Bream is a very healthy, tasty and relatively inexpensive fish. The dishes prepared from it not only diversify the daily menu, but also decorate the festive table. The process itself does not take much time and does not require the presence of exotic spices and expensive ingredients. However, not all young housewives know how to fry bream. Step-by-step cooking will be discussed in today's article.
Classic: Product List
This is one of the easiest and fastest ways to cook such fish. To get a really delicious fried bream in a pan, you need to make sure in advance that all the necessary ingredients are present in your kitchen. Otherwise, you will have to run to the store for the missing products. At your disposal should be:
- one and a half kilograms of bream;
- a few tablespoons of flour;
- some vegetable oil;
- salt and spices.
Sequencing
First of all, you need to do fish. In order for you to get a tasty and healthy fried bream in a pan, it must be cleaned of scales, gutted, washed under a stream of cool water and lightly dried.
Fish prepared in this way is cut into portioned pieces, the thickness of which does not exceed three centimeters. This is necessary for uniform cooking of bream. Otherwise, the top may brown before the inner layer is prepared.
Immediately before frying, pieces of fish are rubbed with spices, rolled in flour and sent to a hot frying pan greased with vegetable oil. After a beautiful golden crust appears on the surface of the bream, it is turned over to the other side. Ready fish is laid out on a beautiful plate and served to the table.
Pan-fried bream: breading recipe
This time you will need a slightly different set of products. To prepare this dish you will have to purchase in advance:
- one large fish;
- lemon juice;
- red or black pepper.
As a breading, you can use coconut, dried basil or semolina. In addition, the above list of products needs to be replenished with salt and vegetable oil.
Cooking algorithm
In order for your fried bream in a pan to be tasty and nutritious, you must first prepare it. Fish cleaned from scales and entrails are thoroughly washed, dried, and the head and tail are separated. Then the carcass is cut with a sharp knife into thin slices, put them in a bowl and mixed with salt and spices. At the request of the bream, you can sprinkle with lemon juice.
After that, a breading (coconut, semolina or dried basil) is poured into a flat plate and the fish slices are rolled in it. After that, they are fried on both sides until a beautiful golden crust appears. Depending on the chosen breading, the finished dish will have its own unique taste and aroma.
Fried bream in a pan
The culinary recipe, which we will talk about now, is unique in that as a result you will get fish with almost no bones. First, the carcass is prepared in the usual way, freeing it from scales, viscera and the head. After that, make several neat transverse incisions, trying not to touch the ridge.
Then the fish is fried by the classical method, previously roll in flour. During cooking, the heated oil will penetrate into the incisions made and soften the small bones. Of course, they will not disappear anywhere, but will be easy to chew. As a result, the fried bream in the pan will pleasantly surprise your family and friends. But here is another subtlety. The above tip applies to not too large fish.
Another option
To cook bream according to this recipe, you need a carcass weighing about one kilogram. It needs to be cleaned, remove the insides, head and fins. Then, in a frying pan greased with any vegetable oil, four onions, previously cut into rings, are fried. Grated carrots and chopped garlic are added there. Cover vegetables and stew for ten minutes. While they are preparing, you can do a cocktail of three raw eggs and finely chopped greens.
After that, about half a kilogram of peeled and sliced potatoes is spread in a pan. The gutted, washed and dried carcass of the bream is stuffed with an onion-carrot mixture, to which a small amount of mayonnaise is added. Then the fish is laid on a potato, watered with eggs and herbs and fried under a lid until all the ingredients are cooked.
Recipe for fish baked in sour cream
To prepare such a bream, it is cleaned, gutted, washed and dried. If the carcass is not too large, then it does not have to be cut into portioned portions. Fish prepared in this way is salted, rolled in flour and spread on a baking sheet, greased with any vegetable oil. Onion rings are sent there and placed in a preheated oven.
When the bream is half ready, it is removed, generously greased with sour cream, sprinkled with breadcrumbs and sent back to bake. Periodically, fish can be taken out of the oven and watered with your own juice, which is released during cooking. So it will be softer and tastier.
Additional tricks
To make a large bream fried in a pan, soft and juicy, it can be pre-marinated in lemon juice. Acid will not only soften large bones, but also improve the taste of fish. In addition, portioned pieces can be stewed briefly in a small amount of water. And only after that they can be fried until a beautiful crisp appears. It is worth mentioning separately that the spine and ribs soften only during prolonged quenching.
A bream fried in a pan will be much tastier if you place a bay leaf and a few peppers of onion in its cut abdomen. During cooking, the fish will have time to soak in the aroma of spices and become more tender and juicy.