Lake perch fried in a frying pan. Batter and breading

- a freshwater predatory fish that is found in lowland reservoirs. The size of an adult is 16-22 cm with a maximum length of up to 50 cm and a weight of 2 kg. The fillet is quite bony, but has high consumer qualities. Cooked perch in the oven turns out quite juicy and tasty. In addition, it can be boiled, fried, baked, smoked, dried, and salted. Before you start cooking, you need to clean the perch.

In addition to the delicious dense white meat, the fish has hard, small scales that sit firmly on the skin and have prickly spines and rays. Before you start at home, you need to prepare some kitchen tools:

knife with a rigid blade;
scissors;
a board, preferably with a fish tail clip;
a basin that fits in the sink.

There are several options for cleaning perch scales: using a knife, boiling water, water, or frozen.

Before cleaning the scales using one of these methods, you should keep it in water for about 40 minutes, if it is not just caught. To make cleaning the fish easier, you can lower it into boiling water for 2-3 seconds and, before cleaning the perch with a knife, clamp its tail on a special board. If you don’t have one, you can use a fork.

Another option is how to clean the fish: you need to lower the perch into a basin and work under water so that the scales do not fly in different directions. If you clean carcasses under running tap water, then in addition to scales, splashes will also fly around the kitchen.

Some chefs advise that before you quickly clean the perch, you need to freeze it. But the taste of defrosted fish will not be the same, although cleaning will not take much time.

Advice: When cutting with scissors, remove fins and spines.

To obtain perch fillets, for example, for making aspic, cutlets or marinade, it is easier to immediately remove the skin along with the scales. To do this, first, carefully, so as not to disrupt the integrity of the gallbladder (otherwise the meat will taste bitter), cut off the head and fins, and remove the entrails. Then cuts are made along the back and abdomen. They cut along the entire length of the carcass and remove the skin towards the tail, first on one side, then on the other.

Oven baked perch, recipes

Before you bake perch, you need to decide whether it will be a fillet or a fish with skin and scales. For the first option, the carcass must be cleaned by removing the skin.

Perch fillet in the oven

To prepare this dish you will need perch fillet, as well as the following ingredients:

medium-sized carrots – 5 pcs.;
garlic – 4 cloves;
sour cream – 275 g;
hard cheese – 180 g;
lemon – 1 pc.;
salt, pepper, seasoning - to taste;
vegetable oil.

Before you deliciously bake perch, you should follow these steps:

Place the fillet with salt, pepper and seasonings in a heat-resistant glass or ceramic dish, greased with sour cream.
Sprinkle with lemon juice and sprinkle with finely chopped garlic.
Coarsely grate the carrots and fry them on vegetable oil and put it on the fish.
Mix the coarsely grated cheese with the remaining sour cream and cover the contents of the mold with the resulting sauce.
Bake the perch for half an hour at a temperature of 170 degrees.
It is better to serve in the same container in which the fish was cooked.

Bake river perch in the oven with scales

To cook fish in the oven with scales, it must be freed from the gills and entrails without tearing the gall bladder. Rinse well using a brush, salt inside and out and place on a baking sheet. The fish must be placed close to each other. Inside each carcass you can put a sprig of herbs and a piece of frozen butter.

Advice: Bake in a very hot oven (up to 220 degrees) for 15 minutes. Then the river perch baked in the oven turns out to be especially juicy, and the skin along with the scales is easily separated.

Perch with vegetables

For this recipe you will need:

fish peeled from scales and gills - 2-3 pcs. 600-800 g each;
carrots – 2 pcs.;
potatoes – 3-4 pcs.;
onions – 3 pcs.;
tomatoes – 4 pcs.;
greens – 100 g;
butter – 80 g;
lemon – pcs.;
salt, pepper - to taste.

