Fried bream in a frying pan: the best recipes and cooking features

Bream - very useful, tasty and relatively inexpensive fish. The 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 the presence of exotic spices and expensive ingredients. However, not all young landladies know how to fry bream. Step-by-step preparation of the dish will be considered in today's article.

Classic version: list of products

This is one of the easiest and fastest ways to prepare such a fish. In order to get a really delicious roast bream in a pan, you need to make sure beforehand that your kitchen has all the necessary ingredients. Otherwise, you will have to run to the store for missing products. You should have at your disposal:

• One and a half kilos of bream;
• Several tablespoons of flour;
• A little vegetable oil;
• Salt and spices.

Sequencing

First of all, you need to fish. To make a delicious and useful roast bream in a frying pan, it must be scraped off, gutted, rinsed under a stream of cool water and slightly dried.

Prepared in this way the fish is cut into portions, the thickness of which does not exceed three centimeters. This is necessary for uniform roast bream. Otherwise, the top may become bruised earlier than the inner layer is prepared.

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 ready fish is spread on a beautiful plate and served to the table.

Bream fried in a frying pan: a recipe with breaded

This time, you need a slightly different set of products. To prepare this dish you have to purchase in advance:

• One large fish;
• lemon juice;
• Red or black pepper.

As a breading, you can use coconut shavings, dried basil or semolina. In addition, the above list of products must be replenished with salt and vegetable oil.

Algorithm of preparation

To your fried bream in a frying pan turned out delicious and nutritious, it must be prepared beforehand. Cleaned from scales and entrails, the fish are thoroughly washed, dried, and the head and tail separated. Then the carcass is cut with a sharp knife into thin slices, folded into a bowl and mixed with salt and spices. If desired, bream can be sprinkled with lemon juice.

After that, breadcrumbs (coconut shavings, mango or dried basil) are poured into a flat plate and the slices of fish are poured into 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 frying pan

The culinary recipe, which we will now describe, 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, releasing it from the scales, entrails and head. After that, make a few neat transverse notches, trying not to hurt the ridge.

Then the fish is fried in a classic way, pre-roll in flour. During cooking, the heated oil will penetrate into the cuts made and soften the small bones. Of course, they will not disappear anywhere, but they will easily be chewed. As a result, fried bream in a frying pan will pleasantly surprise your relatives and friends. But here is another subtlety. The above advice applies to not too large fish.

Another option

To cook bream on this recipe, you need a carcass weighing about one kilogram. It needs to be cleaned, the viscera, head and fins removed. Then in a skillet, greased with any vegetable oil, fry the four onions, previously cut into rings. Add the grated carrot and chopped garlic. The vegetables are covered with a lid and stewed for ten minutes. While they are preparing, you can take a cocktail of three raw eggs and finely chopped greens.

After that, about half a kilogram of peeled and chopped potatoes is spread in a frying pan. The gutted, washed and dried bream carcass is stuffed with an onion-carrot mixture into which a small amount of mayonnaise is added. Then the fish is laid on a potato, poured with eggs with greens 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 does not necessarily have to be cut into portions. Prepared in this way the fish is salted, rolled in flour and spread on a baking sheet, greased with any vegetable oil. The rings of onions are also sent there and placed in a preheated oven.

When the bream is half ready, it is extracted, abundantly smeared with sour cream, sprinkled with breadcrumbs and sent back to bake. Periodically, the fish can be taken out of the oven and watered with its own juice, which is released during cooking. So it will be softer and tasty.

Additional Tricks

To a large bream, fried in a frying pan, turned out soft and juicy, it can be pre-marinated in lemon juice. Acid not only softens large bones, but also improves the taste of fish. In addition, portions can be short-lived in a small amount of water. And only after that they can be fried until a beautiful crispy crust. It is worth mentioning separately that the spine and ribs soften only during prolonged quenching.

Bream, fried in a frying pan, will be much tastier if you place a bay leaf and several rings of onions in his cut abdomen. In the process of cooking, the fish will have time to soak up the aroma of spices and become more tender and juicy.