How long does it take to fry perch in a frying pan? Recipe: Fried perch - River perch - how to clean and fry the insidious fish without bones

Perch is a tasty fish, especially if you fry it. But anyone who has never cleaned it doesn’t know which side to approach. The fins of the perches are prickly, scales are tightly attached to the carcass, and during cleaning they scatter around. There are several ways to clean and cook perch.

Fried small river perch

Small fish have very tender meat, and therefore you should not neglect such small things. This recipe is for the lazy or inexperienced. Let's reveal a secret for them - it can be fried with scales. For this purpose, fish no longer than the size of your palm, 150-300 grams each, are suitable; it is better that they are all the same size for uniform frying.

Ingredients:

perch – 7 pcs.,
vegetable oil – 60 ml,
salt.

1. The abdomen must be opened from the tail to the head with scissors. Remove all entrails and place the caviar separately. The gills also need to be removed. Rinse the carcasses, blot with a napkin and add salt. 2. Pour oil into a frying pan with a thick bottom and heat well. Place the fish in a frying pan; you don’t need it to lie tightly; if the frying pan is not very large, then it is better to divide it into two portions. Cover tightly with a lid. 3. After five minutes, carefully turn the fish over and close it again. If you have caviar, you can add it at this moment; it will cook well over the next 6-8 minutes of frying under the lid.

If a fish's scales and skin are stuck to the bottom, this means:

the dishes are not of good quality,
The oil and frying pan are not heated well,
the lid was not tightly closed,
the fish was after freezing.

4. In this case, do not try to turn it over, it is better to add a little hot water - 2-3 tablespoons and close the lid, keep it on the fire for another 7 minutes, the skin should remain intact.

For fried perch with scales, the skin can be easily removed directly on the plate while eating, or it can be removed in advance before serving. The pulp inside remains very tender and juicy, since the scales prevent the evaporation of juices.

Fried perch with onions

To clean the perches, it is not at all necessary to peel the scales; you can simply remove the skin. This is done like this:

1. Using a sharp narrow knife or special scissors, preferably with narrow ends, cut the entire abdomen lengthwise. Gut it. Cut off the tails and heads. If the heads will be used when preparing fish soup or there are gourmets for whom the most delicious thing is the head, they can be fried separately; to do this, you need to remove the gills. 2. Rinse the carcasses and make an incision along the entire back. 3. Using a knife blade, separate the edge of the skin from the head part, take it with one hand, holding the body with the other, and tear it off. Turn the carcass over and also tear off the skin on the other side. 4. Remove the fins by pulling them against the growth direction or cutting them off with scissors. Rinse the fish.

To fry perch without skin, you need a breading that helps maintain juiciness. You can bread it by rolling it in flour, or by placing the fish in a bag, pouring flour and shaking it well so that the breading evenly covers the fish. A very tasty dish will turn out if you use breadcrumbs or corn flour for breading, lightly drying it in a frying pan.

Ingredients:

perch – 7-8 pcs.,
onions – 2 pcs.,
vegetable oil – 50 ml,
flour for breading – 3 tbsp.,
salt.

5. Dry the cleaned perch with a towel and salt. 6. Heat oil in a frying pan. 7. Bread the fish and place loosely in the pan. Fry for 5 minutes. 8. Chop the peeled onion into half rings. 9. Turn the perch over to the other side and add the onion to the pan, cover with a lid and fry for another 4 minutes, then remove the lid and keep on the fire until the onion is slightly browned. The perch will be well saturated with the aroma of onions during this time.

Perch in a frying pan in tomato sauce

You can remove scales from a perch using a knife or a special scraper, even a regular fine grater. In order for the scales to be easily separated, the fish can be immersed in very hot water, literally for an instant. If you keep it there a little longer, then the skin will come off along with the scales.

Also, in order for the scales to come off easily, you can put the fish in the freezer for a while. The main thing is not to over-expose it, only the top layer needs to freeze.

The fins should be removed first. To do this, you need to make cuts along them on both sides. Then, holding the fin (it is better to do this with gloves or a towel), pull it out in the direction from the tail to the head. It is better to clean the scales in a bag, then they will not scatter throughout the kitchen. Gut the abdomen. If the bile is accidentally damaged, cover the area with salt and then rinse. After removing the insides, remove the film that lines the abdomen. Remove the gills and wash the fish.

