Fried sea bass in a frying pan - recipe with photos step by step

Sea bass is known by different names: sea bass, sea bass, sea bass. However, the scientific name of this predatory fish of the Moronaceae family is common laurel. In its natural habitat, it can reach a meter in size and weigh 12 kg, but fish grown in artificial reservoirs goes on sale, and its weight rarely exceeds 1 kg. The average weight of sea bass sold in supermarkets is only 0.4-0.5 kg. There are several ways to prepare bay leaf, but most often it is fried. Sea bass in a frying pan can be cooked whole, in pieces, or made into a dish from just the fillet. There are many recipes for seabass dishes, and almost every gourmet will be able to choose the option that best suits his gastronomic preferences.

Fried sea bass

Fishing is an ancient male occupation. A real fisherman can not only catch fish, but also cook it. Currently, thanks to the light hand of domestic restaurateurs, sea bass fish dishes have become popular. And the name sea bass itself came out of the doors of restaurant kitchens.

In fact, sea bass and laurel are two names for one, widespread fish from the Moronov family. It is actively caught in many seas. In addition, as an endangered species, wild laurel is protected by law in some places. For supply to consumers, this fish is sometimes grown artificially. Sea bass or laurel can also be found in the Black Sea. Here this fish is the object of sport hunting.

Ingredients:

Lemon 0.25 pcs.
Refined sunflower oil 50 ml
Corn flour 50 g
Ground white pepper 0.25 pinch
Seabass 900 g
Sea salt 1 pinch

How to cook:

Step 2

Clean and gut the fish.

Step 3

Dry with a kitchen towel, make transverse cuts along the back, add salt and pepper, and sprinkle well with lemon juice.

Step 4

Breaded in flour.

Step 5

My tail did not fit into the pan, so I cut it in half - whole pieces turn out tastier than filleted. The cut must also be breaded.

Step 6

Heat the oil and fry the fish for 6 minutes on one side over medium heat, without moving it.

Step 7

Turn over and fry on the other side for 2 minutes, then close the lid and fry under the lid for another 3-4 minutes.

Step 8

The fish is ready, place it on a dish and keep warm. Serve with potatoes.

Seabass fried whole in a frying pan

Ingredients

For two servings of fried sea bass you need:

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two uncut sea bass, weighing 400 - 500 g each;
ground pepper 3-4 g;
coarse salt 6-7 g;
herbs and other spices 2-3 tsp. ;
oils 60 ml;
lemon;
flour 70 - 80 g.

Sea bass recipe

1. Chilled sea bass must be cleaned of scales and all fins must be cut off. This must be done carefully. The rays of the dorsal fin are very sharp.

2. After all the scales have been removed and the fins have been cut off, you need to rip open the belly and take out all the insides.

3. On the washed fish, you need to make two or three not very deep cuts on each side.

4. After this, sprinkle the fish with lemon juice. Rub salt on all sides. Sprinkle with pepper and dry herbs. Leave the sea bass on the table for 8-10 minutes.

5. After this, roll the fish in flour.

6. Heat the oil on high speed. Fry the sea bass on each side for 7-8 minutes.

Grilled sea bass is great for any meal. If a man is planning to arrange a romantic dinner for his beloved woman, then fried sea bass is the best solution.

Breaded seabass steaks in a frying pan

Compound:

sea bass – 1 kg;
butter – 80 g;
olive oil – 60 ml;
wheat flour – 100 g;
salt, ground black pepper - to taste.

Cooking method:

Clean and gut the fish. Cut off its head, tail, and fins. Rinse and dry with napkins.
Cut the carcass crosswise into pieces about 1.5 cm thick.
Sift the flour, mix it with salt and pepper.
Melt butter in a frying pan, add vegetable oil to it.
Bread the fish pieces in flour and place in a frying pan (in one layer). Fry for 10 minutes, that is, 5 minutes on each side.
Fry the remaining steaks in the same way.

In order to remove excess fat, the fish is placed on a napkin before serving. It will absorb excess oil, and the fish will be more pleasant to eat. This will also have a positive effect on its calorie content.

How to choose fish?

High-quality purchased sea bass is distinguished by fresh pinkish carcasses and clear, clean eyes.
The freshness of the fish is checked by pressing on it: if a dent appears that does not disappear for a long time, this indicates that the product is not fresh. In addition, it is important to ensure that the sea bass has a smooth surface without cuts, damage or any traces of parasites. Although it is best to choose fresh, chilled fish, using frozen fish is also okay. However, in this case, the product should only be taken from trusted producers to ensure that the carcass was frozen immediately after catch and in accordance with the instructions.

Frozen fish must be thawed before cooking, ideally to room temperature. Before placing it on the frying pan, the surface must be completely dry with a paper towel.

Seabass fillet in soy sauce in a frying pan

Compound:

sea bass – 1 kg;
lemon juice – 20 ml;
soy sauce – 60 ml;
olive oil - how much will be needed;
seasoning for fish - to taste.

