For some reason, river perch, like many other types of river fish, is considered a “trifle” and is treated with disdain. Meanwhile, this “trifle” can reach 500 g! Contents of the article Tasty and healthy! How to cook river perch Ukha Fried perch Baked fish Cutlets Tasty and healthy! There are 2 types of river perches: herbal perches - living in shallow water, and sweet clover. Herbals grow slowly...

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Only cooked fried fish is loved by many people, because it has such a unique taste and incredible aroma.

Today we will tell you how to fry river fish in a frying pan and give some valuable tips that will make your dish even tastier. Such a fish will become a real decoration for anyone, even festive table, and your family and friends will increasingly ask you to cook it again.

Most often in our stores you can find oceanic fish species. It is they that housewives constantly prepare in a variety of ways and serve both for everyday and festive tables.

Many people have a rather biased attitude towards river fish. Most often this is a rather small fish, which has a huge number of bones and smells strongly of mud. To an inexperienced cook, it may seem that such fish is simply impossible to cook tasty.

In fact, this is not so, you just need to know some rules that will allow you to get rid of the negative qualities of such fish and end up with a truly magnificent dish, since it will be cooked correctly!

How to remove the unpleasant smell of river fish

So, first, let's talk about what keeps river fish away a large number of people - the smell of mud. This one is not very pleasant aroma appears due to the living conditions of the fish and the characteristics of its nutrition.

If you really are so disgusted by this minor odor, then you can use a trick and disguise it. For this we need a lemon, or rather its juice.

Below we have presented you with a recipe for preparing river fish. At the moment when the preparation of the carcass is completed and all that remains is to debon it and fry it, you need to pour it on all sides lemon juice.

After this, we leave our fish to marinate for half an hour and continue cooking further. If you don’t have too much time and you simply don’t have thirty minutes, then this is not a problem. In this case, we recommend pouring lemon juice over the finished carcass; this will cover the smell of mud and complement the overall flavor profile.

Solving the problem of bony river fish

Another not very pleasant point that concerns river fish, and especially its small varieties, is the abundance of small bones. Most often, this problem is faced by those cooks who prepare crucian carp - a truly tasty fish with a simply gigantic amount of bones.

Naturally, we will not remove them, but will make sure that the bones are not felt at all when eaten. To do this, use a sharp knife to make deep cuts up to the ridge. The more of them there are, the more invisible the presence of bones in the fish will become. This advice will be especially useful when it comes to cooking whole fish.

In addition, it will help us disguise the bones heat, at which we will fry our fish. Under its influence, the bones become more fragile and are almost invisible when eating this delicacy.

River fish fried in a frying pan

Ingredients

• River fish – 1.5 kg + -
• - 1 glass + -
• - taste + -
• - for frying + -

How to properly fry river fish in a frying pan

1. The first thing we need to do is get rid of the scales. This can be done in two ways: using a knife or using a special scraper. In the second case, you will save a significant amount of your time, and also avoid contaminating the entire kitchen with scales.
2. Now we need to get rid of the head. Of course, you can cook with it, then you will need to remove the gills. It’s better to simplify your task and just cut it off; anyway, there’s no meat in your head as such, and how much space in this form it will take up in the frying pan is not worth mentioning.
3. We cut off the fins and cut the abdomen. This should be done carefully, since there is a gall bladder inside, which, when ruptured, makes the meat bitter. In addition, caviar can be found in some fish; it is also used for cooking.
4. We wash the carcasses well and make cuts on them to get rid of small bones. Also at this stage you can marinate the fish in lemon juice for half an hour.
5. So, now we move directly to the frying process. Pour our flour, salt and pepper into a flat large plate, mix everything and roll the carcass on all sides. Without flour, the fish will stick to the pan and will not get a crispy crust.
6. Pour oil into a frying pan and heat it. If this is not done, the juice will flow out of the fish, but it will remain closed under a thick crust that forms in just a second.
7. Place the fish rolled in flour in a frying pan and fry for 5-7 minutes, during which time it should form a golden crust. After that, turn it over to the other side and fry the same amount. If the oil is absorbed, then add it; you must not allow the pan to dry out.
8. Place the finished fish on a paper towel to absorb excess fat.

