What could be tastier than tender, fatty fillet of sea fish, absolutely boneless, fried to a golden crispy crust? Fans of fried fish will understand me. This recipe, one of my favorite fried fish recipes, was given to me by my mother-in-law. But you can’t cook it often - it gets boring. I cannot say with certainty what this type of fish is called correctly, but in the markets in Kharkov it is sold as sea bass fillet. I also heard its other name - sole fillet, but I looked for answers on Wikipedia and realized that these two fish are completely different and even belong to different families. Let’s settle on calling this dish “Batter-fried sea bass fillet,” and culinary experts will determine for themselves what type of fish I’m preparing based on the appearance of the fillet, shown in the step-by-step cooking photos.
But preparing fried fillet is very quick and easy; I have time to fry it while the mashed potatoes are boiling. I put down the peeled potatoes and take care of the growing fish. I cut it into portions (it’s better for the fish to remain slightly frozen), sprinkle salt on each side, and put it on a plate. Meanwhile, I prepare the flour in a plate for dredging. I break and beat two raw eggs.
I roll the pieces of fish in flour, dip them in the egg and place them in a very hot frying pan with pre-poured and hot vegetable oil: it is necessary that the fish in batter immediately sets from the heat and does not spread. Fry on both sides for 4 minutes and remove to a plate. The fillet in this batter is always perfectly fried and never sticks to the pan, does not burn, but is only fried until golden brown. The fish is ready, now let's mash the potatoes...
It is curious that the best varieties of sea fish for frying are not the generally accepted red fish (trout, salmon), but white ones. During frying, red fish turns out to be dry and harsh, but sea bass, halibut, hake, pollock, flounder, and sole are optimal for frying, they don’t fry too much, and they don’t let a lot of water into the frying pan.
Red fresh sea fish is very useful to eat raw (provided that the fish is fresh), and these are also the best varieties for salting. Fish of the herring family are also good for salting: herring, sardine, sardinella, and the mackerel family: horse mackerel, mackerel.
Step 1: Prepare the fish.
First, rinse the perch fillet thoroughly under cold running water. Then drain the fish using a kitchen paper towel. Cut the fillet into portions.Step 2: Prepare the batter.
Break the eggs, while separating the whites from the yolks. Lightly beat the yolks with a fork, add a little salt and a little flour to them. Whip the whites into a light foam in a separate bowl, then carefully add them to the egg yolks. Then mix everything thoroughly until smooth. As a result, the batter should be similar in consistency to thick sour cream. If necessary, you can add more some flour.
Step 3: Fry the fish.
Now place the frying pan on medium heat, heat it well, add vegetable oil, then dip each piece of fillet in batter and place in a frying pan. Fry the fish on both sides 10 minutes each until golden brown. Step 4: Serve river perch in batter.
Once cooked, place the fillet pieces into serving bowls. As a decoration, you can use finely chopped parsley, first washed well and dried with a kitchen paper towel. Enjoy your meal! Using this recipe, you can cook any other river fish if you wish.
If you do use frozen perch fillets, then before you start cooking, defrost the fish at room temperature, then rinse under running water and dry thoroughly.
As a side dish for fish, you can serve boiled rice, fresh vegetable salad dressed with olive oil, or baked potatoes.
To make it easier to remove the scales from the fish, you need to lower it into boiling water for a couple of seconds, and then carefully scrape off the scales with a sharp knife.
To prepare a delicious quick dinner, you will need fish. Perch in batter is a very interesting and tasty dish. You can make it literally in 30 - 40 minutes from a minimum amount of ingredients.
How to properly prepare fish
To prepare carcasses for further heat treatment, you need to follow these simple steps.
- Rinse each carcass in cold water.
- Rip open the belly and clean out the insides, and then rinse under running water.
- Clean off the scales and cut off the head and tail.
- Make a cut along the ridge and remove the fins. They should also be removed from the abdomen.
- To prepare the fillets, remove the skin.
- Using a cut near the backbone, separate the meat from the bones (backbone and ribs). Do the same with the second half.
- Use tweezers to remove the remaining bones.
After this, the prepared carcasses or fillets are cut into pieces.