Cooking process:

First you need to spread foil on a baking sheet and grease it with oil.
Then place potato slices (up to 1 cm thick) in one layer and add salt.
Rub the perch carcasses with salt, pepper, and seasonings; sprinkle with lemon juice and place on potatoes.
Finely chop the onion and greens, cut the tomatoes into thin slices and stuff the fish with it.
Place carrot slices or sticks on top, add salt and chop the remaining butter.
Cover the baking sheet with foil and seal the edges.
Bake in an oven preheated to 180-200 degrees for 30-35 minutes. Then remove the foil from above and bake for a few more minutes.

You can bake in the same way without foil - in a deep baking pan. It is permissible to replace river perch with sea fish. Then a logical question arises - how long to bake? river perch in the oven? The answer is simple - it all depends on its mass.

Serve on oval beautiful dish with fresh herbs and lemon. Separately, you can offer horseradish with vinegar.

In addition to the above options for preparing river perch, it can be baked with rice or mushrooms.

Perch with rice

For cooking, in addition to fish, rice, carrots, onions and spices, you will need mayonnaise and sour cream.

The preparation steps are as follows:

Place a glass of washed rice in a mold, add 1 large carrot in strips, finely chopped onion, 1 tbsp. l. mayonnaise, 1 tsp. salt and 2 glasses of water. Mix.
Cut fish freed from scales, entrails, heads, tails and fins in large pieces and dry with paper towels.
Mix 2 tbsp. l. sour cream, 1 tbsp. l. mayonnaise, spices and salt. Dip the fish in the sauce and place on rice.
Place a baking bag on top and place in the oven for 40 minutes.
Sprinkle the finished dish with fresh herbs and serve with a salad of fresh vegetables.
Perch with mushrooms

To fish fillet It didn’t turn out dry, it’s better to wrap it in foil along with the rest of the ingredients - each portion separately.
For this recipe you need to take (per 1 person):

fish fillet – 1 piece;
mushrooms (champignons can be used, but forest mushrooms are better) – 70 g;
finely chopped onions– 1 tbsp. l.;
butter – 1 tbsp. l.;
milk – 50 ml;
flour - 1 tbsp. l.;
salt, pepper, chopped parsley.

The onion is fried in oil, then mushrooms and parsley are added to it. After 5-6 minutes, add flour and salt and mix. Then pour in milk in a thin stream and simmer over low heat until thickened.

The fillets are separately rubbed with a mixture of salt and pepper and lightly fried in a frying pan on both sides. Place it on a piece of foil, mushrooms on top and seal with an envelope. Keep in the oven at 180 degrees for 5-7 minutes so that the meat is saturated with mushroom aroma.
Serve in open foil on a plate with a slice of lemon and a sprig of herbs.

Perch ear

River perch is one of the most suitable fish for fish soup. This recipe will require both small and large specimens. The first ones only need to be gutted and the gills removed, the second ones need to be completely cleaned without removing the skin.

First, the small fish is wrapped in gauze and tied with a knot. They cook for a long time - two hours. Then they take it out, squeeze it into the broth and throw it away. The second stage is to lay large carcasses - whole or coarsely chopped. Boil in a small amount of broth. You can add porcini mushrooms, white dry wine or cucumber pickle. Carrots, onions and potatoes are not used, since perch is too tasty to be “spoilt” with vegetables.

Jellied perch

For this noble dish you will need to take:

river perch (gutted and without gills, but with scales, heads and tails) – 2 kg;
onion – 1 pc.;
carrots – 1-2 pcs.;
bay leaf – 2 pcs.;
salt, peppercorns.

Lemon semicircles, sprigs of herbs and red currants are suitable for decoration.

Pour water over the whole fish so that it just covers it completely, add an onion cut into 4 parts, medium-sized carrots, bay leaves, pepper and salt. Cook over low heat until the carrots are done.

Then remove from heat and let stand for 40 minutes. Then carefully remove the fish and carrots with a slotted spoon, strain the broth through several layers of gauze. The fish needs to be disassembled, separating small pieces of meat from the bones and skin, the carrots should be beautifully cut into flower-shaped plastics.

