What to cook from river perch with small and large scales, caviar, fillet in a slow cooker, whole oven. Recipes

Publication in the group: Fish and seafood dishes

River perch soup is considered a dietary dish. The calorie content of the product is 40-90 kcal, depending on the preparation method. You can cook fish soup at home or in the forest over a fire. The dish is made from small, medium and large perches. The dish is rich in micronutrients: vitamins B1, B2, potassium, PP, cobalt, iron, chromium, fluorine, molybdenum, zinc, manganese and others.

Fish soup is prepared with potatoes and carrots. Bay leaves, allspice, and black pepper are used as seasonings. It is allowed to fill the ear with millet. In addition to perch fish soup, you can prepare main courses. The fish is stewed in a slow cooker, baked in the oven, and fried in batter. They also make cutlets, fried or baked fillets.

A simple recipe for fish soup - perch with scales

The method of cooking fish soup with scales is suitable for small fish. Small fish, allspice and bay leaves are placed in cheesecloth, placed in a pan, and filled with water. After cooking, the okushki are taken out, vegetables and cut up fish are added. The method is very simple. Cooking time is 45 minutes.

Composition of ingredients

The product is prepared from the following components:

Step-by-step cooking process

You can prepare fish soup from river perch as follows:

1. Gut the shells, remove the gills and black chaff to avoid bitterness. Carcasses should be washed under running water.
2. It is recommended to boil the water in a cauldron or saucepan first.
3. The carcasses should be placed in cheesecloth and placed in a pan.
4. Next, add 2 whole peeled onions.
5. Parsley and dill need to be washed, chopped, and poured into the ear after 5 minutes. You should also add black pepper.

6. The broth must be salted after another 10 minutes. It is recommended to take the fish out with gauze and cut it up if possible. Turn off the ear after 1 minute.

What can I add?

You can add bay leaves, carrots, and onions to the broth. For satiety, add potatoes. The fish soup is also seasoned with millet.

How to serve a dish

The product should be eaten hot or warm. Small fish need to be removed from the gauze and placed in a large plate. It is recommended to pour the soup into bowls. Another egg is served with the broth. The egg can be cut in half and placed in a plate.

Cooking fried perch

Fried small river perch

Ingredients:

• perch – 7 pcs.,
• vegetable oil – 60 ml,
• salt.

If a fish's scales and skin are stuck to the bottom, this means:

1. the dishes are not of good quality,
2. The oil and frying pan are not heated well,
3. the lid was not tightly closed,
4. the fish was after freezing.

4. In this case, do not try to turn it over, it is better to add a little hot water - 2-3 tablespoons and close the lid, keep it on the fire for another 7 minutes, the skin should remain intact.

Fried perch with onions

To clean the perches, it is not at all necessary to peel the scales; you can simply remove the skin. This is done like this:

1. Using a sharp narrow knife or special scissors, preferably with narrow ends, cut the entire abdomen lengthwise. Gut it. Cut off the tails and heads. If the heads will be used when preparing fish soup or there are gourmets for whom the most delicious thing is the head, they can be fried separately; to do this, you need to remove the gills. 2. Rinse the carcasses and make an incision along the entire back. 3. Using a knife blade, separate the edge of the skin from the head part, take it with one hand, holding the body with the other, and tear it off. Turn the carcass over and also tear off the skin on the other side. 4. Remove the fins by pulling them against the growth direction or cutting them off with scissors. Rinse the fish.

To fry perch without skin, you need a breading that helps maintain juiciness. You can bread it by rolling it in flour, or by placing the fish in a bag, pouring flour and shaking it well so that the breading evenly covers the fish. A very tasty dish will turn out if you use breadcrumbs or corn flour for breading, lightly drying it in a frying pan.

Ingredients:

• perch – 7-8 pcs.,
• onions – 2 pcs.,
• vegetable oil – 50 ml,
• flour for breading – 3 tbsp.,
• salt.

Perch in a frying pan in tomato sauce

You can remove scales from a perch using a knife or a special scraper, even a regular fine grater. In order for the scales to be easily separated, the fish can be immersed in very hot water, literally for an instant. If you keep it there a little longer, then the skin will come off along with the scales.

Also, in order for the scales to come off easily, you can put the fish in the freezer for a while. The main thing is not to over-expose it, only the top layer needs to freeze.

The fins should be removed first. To do this, you need to make cuts along them on both sides. Then, holding the fin (it is better to do this with gloves or a towel), pull it out in the direction from the tail to the head. It is better to clean the scales in a bag, then they will not scatter throughout the kitchen. Gut the abdomen. If the bile is accidentally damaged, cover the area with salt and then rinse. After removing the insides, remove the film that lines the abdomen. Remove the gills and wash the fish.

Ingredients:

• perch – 1500 g,
• onion – 600 g,
• tomato paste – 3 tbsp. l.,
• vegetable oil – 100 ml,
• flour – 5 tbsp. l.,
• salt pepper.

Fried perches in sour cream

Another way to clean the scales so that they come off well is to firmly press down the fish tail with one hand. This can be done using the back of the knife, and with the other hand, grab the head and pull it until you feel a characteristic crunch. Now cleaning will be easy.

If the fish weighs less than 1 kg, the entrails can be removed by cutting off the head. An incision is made at the gills, then the spine is cut and all the insides are pulled out along with the head. Then you need to rinse the perches well. It is better to flatten large perches by making a deep cut along the entire spine and first separating one half of the fillet and then the other. As a result, the spine and most of the rib bones will be removed.

