Fried dorado recipes. How to cook dorado in a frying pan

Dorado is a delicious fish that can be found on the menu of many restaurants. In shape, it slightly resembles representatives of the carp family, although it itself does not belong to it. For this similarity, people often call it sea crucian carp. The main name comes from the Spanish word dorado, which translates as “golden”. This is due to the golden hue inherent in the scales of the fish we are interested in. Gradually, dorado ceases to seem like an exotic dish; it can be purchased in many supermarkets. But still not all housewives know how to cook this fish. The easiest option is to fry the dorado in a frying pan. It won’t take much time, and the result will surely please everyone gathered at the table.

Brief information about dorado fish

Dorado (dorada, aurata, golden spar or sea crucian) - from the Spanish word dorado (golden). Golden - because the fish has a characteristic golden stripe on its forehead and between its eyes. A very common fish in the waters of the Mediterranean Sea, in the eastern part of the Atlantic Ocean, small schools are found off the coast of Crimea, in the Black Sea.

Grows up to 70 cm and weighs up to 17 kg. The body is oval, flattened laterally, the head has a steep profile and a lower mouth. The mouth and eyes are relatively small.

Young individuals stay in shallow waters, up to 30 m deep, while larger ones, adults, as a rule, stay in depths of no more than 50 m.

The color is silver-gray.

She is a hermaphrodite; sex change can be caused by social and hormonal factors. Males develop up to two years of age; with the onset of the third year of life, the sex can change to female.

Artificial breeding of sea bream is widespread in Italy, Greece, France, Spain, and Turkey. It is grown in lagoons and pools on special farms. Fish weighing about 500 g are valued as food; fish weighing about 300-600 g is found commercially. In about a year and a half, it grows to the required size. There is also a “royal” variety, distinguished by a pinkish tint of meat and a more refined taste.

Highly valued in Mediterranean cuisine and by European chefs. The Greek goddess Aphrodite also considered the dorado sacred.

How to fry sea bream

Products

Dorada - 2 pieces weighing about 500 grams Lemon - 1 piece Flour - 150 grams Ground black pepper - to taste Dried ground paprika - 1 tablespoon Salt - to taste Vegetable oil - 80 milliliters

How to fry

1. Rinse the sea bream thoroughly under running water. Then carefully trim the fins, gills and remove scales. 2. Make a cut along the belly and remove all the insides. Do not damage the gallbladder, as it contains a substance that, when it gets into fish meat, makes it taste bitter. 3. Cut the protective film along the ridge and clean it of blood. 4. Rinse the fish thoroughly again. 5. Dry the dorado with paper towels, place on a cutting board and make 3-4 cuts on the carcass. 6. Rub the fish inside and outside with pepper, paprika, and salt. 7. Place the fish in a deep bowl and pour the juice of half a lemon over it. Leave for 20 minutes to marinate. 8. Heat vegetable oil in a frying pan. 9. Sift the flour and roll the fish in it on both sides. 10. Place the dorada in a frying pan and fry for 10 minutes on each side over medium heat. 11. Place the finished fish on a plate and garnish with sliced lemon slices. Serve dorada hot.

Is it possible for dorado

As mentioned above, dorado meat is dietary

However, there are situations when even dietary foods need to be consumed with caution. Let's take a closer look at the possibility or impossibility of consuming this seafood in some specific situations.

During pregnancy

During this period, this product is recommended to be consumed, unless, of course, there is individual intolerance. A set of vitamins, microelements and other useful substances contributes to both the normal development of the fetus and the support of the mother’s body.

When breastfeeding

Dorado is one of the seafood recommended for consumption during lactation due to the small amount of fat it contains, which can provoke an allergic reaction in the baby.

After the birth of the baby, in the first month of his life, it is advisable for the mother to eat it only steamed, with a small amount of salt. It is recommended to start with small portions and also take a closer look at the child’s reaction.

If within 24 hours after consumption he does not experience bloating, colic, or an allergic reaction, then this product can be safely introduced into the diet.

For pancreatitis

People suffering from this disease need a source of animal protein that is easily absorbed by the body and contains a large amount of amino acids. The dorado has all these qualities.

The meat of this fish contains a lot of macro- and microelements (potassium, phosphorus, iodine, etc.), as well as essential fat-soluble vitamins, which are often insufficient in other dietary foods. In addition, it belongs to the category of seafood with minimal fat content (less than 1%).

If you have pancreatitis, this product should be taken regularly, preferably at least twice a week, to enrich the body with the necessary protein. In addition, it qualitatively diversifies the patient’s menu, which has a positive effect on his psychological mood.

When losing weight

Dorado can be safely included in a weight loss diet.

When losing weight, it is recommended to eat foods such as bread, black rice, flaxseed porridge, olive oil, tomato juice, and cauliflower.

The minimum amount of fat, the absence of carbohydrates in meat with maximum saturation of proteins and microelements, as well as excellent taste - all this allows an overweight person to more easily tolerate dietary restrictions, which is very important for overall health. .

What kind of fish is this, dorado? And how is it useful?

Dorada has always been considered a delicacy. It has been known since ancient times; even in ancient Rome, pools were built for breeding this sea fish; it can only be kept in the purest water. Beautiful, plump fish is served in Mediterranean, Chinese, and Asian cuisines. Its meat is white, dense, has a subtle pleasant aroma and delicate taste. When reared artificially, one carcass weighs on average from 200 to 500 grams; under natural conditions, the weight of this fish is significantly greater.