Cooking method:

Cut the cleaned and gutted sea bass into fillets.
Make several shallow cuts on the skin side of each fillet.
Pour soy sauce into a bowl, add lemon juice and fish seasoning. Mix them well.
Dip the fillet pieces into the marinade, turn them over several times so that the marinade covers them completely.
Wait half an hour so that the sea bass fillet has time to marinate.
Heat the oil in a frying pan, place the fillet pieces in it and fry them first for 5 minutes on one side, then 4 minutes on the other.

Rice is best served as a side dish for fish prepared according to this recipe. It can also be supplemented with stewed or baked vegetables.

Cooking features

Sea bass is one of the easiest fish to cook. There are no small bones in it, the scales are easily removed, the meat is tender with enough fat so as not to dry out the fish when frying it in a frying pan. You don’t even have to think about removing the specific sea odor, since it is practically absent. However, the technology for frying sea bass has its own specifics, and without knowing several important points, the cook may not get exactly the result he expects.

You can find both chilled and frozen sea bass on sale. It is better to give preference to the first one, as it usually turns out juicier. However, you can also get a tasty dish from a frozen product if it is allowed to thaw in natural conditions, without subjecting it to sudden temperature changes. An attempt to speed up the process using a microwave or warm water will result in the fish losing a significant amount of moisture, and the food will turn out dry.
Before cooking, the fish must be cleaned of scales and entrails, and the gills, tail and fins must be removed. Sometimes it is also necessary to cut sea bass into fillets or steaks. The scales can even be removed with a metal dishwashing brush, moving from the tail to the head. It will be even more convenient to do this using a special grater. The entrails are removed by hand by cutting the abdomen, then the film lining the abdomen is cleaned with a knife or spoon. After cleaning, the fish must be washed in clean water and dried with a kitchen towel.
Small fish weighing up to 1 kg can be fried whole in a frying pan, but most often their head is cut off. Carcasses weighing more than 1 kg must be fried, first cut into portions. You can fry fish of any size, not whole, but in pieces.
To give the sea bass dish a more refined taste, it is marinated. The marinade for this fish is chosen to be soft, most often limited to lemon juice and olive oil. You can also add soy sauce, cream, herbs, black or white pepper, and garlic to the marinade, but in moderation so that they highlight but do not interrupt the unique taste of sea bass meat. The duration of marinating may vary, but usually 30-60 minutes is enough.
You need to fry the sea bass in a hot frying pan over medium heat without a lid, otherwise it will not be fried, but stewed, and the taste of the dish will be different.
It is not recommended to turn sea bass frequently during frying to avoid damaging it. However, you still have to turn the fish over once.
The duration of frying sea bass on the stove is not too long: fillets are fried for 4 minutes on each side, steaks for 5 minutes, whole small fish for 6-7 minutes. It is better to divide fish weighing about 1 kg into pieces, but if you want to cook it whole, then frying it in a frying pan will take 20-25 minutes.

Sea bass with vegetables in a frying pan

Compound:

sea bass – 1 kg;
zucchini – 0.25 kg;
cherry tomatoes – 100 g;
green asparagus – 100 g;
capers - to taste;
salt, pepper - to taste;
olive oil - how much will be needed.

Cooking method:

Cut the prepared fish into fillets.
Make cuts on the pieces. Rub them with salt and pepper, pour oil on them, and leave to marinate.
Wash the vegetables and let them dry.
Cut the zucchini into bars, the asparagus into pieces 10 cm long. Season with salt and pepper.
Alternately fry the zucchini, tomatoes and asparagus in a frying pan in boiling oil. Zucchini needs to be cooked for about 5-6 minutes, tomatoes - 7-8 minutes, asparagus - only 3 minutes.
Place the fish fillet in a dry, hot frying pan and fry for 8-9 minutes.

Place the browned sea bass fillet on plates, decorate with fried vegetables and capers, and serve. The amount of ingredients in the recipe is for 2 servings. If the food is laid out beautifully on plates, then the food prepared according to this recipe will be worthy of a festive table.

Sea bass is a tasty and healthy fish, which is also easy to prepare. If you decide to include it in your diet, then you will need to know how to cook this fish in a frying pan, since this method is the simplest and most popular. There are many recipes for fried sea bass, and each of them is good in its own way. The chef will be able to choose whether to cook the whole fish or cut it into steaks or fillet it first. There is an option for every taste.

Serving tips

As a rule, sea bass is served with fried potatoes, fresh herbs or vegetable salad, and thin slices of lemon. Before serving, it is also recommended to sprinkle the dish with lemon juice. Other side dishes that go well with fish include rice, stewed vegetables, pea or mashed potatoes, risotto or even polenta.

While the sea bass is fried in a frying pan, you can bake vegetables with sauce in the oven.

