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Battered perch is a simple but interesting dish that can be prepared in minutes with a minimum set of ingredients. It is worth noting that its meat is healthy and tasty. It contains few bones and a large amount of minerals, vitamins and trace elements necessary for the body.
River perch in batter can easily decorate a holiday table. When choosing the main ingredient for a future delicacy, you should give preference to fresh catch.
Ingredients
Perch in batter, the recipe for which is extremely simple, is easy to prepare both at home and in the field. Its taste will not suffer from this.
What products are needed:
- 1–1.5 kilograms of fish.
- 4 eggs.
- 0.5 cups flour.
- 5 tablespoons of vegetable oil.
- spices and salt.
That's all we need. If desired, this list can be supplemented with fresh and dried herbs and spices. But even without them, river fish turns out excellent.
Preparation
Battered perch fillet, the recipe for which we are looking at today, is very tender white meat with a sweetish taste. You should work with it carefully so as not to spoil it or overdry it.
Step-by-step preparation:
- We clean the fish carcass from scales and get rid of the entrails. We remove the head and fins (then they, together with the ridge, can be used for fish soup).
- We make an incision along the ridge and carefully separate the fillet from the ridge and bones, cut it into portions, add salt and pepper. If desired, you can do without filleting the carcass by simply cutting it into pieces.
- Beat the yolks, previously separated from the whites, into a deep container. Add flour and salt to them and mix thoroughly. Beat the whites until foamy and add to the mixture. The consistency should be similar to thin sour cream.
- Dip the fish pieces in the prepared mixture and place them in a well-heated frying pan. For frying, it is recommended to use refined, odorless oil. Perch fillet in batter is fried on both sides for 8 minutes.
Before serving, the delicacy is laid out on a dish and decorated with herbs. You can serve it with a side dish in the form of potatoes, rice, fresh, stewed, or grilled vegetables. Knowing how to cook perch in batter, it’s easy enough to please your loved ones or friends with a simple, healthy dish. Enjoy your meal!
What could be tastier than tender, fatty fillet of sea fish, absolutely boneless, fried to a golden crispy crust? Fans of fried fish will understand me. This recipe, one of my favorite fried fish recipes, was given to me by my mother-in-law. But you can’t cook it often - it gets boring. I cannot say with certainty what this type of fish is called correctly, but in the markets in Kharkov it is sold as sea bass fillet. I also heard its other name - sole fillet, but I looked for answers on Wikipedia and realized that these two fish are completely different and even belong to different families. Let’s settle on calling this dish “Batter-fried sea bass fillet,” and culinary experts will determine for themselves what type of fish I’m preparing based on the appearance of the fillet, shown in the step-by-step cooking photos.
But preparing fried fillet is very quick and easy; I have time to fry it while the mashed potatoes are boiling. I put down the peeled potatoes and take care of the growing fish. I cut it into portions (it’s better for the fish to remain slightly frozen), sprinkle salt on each side, and put it on a plate. Meanwhile, I prepare the flour in a plate for dredging. I break and beat two raw eggs.
I roll the pieces of fish in flour, dip them in the egg and place them in a very hot frying pan with pre-poured and hot vegetable oil: it is necessary that the fish in batter immediately sets from the heat and does not spread. Fry on both sides for 4 minutes and remove to a plate. The fillet in this batter is always perfectly fried and never sticks to the pan, does not burn, but is only fried until golden brown. The fish is ready, now let's mash the potatoes...
It is curious that the best varieties of sea fish for frying are not the generally accepted red fish (trout, salmon), but white ones. During frying, red fish turns out to be dry and harsh, but sea bass, halibut, hake, pollock, flounder, and sole are optimal for frying, they don’t fry too much, and they don’t let a lot of water into the frying pan.
Red fresh sea fish is very useful to eat raw (provided that the fish is fresh), and these are also the best varieties for salting. Fish of the herring family are also good for salting: herring, sardine, sardinella, and the mackerel family: horse mackerel, mackerel.
Perch is a fish that often predominates in the catches of winter anglers; there is usually a lot of it, and therefore the question may arise about how to cook it and what to do with it. Perch is fried, dried,... Taste qualities and a small number of bones allow perch to be placed on a par with pike perch in terms of culinary value.
Today, a simple recipe for preparing river perch in batter.
Following this recipe, you can cook not only perch in batter, but also any other river or sea fish.
To prepare perch in batter we will need:
- Perch fillet - 1 kg;
- Egg - 4-5 pcs;
- Flour - 100 gr;
- Vegetable oil - 5 tbsp. spoon;
- Salt, spices - to taste.
Cooking perch in batter
Fish
Perch is desirable, but you can do without it, it all depends on your desire. In the video above, for example, the perch is prepared a little differently. Cut the perch fillet into portions.
Batter
Break the eggs, separating the whites from the yolks. Add a little salt and flour to the yolks, mix everything thoroughly with a fork. Separately, lightly beat the whites until foam forms. Mix the yolks and whites, stir until smooth. The resulting batter should have a consistency similar to sour cream.
Roasting perch
Add vegetable oil to a heated frying pan. Dip the prepared perch into the batter and place in the frying pan. Fry for 8-10 minutes until golden brown on each side over medium heat.
Sea bass in batter is prepared from whole fish, which must first be properly cut, then rolled in egg and flour and then fried in a frying pan with butter. This method of cooking fish can be used with any fish fillet.
Wash the sea bass carcass, cut it, cut off the fins and remove scales.
Make a cut along the back and divide the sea bass carcass, as in the photo. As a result, we get one finished fillet and one piece with a central bone.
Separate the fillet from the central bone. The bone itself can later be used to prepare fish soup or fish soup.
Cut the prepared sea bass fillet into medium-sized pieces. Add salt and pepper to taste.
Prepare 2 plates. In the first plate, beat 2 eggs with a little salt and ground black pepper. Pour a glass of flour onto a second plate.
Dip the sea bass fillets in the egg, piece by piece.
Then roll the fish fillet in flour.
Heat 3 tablespoons of vegetable oil in a frying pan. Place the sea bass fillet in the egg batter piece by piece. Fry the fish over medium heat, 5 minutes on each side.
You can serve sea bass fillet with: boiled rice, potatoes or vegetable salad.
Another delicious close-up photo of sea bass fried in batter.
Bon appetit!