Fans of Mediterranean holidays have tasted goldfish, and now we can find it on store shelves. Nutritionists note its usefulness and the virtual absence of contraindications. It is a source of manganese, potassium, phosphorus, iodine, and zinc. In terms of iodine content, sea bream is superior to many fish; it is rich in protein and microelements and low in calories. Doctors recommend that everyone eat fish regularly if they don’t want to take pills over time. Simply put, sea bream is good and healthy!

Baking fish with spices in the oven

What ingredients are needed for preparation:

two medium dorado carcasses for 1.2 kilograms;
lime or lemon – 1 piece;
half a bunch of spinach per 50 grams, can be used frozen;
about a glass of cream;
for the smell you should use spices: herbes de Provence, white and black pepper;
table salt to taste;
vegetable oil.

It will take about an hour to prepare.

Calorie content – 90 kcal.

How to cook dorado on the grill in the oven:

We thoroughly wash the fish with cool water and wipe it on all sides with paper napkins.
Small cuts are made on one side of each carcass.
Rub the outside and inside with a small amount of olive oil.
Mix salt with spices and rub the dorado carcasses with this mixture on all sides.
Cut a lemon or lime into two parts, squeeze the juice out of one and pour it over the fish.
Cut several slices of lemon or lime and insert them into the cuts. Leave to marinate for about 30 minutes.
In the meantime, you need to make the sauce. Wash the spinach and grind it in a blender.
Add cream, spices and a little lemon juice to the spinach. Mix thoroughly in a blender.
Pour everything from the blender into a saucepan and place on low heat.
Evaporate the sauce by half and serve it with the cooked fish.
Preheat the oven to 200 degrees, it should be hot.
The marinated fish should be placed in the oven on a grill rack; if you don’t have one, you can use a grill pan.
Bake the dorado fillet for about 10 minutes and turn it over to the other side, cook for another 10 minutes.
Place the fish on plates and pour the sauce over them. Serve hot.

Recipe 7. – Caribbean fried dorado

Required ingredients:

There are two medium-sized dorado;
Pepper mixture;
Flour for breading, one hundred grams;
Two bananas;
Vegetable oil for frying.

Cooking process

Clean the fish, gut it and cut off the heads, rinse thoroughly and dry with paper towels. Make oblique transverse cuts on both sides up to the ridge. Rub the prepared fish with coarse sea salt and a mixture of peppers.
Dredge thoroughly in flour and make sure that the flour gets into the belly and all the cuts. Then shake off the excess flour and leave only the flour that stuck to the fish carcass.
Heat oil in a large frying pan and place the boned fish in it. Fry each side for five minutes until well browned. Then cover the pan with a lid and simmer over low heat for another six minutes.
Place the finished fish on a dish lined with paper napkins so that all excess oil is absorbed.
Fry banana slices breaded in flour separately.
Serve the finished fish hot along with fried bananas and potatoes.

Recipe 1. Fried tender dorado

Required ingredients:

Dorado one carcass;
Lemon two pieces;
Flour one hundred grams;
Olive oil forty ml;
Parsley, dill one bunch;
Freshly ground pepper at your discretion;
Ground red pepper at your discretion;
Salt.

Preparation

Clean the fresh fish carcass from scales, gut it and tear out the gills. Thoroughly rinse the gutted fish, especially the belly, to remove all excess. Dry the sea bream with paper napkins or towels.

To fry the fish, you can use either the batter technique or the breading technique, one of which is very good. Do you know how to do this?, We explain in detail. Rebozar: For this you will need a beaten egg and flour, pre-seasoned with salt, pepper or desired spices. Pass the fish through the egg and then through the flour until it is well coated. Some people prefer to add flour to the breading, in which case the fish should be dipped in the egg, then in the flour, and then in the breadcrumbs. If you choose breading, it's a good idea to leave the fish in the fridge for 15 minutes before cooking, this will help the bread stick better and the end result will be much tastier. It is recommended to fry the fish in a frying pan with plenty of olive oil.

Marinating fish.

Mix ground red pepper with salt, and generously sprinkle the mixture onto the fish carcass, rub it well both inside and outside. Also sprinkle the grated fish with ground black pepper. Pour lemon juice generously over the carcass, distribute the marinade evenly over the fish, and leave it to marinate for forty minutes.

After this period, make four diagonal cuts on the pickled sea bream on each side, but do not cut further than the ribs. Next, carefully roll the fish in flour on both sides.

Always do this at medium heat because if the heat is very high you risk the breading or batter burning but the fish not cooking well

Once the fish is fried on both sides, carefully remove the oil and place in a plate or dish with absorbent paper to absorb the oil and become much drier and tastier. In simple steps you can enjoy delicious

If you want to read more articles like this, we recommend you enter our category.

Good dishes, what is it? Choose models with a stronger metal handle and ideal riveting or welding. Which heat up quickly and respond well to temperature differences: non-stick models meet both of these criteria, which is why they are used so much. Easy to Clean Pans: While non-stick models are known for being easy to maintain, they also scratch easily and therefore cannot be used with metal cookware. The best alternatives are stainless steel and aluminum.

Stainless steel, steel and cast iron have excellent performance.
They are nevertheless fragile because they are easily scratched.

Some pans have removable handles.

Frying fish.

Heat the olive oil well in a thick-bottomed frying pan; when it is hot, dip the generously floured fish into it and fry for four minutes on each side.

Remove the finished fried dorada to a dish and sprinkle thoroughly with lemon juice. Serve hot, sprinkled with finely chopped herbs, as a separate dish, or with fried new potatoes, or any of your favorite side dishes.

