Fried bass

3 servings
30 min

Frying in a frying pan, perch is one of the favourite dishes of many. All the laborious work consists only in cleaning the fish from scales - after all, the perch is quite cokey, besides, it is reluctant to part with its small scales. But when you cope with the cleaning process, only the most pleasant thing remains: plan and fry. It's all simple and fast, and here's a hot lunch on the table! It is customary to serve fried perch as an independent dish or with a side dish of boiled, pureed or fried potatoes, boiled rice with herbs, horseradish.

How to fry a perch? Prepare the products. Take fresh perch (or frozen, then it needs to be previously thawed by placing it in a bag on the lower shelf of the refrigerator, do not use immersion in cold or, moreover, in hot water - the fish will immediately become tasteless).

Peel the perch from the scales - this is the most time-consuming preparation, because it does not like to clean at all! To do this, it is convenient to use a fish cleaning with a container for collecting scales, and place the fish itself in a large bag in the shell - then just collect all the waste in the bag and throw it away. Rinse the fish well, drain with a towel, cut into portions and place in a cup. Salt, pepper, add spices, let stand a little.

Pour the flour into a small bowl. Roll each piece of fish in flour. Peel the onions and cut into large half rings.

In a frying pan, heat the vegetable oil and fry the pieces of fish on both sides. Add roughly chopped onions to the space between the fish.

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

Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to decide on the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks being dry.