Table of contents:
- Ingredients for grilled sea bass fillet with vegetables
- Method of cooking fried sea bass fillet with vegetables
Video: Fried Sea Bass Fillet With Vegetables. Step-by-step Recipe With Photo
I used to fry fish in flour or egg, sometimes in batter. But it turns out that you can cook delicious fried fish without any additional products. Only fish, spices and vegetable oil. It turns out very tasty!
But to get a beautiful result (so that the fillet pieces do not stick to the pan and fall apart, but turn out to be whole, beautiful), you need to take into account some nuances. Some of the cooking secrets were shared with me by knowledgeable chefs, and some I learned empirically: before offering you a recipe, I fried the fish three times in order to explore all the "know-how" and share with you.
Ingredients for grilled sea bass fillet with vegetables
- 2 sea bass fillets;
- ground black pepper;
- vegetable oil.
Instead of sea bass, you can use another medium fat pitted fish.
Method of cooking fried sea bass fillet with vegetables
The first secret. To fry fish without eggs and flour, you need a special non-stick frying pan. For example, I fry on a ceramic-coated pancake. In a regular frying pan, this trick is unlikely to work.
The second secret. The fillet must be dry. Therefore, if you are cooking freshly frozen fish, you need to thaw it completely, and then the fillet pieces should be rinsed and dried with a paper towel. It is better not to use a napkin - it is not as dense as a towel, it will get wet and stick to the fish.
Rub the fillet prepared in this way with salt and pepper.
The third secret. You need to spread the fillets in a hot pan. Not on a warm one or just slightly warmed up, but on a hot one - then the risk of the pieces sticking is minimal. Pour some vegetable oil into the pan, distribute it in a thin layer and heat until it starts to squirt.
And one more trick, invented by me - before putting the fillet into the pan, grease it on both sides with sunflower oil. This is what I did when I roasted take 3, and this time I was the most successful.
Fry the fish on one side over medium heat, cover with a lid, until the color changes.
Then gently lift with a thin wide spatula and turn over.
Fry from the second side already without a lid, 3-4 minutes, until browning.
And carefully remove with a spatula on a plate.
With practice, you will get the hang of it, and you will get neat, ruddy pieces. You can serve fried fish with a side dish or salad, and always with bread. Boiled and, if desired, lightly fried broccoli or cauliflower, slices of sweet pepper and tomatoes successfully complement the dish.