Recipe 2. Grilled dorado

An excellent recipe from oriental cuisine - grilled dorado with green sauce and lime marinade.

Required ingredients:

One piece of dorado fish;
Lime two;
Dry spices: salt, ginger, coriander, pepper, five grams each;
Olive oil forty ml.

Ingredients needed for the sauce:

One bunch of spinach;
Heavy cream one hundred and fifty ml;
Pepper, salt.

Cooking process

Before you start cooking this fish, you need to thoroughly clean it of scales, remove the entrails, fins and tear out the gills. Cut the prepared fish carcass across, at a distance of three centimeters, to the vertebra. Thanks to these cuts, the fish will not only cook faster and more evenly, but will also marinate better.

Preparing the marinade. Pour pepper, salt, dried ginger and coriander into a mortar, grind everything thoroughly into powder and rub the fish carcass with this mixture. Pour the juice of two limes generously over the dorado and leave to marinate for two hours.

Preparing the sauce. Scald spinach leaves with boiling water and place in a blender, pour in cream and add pepper, salt, forty ml. lemon juice and beat thoroughly until smooth. Cook the sauce in a deep saucepan with olive oil until thickened.

Cooking fish. Dry the marinated fish and grill for seven minutes on each side. This fish can be perfectly cooked in an air fryer at a temperature of two hundred and thirty degrees for thirty minutes.

Serving the finished dish on the table. Sprinkle generously of lime juice over grilled fish with an appetizing crust and serve with green sauce and a side dish of crumbly boiled rice.

How to peel and cut

The preparatory stage in the case of dorado looks extremely simple. First, the carcass is washed under the tap in cold water, then its gills and fins are cut off and its scales are cut off using a regular or special knife. By the way, it is more convenient to scrape the fish, lowered into a bowl of water, and cut off the fins with kitchen scissors. The abdomen is cut along its length and inedible entrails are removed from it, including black films

At the same time, it is important not to touch the gall bladder, otherwise the substances contained in it will make the meat bitter. A film is cut along the ridge line, which is then necessarily washed to remove blood.

The head of the dorado is cut off at will. Finally, the dorado is completely washed under running water, dried with paper towels and placed on a hard surface. Immediately before cooking, three or four cuts will have to be made on the surface of each side, which will help prevent unnecessary deformation of the fish.

How to properly gut a dorado

Preparing seafood delicacy for frying is very simple. There are few culinary steps that will help to gut it, and besides, they are so simple that even a novice cook can handle them.

Rules for cleaning dorado

We wash the carcass under running water, then cut off the fins, gills, and clean off the scales.
We make a neat cut along the belly and take out all the insides. Be careful not to damage your gallbladder. It contains a certain substance that, when it gets on the meat, makes it bitter.
We cut the protective film along the ridge and be sure to clean it of blood.
We rinse the cleaned carcass in water, dry it with paper towels, then place it on a cutting board and make 3-4 deep cuts on the fish surface. This is necessary so that the carcass does not become deformed during frying.

How to cook dorado in the oven, the simplest recipe

This fish can be baked, fried, stewed, grilled, combined with various sauces and vegetables - there are a lot of recipes. Signs of freshness include clean red gills and moist fins and tail.

Most often, carcasses weighing 400–500 grams are used; they are usually cooked whole, along with heads, tails and fins. As an example, let’s look at one simple recipe for cooking dorado in the oven.

Important! The taste of dorado is similar to the taste of sea bass (also known as sea bass or sea pike perch), so sea bass recipes are suitable for this fish and vice versa. As for alcoholic drinks, only dry white wine is served with the prepared dish.

Required Ingredients

The following ingredients are used to prepare this dish:

whole dorado carcasses - 4 pcs.;
salt, ground black pepper, fish seasoning - to taste (you can get by with just salt);
olive oil - one tablespoon.

Sources

https://zdips.ru/zdorovoe-pitanie/ryba/1947-dorado-opisanie-sostav-polza-i-vred.html
https://gudfud.ru/ryba-dorado-poleznye-svojstva-kalorijnost.html
https://povar.ru/recipes/ryba_dorada-60552.html
https://zhenskoe-mnenie.ru/themes/diets/dorado-znakomstvo-s-antichnym-delikatesom-ryba-dorado-polza-i-vred-ot-upotrebleniia-v-pishchu-sposoby-prigotovleniia/
https://lifegid.com/bok/2909-poleznye-svoystva-i-pravila-prigotovleniya-ryby-dorado.html

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Cooking recipes

A classic recipe for cooking dorado without unnecessary ingredients requires only one fish, a couple of tablespoons of flour, a couple of tablespoons of vegetable oil and one tablespoon of butter, as well as salt and pepper. The carcass, cleaned inside and out, is washed and dried. Afterwards it is rubbed with a pepper-salt mixture and soaked for a quarter of an hour. After shaking off the excess flour, the fish will need to be fried in vegetable oil heated in a frying pan. Typically, seven to ten minutes on each side are enough.

Prepared dorado goes best with fresh cucumber salad and cream sauce.

Entirely

To deliciously cook dorado in a frying pan without a side dish, you will need:

two fish;
a couple of lemon slices;
sprig of rosemary;
four cloves of garlic;
sea salt.

How to fry dorado in a frying pan with vegetables

There are many recipes for preparing delicious overseas fish, and one of them is a recipe for frying sea bream with vegetables in a frying pan. A fairly simple technology can give you a hearty and quite delicious dish that you won’t be ashamed to treat to your dear guests.