Ingredients:

perch – 1500 g,
onion – 600 g,
tomato paste – 3 tbsp. l.,
vegetable oil – 100 ml,
flour – 5 tbsp. l.,
salt pepper.

1. Bread the cleaned, prepared fish and place it in a deep frying pan with oil, preheated on the stove. Fry on both sides for 4 minutes. 2. Cut the peeled onions into small pieces, or half rings. Fry in oil. 3. Stir tomato paste in a glass of water. 4. Place the onion on the perch, distribute it evenly, pour the tomato over everything, add salt and pepper. Simmer for 30 minutes covered. 5. You can use tomatoes instead of tomato paste. They need to be peeled and chopped. 4-5 pieces are enough for the proposed volume of products. tomatoes. They will need to be placed on top of the onion, salt and pepper everything, in this case water will no longer be needed. If the tomato sauce is runny at the end of cooking, you need to simmer for the last 5-7 minutes, removing the lid. 6. This dish will turn out very tasty if you are not lazy and cook the broth. To do this, pour cold water over the heads, fins, ridge, and place whole carrots and onions there. When the broth has simmered for 20 minutes, strain it and dilute the tomato paste with the resulting broth. When using fresh tomatoes, you need to simmer them a little, and then pour them together with the fish broth into the pan with the fried perches and simmer for another 20 minutes under the lid.

Fried perches in sour cream

Another way to clean the scales so that they come off well is to firmly press down the fish tail with one hand. This can be done using the back of the knife, and with the other hand, grab the head and pull it until you feel a characteristic crunch. Now cleaning will be easy.

If the fish weighs less than 1 kg, the entrails can be removed by cutting off the head. An incision is made at the gills, then the spine is cut and all the insides are pulled out along with the head. Then you need to rinse the perches well.
It is better to flatten large perches by making a deep cut along the entire spine and first separating one half of the fillet and then the other. As a result, the spine and most of the rib bones will be removed.

Ingredients:

perch - 800 g,
sour cream – 300 g,
vegetable oil - 60 ml,
2 eggs,
onions – 2 pcs.,
salt

1. Salt the prepared fish on top and inside. 2. Beat the eggs with a fork. 3. Heat a frying pan with oil well. Place the perches on it, after dipping them in the egg. 4. Peel and chop the onion. 5. After 6 minutes, turn the perches over, add the onion, and fry until golden. 6. Pour sour cream over the perches and simmer over low heat for another 20 minutes under a tight and heavy lid.

You can cook perches in sour cream in another way. After they are fried and seasoned with sour cream, put them in the oven for 15 minutes at 180. Then add 3-4 tablespoons of sour cream on top and keep in the oven for five minutes. Perch prepared in this way melts in your mouth, and the taste is very delicate due to sour cream.

Often, even those who love fish and seafood dishes try to create something original and incredibly tasty from their catch. And the whole secret lies in the correct processing of the product, in which even such a simple recipe as river perch fried in a frying pan can become a real delicacy. A harmonious selection of various spices, a smart choice of breading or batter, and the perfect combination of fillet and vegetables can work wonders in the kitchen.

The success of a culinary event is largely based on the specifics of the dish itself. What could this mean?

Fish cutting

If the cook’s intention is to simply fry river perch in a frying pan, then in this case you can get by with whole carcasses or just large pieces. And oddly enough, it doesn’t always make sense to remove the scales, which greatly simplifies the cooking process, because after heat treatment the skin along with the fillet is perfectly separated from the bones. In addition, this fish turns out incredibly juicy and tender.

If the fish that ends up in the kitchen is of impressive size, then longitudinal-transverse slicing will be more rational in this case. That is, after gutting the perch and clearing the intestines, fins and head, it is necessary to make a through cut along the spine. Next, the resulting two halves of the carcass are cut into portioned slices.
In addition, among lovers of fish delicacies there is also a younger age group. For such gourmets, perch fillet should be subjected to more thorough preparation before cooking it in a frying pan. After cutting off all the fillets from the backbone, you must also remove all small bones from the meat. Only then will the product be ready for further culinary manipulations.

Spices and marinade

Spices played an important role in the history of the development of trade relations and were worth their weight in gold. And all because with their help, fresh and tasteless food acquired a fabulous aroma and taste. However, not all herbs can be used to fry perch.

— The best choices here would be dried basil, fennel and black pepper.

- In addition, almonds, bay, caraway, cumin and coriander can enrich the taste of the dish.

— Saffron, turmeric, thyme and lemon balm also have a worthy place in a fish recipe.

