Like many of the different types of fish, I prefer red fish, but a couple of weeks ago, succumbed to the general excitement, I started buying food that I had not taken before. And there are many reasons for this: I don’t like something, I don’t know how to cook something, but passing by the refrigerator with frozen fish, I noticed the packaging of sea bass. I ate this fish several years ago in Crimea, and the memories were pleasant, but no more. I also remembered that it had a lot of bones. And, nevertheless, I took a chance.
The effect exceeded all expectations. There were bones in it, but not critical, and the taste... the perch turned out to be incredibly tasty.
So, to fry the perch, we need:
- Sea bass (quantity at your discretion)
- Flour
- Lemon juice
- Salt, pepper to taste
First, I put it in the refrigerator overnight to defrost it. In the package, the fish was already gutted, so I only had to cut off the fins with scissors.
With a knife we make small horizontal cuts on the fish on both sides.
The fish love lemon and white pepper, but I had regular black pepper, so use whatever is on hand.
Salt and pepper the fish and pour it over with lemon juice. Lemon is a must. It is with him that the taste of fish is revealed and then it is already impossible to break away from it)
Now you need to roll in flour and on a hot skillet.
Fry the fish on both sides until golden brown, and serve immediately.
That's all! The perch is ready!
This time it didn’t come to a side dish, because the fish was eaten before the thought of a side dish appeared.
Bon Appetit everyone!!!