Serve with a side dish or fresh vegetables. Also, a special sauce, such as tartar, is perfect for such fish in its pure form.

By the way, if you are wondering how to fry river fish in a frying pan so that it is a little spicy, then use our advice. In such a situation, garlic will help you; you need to fry a couple of cloves until translucent, remove them, and then fry the fish in the same oil. The garlic will give off all its aroma and pungency, but will not burn.

Who would argue that fish is extremely beneficial for our health? But not every housewife knows how to properly and tasty cook this valuable product. Fried, steamed, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on tables. How to cook it deliciously and at the same time preserve useful substances?

How to cook perch in the oven

Many housewives constantly wonder how to properly cook fish - bake or steam, in pieces or whole, sea ​​fish use or river? In cookbooks you can often find photos showing perch being cooked in the oven. To make the dish tasty and refined, you need to master some cooking tricks.

How long to bake

The baking time for fish depends on the variety, size and weight. How long to bake perch in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes; larger specimens are baked from 30 minutes to an hour. It is more advisable to use foil or a sleeve - this way the product will retain more nutrients and will be richer and tastier. In addition, you will save time when washing the baking sheet.

Recipe for perch in the oven

In order for any fish to turn out so that you will lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:

• preference should be given to chilled fish rather than frozen;
• A high-quality perch has intact, intact scales, no spots or bruises;
• have gills pink color, eyes are clear, not cloudy;
• perch, unlike hake (which they often try to sell instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.

Baked sea bass

Many housewives are accustomed to frying red snapper. At the same time, such a valuable seafood product not only loses valuable substances, but also gains additional calorie content. You need to cook a carcass or fillet correctly - by baking it in the oven with vegetables or other side dishes. How to cook sea bass in the oven? You should choose a high-quality carcass, prepare it correctly and bake it in accordance with the step-by-step recipe photos.

Ingredients:

• carrots – 200 g;
• fish – 1 kg;
• tomatoes – 500 g;
• onion – 300 g;
• potatoes – 400 g;
• butter – 50 g;
• salt, herbs - to taste.

Cooking method:

1. Peel and cut the onion into rings and the carrots into strips.
2. Chop the tomatoes into slices.
3. Sauté vegetables in butter for 7-8 minutes.
4. Peel the potatoes and cut into slices.
5. Process the fish: remove the scales, cut off the fins, remove the gills, entrails, and rinse.
6. Place potato slices on the bottom of the pan, followed by a next layer of half a portion of sautéed vegetables, finely chopped herbs, and a fish carcass.
7. Stuff the fish with vegetables, season with spices and salt.
8. Bake for 30 minutes at 180 degrees.

fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. To fillet a carcass, you don’t need any special knowledge or skills, just a little patience and a sharp knife. Place the carcass on the board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the table surface and, starting from the head, separate the fillet from the ridge to the tail, and then remove the body itself. Step by step photo process can be found in cookbooks.

Ingredients:

• red perch fillet – 700 g;
• sour cream – 200 g;
• garlic – 2 cloves;
• egg – 1 pc.;
• lemon juice – 30 ml;
• carrots – 150 g;
• cheese – 120 g;
• salt, spices - to taste.

Cooking method:

1. Cut the fish flesh into pieces of 4-5 centimeters.
2. Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let sit for 5-7 minutes
3. Line a baking sheet with parchment and lay out the pieces.
4. Grate the carrots on a grater with medium holes and fry with oil.
5. Chop the garlic and place in a plate with sour cream. Add egg, grated cheese, spices, salt. Mix the dressing thoroughly.
6. Place the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill 200 degrees).

With vegetables

It’s not for nothing that this sea creature is highly valued by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red snapper with vegetables in the oven turns out more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be added to the dish, but in this case We will stuff it with onions and tomatoes.

Ingredients:

• carrots – 150 g;
• tomatoes – 200 g;
• fish carcass – 700 g;
• lemon - half;
• onion – 150 g;
• olive oil – 70 ml;
• garlic, salt, fish spices - to taste.