But along with fragrant herbs and seeds, a properly prepared marinade can impart excellent qualities to fish. Citrus and soy dressings along with ginger, garlic and onions are most often used for okushki.

For French dishes, white wine is the best choice. But heavy cream and milk sauces can add a Scandinavian motif to the dish. Do you want a little Italian passion? Then you should definitely soak the fillet in tomato juice with chopped herbs.

Batter and breading

The secret of appetizingly fried perch, like any other fish, lies not only in aromatic additives, but also in breading. This measure will not only help the fish retain all its juices during the frying process, but will also make the dish very appetizing, thanks to its crispy crust.
As a breading, you can use breadcrumbs, semolina, flour, sesame seeds or corn flakes mixed with spices or at least salt.

Well, what about the batter? This deboning method is also very convenient and tasty. In this option, it is best to use fish fillet, and as a result we will get mini pies with fish filling. The basis of the batter is eggs and flour. And then various options for additives, such as milk or soda, are possible to make the dough fluffy.

How long to fry perch

Thermal treatment of fish, as a rule, does not last for a long period of time. To fry whole carcasses or large pieces of breaded perch until cooked, it will take about 15 minutes, taking into account frying the product on both sides until golden brown (7 minutes each).
An indicator of the readiness of a dish can also be the absence of pink or cloudy liquid in the abdominal paravertebral space.
As for preparing fillet in batter or flavored deboning, the heat treatment time remains practically unchanged. That is, it will take a total of 10-15 minutes to fry the fish on one side and the other.

Theoretical skills are only the tip of the culinary iceberg; the basis of mastery lies solely in practice. Therefore, today we will prepare three excellent dishes that your household will undoubtedly enjoy.

Ingredients

Freshwater perch- 4 things. + -
Cornflakes- 1 glass + -
Sesame seeds- 1-2 tbsp. l. + -
— 100 ml + -
- 1 tsp. + -
- 2 heads + -
— 600 g + -
- 2 tbsp. l. + -
— 100 g + -
- 1 tbsp. l. + -
— 270 ml + -
— 250 g + -
- 1 bunch + -
- 1 tsp. + -
- 1/2 tsp. + -
- 1/2 tsp. + -

Preparation

Frying river perch in a frying pan is not a complicated science, but how to do it correctly, and most importantly, tasty? This will require some effort. For example, let's take Japanese unsweetened corn flakes with sesame seeds for our breading recipe.

Mmm...it’s unlikely that anyone has tried such a crispy delicacy. Well, for seasoning we’ll prepare a simply unearthly mushroom sauce.

For this recipe, the fish should be cleaned of fins, heads, and giblets, and the scales can be removed along with the skin. After this, we cut each carcass along the ridge, and then cross the resulting halves into 2-3 slices. As a result, we should have 16-20 pieces of fillet with large bones.
Now you should rub the fish with red spicy salt and leave to rest.
This time is just enough to prepare the sauce. To do this, fry finely chopped onions until tender for about 10-15 minutes in sunflower oil along with mushrooms cut into small pieces.
When the excess moisture from the mushrooms has evaporated, and they themselves have acquired a beautiful golden crust, add flour to the frying, mix and pour water or broth into the container.
After the thickened mass begins to boil, add sour cream, add cream and cook for another 5 minutes.
Then add soy sauce, salt, mustard and finely chopped dill to the total mass, after which we leave everything to simmer for a couple of minutes and turn it off.
At this point, the perch will be well saturated with salt, and you can start frying it. To prepare the breading, mix corn flakes with sesame seeds, roll fish slices in the mixture and place them in olive oil heated in a frying pan. Since our slices are small, frying for 4 minutes on each side is enough to prepare the dish and acquire a beautiful crispy golden brown crust.

When serving, place breaded perch along the edge of the serving dish, and boiled potatoes and mushroom sauce in the center.

Perch meat has valuable dietary qualities, and it is also very tasty. But it depends on how you cook it. For example, if you stew fish with vegetables in its own juice in a frying pan, you can not only ensure yourself the status of an excellent cook, but also saturate your body with vitamins and minerals.