Ingredients

Tomatoes – 2 pcs.;
Dorado fillet – 80 g;
Zucchini – 1 pc.;
Lemon – 10 g juice;
Butter – 50 g;
Sour cream – 10 g;
Parsley – 1 bunch.

How to fry dorado with tomatoes and zucchini

Peel the tomatoes, remove the seeds, and cut the fruits into small cubes.
We also chop fish fillets and zucchini.
Chop the parsley.
We pepper each ingredient separately, add salt, sprinkle with lemon juice, and grease with butter.
Fry the zucchini along with the chopped fillet in a small amount of butter in a frying pan.
First place a layer of tomatoes on a plate, then fried dorado and zucchini, mixed with chopped parsley.
Lubricate with sour cream (or pour cream), serve hot with any side dish.

In general, tips for choosing quality sea bream fish are similar to the classic principles for choosing any other fish. But it’s better to repeat these rules once again, so that later you don’t bitterly pay with a spoiled dish or, even worse, with your health.

Rule 1. Pay attention to the general condition of the fish

When choosing a delicacy carcass, always pay attention to its appearance. Good fresh fish has a shiny surface, and is also quite slippery.

By pressing your finger on the carcass, see if the depression from the pressure has returned to its original position. If this does not happen, it means the carcass is not fresh.

The freshness of sea crucian fish is also indicated by the absence of stains and various types of damage on its surface. Do not forget also that high-quality fish always has a dense, elastic body, and its tail and fins bend upward, but are not dried out.

If the dorado is fresh and has just appeared on sale, then its eyes will be bulging and transparent. Sunken eyes, clouded and covered with a film, indicate that the permissible shelf life of the product has been exceeded.

Rule 3. Study the gills and belly of the fish

High-quality, unspoiled fish has a flat belly and light pink (in extreme cases, red) gills. A swollen belly and gills of a brown, faded color, as well as gills with a coating and white mucus, indicate only one thing - the fish is clearly not the first fresh, and, moreover, it is likely that it has already become rotten.

Rule 4: Smell the fish

Fry the dorada in a frying pan on each side.

Recipe 3. – Stuffed fried dorado

Fried and stuffed with a deliciously crispy crust and delicious filling, dorado is an excellent option for a light but satisfying dinner, which will be even tastier if accompanied with a glass of chilled white wine.

Ingredients:

Dorado five hundred grams;
Breadcrumbs forty grams;
Parsley one bunch;
Rosemary two sprigs;
Olive oil fifty ml;
Lemon one;
Pepper and salt to your taste.

Preparation

Wash and clean the sea bream carcass, rub salt, a little olive oil and pepper into the cuts. In a blender, grind the spices until smooth: garlic, parsley, rosemary and breadcrumbs. Fill the gutted fish belly with the resulting mixture and prick with toothpicks.

Heat olive oil in a frying pan and fry the fish on both sides for three minutes. Then wrap the tail of the sea bream with baking paper or foil so that it does not burn.

Bake the fish for twenty minutes at one hundred and sixty degrees. Serve the finished fish hot with a side dish of fried or baked potatoes, sprinkled generously with lemon juice.

Sea bream fried with rosemary and garlic without oil

A recipe for cooking golden spar, or aurata, or dorado, or sparus, or as people say, sea crucian carp with rosemary and garlic without oil in a frying pan. Unfortunately, this fish is rare in our country; it is practically never found in the Black Sea. It lives in the eastern part of the Atlantic Ocean and the Mediterranean Sea, but if you come across it, I highly recommend trying it. Sea crucian should be fried without oil, since the fish itself has enough fat. The fish is very tasty with the aroma of rosemary and garlic. Since it is fried without adding oil, it turns out not at all greasy and very tender. The most important thing is that the fish is fresh, its taste and aroma directly depend on this. And since aurata itself is a tasty fish, it is difficult to spoil this dish. Personally, I fried it over medium heat without a lid, but if you are worried about whether it will have time to cook, you can turn the heat to low and cover it with a lid. Pour freshly squeezed lemon juice over the finished fish.

Dorado fish should be fried in a frying pan with a non-stick bottom, but if you don’t have one on hand, you can use a little trick. Pour a small amount of vegetable oil into the bottom of the frying pan, place a cut circle of baking paper on top, and place the fish on the paper. This will help the fish, on the one hand, to fry without excess fat, and on the other hand, your fish will not burn or stick to the parchment.

Ingredients: Dorado fish (carcass) – 1-2 pcs. 4 cloves of garlic. Rosemary - sprig. Salt. Pepper. Lemon 2 slices.

Preparation time: 15-20 min. Cooking time: 15-25 min.

Recipe 4. – Fried dorado

Required ingredients:

Dorado fish two packs;
One onion;
Garlic two cloves;
Dill one bunch;
Basil, dry ginger, five grams each;
Olive oil forty ml;
Lemon juice or balsamic vinegar ten ml;
Pepper and salt are at your discretion.

Preparation

Defrost the dorado, the fish is already gutted and cleaned. Using a sharp knife, make cuts on both sides at the same distance from each other. Pepper and salt the fish.

Preparing the sauce. Grind garlic, onion, basil, dill in a blender and add dry ginger. Mix with balsamic vinegar and olive oil. Fill the cuts with the prepared sauce, grease the bream with the rest, and leave it to marinate for two hours.

Heat olive oil in a frying pan over medium heat and fry the marinated fish on both sides for five minutes on each side. Serve the finished fish with your favorite side dish and fresh vegetable salad.