In order to get everything right the first time, it is recommended to use a sharp knife with a thin blade
To prepare this dish you will need the following products:
- 1 – 1.5 kg perch;
- 3 – 4 chicken eggs;
- 150 – 200 g of premium flour;
- 50 – 70 ml sunflower oil.
For spices you will need salt and black pepper in the required quantity.
- Cut the carcasses into pieces or fillets. To do this, gut, remove the scales and cut off the heads and tails. If preparing fillets, remove the skin and bones.
- Separate the egg yolks from the whites. Beat the yolks until foamy, add the flour, and then the whites and mix well again. The consistency should be similar to thick sour cream. Add salt if necessary.
- Mix the spices and rub the fish pieces with them.
- Heat the oil in a frying pan and place the pieces dipped in the resulting dough.
- Fry them until golden brown on both sides.
After that, they are taken out and laid out on paper napkins. This will allow excess fat to be absorbed into the paper.
The dish can be served with a side dish of potatoes (mashed, boiled or fried), as well as rice. You can decorate it with fresh herbs and vegetables.
This recipe for perch in batter can be prepared in just 35 - 40 minutes. This is perfect for a quick dinner or for welcoming unexpected guests.
This fish is good as an independent dish
Fillet in batter with lemons
Perch fillet in batter is very tasty. This recipe can be supplemented with chopped lemon zest, and its taste will sparkle with new colors.
To prepare you will need:
- 600 – 700 g red perch fillet;
- 50 – 60 g of first or highest grade flour;
- 100 ml sparkling water;
- 2 chicken eggs of 1st category;
- 35 – 45 ml sunflower oil;
- 5 cherry tomatoes.
You will also need salt, black pepper (ground), herbs and lemon zest in the required quantity.
- Cut the fillet into small pieces or strips.
- Mix salt and pepper and rub the mixture over the meat.
- In a separate plate, beat the eggs with a whisk, add flour and ice mineral water. Beat everything again until a homogeneous mass is formed, similar in consistency to sour cream.
- Grate some lemon zest and add to the batter.
- Dip each piece into the dough and place in oil preheated in a frying pan.
They need to be fried on each side for 2 minutes. During this time, the pieces will be fried, and the batter will become golden brown and covered with a crispy crust.
To collect excess oil, spread it out on paper towels and then transfer it to a plate.
Tomatoes should be washed and cut into slices, and then added to the main dish. You should also place greens on the plate.
Greens can be used not only as decoration, you can also chop them and add batter
Tricks
To make the dish tasty and healthy, you must use only fresh fish.
If you prepare river representatives according to such recipes, then they will retain the maximum amount of useful components. This is due to the fact that the batter acts as a kind of barrier that delays them.
Using these recipes you can cook not only river perch, but also sea perch.
Perches fried in dough cook very quickly, but at the same time they have a very pronounced and bright taste. This dish can be prepared quite quickly. Taking into account the preparation of the fish, this will take about 40 minutes.
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Perch is a fish that often predominates in the catches of winter anglers; there is usually a lot of it, and therefore the question may arise about how to cook it and what to do with it. Perch is fried, dried,... Taste qualities and a small number of bones allow perch to be placed on a par with pike perch in terms of culinary value.
Today, a simple recipe for preparing river perch in batter.
Following this recipe, you can cook not only perch in batter, but also any other river or sea fish.
To prepare perch in batter we will need:
- Perch fillet - 1 kg;
- Egg - 4-5 pcs;
- Flour - 100 gr;
- Vegetable oil - 5 tbsp. spoon;
- Salt, spices - to taste.
Cooking perch in batter
Fish
Perch is desirable, but you can do without it, it all depends on your desire. In the video above, for example, the perch is prepared a little differently. Cut the perch fillet into portions.
Batter
Break the eggs, separating the whites from the yolks. Add a little salt and flour to the yolks, mix everything thoroughly with a fork. Separately, lightly beat the whites until foam forms. Mix the yolks and whites, stir until smooth. The resulting batter should have a consistency similar to sour cream.
Roasting perch
Add vegetable oil to a heated frying pan. Dip the prepared perch into the batter and place in the frying pan. Fry for 8-10 minutes until golden brown on each side over medium heat.