And we’ll prepare this low-calorie masterpiece like this:

We take about 8 small shells, gut them, remove the skin, remove the head and fins and wash them thoroughly. If only large fish (4 pieces) are available, then after cleaning they must be cut in half along the spine, and then cross each lobe with a knife in the middle.
Now let's prepare the breading. Mix flour (1 tbsp) with any spices, in our case it is black pepper powder (½ tsp) and dried dill (1 tsp), and also add salt to taste.
Having rolled the perches in flour, place them in hot oil in a frying pan and fry on both sides until golden brown, after which we transfer the fried fish to a wok, saucepan or cauldron.
Vegetables should be placed in layers on top of the fish. The first is onion chopped into rings (2 heads). Then distribute chopped fresh cucumbers (4 pcs.) over the entire surface. Next, put the tomatoes, also cut into circles, and cover them with finely chopped dill (1-2 bunches).
You should also add spices to the container, in particular 2 bay leaves, 7 peppercorns, white mustard seeds (1 tsp) and sprinkle everything with a pinch of salt.
On the lowest heat, the dish should be simmered under the lid for at least 40 minutes, and ideally about 1 hour.

Astrakhan asp is a simply delicious dish and is ideal for both camp cooking and as a main dish on the holiday table.

Perch in batter

River perches are characterized by low bone content, which makes their meat ideal for preparing this dish. In addition to being quick to make, this recipe is also so incredibly simple that even a newbie in the kitchen can do it.

For cooking we need the following products: 1 kg of perch fillet, 5 chicken eggs, a pinch of salt, 5 tbsp. first-grade wheat flour, 50 ml sunflower oil and a bunch of parsley.
The fish fillet must be cut into small pieces 5x5 cm and lightly salted.
While the meat is salting, prepare the batter. Beat the eggs with a whisk until foam forms, then add flour, add some salt, add finely chopped herbs and beat the batter until smooth.
Now dip the fish pieces in the batter and place them in hot oil in a frying pan. Fry the okushki in the dough for 10 minutes on each side, and then place it on a paper napkin to absorb excess fat.

The batter turns out airy, and the fillet in it is juicy and tender. This dish is very popular with children, who, oh, how difficult it is to feed fish.

River perch fried in a frying pan, contrary to established opinion, has a rather rich culinary embodiment. You shouldn’t think narrowly, but you need to expand the horizons of your knowledge in cooking, then every meal will become a real pleasure for you

A harmonious selection of various spices, a smart choice of breading or batter, and the perfect combination of fillet and vegetables can work wonders in the kitchen.

How to properly fry river perch

The success of a culinary event is largely based on the specifics of the dish itself. What could this mean?

Fish cutting

If the cook’s intention is to simply fry river perch in a frying pan, then in this case you can get by with whole carcasses or just large pieces. And oddly enough, it doesn’t always make sense to remove the scales, which greatly simplifies the cooking process, because after heat treatment the skin along with the fillet is perfectly separated from the bones. In addition, this fish turns out incredibly juicy and tender.

If the fish that ends up in the kitchen is of impressive size, then longitudinal-transverse slicing will be more rational in this case. That is, after gutting the perch and clearing the intestines, fins and head, it is necessary to make a through cut along the spine. Next, the resulting two halves of the carcass are cut into portioned slices.
In addition, among lovers of fish delicacies there is also a younger age group. For such gourmets, perch fillet should be subjected to more thorough preparation before cooking it in a frying pan. After cutting off all the fillets from the backbone, you must also remove all small bones from the meat. Only then will the product be ready for further culinary manipulations.

Spices and marinade

The best choices here would be dried basil, fennel and black pepper.

In addition, almonds, bay, caraway, cumin and coriander can enrich the taste of the dish.

Saffron, turmeric, thyme and lemon balm also have a worthy place in a fish recipe.

Batter and breading

The secret of appetizingly fried perch, like any other fish, lies not only in aromatic additives, but also in breading. This measure will not only help the fish retain all its juices during the frying process, but will also make the dish very appetizing, thanks to its crispy crust.
As a breading, you can use breadcrumbs, semolina, flour, sesame seeds or corn flakes mixed with spices or at least salt.

Well, what about the batter? This deboning method is also very convenient and tasty. In this option, it is best to use fish fillet, and as a result we will get mini pies with fish filling. The basis of the batter is eggs and flour. And then various options for additives, such as milk or soda, are possible to make the dough fluffy.

How long to fry perch

Thermal treatment of fish, as a rule, does not last for a long period of time. To fry whole carcasses or large pieces of breaded perch until cooked, it will take about 15 minutes, taking into account frying the product on both sides until golden brown (7 minutes each).
An indicator of the readiness of a dish can also be the absence of pink or cloudy liquid in the abdominal paravertebral space.
As for preparing fillet in batter or flavored deboning, the heat treatment time remains practically unchanged. That is, it will take a total of 10-15 minutes to fry the fish on one side and the other.