Method of cooking dorado in a frying pan

Wash the fish, scrape off the scales with a knife, cut the belly and gut the insides. Be sure to remove the dark film from the walls of the belly, otherwise the fish will taste bitter. Make several transverse cuts with a knife. Salt and pepper the fish and roll it in flour. Shake off excess flour so that the fish does not burn during frying.

Heat the frying pan, pour in. Cut the lemon into slices, fry for a minute in vegetable oil, then place the dorado in the frying pan. Fry for 10 minutes on each side until golden brown. If your fish are large, then it makes sense to cook the dorado in the oven for 10 minutes at 170 degrees.

For garnish, finely chop the herbs and garlic, mix with olives and cook in a frying pan for about three minutes. Then, at the same speed, fry the green onions, cut crosswise into two or three parts, for a couple of minutes.

Place the finished dorada on a dish, garnish with a side dish, fried onions, lemon slices and serve with thinly sliced smoked ham.

Bon appetit!

Today fish with the exotic name dorado can be bought freely in almost every store. And not only in big cities. But not many who decide to buy this fish for the first time know how to cook it correctly. In this article you will learn all the intricacies of preparing this fish.

Dorado is found in the warm Mediterranean Sea and Atlantic Ocean. But the fish that we sell is grown in artificial reservoirs. Most often it is supplied to us from Turkey. There is no need to assume that such fish is less healthy. The dorado fish lives only in seawater and is raised in seawater farms.

Dorado is a very tasty and healthy fish. It belongs to small-boned fish. It contains elements we need such as iodine, fluorine, lithium, iron and other useful substances.

Dorado can be fried, stewed, baked. But this fish tastes best when baked. Although grilled it is also very tasty.

To cook dorado, you need to remember a few important rules.

Fish does not need to be fried, stewed or baked for a long time. Otherwise you might end up with a mess. Its meat is tender and cooks quickly.

Dorado meat has a relatively neutral taste and smell. Therefore, it does not require special seasonings or spices. Salt and lemon juice will be enough to cook the fish.

But if you want to diversify the aroma of the prepared dish, powder, curry, lemon pepper, and a little black pepper are perfect for dorado. You can marinate fish in yogurt, sour cream, cream, and a very bold solution - fruit juice. For seasonings, you can use fruit vinegar, lemon zest and other herbs to suit your taste. Marinate the fish for at least half an hour.

Recipe 10. – Steamed dorado

Steamed orada is easy to prepare not only in a slow cooker, but also in a double boiler. This dish is very useful for those who prefer light but satisfying food.

Required ingredients:

Dorado three hundred grams;
Parsley one bunch;
One onion;
Ginger one;
Soy sauce one;
Olive oil thirty ml;
Pepper, salt to taste.

Cooking process

Clean the fish from scales, remove fins, gills and entrails. Pepper, salt and place in a double boiler for fifteen minutes.

Meanwhile, separate the parsley leaves and thinly slice the onion into rings. Cut the ginger into thin slices and fry in olive oil.

Cover the finished dorada with thin onion half rings, herbs, pour over ginger oil, it will soften the onion. Eat with a side dish of noodles or rice with soy sauce.

Useful tips for preparing fried sea bream

Dorada fish can be marinated in a wide variety of spices that are intended for fish dishes. Fish marinated in lime or lemon juice can not only be fried in a frying pan, but also baked in the oven, steamed, or grilled. To fry fish, you can use types of oil such as butter, corn or olive. The following sauces are perfect for fried sea bream: Egg, tomato, cracker, apricot, mustard, garlic and many others. If the smell of freshwater fish doesn’t bother you too much, then you don’t have to use lemon juice at all. If during the cooking process you do not have wheat flour, then do not despair, you can use corn flour or breadcrumbs. If these products are not available, grind regular bread in a blender and roll the fish in it; the small crumbs will stick perfectly to the carcass of the sea bream, which is moistened with lemon juice.

How to choose fish

Since dorado is a rather expensive product, it is very important to choose the right carcass for purchase. Firstly, you should carefully examine the surface of the fish: it should be shiny and slippery

If you press on the fish with your finger, the dent should immediately disappear. If the indentation remains, this indicates that the product is no longer fresh. The surface should be evenly painted without spots or damage. In addition, for a successful purchase, it is necessary to detect such characteristics as the elasticity of the carcass and upward-curving fins with a tail.

Secondly, the eyes of a healthy fish are transparent and protruding. The appearance of films, sinking and cloudiness most likely indicate that the dorado has been stored for too long. Thirdly, the ideal abdomen looks flat, and the gills are a soft pink to red hue. In a situation where the belly is inflated and the gills are colored brown or covered with mucus, it is strictly forbidden to eat the fish, since it is already rotten. Finally, it is important to evaluate the smell of the product. Ideally, it should be fresh and “sea”.

Sourness and any unnatural amber again indicate spoilage of the fish.

Fried fish fillet

2 servings

2 medium sea bream olive

Arriving at the store, I bought this dorada for two reasons at once: firstly, unlike other local fish, it is familiar to me, and secondly, it is inexpensive - 5.35 euros per kilo (here our exporters should immediately hang themselves in shame ). Right in the supermarket, without further ado, they weighed, cleaned, gutted - civilization! All that remains is to cut the fillet (I can do this without my dab knife) and fry it. We make cuts on the fillet every 1.5 cm from the skin side, season with salt and black pepper. Heat a couple of tablespoons of olive oil in a frying pan and fry - first for a couple of minutes on the skin side, then for the same amount on the other side. If you give the fish due attention, it will not stick to the pan - however, with a non-stick coating, this will not threaten it in any case.

