Sea bass on the grill on the grill

The longest and most laborious in cooking perch on the grill is the preparatory stage. First of all, we clean the fish from scales. In the case of sea bass, the process is easy, but the scales can fly in different directions. To avoid this, using the "cleaning in the package" method will help. Just take a large bag, put a fish in it, hold it by the tail and clean it. In this case, the scales will not fly apart, but will remain inside.

As soon as the carcasses are cleaned, we proceed to the cutting. We cut off the head, and leave the fins, tails, then gut the fish and rinse with cold running water. After that, it is advisable to leave the fish on the grill or dish dryer for a quarter of an hour. Excess water should drain and not interfere with the further cooking process.

As soon as the liquid drains, we transfer the fish to a deep bowl and salt with coarse salt, preferably not iodized. Add pepper, ground ginger, coriander, a mixture of dried herbs for fish or any other spices as desired.

We rub the fish well with our hands in spices so that each piece is soaked, do not forget about the middle. We transfer the perches in spices to an enameled, glass or plastic container. In no case do we use an oxidizable surface. Pour dry white wine, add lemon juice and send the fish to the refrigerator for an hour.

After the specified time, drain the marinade and dry each fish outside and inside with a paper towel. We smear the carcasses with olive oil (can be replaced with any vegetable oil) and proceed to frying.

We install a grill grate on the prepared grill, on which we spread the fish in one layer. Carcasses should not come into contact with each other. Fry the perch for 5-7 minutes on each side until golden brown. Turn it over carefully so as not to damage the delicate skin.

Put the finished fish on a plate, sprinkle with lemon juice and serve hot to the table.

Bon appetit!