This will require 150 grams of green beans, three potatoes, ten cherry tomatoes, one eggplant, one zucchini, one carrot, twenty-five milliliters of lemon juice, a couple of pinches of dried herbs, olive oil and spices.
All vegetables are washed, peeled, cut into small pieces and mixed. The vegetable mixture is sprinkled with lemon juice, vegetable oil, salt and pepper. All ingredients are laid out in a mold, covered with foil and placed in an oven preheated to 200 degrees for half an hour. Then the foil is removed and the dish is cooked for another fifteen minutes.

Thanks to the above recipes, you can easily and simply prepare delicious and very healthy sea bass.

To learn how to cook sea bass in a frying pan, watch the following video.

Seabass fried in pieces

Sea bass is a delicious fish from which you can prepare many wonderful dishes. For me, frying is the best way to cook this fish. Tender and juicy with a crispy crust... simply delicious! Sea bass is becoming increasingly popular in our kitchens. The meat of this fish is very tender, plus it has few bones. I often cook this fish, and today I will share a recipe for how to cook sea bass by frying it in a frying pan with two types of oil. To fry, mix vegetable oil with butter and fry without turning the fish ahead of time until a crust forms. The crust does not allow the juice to escape during frying, which is what makes the fish juicy and appetizing. I took thin pieces, so I fried them for a very short time. Bon appetit!

Ingredients:

Sea bass – 400 grams
Butter - 50 grams
Olive oil - 2 tbsp. spoons
Salt - 1/2 teaspoon
Flour - 1/2 Cup

Number of servings: 2

How to cook

Mix flour with salt and pour into a dry bowl. Rinse the fish and dry with a paper towel. Roll each piece in flour. Heat a frying pan, melt the butter and add olive oil. Place the fish in a frying pan and fry for 5-7 minutes until golden brown. Turn the fish over and fry on the other side until golden brown, 4-5 minutes. The fish is ready! If you have thicker fish pieces, fry for longer.

In pieces

Sea bass pieces will turn out especially tasty if you fry it in a mixture of butter and vegetable oils.

For cooking you will need 400 grams of fish, 50 grams of butter, a couple of tablespoons of olive oil, half a teaspoon of salt and half a glass of flour.
First, the flour is mixed with salt and placed in a separate container. The washed pieces of fish are dried with napkins and then rolled in flour.
First melt the butter in a frying pan, and then add olive oil. Fish pieces are first fried on one side for five to seven minutes, and then on the other for four to five.

Finally, you should definitely fry fish that has been previously marinated in soy sauce.

The ingredient list consists of one small fish, one tablespoon of lemon zest, two tablespoons of soy sauce and a tablespoon of olive oil.
The marinade is mixed from sauce, butter, chopped lemon zest and, if desired, ground black pepper.
The fillet, cleaned and divided into two parts, is deeply cut in several places on the carcass. The fillet is then soaked in the marinade for at least twenty minutes or even more.
Heat vegetable oil in a frying pan, to which a tablespoon of butter is added a little later. Over medium heat, the sea bass is fried for four minutes on one side and another couple of minutes on the other.

Fried sea bass in a frying pan with lemon juice

I tell and show how simple and tasty it is to fry sea bass in a frying pan.

Ingredients

Seabass - 1 pc.

Lemon juice - 2 tbsp.

Salt - to taste

Pepper, h.m. - taste

Vegetable oil - for frying

Flour - 3 tbsp.

Step-by-step recipe with photos

To be honest, before I only baked sea bass for some reason and didn’t even realize that fried this fish is much tastier, and it cooks much faster. Be sure to cut off all the fins - spines, especially on the back and near the tail under the belly. Sea bass is a predator like perch or pike perch; if you accidentally injure yourself with its spines while cleaning or eating, then you will be provided with unpleasant sensations at the puncture site for a long time. And if you do everything carefully, you will definitely appreciate the delicious and healthy dinner and will want to cook it more than once.

Choose fish with clear eyes, red gills and a firm belly. If the gills are brown and the belly is soft, this fish should be avoided)

Using kitchen scissors, cut off the fins on the belly, as well as the spines on the back and near the tail under the belly. It is also better to cut off the tail. Carefully cut the belly, remove the entrails, being careful not to tear the gallbladder, do not forget about the gills. Rinse the carcass under running water.

On both sides, make 3-4 transverse cuts along the fillet; this will not only allow the carcass to marinate faster, but the fish will also fry faster. Salt and pepper it outside and inside, pour lemon juice over it, leave for 10 minutes.

Bread the sea bass on all sides in wheat flour.

Heat a small amount of lean refined oil in a large diameter frying pan, place the breaded sea bass in it and fry it until beautifully golden brown and the desired degree of doneness, 4-5 minutes on each side. If the tail peeks out slightly above the pan, tilt it, scoop hot oil with a spoon and pour over the tail, it will cook very quickly.

Serve the finished fried sea bass with lemon slices and your favorite side dish, I had bulgur.

The fish is very tasty - juicy, tender and with an incredibly crispy crust. I recommend.