Cooking method:

1. Cut off the fins of the fish, remove the entrails and clean. Dry the carcass on a towel.
2. In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon and mix everything.
3. Place the fish carcass on a board, thoroughly grease the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
4. Peel the onion, cut into rings, cut the carrots into circles. Fry the vegetables until golden brown.
5. Place the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will preserve all the flavoring substances inside the product.
6. Place the fish on a sheet of foil, stuff it with vegetables, and place them on top of the carcass.
7. Cut the tomatoes into thin rings and place them on top.
8. Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

In foil

Another recipe for baking fish. Perch baked in foil will look great on any table. For baking, it is preferable to use large carcasses - they are juicier, and there is more meat in them. It is very important to clean the fish correctly: the process is complicated by the fact that perch has very sharp and poisonous fins, the sting of which can cause a lot of trouble. Therefore, before work, the first thing you need to do is remove them.

Ingredients:

• potatoes – 300 g;
• fish – 1 kg;
• tomato – 300 g;
• onion – 300 g;
• basil and parsley – 50 g;
• olive oil – 100 ml;
• herbs, spices, salt - to taste.

Cooking method:

1. Clean the fish, remove the entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut through small bones.
2. Rub the fish with spices or herbs and leave for half an hour.
3. Peel the onion and chop into slices. Fry until golden brown.
4. Bake the potatoes until done using microwave oven(10 minutes). Cut the vegetable into 6 pieces.
5. Cut the tomatoes into slices into 8-10 pieces.
6. Place herbs (basil and parsley), potatoes, and fish carcass on a sheet of foil. Place onions, tomatoes, and herbs on top. Season everything with salt.
7. Wrap the foil and bake everything for 45-60 minutes until done at 190 degrees.

Up your sleeve

Baking in the sleeve is one of the most useful ways preparation of any products. Perch in a baking sleeve will not only be stewed quickly, but will also retain all the necessary substances and, most importantly, its unique taste. The fish must be thoroughly cleaned of scales, the fins and entrails, film and gills removed, and at the final stage the head must be cut off. There is no need to throw it away, because the head makes a wonderful ear.

Ingredients:

• potatoes – 400 g;
• sour cream – 100 g;
• garlic – 3 cloves;
• fish carcass – 1 kg;
• lemon – 4-5 slices;
• onion – 100 g;
• dill, parsley, salt - to taste.

Cooking method:

1. Clean the fish and salt thoroughly.
2. Peel the onion and fry in oil until golden brown.
3. Place half a portion of onion, a fish carcass, and the remaining onion in the sleeve.
4. Place lemon slices and sprigs of herbs on top.
5. Boil the potatoes until half cooked in salted water. Cut the garlic into slices and add to the potatoes.
6. At this stage, add sour cream and chopped basil to the potatoes.
7. Place the sleeve with the fish on a baking sheet, and place the potatoes with sour cream next to it.
8. Bake everything for 30 minutes at 190, then cut the sleeve and leave for another 10 minutes to brown.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese turns out tender, aromatic and incredibly delicious. Even the most capricious child who hates seafood will like this dish. You can cook any type of fish using this recipe – it will certainly turn out tasty, healthy, and satisfying.

Ingredients:

• fish carcasses – 6 pcs.;
• onion – 150 g;
• tomatoes – 500 g;
• cheese – 100 g;
• lemon juice – 70 ml;
• spices, salt - to taste;
• egg – 1 pc.

Cooking method:

1. Peel the onion, cut into strips, pour in lemon juice. Let marinate for 15 minutes.
2. Place the fish carcass at the bottom of the mold, sprinkle with spices, salt and herbs.
3. Place pickled onions and tomato slices on top.
4. Bake for 30 minutes at 180 degrees.
5. In a bowl, mix the egg, grated cheese, and a little salt. Whisk.
6. At the last stage of cooking, pour the cheese dressing over everything. Brown for 5-7 minutes.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The resulting dish is tasty, satisfying, and easy to prepare. Small carcasses that don’t have time to clean are baked this way, but a large specimen can also be baked this way, using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - they simply come off along with the fish skin.