Perch in mushroom sauce

Mmm...it’s unlikely that anyone has tried such a crispy delicacy. Well, for seasoning we’ll prepare a simply unearthly mushroom sauce.

For this recipe, the fish should be cleaned of fins, heads, and giblets, and the scales can be removed along with the skin. After this, we cut each carcass along the ridge, and then cross the resulting halves into 2-3 slices. As a result, we should have 16-20 pieces of fillet with large bones.
Now you should rub the fish with red spicy salt and leave to rest.
This time is just enough to prepare the sauce. To do this, fry finely chopped onions until tender for about 10-15 minutes in sunflower oil along with mushrooms cut into small pieces.
When the excess moisture from the mushrooms has evaporated, and they themselves have acquired a beautiful golden crust, add flour to the frying, mix and pour water or broth into the container.
After the thickened mass begins to boil, add sour cream, add cream and cook for another 5 minutes.
Then add soy sauce, salt, mustard and finely chopped dill to the total mass, after which we leave everything to simmer for a couple of minutes and turn it off.
At this point, the perch will be well saturated with salt, and you can start frying it. To prepare the breading, mix corn flakes with sesame seeds, roll fish slices in the mixture and place them in olive oil heated in a frying pan. Since our slices are small, frying for 4 minutes on each side is enough to prepare the dish and acquire a beautiful crispy golden brown crust.

When serving, place breaded perch along the edge of the serving dish, and boiled potatoes and mushroom sauce in the center.

"Zharyokha" Astrakhan

And we’ll prepare this low-calorie masterpiece like this:

We take about 8 small shells, gut them, remove the skin, remove the head and fins and wash them thoroughly. If only large fish (4 pieces) are available, then after cleaning they must be cut in half along the spine, and then cross each lobe with a knife in the middle.
Now let's prepare the breading. Mix flour (1 tbsp) with any spices, in our case it is black pepper powder (½ tsp) and dried dill (1 tsp), and also add salt to taste.
Having rolled the perches in flour, place them in hot oil in a frying pan and fry on both sides until golden brown, after which we transfer the fried fish to a wok, saucepan or cauldron.
Vegetables should be placed in layers on top of the fish. The first is onion chopped into rings (2 heads). Then distribute chopped fresh cucumbers (4 pcs.) over the entire surface. Next, put the tomatoes, also cut into circles, and cover them with finely chopped dill (1-2 bunches).
You should also add spices to the container, in particular 2 bay leaves, 7 peppercorns, white mustard seeds (1 tsp) and sprinkle everything with a pinch of salt.
On the lowest heat, the dish should be simmered under the lid for at least 40 minutes, and ideally about 1 hour.

Astrakhan asp is a simply delicious dish and is ideal for both camp cooking and as a main dish on the holiday table.

Perch in batter

For cooking we need the following products: 1 kg of perch fillet, 5 chicken eggs, a pinch of salt, 5 tbsp. first-grade wheat flour, 50 ml sunflower oil and a bunch of parsley.
The fish fillet must be cut into small pieces 5x5 cm and lightly salted.
While the meat is salting, prepare the batter. Beat the eggs with a whisk until foam forms, then add flour, add some salt, add finely chopped herbs and beat the batter until smooth.
Now dip the fish pieces in the batter and place them in hot oil in a frying pan. Fry the okushki in the dough for 10 minutes on each side, and then place it on a paper napkin to absorb excess fat.

The batter turns out airy, and the fillet in it is juicy and tender. This dish is very popular with children, who, oh, how difficult it is to feed fish.

How to fry perch in a frying pan video recipe

Below you will find a step-by-step video recipe that will help you with preparation.

Sea red snapper is one of the most delicious varieties of fish. Fish meat is lean and tender, rich in vitamins and microelements.

You can cook sea bass in a frying pan with vegetables or in sauce. It is important to properly cut and scale the fish and remove bones and fins. How to fry sea bass in a frying pan, read the recipes below.

Fried sea bass

A tasty and simple dish - sea bass cooks in a frying pan for 40 minutes. Makes four servings of fried sea bass in a frying pan, calorie content - 1170 kcal.

Required ingredients:

fish – 700 g;
two onions;
200 g green beans;
2/3 spoon of salt;
20 g dill;
1 spoon of spices for fish.

