Fried perch

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to fry perch? Prepare your food. Take fresh perch (or frozen, then you need to defrost it first, placing it in a bag on the bottom shelf of the refrigerator; do not use immersion in cold or, especially, hot water for this - the fish will immediately become tasteless).

2. STEP 2

   

   Clean the perches from scales - this is the most labor-intensive part of cooking, because they don’t like to be cleaned at all! To do this, it is convenient to use a fish scaler with a container for collecting scales, and place the fish itself in a large bag in the sink - then simply collect all the waste in the bag and throw it away. Rinse the fish well, dry with a towel, cut into portions and place in a cup. Salt, pepper, add spices, let stand for a while.

3. STEP 3

   

   Place flour in a small bowl. Dredge each piece of fish in flour. Peel the onion and cut into large half rings.

4. STEP 4

   

   Heat vegetable oil in a frying pan and fry the fish pieces on both sides. Add coarsely chopped onions to the space between the fish.

5. STEP 5

   

   Serve the fried perch with or without a side dish immediately, hot. Hot fried fish tastes best!

Comments on the recipe

Tatka

02.08.2023

4.8

Everything is simple, the most delicious. This recipe is proof of that! I will offer another option for preparing perch. - baking in sour cream in the oven. If you haven't tried it yet, I recommend it.

Natalia M

02.08.2023

4.8

My husband brought fresh perch from fishing and asked for fried fish) I looked for a recipe on the website and fried the fish following the ingredients. The perches were small, so I didn’t cut them and didn’t even make cuts across the carcasses. The freshness of a fish is determined not by its gills or smell, but by the transparency of its eyes; my dad taught me this as a child. Therefore, if you are offered “fresh” fish with cloudy eyes, then this is a scam. Back to the perches) This fish is predatory, and therefore its meat is white and tender, one might say dietary, because... is low fat. Thanks to this, you can safely fry the perch in oil, without going overboard with fats. I first salted it and left the fish for about ten minutes so that the salt would draw out the water. Then I drained the liquid and then sprinkled it with spices. Like the author, I like to coat fish in flour before frying. The fish turned out with a golden crispy crust, rosy and delicious! The fried perch has a spicy taste, and combined with the tender meat it turned out very tasty. We ate it hot for dinner with vegetable salad.