Serve simply - sprinkle with lemon juice and olive oil. In the Canaries, potatoes as a side dish are boiled in their skins, in highly salted water - previously this was done in sea water. As a result, it ends up with salt stains (this is not visible in the photo, so let your imagination run wild), and it is served with two sauces - red mojo picon and green mojo verde. There is nothing complicated about them and no exotic products are required, but I’ll probably prepare these sauces at home. And next time we'll cook something different. Bon appetit!

The exquisite name fully justifies the originality and unusual taste of the fish itself, which is also, quite deservedly, called “golden”. This characteristic is associated not only with the high price of the fish, but also with its “golden” external features, which is why, in order not to spoil the valuable product, you need to know exactly how to properly fry dorado in a frying pan.

After all, such a delicacy, also called sparus, perch, aurata and sea crucian, must be prepared using a special technology so that its taste is not affected when frying.

Preparing fried sea bream

Step 1: prepare the fish.

Rinse the dorado under running water to remove mucus and algae. Then use a scraper to remove small scales.

Cut along the abdomen with a knife and take out all the insides with the gall bladder. Be careful, the gall bladder contains a substance that, when it comes into contact with the meat of the fish itself, makes its taste bitter. Then remove the gills, cut the protective film along the ridge and clean it of blood clots. Rinse the fish again under running water to remove blood, internal black films and remaining small scales. Dry the fish prepared for frying with paper kitchen towels, place it on a cutting board, make a couple of cuts on the surface of the fish carcass, this will improve the marinating and frying process. Rub the dorada inside and out with paprika, ground black pepper and salt. Rinse the lemon under running water, dry with paper kitchen towels, cut into 2 halves with a knife, leave one half for decoration, and with the other hand, squeeze the juice onto the fish placed in a deep bowl. Let the sea bream marinate in spices and lemon juice for 15 to 20 minutes.

Step 2: fry the sea bream.

Place the required amount of sifted wheat flour on a plate using a tablespoon. Turn the stove on to medium level and place a frying pan with vegetable oil on it. Roll marinated fish inside and on both sides in flour. Carefully place 2 fish into the hot oil and fry them on both sides until golden brown, turning them periodically with a kitchen spatula to ensure even frying and to avoid burning to the bottom of the pan. Frying fish takes approximately 7 to 10 minutes on both sides. Place the finished fried fish on a plate and garnish with the second half of a lemon, pre-cut into rings, half rings or slices.

Step 3: serve fried bream.

Fried dorado is served hot as a second course. This fish can be served as a side dish with any stewed vegetables, fresh vegetable salad, boiled rice or potatoes. Also, such a fish can be the main everyday dish and complement boiled cereals, pasta, mashed potatoes, and fried potatoes with its taste. This type of fish is pleasant to savor with dry white or semi-sweet wine. Ardent opponents of alcohol can wash this dish down with lemon or orange juice. Tasty, not expensive and healthy! Bon appetit!

Tips for the recipe:

– − You can fry any type of fish in the same way.

– − The set of spices in this dish is not important; you can marinate the fish in any spices you like that are suitable for fish dishes.

– − Fish marinated in the manner described above can be baked in the oven or grilled.

– − To fry fish, you can use types of oil such as olive, corn or butter.

– − Such sauces as tomato, apricot, rusk, egg, garlic, mustard and many others are perfect for this dish.

– − If you don’t mind the smell of this freshwater fish, you can skip sprinkling it with lemon juice.

– − If you don’t have wheat flour on hand when preparing sea bream, you can use breadcrumbs or corn flour. If you don’t have these ingredients, grind regular bread in a blender and wrap the fish in it; the crumbs will stick perfectly to the body of the sea bream, which will be moistened with lemon juice.

Recipe 9. – Fried dorado in batter

Ingredients:

Dorado fish, two carcasses;
Lemon one;
Wheat flour two hundred grams;
Vegetable oil one hundred ml;
Dried ground paprika five grams;
Black and red pepper, ground to taste;
Salt;
Two eggs.

Preparation

Remove scales from the fish, remove gills and entrails, and rinse thoroughly with running cold water. Dry with paper towels.

Make slanting cuts on the dried fish. This will improve the steaming and marinating process. Rub the dorada outside and inside with ground black pepper, paprika, red pepper and salt.

Cut the lemon into two parts, squeeze all the juice from one half into a deep bowl onto the fish placed there, and let the fish stand in the marinade for fifteen minutes. Set aside the other half of the lemon for decoration.

Preparing the batter. Sift the flour and mix with pepper and salt, a little water and two eggs, knead the dough, the consistency should be like sour cream. Lightly dry the marinated fish and dip generously into the prepared batter.

It is necessary to fry fish in batter in hot vegetable oil until it is covered with a crispy, appetizing crust. Place the finished fried dorado in batter on a dish and garnish with thin lemon slices.

Fried dorado is usually served hot as a second course. As a side dish for this fish, you can serve fresh vegetable salad, stewed vegetables, potatoes or boiled rice. It is recommended to savor this type of fish with semi-sweet or dry white wine.

Baked sea bream

Category: Hot dishes Fish and seafood dishes Hot fish dishes

Grill dish. Brief information about the fish: Large golden sea bream of the species Coryphaena hippurus of the family Sparidae, inhabiting warm and temperate salty seas around the world, including the coastal waters of Europe, mainly in the Mediterranean Sea. These fish are caught mainly in Spain, France, Italy and Türkiye. In addition, recently, sea bream has been successfully bred on fish farms. This is truly a royal fish: it has dense, tender and aromatic meat - slightly pinkish, with a pleasant sweetish taste, and there are very few bones in it. Dorada is considered a ceremonial dish in almost all Mediterranean countries (it was highly valued by the ancient Romans).