Ingredients:

• onion – 150 g;
• lemon – 1 pc.
• river perch – 1200 g;
• carrots – 200 g;
• butter – 30 g;
• celery (root) – 150 g;
• white wine – 100 ml;
• spices for fish, salt to taste.

Cooking method:

1. Remove the entrails and gills. Salt and season with spices.
2. Grate the lemon to get the zest, squeeze out the juice.
3. Rub the carcass inside and out with lemon juice.
4. Pour wine over the carcasses and let stand for an hour and a half.
5. Cut vegetables (carrots, celery, onions) into rings, fry in butter until soft, season with chopped herbs.
6. Place the carcasses on foil, stuff them with vegetables, bake (30 min./180 degrees).

With potato

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running to you for dinner. Sea bass in the oven with potatoes, baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is soaked in the aromas of mushrooms, and then gently enveloped and saturated with the creamy taste of sour cream.

Ingredients:

• potatoes – 1 kg;
• perch – 5-6 pcs.;
• onion – 150 g;
• champignons – 250G;
• seasonings – 25 g;
• sour cream – 100 ml;
• olive oil - 50 ml;
• soy sauce – 30 ml;

Cooking method:

1. Peel the potatoes and cut into slices.
2. Cut the onion into rings and combine with potatoes.
3. Add sour cream, soy sauce, salt, seasonings, mix.
4. Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
5. Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
6. Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

With sour cream

Excellent, unique taste of baked fish combined with a delicate taste of sour cream and spices. Perch in sour cream in the oven is easy to prepare and bakes quickly. First you need to clean the carcasses of scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, and dried on a paper towel to remove excess moisture.

Ingredients:

• red snapper – 700 g;
• garlic – 3-4 cloves;
• onion – 200 g;
• parsley and dill – 50 g;
• lemon - half;
• butter – 70 g;
• sour cream (or mayonnaise, cream) – 100 ml;
• mustard – 40 g;
• spices, salt - to taste.

Cooking method:

1. For the sauce, mix sour cream, juice of half a lemon, mustard, and spices in a small bowl.
2. Brush the perch carcasses inside and outside with sauce. Let marinate for 40-45 minutes.
3. Chop the greens, chop the garlic, mix. Fill the carcasses with this mixture.
4. Before cooking perch in the oven, place it on the bottom of the mold, place onion rings, lemon rings, and pieces of butter around it.
5. Bake until golden brown for 40 minutes (temp. 190 degrees).

Entirely

Experienced fishermen and connoisseurs of fish dishes claim that there is nothing tastier than whole baked fish without a lot of marinades and spices, but simply with salt and pepper. River perch baked in the oven is only cleaned of entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The delicious fish is ready!

Ingredients:

• large perch carcass – 1 pc. (more than 1 kg);
• lemon – 1 pc.;
• salt, spices, vegetable oil - to taste.

Cooking method:

1. Before baking the perch in the oven, remove the scales from the already processed carcass and dry it on a paper towel.
2. Make 3-4 cuts along the entire length - deep, the thickness of the cut is 5-6 mm.
3. Sprinkle lemon juice over the entire carcass.
4. Salt and pepper inside and out, not forgetting the cuts.
5. Grease a baking tray with oil and place the carcass. Drizzle with oil.
6. Bake the fish at 180 degrees for 30 minutes.

To cook fish appetizingly, you need not only to find delicious recipe perch in the oven. You need to know a number of culinary subtleties, and photos of proper cleaning, preparation of fish products, and baking recipes can be found on the Internet. This will help novice housewives master all the complexities of cooking fish and seafood:

• give preference to large specimens - they almost always turn out great when baked or fried;
• clean the fish correctly: wearing thick gloves, observing the necessary sequence - first the head, then the gills, entrails, film, scales;
• Always defrost frozen seafood only gradually - in the refrigerator, and then at room temperature, because any preliminary heat treatment during freezing will negatively affect the taste of the dish;
• Before cooking perch in the oven, season it with spices and salt.

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