Place fillet, carrots, small sprigs of dill, lemon in the aspic molds, scatter some red berries, you can add halves boiled eggs and pour 1 cm of broth. When it sets and all the ingredients are fixed, add liquid until the form is full and put in the refrigerator. If there is not enough fish and there is a risk that the jelly will not harden, you can play it safe and add gelatin to the broth.

Before serving, lower the pan two-thirds of the way into hot water and after 3-4 seconds tip it onto a dish or plate. Serve with mustard or horseradish.

Smoking and drying river perch

You can prepare hot smoked river perch at home or in hiking conditions. In any case, the dish turns out amazingly tasty!

Hot smoking is one of the best options cooking this fish. For this, sawdust and shavings are used:

alders;
hornbeam;
maple;
ash;
oak;
poplars;
beech
As well as all fruit trees and shrubs.

Smoking time depends on the size of the fish and takes from an hour to two. With the semi-hot method (with the top lid open) at a temperature of 55-65 degrees, the time increases to 12 hours.

Perch is dried, unlike most fish, hanging with its tail up, since it is lean and the main task in this case is to preserve the fat inside as much as possible.

River perch contains 80 kcal per 100 g of product, therefore it is considered a dietary product.

Anyone who knows how to clean a perch has fully comprehended the philosophy of taming this predatory fish. After perch, working with any other fish seems like pampering to me.
My friend's husband is an avid fisherman. With the onset of frost, the river hunting season began in full swing. The family, to put it mildly, ate too much fish, so all the trophies are distributed to friends, including me.
I love eating perch, but I hate cleaning it. The most difficult thing is to rip off the stubborn scales from it. While you are fiddling with the fish, you will definitely prick your fingers. But yesterday I was so hungry for fried fish that I decided to take on the feat. And today I share my experience.
By the way, perch makes very tasty cutlets. Taking this opportunity of a new recipe, I am giving a link to the old one.
I haven’t heard of any techniques for cleaning perch scales...

Someone pulls the fish by the tail until it clicks so that the scales move (I do this too). Someone nails the tail to the table with a nail. The last option is a last resort.
Perch is not difficult to clean when it is frozen. I take a dead fish, knead it slightly and clean it. With this method, the scales are better left behind and do not scatter in different directions.

I'll gut the fish. To avoid injuring my fingers, I cut off the upper fin with the spines.

I wash gutted carcasses in several waters.

Then, my next secret. Perch is not the most bony fish, however... picking through the meat, choosing thin threads is not the most pleasant or aesthetically pleasing activity.
To prevent bones from appearing in the fish during frying, I was taught this technique...

... we make notches on the sides of each fish.
Season each carcass with your favorite all-purpose seasoning. I use Vegeta or Degusta.

We take the fish by the head so that it bends and the seasoning gets into the cuts. You can set aside to marinate for a few minutes.

Then roll the perch in flour.

If I have time, I debone the fish several times. To do this, I set the flour perch aside for about five minutes so that the breading is absorbed and then I bathe it again.

I do this to improve the taste. Naturally, a thick, fried wheat crust is not the healthiest thing in ready dish, but sometimes you can have some fun.
I place the fish on a hot frying pan.

Fry in vegetable oil on both sides until golden brown.

This is the kind of zebra we get at the exit.

Yesterday my grandmother and I had a blast... we fried some fish and sat there, cracking them like sunflower seeds. The most interesting thing is the day-old perches - cold and elastic. They also have a different taste.
I don’t know what’s special, but cut fish really doesn’t have any bones. They do not evaporate from there, but, apparently, during salting and heat treatment soften and become invisible. It is enough to remove the spine and ribs from the fish and enjoy the sweetish meat of the river predator.
Agree that you can even serve regular perch this way on a holiday table.

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 20 rub.

Fry the whole perch carcass for 15 minutes: 7-8 minutes on each side. Fry small perch for 10 minutes - 5 minutes on each side.
Fry the perch fillet pieces for 10 minutes.

