Лещ – очень полезная, вкусная и сравнительно inexpensive fish. The dishes prepared from it will 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 mistresses know how to fry bream. Step-by-step cooking will be discussed in today's article.
Classic option: a list of products
This is one of the easiest and fastest ways.cooking such fish. In order for you to get really tasty fried bream in a pan, you need to make sure that all the necessary ingredients are present in your kitchen. Otherwise, you will have to run to the store for the missing products. At your disposal should be:
- one and a half kilogram of bream;
- a few tablespoons of flour;
- a little vegetable oil;
- salt and spices.
Sequencing
First of all, you need to do fish.To make a tasty and healthy roast bream in a pan, you need to clear it of scales, gut, rinse under a stream of cool water and lightly dry.
The fish prepared in this way is cut intoportion pieces, the thickness of which does not exceed three centimeters. It is necessary for uniform roasting bream. Otherwise, the top may turn red before the inner layer is prepared.
Immediately before frying, chunks of fish are rubbed.spices, roll 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. Finished fish spread on a beautiful plate and served to the table.
Bream, fried in a pan: a recipe with breading
This time you will need a slightly different set of products. To prepare this dish you will need to purchase in advance:
- one large fish;
- lemon juice;
- red or black pepper.
Coconut, dried basil or semolina can be used as breading. In addition, the above list of products must be replenished with salt and vegetable oil.
Algorithm of preparation
To make your roast bream in a pantasty and nutritious, you need to prepare it. The fish cleared of scales and viscera is thoroughly washed, dried, and the head and tail are separated. Then the carcass is cut with a sharp knife into thin slices, put them in a bowl and mixed with salt and spices. At the request of bream you can sprinkle with lemon juice.
After that, breading is poured into a flat plate.(coconut chips, semolina or dried basil) and roll slices of fish in it. After that, they are fried on both sides until a beautiful golden crust. Depending on the selected breading, the finished dish will have its own unique taste and aroma.
Roasted bream in a pan
Recipe, which we now tell,unique in that as a result you get fish with virtually no bones. First, prepare the carcass in the usual way, freeing it from the scales, viscera and head. After this, several neat transverse cuts are made, trying not to touch the ridge.
Then the fish is fried by the classical method,pre-rolled in flour. In the process of 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 easy to chew. As a result, roasted bream in a pan will pleasantly surprise your family and friends. But here is another subtlety. The above advice applies to small fish.
Another option
To cook bream for this recipe, youneed a carcass weighing about one kilogram. It needs to be cleaned, remove the insides, head and fins. Then, in a skillet greased with any vegetable oil, fry four onions, pre-cut into rings. There also add grated carrot and chopped garlic. Vegetables cover and stew for ten minutes. While they are preparing, you can enjoy a cocktail of three raw eggs and finely chopped greens.
After that, lay out in the pan abouthalf a kilogram of peeled and sliced potatoes. Gutted, washed and dried carcass of bream is stuffed with onion-carrot mixture, in which a small amount of mayonnaise is added. Then the fish is placed on the potatoes, watered with eggs with greens and fried under the lid until all ingredients are fully cooked.
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. There also send onion rings and placed in a preheated oven.
When the bream is half ready, it is removed,abundantly smeared with sour cream, sprinkled with breadcrumbs and sent back to be baked. 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 more tasty.
Extra Tricks
To a big bream, fried in a pan,turned out soft and juicy, it can be pre-pickled in lemon juice. Acid will not only soften large bones, but also improve the taste of fish. In addition, portions can be briefly stewed in a small amount of water. And only after that they can fry until a beautiful crisp. It is necessary to make a reservation separately that the spine and ribs are softened only in the process of prolonged quenching.
Bream, fried in a pan, will be much tastier,if a bay leaf and several onion rings are placed in his cut belly. In the process of cooking, the fish will have time to soak up the aroma of spices and become more tender and juicy.
