Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a perch? Prepare the products. Take fresh perch (or frozen, then it needs to be thawed beforehand by putting it in a bag on the bottom shelf of the refrigerator, do not use immersion in cold or, especially, in hot water for this - the fish will immediately become tasteless).
Step 2:
Peel the perch from the scales - this is the most time-consuming in cooking, because he does not like to clean at all! To do this, it is convenient to use a fish cleaner with a container for collecting scales, and put the fish itself in a large bag in the sink - then just collect all the waste in a bag and throw it away. Rinse the fish well, dry it with a towel, cut it into portions and place it in a cup. Season with salt, pepper, add spices, let stand for a while.
Step 3:
Pour the flour into a small bowl. Roll each piece of fish in flour. Peel the onion from the husk and cut into large half rings.
Step 4:
Heat the vegetable oil in a frying pan and fry the pieces of fish on both sides. In the space between the fish, add the coarsely chopped onion.
Step 5:
Serve fried perch with or without side dish immediately, hot. Hot fried fish tastes the best!
Pan-fried perch is one of the favorite dishes of many. All the complexity lies only in cleaning the fish from the scales - after all, the perch is quite prickly, besides, it is reluctant to part with its small scales. But when you cope with the cleaning process, only the most pleasant thing remains: to pan and fry. It's all simple and fast, and here's a hot lunch on the table! It is customary to serve fried perch as an independent dish or with a side dish of boiled, mashed or fried potatoes, boiled rice with herbs, horseradish.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.
Caloric content of the products possible in the composition of the dish
- Hot smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Sea bass stewed - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- River perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground coriander - 25 kcal/100g