How to fry perch in a frying pan

Products
River perch - 4-6 carcasses (depending on size - per 1 layer in a frying pan)
Flour - 5 tablespoons

Salt - 1 teaspoon

How to fry perch
1. Remove scales from the perch and cut off the fins.
2. Rub the fish carcasses with salt inside and out.
3. Pour flour into a deep plate, place pieces of fish in it.
4. Heat a frying pan, pour in oil.
5. Roll each fish in flour and place in a frying pan.
6. Fry the fish for 7 minutes over medium heat, then turn over and fry for another 7 minutes.

How to fry perch fillet

Products
Perch - 4 pieces
Flour - half a glass
Corn grits - a quarter cup
Cheese - 50 grams
Green onions - several sprigs
Salt, pepper and seasonings - to taste
Vegetable oil - 5 tablespoons

1. Cut river perch (4 medium carcasses) into fillets.
2. Cut each carcass lengthwise into 2 layers.
3. Rub the river perch with salt, pepper and seasonings, cover and put in the refrigerator for half an hour.
4. Dredge the perch fillet in flour and sprinkle with a pinch of corn grits.
5. Heat a frying pan, pour oil and add fish, fry for 5-7 minutes until golden brown.
6. While the fish is frying, grate the cheese and chop the green onions.
7. Turn the pieces over, fry the fish for 5 minutes, place cheese and onion on top of each fillet, fry for another 2-3 minutes until the cheese melts.

Fkusnofacts

It is almost impossible to oversalt river perch, since its meat absorbs a strictly limited amount of salt.

There are 2 approaches to cleaning perch from scales: the first involves refusing to clean it, because... The scales add crunch to the dish and therefore improve it. However, river perch can also have a thick skin, so sometimes you still have to clean it.

To clean a river perch, make cuts along the ridge on both sides of the carcass, pull out the dorsal fin, and, prying the skin with your fingers, pull it off on both sides. Then cut off the head and tail and remove the entrails. If the perch is small, it is better to freeze it for about 20 minutes in the freezer before cutting - frozen skin is easier to clean.

Large perch with hard scales can be cleaned with a drill: fix the drill, turn it on at low speed, move it along the drill, lightly touching the scales.

Perch fishing is most popular in winter time of the year. A hefty catch is always a reward for the fisherman, but for housewives it is a real punishment, since not everyone knows how to talk about such fish.

Cleaning perch can often be challenging, but there are methods that allow you to prepare the dish without cleaning the fish.

The ability to handle fish will not only please your loved ones with a delicious dinner, but also replenish your body essential vitamins. The article offers several options for decorating a dish of perch with scales.

Useful properties of perch

Fish meat is filled with excellent taste qualities, and also has few bones. It is quickly digested and does not create a feeling of heaviness in the stomach.

Used in different forms:

fried;
boiled;
dried;
smoked;
baked.

It is problematic to remove scales from such fish, especially from small specimens. To make the job easier, immerse the fish in boiling water for a few seconds.

Perch meat is often used in the manufacture of canned food. When frozen, the taste is preserved for 3-4 months.

The product has a positive effect on many components of the body: mucous membranes, skin, nervous and digestive system, lowers blood sugar. The phosphorus content in meat helps strengthen bones.

Let's celebrate! Eating meat is contraindicated only for people prone to allergies. Perch is rich in iodine, so it is necessary for the proper functioning of the thyroid gland.

Perch recipes include options for removing the scales and cooking with them. If the fish will not be cooked in the near future, it must be cleaned of entrails, gills removed and frozen.

As needed, the carcass is removed, defrosted and fillets are cut off. Preparing the fish includes trimming all fins. With help sharp knife cut off the head, but do not throw it away, but leave it for aromatic fish soup.

Stages of fish preparation:

It is necessary to cut the abdomen and remove the entrails.
Separate the rib bones. At this time, the ridges should be removed without damaging the skin on the back.
Salt, pepper and various herbs are poured inside the perch.

Standard marinating of perch:

You should peel the garlic and grate the fish pulp with it.
lemon zest is processed inside the carcass;
the perch is placed in a bowl and sprinkled with lemon juice;
If desired, you can add wine, after which the container is covered and put in the refrigerator for half an hour.

