frying because it has very dense skin with scales, which is quite difficult to clean. But the ear from this wonderful fish turns out to be incredibly tasty. To clean the perch as well as to clean the pike or other carp fish is difficult.

But, in spite of this, the sea perch fried turns out very tasty. His meat becomes very tender and juicy when frying.

The recipe for cooking roasted perch is very simple. That's only the method of cutting will have to choose a little different from those to which we are accustomed. You can not cleanse the skin from scales at all.

How to clean a perch

Open with sharp scissors an abdominal cavity, starting from the tail and up to the head. Cut off the head and tail, take out all the insides with a knife. Now the fish should dry a little.

Make a longitudinal incision along the fin on the back, pick up the skin with the knife on the front of the carcass and use a sharp movement to remove it. This "operation" is completed by pulling the fin and upper spines (picking them from behind), and after the lower fin.

Fish perch fried: recipes

Recipe one: perch in breadcrumbs

Ingredients:

- 3-4 pieces of perch fillets;

- 2 eggs;

- 100 grams of cheese;

- 1 lemon;

- 5 tablespoons of sour cream;

- 3 tablespoons flour;

- salt, pepper, dill and breadcrumbs.

Preparation. Suck the perch fillets with freshly squeezed lemon juice, salt, pepper. After that, roll in flour. Rub on a large grater cheese, mix it with breadcrumbs and sour cream. Whisk the eggs until the foam, salt them.

The fillet, which you prepared, dip into eggs, then roll in a mixture of sour cream and cheese. Fry the fish on low heat on both sides. Ready dish should be sprinkled with dill and served hot, until the cheese crust has cooled. Potatoes in any form - an excellent side dish to fried sea bass.

By the same principle is prepared and sea perch in aerogrill.

Recipe number two: sea perch fried in starch

Ingredients (for 4 servings):

- 4 pieces of sea bass fillets;

- 4 tablespoons of starch;

- half a teaspoon of thyme;

- vegetable oil and salt.

Preparation. If you have purchased a whole fish, you will definitely need to make a fillet of it. Remember that homemade fillets are much tastier than what you buy in the store. Cut with a sharp knife on one side of the fish the flesh as close to the bone as possible. Do the same on the other side.

Cut the fillets, salt it with salt and thyme. Let it stand for half an hour, then roll it in starch. Now it remains to fry the fish from both sides in the heated sunflower oil.

The best side dish for sea bass, breaded in starch, is mashed potatoes or fried potatoes.

A very simple recipe, but it has several features that you will now learn about.

Remember that the fish, paned in starch, is very quickly roasted. And it will not become rosy, as it always does after using flour. Sea bass in starch is covered with a glaze-like transparent crust.

It is she who keeps delicious fish juice and fat inside the fish pieces. Thus, it turns out incredibly tender and juicy fish, and if you add thyme - very fragrant.

This recipe without exaggeration can be called the best for cooking sea bass.

Sea perch roast - quite a satisfying and high-calorie dish. And the fillet of this fish is quickly and easily digested.

Bon Appetit!