Fish Lemon Thyme Rosemary Spices Butter

How to cook Dorada.

You can cook plump, beautiful fish in any way. It is mainly served baked

, in foil or parchment, grilled or steamed.
Baked stuffed dishes, fish carcasses on a bed of vegetables, in a salt cocoon have excellent taste, benefits and look appetizing. Both whole fish and fillets are prepared. Frying in oil is not recommended
- this processing method kills beneficial substances and carcinogens are formed in the product.
You can cook it
, but, you must admit, you want to prepare a delicious product more elegantly.

Dorada goes well with any vegetables, olives, and herbs - parsley, oregano, rosemary, basil, dill. It is enough to bake the fish for 15-20 minutes at a temperature of 180-200 degrees. It is recommended to serve with lemon slices so that you can pour the juice over the goldfish. Dorada has its own wonderful taste; you should not overfill it with spices, herbs and the aroma of other products. Do not overcook fish in the oven. Options for how to simply and deliciously cook sea bream can be found at the end of the article and, with step-by-step photos, on our website in the “” section.

Buy sea bream chilled. If the fish is bought in reserve, then it needs to be gutted and frozen, so it will last for 2-3 months. Freezing a carcass with innards can lead to spoilage of the product. It is not recommended to store it in the refrigerator for more than two days. It is best to thaw sea bream in salted cold water, due to this it will retain its juiciness.

Gutting this fish is not difficult. The standard sequence is as follows:

Remove scales, starting from the tail;
Remove the gills;
Rinse under cold water, remove excess with a paper towel.

For dishes stuffed through the top, the ridge is removed through the top of the fish. To do this, first cut the meat on both sides along the ridge and rib bones, break it at the tail and remove the ridge, then carefully remove the entrails, and then the small bones. For fillet, separate the head, press the fish with your palm and cut towards the tail along the ridge, repeat the operation on the other side. Remove the remaining bones in the rib part with tweezers or your hands.

Grilling

Before you start cooking, you should prepare the necessary components:

dorado - 2-2.5 kilograms (about 5 pieces);
100 ml olive oil;
fresh thyme;
lemon or lime – 2 pcs.;
medium-sized zucchini or zucchini;
salt to taste;
seasoning mixture

It will take 2 hours to prepare.

Calorie content – 90 kcal.

Grilled salmon is very tasty.

Try this recipe for rustic potatoes in the air fryer.

you will find recipes for delicious grilled cutlets.

Let's start cooking:

First of all, prepare the fish. It should be thawed, cleaned, fins and tail removed and gutted.
We thoroughly wash the dorado on all sides and make small cuts across it.
Next, prepare the marinade. Cut the lemons and squeeze the juice into a cup, add olive oil to it.
Add salt and seasoning mixture and stir well.
Rub the fish on all sides with the marinade and put the thyme inside.
We wash the zucchini or zucchini, peel the skin and remove the seeds.
Cut the zucchini into small pieces and place them on top of the fish. Zucchini can be placed inside the fish.
Leave to marinate for about 40-60 minutes.
While the dorado is marinating, prepare the grill and light it. The firewood must burn out; we will cook on coals.
We install a special grill grate on the surface of the grill.
Place the fish and zucchini on the grill and leave to fry.
Fry each side for about 20 minutes.
A ruddy and appetizing crust should form on the surface.
After this, place the finished fish on a plate, garnish with herbs and lemon slices.
Serve with sauce and vegetables.

Recipe 8. – Dorado fried in lemon

Ingredients:

Dorado two carcasses;
Four cloves garlic;
Rosemary two sprigs;
Pepper, salt;
Juice of two lemons.

Preparation

We thoroughly clean the fish from scales and entrails, and remove the gills. Pass the garlic through a press, add chopped rosemary, pepper, salt and the juice of two lemons, mix the resulting mixture thoroughly.

Rub the fish well with the resulting mixture and place it in the leftovers and put it in the refrigerator to marinate for two hours; after one hour, turn the fish over.

Heat olive oil in a frying pan and fry the marinated fish in it on both sides, for eight minutes on each side.

Pour lemon juice over the finished fish and serve with your favorite side dish.

How to cook dorado in a frying pan

It only takes half an hour to make this delicious dish! And you will remember the pleasure you get from the meal for a long time. Ingredients: dorado - one kilogram, flour - 100 grams, one lemon, vegetable oil for frying, salt and pepper - to taste.

The main thing is to prepare the fish well for frying. We take one kilogram of dorado. We clean the fish, take out the insides without touching the gallbladder. Torn at the wrong time, it gives the meat bitterness. We remove the gills and cut the protective film along the fish ridge, clearing out blood clots. We wash the dorado. Dry from excess moisture with a cloth towel or napkin. Then we make several transverse cuts on the fish carcass, which will improve the frying process. Place in a deep bowl and squeeze the juice of one lemon onto the fish. Rub with salt, pepper, lemon and mix. Let it marinate for half an hour. Let's start the frying process. The most important thing here is the frying pan! We choose it carefully: thick bottom, non-stick coating.

Heat the frying pan thoroughly. Pour in lean vegetable oil and heat it almost to a boil. Roll the marinated fish in flour on both sides, and also add flour inside. Carefully place into boiling oil. Fry on both sides until golden brown crust forms. Frying fish usually takes up to ten minutes. Place the finished dorado on a plate and garnish with lemon slices.