How to cook perch with scales - recipes

Perch in foil

A popular dish that is easy to prepare and has beneficial properties.

Required ingredients:

1 perch.
Salt, seasonings to taste.
30 grams of butter.
Black pepper.

The first step is to remove the insides of the fish. The best way to do this is through the gills. To do this, an incision is made under the gills, the gills are taken with your fingers and pulled out along with the entrails. This method allows you to save appearance fish without damaging the head, tail and skin.

Preparation:

The fish is washed with a brush, and all contaminants are removed. Dry the carcass with paper towels. Place your favorite spices and herbs inside. You should not use a large amount of seasonings, as the taste will be rich without it. For juiciness, you can add a piece of butter.
The fish is wrapped in foil and sent to the oven.
Preparation takes a total of half an hour. The signal of readiness will be a pleasant aroma that takes over the kitchen.

Let's celebrate! You can serve the dish in foil, unrolling it first. No additional garnish is required for this product.

Fried in a frying pan

Ingredients:

perch 5-7 pcs;
vegetable oil 60 ml;
salt and pepper to taste.

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

. Stimulates a strong appetite in fish, attracting it even in cold water. It's all to blame pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
Correct selection of gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Preparation:

The entrails are removed. To do this, you need to cut the abdomen from the tail to the head. If there is caviar, it is processed separately. It is also recommended to remove the gills. The carcass is washed and dried with a napkin or paper towel.
Before adding to the pan, the fish should be salted. Pour oil into a frying pan and heat it up.
In the frying pan, the fish are laid out loosely so that they do not stick to each other. In the presence of large quantity, the portion is divided into two parts. During frying, the product is covered with a lid.
After 5 minutes, the perch is turned over and covered again. If you have caviar, you should remember that it cooks for 6-8 minutes.

It is not uncommon for fish scales to stick to the bottom.

This happens due to the following reasons:

dishes with poor quality bottoms;
frying pan not hot enough;
the lid was not closed tightly;
the fish was used immediately after freezing.

If the perch begins to burn to the bottom, there is no need to try to turn it over; it is better to pour a few tablespoons of water, close the lid and leave for 6-7 minutes. As a result, the skin should be preserved.

Let's celebrate! The advantage of this dish is that the scales can be easily removed while eating, or before serving. The meat remains juicy and soft, since the presence of scales prevents the evaporation of juices.

Ingredients:

soy sauce-2 tablespoons;
raisin;
lemon juice - 1 tbsp;
apples - 2 pcs;
onion - 1 piece;
sweet pepper - 1 piece;
1 cup rice;
peeled shrimp - 100 g;
vegetable oil - 3 tbsp;
salt, pepper to taste;
perch fillet - 700-800 grams.
fennel – 0.5 tubers

Preparation:

The onion is peeled and cut into cubes. The pepper is cored and cut into strips. Fennel must be washed and cut into bars.
Heat the pan and fry the onion for 3 minutes. Then add rice and continue stir-frying for 5 minutes.
Add pepper, fennel, salt, seasoning to the rice and cook for another 4 minutes.
Add soy sauce and 1 glass of water. Further cooking time is about 30 minutes. Cook over medium heat, stirring occasionally.
Raisins are washed hot water. Perch fillet is cut into small pieces and treated with lemon juice.

There are 2 types of river perches: herbal perches - living in shallow water, and sweet clover. Herbal fish grow slowly, and especially large specimens are found among sweet clover fish, which fishermen also call “humpback fish” - these fish develop a hump with age.

The perch has beautiful dark transverse stripes across its body and red fins on its belly. Its dorsal fins are quite spiny, as are its small, dense scales. It is because of this armor that many, not knowing how to clean river perch, refuse the fish.

But in vain! It contains useful material, among which the leading place is occupied by potassium, phosphoric acid, B vitamins, polyunsaturated fatty acid Omega-3 and taurine, actively involved in cell synthesis human body. Taurine has a beneficial effect on the condition of the mucous membranes, nervous system, thyroid gland.

