Fried bream in a pan: the best recipes and cooking features
Bream is a very useful, tasty and relatively inexpensive fish. 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 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 option: product list
This is one of the easiest and fastest ways to cook such fish. In order for you to get really tasty 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. You should have at your disposal:
- one and a half kilograms of bream;
- a few tablespoons of flour;
- a little vegetable oil;
- salt and spices.
Sequencing
First of all, you need to take care of the fish. In order for you to get a tasty and healthy fried bream in a pan, you need to clean it from scales, gut it, rinse it under running cool water and dry it slightly.
The fish prepared in this way is cut into portioned pieces, the thickness of which does not exceed three centimeters. This is necessary for uniform frying of the bream. Otherwise, the top may brown before the inner layer is cooked.
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. The finished fish is laid out on a beautiful plate and served at the table.
Bream fried in a pan: recipe with breading
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 flakes, dried basil or semolina. In addition, the above list of products must be replenished with salt and vegetable oil.
Cooking algorithm
To make your fried bream in a pan tasty and nutritious, you need to prepare it first. Cleaned from scales and entrails, the fish is thoroughly washed, dried, and the head and tail are separated. Then the carcass is cut with a sharp knife into thin slices, put in a bowl and mixed with salt and spices. If desired, the bream can be sprinkled with lemon juice.
After that, breading (coconut, semolina or dried basil) is poured into a flat plate and 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 that we are going to tell you about now is unique in that as a result you will get a fish with almost no bones. First, the carcass is prepared in the usual way, freeing it from the scales, entrails and head. After that, several neat transverse incisions are made, trying not to touch the ridge.
Then the fish is fried by the classical method, previously rolled 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 they will be easily chewed. As a result, fried bream in a pan will pleasantly surprise your family and friends. But there is another subtlety here. The above advice applies to not too large fish.
Another option
To cook bream according to this recipe, you will 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 also added there. Cover vegetables and simmer for ten minutes. While they are cooking, you can make a cocktail of three raw eggs and finely chopped greens.
After that, about half a kilogram of peeled and sliced \u200b\u200bpotatoes is laid out in the pan. The gutted, washed and dried bream carcass is stuffed with an onion-carrot mixture, to which a small amount of mayonnaise is added. Then the fish is laid on potatoes, poured with eggs and herbs and fried under the lid until all the ingredients are ready.
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 is not at all necessary to cut it into portions. The fish prepared in this way is salted, rolled in flour and spread on a baking sheet greased with any vegetable oil. Onion rings are also sent there and placed in a preheated oven.
When the bream is half ready, it is removed, generously smeared with sour cream, sprinkled with breadcrumbs and sent back to bake. From time to time, fish can be taken out of the oven and poured over with its own juice, which is released during the cooking process. So it will be softer and tasty.
Additional Tricks
To make a large pan-fried bream soft and juicy, you can pre-marinate it in lemon juice. Acid will not only soften large bones, but also improve the taste of fish. In addition, portioned pieces can be briefly stewed in a small amount of water. And only after that they can be fried until a beautiful crispy crust appears. It is worth mentioning separately that the spine and ribs soften only in the process of prolonged stewing.
Bream fried in a pan will be much tastier if you put a bay leaf and a few onion rings in its cut belly. In the process of cooking, the fish will have time to soak in the aroma of spices and become more tender and juicy.