Serve “goldfish” as a delicious second course. For garnish - any or mashed potatoes. Can be served with dry white wine or orange juice. Of course, there are many more ways to cook dorado that cannot be covered in such a short article. Bon appetit everyone!

Recipe 6. – Dorado fried with paprika

Ingredients:

Dorado five hundred grams;
Vegetable oil fifty ml;
Corn flour one hundred grams;
Wheat flour two hundred grams;
Sweet paprika forty grams;
Rosemary one sprig;
Four cloves garlic;
Sour cream two hundred ml;
Dill and parsley, one bunch each;
Spices at your discretion;
Salt pepper.

Preparation

Mix well sifted flour with salt and paprika. We thoroughly wash and dry the rosemary sprigs. We peel the garlic.

We wash the fish carcasses, dry them, and put a clove cut into slices and a sprig of rosemary into the belly of each fish. Then generously roll the fish in a mixture of paprika, salt and flour and place it in a heated frying pan in vegetable oil. Fry on both sides until golden and ruddy.

Preparing the sauce. While the fish is fried, prepare the sauce for it. To do this, wash the greens thoroughly, chop and mix with sour cream, add your favorite spices and mix well.

Place the finished fish on a dish and serve along with sour cream sauce.

Fkusnofacts

Sign of readiness

sea bream - appearance of golden brown color.
The shelf life
of fried sea bream is 36 hours in the refrigerator.
The average cost
of sea bream in Moscow as of June 2021 is from 600 rubles per kilogram.
The calorie content
of sea bream is 96 kcal/100 grams.
The benefits of sea bream
are determined by its content of zinc (necessary for growth, development and proper functioning of the body), manganese (regulates the functioning of the nervous and endocrine systems), copper (necessary for the normal maintenance of bone tissue), iodine (synthesis of thyroid hormones). It also contains vitamin A (participates in redox processes), E (has an antioxidant effect), D (promotes muscle tone, prevents the growth of cancer cells).

As a side dish

Boiled and fried potatoes, rice, fresh vegetable salads, as well as any stewed vegetables are suitable for dorade.

From drinks

Dry white or semi-sweet wine, lemon and orange juice are suitable for dorade.

While frying, you can put a sprig of thyme on the fish - this will give it a pleasant aroma.

Dorado can be marinated

in any spices to taste. For example, you can add a chopped bunch of mint to the lemon marinade.

Before frying, you can put a chopped clove of garlic with finely chopped basil or rosemary in the belly of the fish.

Dorada goes well with tomato, apricot, garlic, rusk, egg, mustard and other sauces.

Marinade

for 2 sea bream carcasses
Products
Ginger - a small piece Soy sauce - 3 tablespoons Apple cider vinegar - 2 tablespoons Sesame oil - 1 tablespoon Sunflower oil - 2 tablespoons
Preparation
Grate the ginger on a fine grater, pour into a bowl, pour in soy sauce, apple cider vinegar , sesame and sunflower oil. Mix well. Pour the sauce over the fish when serving.

Fried sea bream step by step photo recipe

One day I bought fresh sea bream and simply decided to fry it without any special frills. The only thing, since I wanted to do something sophisticated, I decided to cook the fish in olive oil and pre-marinate it in lemon juice and a mixture of black and red pepper. Well, once I decided, I prepared it. I'll tell you everything in order!

We take a fresh dorada and thoroughly clean it of scales,

We gut the fish and, if desired (when frying fish, this is not necessary!) tear out the gills. We thoroughly rinse the gutted belly of the fish with running water at room temperature to remove all excess,

Dry the dorado with paper napkins or towels,

Now the fish needs to be marinated, to do this, sprinkle it with a small amount of ground red pepper and a pinch of salt, rub the salt and pepper well into the sea bream both inside and outside,

Sprinkle freshly ground black pepper on both sides of the fish,

Pour freshly squeezed lemon juice, thoroughly distribute the marinade over the fish once again, and leave it to marinate in this form for 20-30 minutes,

Next, we’ll make these diagonal cuts on the pickled sea bream (3-4 pieces on each side) without cutting the fish further than the ribs (we don’t need holes in the carcass!),

Then roll the fish thoroughly in flour, first on one side,

Heat the olive oil well in a frying pan, and when it warms up, put the sea bream rolled in flour into the frying pan and fry it for 3-4 minutes, first on one side,

And then on the other,

Then you can turn the fish over in the frying pan one more time and fry for 1-2 minutes on each side until the desired degree of doneness.

Now the finished fried dorada can be transferred to a dish, sprinkled with lemon juice,

How to fry sea bream

Products

Dorada - 2 pieces weighing about 500 grams Lemon - 1 piece Flour - 150 grams Ground black pepper - to taste Dried ground paprika - 1 tablespoon Salt - to taste Vegetable oil - 80 milliliters

How to fry

Serving tips

It is customary to serve dorado with a variety of side dishes and fresh vegetables, since this fish is hearty, and additions to it should be light. For example, it could be rice, stewed vegetable mixture, boiled potatoes and cucumber and tomato salad. For drinks, experts recommend orange juice or white wine. In addition, before serving, you should pour lemon sauce, melted butter or some kind of sauce over the fish pieces.

To learn how to cook dorado fish in a frying pan, watch the following video.

Golden spar, or as we are more familiar, dorado, like other fish, is very rich in a number of micro- and macroelements that are so necessary for our body, in addition to such benefits, it is also very tasty. There are a great many options for preparing this fish, but fried or grilled golden spar turns out to be the most tender and juicy, and therefore this article will describe in detail how to cook “royal fish” in exactly these ways.