Calorie content and energy value per 100 g of meat: 18.5 g – proteins, 1 g – fats, 82 kcal. The meat itself is very tasty, tender, white, and has few bones. Perch can be used to make fish soup, canned food, fillet, and is consumed fried and baked. Fish is considered a dietary product.

It can be stored frozen for up to 4-5 months; with further storage it loses beneficial features. The taste remains.

How to cook river perch

There are many recipes for preparing river perch; it is impossible to recount them all.

But before we start planning the menu fish day, it’s still worth deciding on cleaning.

The scales are easily cleaned if the fish is immersed in boiling water for a few seconds or frozen in the freezer. It’s great if you have a special grater for cleaning fish, but you can do it with a regular knife.

There is another way - at night the scales are covered with large resin, and in the morning it easily comes off on its own.

If you plan to prepare cutlets from river perch or meatballs, you need to freeze the fish, then cut the skin on the back, and it can easily be removed along with the scales.

It is advisable to cut off the fins with scissors.

Ear

The first thing on a fish day is always fish soup. From there we begin to list the recipes for preparing this fish.

The portion is calculated for 0.5 kg of perch:

Potatoes - 3 medium;
carrots - the same amount;
millet - half a glass;
bulb.

The rest of the fish soup set is typical - spices: salt, pepper, bay leaf.

The fish is cleaned, gutted, washed, boiled with onions and salt for 20-30 minutes. The broth is filtered and the fish is set aside. First boil the millet in the liquid for about 15 minutes, then add chopped vegetables and spices. As soon as the potatoes are cooked, the river perch soup is ready.

Before serving, put pieces of fish into a plate and sprinkle with fresh dill.

Fried perch

Second courses are offered in a wider variety. The simplest of them is river perch fried in a frying pan.

Kit additional ingredients minimal: salt, pepper, flour and lemon juice.

The fish is cleaned, cut, salted, and sprinkled with lemon juice for taste. Then portioned pieces or - if the fish is small, the whole carcass is rolled in flour and placed in a heated frying pan in boiling vegetable oil. Fry until crispy and golden brown.

Pan-fried perch is also good with scales. It is then very easily separated from the tender white meat.

Baked fish

Cooks have many recipes for river perch baked in the oven. Most of them suggest using perch fillets with the bones removed, but this is already a dish for those who have a lot of time.

If you plan to feed your children fish, then you shouldn’t waste time on cooking.

River perch with vegetables: carrots, tomatoes, onions, potatoes, greens. You should make sure in advance that you have a piece of butter and foil for baking.

The fish is cleaned, salted, rubbed with black pepper, the vegetables are cut into cubes and rings - there is no need to separately specify what is what? Fry all vegetables except potatoes:

Spread the foil and grease it butter, lay a layer on it raw potatoes and some fried vegetables.
Then fish, in the middle of which vegetables are also placed, another layer of vegetables, and a layer of potatoes.
The structure is wrapped so that the juice does not leak out and placed on a baking sheet in an oven preheated to 180ºC.

After 30 minutes the dish can be tasted.

Oven-baked perch will be no less tasty if you wrap it in foil only with spices, chopped onion and a slice of lemon. First place a layer of onion on the oiled foil, and then the fish - otherwise it will stick to the foil.

Cutlets

There's one more thing tasty dish from river perch, which is indicated in all therapeutic diets

according to Pevzner - fish cutlets.

To prepare this simple and healthy boneless dish, you need to take for 500 g of fish:

wheat flour for deboning;
bread – if cutlets are prepared for those suffering from diseases of the gastrointestinal tract, then white is better;
potatoes – 1 pc.,
some milk;
onion – 1 pc.;
garlic - clove;
egg – 1 pc.

The rest follows the standard scheme - spices, vegetable oil. By the way, diet cutlets Steamed - no oil or flour needed.

The fish is cooled in advance in the freezer, slightly freezing. This will not only help you quickly get rid of the skin and fins - they are pulled out by picking them up from the back of the carcass - but it will also make it easier to grind frozen meat into mince.