Cooking steps:

Pour oil into the pan and add two tablespoons of water.
Sprinkle the fish with spices and salt and place in a frying pan.
Simmer for 20 minutes over medium heat, covering with a lid.
Cut the onions thinly into half rings, add to the fish and sprinkle with finely chopped dill. Simmer for another 7 minutes.
Add beans and add a little salt. Simmer uncovered for five minutes, then cover and simmer for 15 minutes.

Ingredients:

fish – 800 g;
spices;
six spoons of paneer crumbs;
bulb;
300 ml. .

Preparation step by step:

Prepare and debone the fish fillet and cut into small pieces.
Combine crackers with salt and ground pepper.
Roll the fish in the mixture and fry in oil on both sides until golden brown.
Cut the onion into thin half rings and add to the fish. Fry, stirring, 8 minutes.
Pour sour cream over the fish, reduce heat to low and cover. Simmer for five minutes.

Potatoes and rice are suitable as a side dish for the dish. Prepare a delicious dish and share the video with your friends.

Required ingredients:

carrot;
bulb;
perch;
a bunch of fresh aromatic herbs and salt;
100 ml. guilt.

Preparation:

Chop the onion finely and the carrot into slices. If the vegetable is large, cut the circles in half.
Fry the vegetables in butter until half cooked.
Place the herbs inside the cleaned carcass, add salt and place on the vegetables.
Pour wine over the fish and simmer, covered, over low heat for another 15 minutes.
Grind the prepared vegetables in a blender and place on a dish around the fish.

Garnish the fish with leaves of fresh aromatic herbs and serve.

Fried perch is a win-win option for a hot appetizer both for those who keep the Christmas fast on New Year's Eve, and for those who simply love this fish, and fish in general. Sea bass fried in a frying pan is a dish that is easy, simple, tasty and beautiful to prepare. And what could be more desirable for any housewife who is carefully planning the festive table on the eve of the New Year. By including this dish in the New Year's menu, you will not forget about it on ordinary days. After all, red fried perch with a crispy crust is great on holidays and will brighten up a regular meal on weekdays.

I give the recipe for 1 serving, i.e., for 1 fish, and you can double, triple, etc. Step-by-step photos clearly illustrate the cooking process.

So what do we need:

1 fresh perch carcass;
3-4 quail eggs;
3-4 cherry tomatoes;
50 grams of bell pepper;
salt to taste;
spices to taste;
lemon juice optional;
1 stalk of dill or green onion;
vegetable oil for frying;
flour for dredging;
coconut flakes.

Of course, let's start with preparing the carcass. It is prickly, but if you have scissors ready, everything will go through without any problems. We clean the fish inside, trim the tail and fins. Then, lightly sprinkle the fish with lemon juice and sprinkle with salt and spices.

Let's put the frying pan on the fire. After heating it, add enough oil so that there is half a finger's worth of oil in the pan.

The perch should be thoroughly coated in flour. You can do this several times until there are no uncovered areas left.

When the oil is hot, carefully place the floury perch carcasses into it. Fry over high heat, but do not let it burn. Don't forget to turn the fish regularly - as soon as it turns brown.

Is the perch fried until crispy? Let's take it out. Let it lie on a paper napkin and give it excess fat.

In parallel with frying the perch, you need to boil the quail eggs. It is advisable to prepare them in advance so that they are easy to cut. Cut the peeled eggs in half.

In the meantime, let's prepare a loop from a stalk of green onions and Christmas balls so that our fried fish, when served, will look like a beautiful Christmas tree toy. Cut off the sides of the cherry tomatoes.

To make the plate even brighter, you can cut something else as an accent. It could be bell pepper. Peppers can be either fresh or pickled. If there is a yellow one, it will be simply gorgeous. Let's cut it into circles.

How to beautifully serve fried sea bass

When the fish has given up excess fat to the napkin, it’s time to serve it on a serving plate. Now, let’s use our imagination and decorate the dish. Pepper can be placed on fish like scales, even though perch’s scales are small. It will just be beautiful. 🙂 Place tomatoes and eggs like Christmas balls.

Well, sprinkle coconut flakes on top, add some mayonnaise or ketchup.

Everyone will love such a tasty and beautiful dish!

What’s especially nice is how easy it is to prepare. But, as you can see, if you get a little creative when serving, you can draw a nice picture on a plate in the form of a Christmas tree decoration.

We cook quickly, beautifully and with pleasure! 🙂