Cooking fried perch

Perch is a tasty fish, especially if you fry it. But anyone who has never cleaned it doesn’t know which side to approach. The fins of perches are prickly, scales,

Ear from middle ears

Medium-sized okushki are more convenient to cook. After cooking the broth, they can be cut up and returned to the fish soup. The broth is seasoned with potatoes, carrots, and onions.

Bay leaves and sweet peas are used as seasonings.

Composition of ingredients

The product is prepared from the following components:

Step-by-step cooking process

How to make fish soup from medium-sized river perch:

1. It is recommended to gut the shells, remove the gills, black chaff, and fins.
2. It is also recommended to clean the scales. If you do not peel off the scales, it is recommended to pass the broth through a strainer after cooking.
3. The fish need to be put in a pan, pour water, and put on fire. The fire must be big at first. After boiling, turn the heat to medium intensity.
4. You need to cook the fish for 15 minutes, but no more.
5. During cooking, skim off the foam.
6. While the broth is cooking, you need to peel the potato tubers, carrot roots, and onions.
7. The carrots should be chopped using a medium vegetable grater. It is recommended to chop the onion finely. Fry the onions and carrots until golden brown. It is recommended to cut the potatoes into cubes.
8. After cooking, the fish must be removed and cut up. If the fish soup was cooked with scales, the broth should be passed through cheesecloth or a strainer.
9. Place potatoes in the soup and bring to a boil. Next, you need to pour the fried onions and carrots into the ear.
10. It is recommended to cook the broth for 10 minutes.
11. The fillet separated from the bones should be placed in the broth, sprinkled with salt, and cooked for another 3 minutes.

    
    The article provides examples of what can be prepared from river perch.

12. After cooking, turn off the fish soup and leave it covered for 20 minutes.

What can I add?

You can add other fish to the broth, such as pike. Instead of potatoes, fish soup can be seasoned with millet cereal.

How to serve a dish

It is recommended to pour the fish soup into plates. The dish should be eaten hot. Bread is served to the ear.

How to cook perch with scales

Perches are covered with hard, strong scales, which are very difficult to remove, especially from small individuals. To make the task easier, you can cook the fish without removing the scales. We offer several interesting and simple recipes on how to get a dish of perch with scales that is delicious in taste and aroma.

How to cook perch without cleaning: recipe in foil

It is best to take medium-sized perch. Preferably freshly caught ones, but if your own fishing is unsuccessful, you can get some fish at the market. The main thing is that it is fresh!

• Perches (200-300 g each) – 4 pcs.,
• Lemon – 1 pc.,
• Medium onion – 1 pc.,
• Carrot – 1 pc.,
• Celery (root) – 1 pc.,
• Parsley (greens) – 1 bunch,
• Garlic – 1 clove,
• Butter – 1 tbsp.,
• White wine (dry) – 100 g,
• Coarsely ground black pepper – ¼ tsp,
• Dried basil and oregano - a pinch each,
• Coarse salt - to taste.

Cooking perch with scales in foil

First of all, you need to protect yourself from possible “injuries at work” by cutting off all the fins of the perches with scissors.

Now, armed with a sharp knife, you should remove the heads. We don’t throw them away, because they will make a rich and aromatic fish soup.

1. We cut the belly of the fish and take out the insides and wash it.
2. Using the same sharp knife, we cut the fish, separating the rib bones. The purpose of this simple operation is to remove the ridges. The skin on the back should remain intact.
3. Now salt the perches from the inside, pepper and sprinkle with herbs.
4. Peel a clove of garlic, grate it and rub the aromatic pulp over the fish fillet.
5. Take half a lemon, grate the zest and place it in the carcasses.
6. Squeeze the other lemon half to get fresh juice. We pour it over the carcasses placed in a glass or enamel bowl, flesh to pulp (unfolded).
7. Add wine, cover the container and refrigerate it for at least half an hour so that the perches are thoroughly marinated.

Now let's prepare the filling

1. Divide the rest of the lemon into 4 half rings, and also cut the peeled carrots, onions and celery.
2. Fry everything in butter until half cooked.
3. At the end, add chopped herbs.

We put the filling into the carcasses, fold the fillet in half (scales facing out).

We put our stuffed fish in foil, wrap it tightly and send it to the deco, and send it to an oven heated to 180 o C.

Double fish soup of perch and pike

Perch goes well with pike. From 2 types of fish you get a rich broth. The broth is cooked on small perch, pike tail and head. The perch is placed in cheesecloth to prevent the scales from getting into the soup.

Composition of ingredients

The composition of the dish is as follows:

Step-by-step cooking process

You can prepare fish soup from river perch and pike as follows:

1. Small shells should be cleaned by removing the entrails, gills, fins, and black chaff. The pike needs to be cleaned of scales, the head and tail must be cut off. Everything is washed under running water.
2. It is recommended to cook the okushki in gauze so that the scales do not get into the broth. The perch, head and tail of the pike should be placed in a pan and filled with water.
3. It is recommended to cook for 30 minutes. At first the fire must be big. After boiling, reduce the heat to low.
4. It is recommended to peel and rinse carrots, potato tubers, and onions.
5. Carrots and onions should be finely chopped. The potatoes need to be chopped into cubes.

6. After cooking the broth, you need to remove the fish. The okushki are taken out of the gauze and placed on a plate. The pike needs to be cut and the meat returned to the broth.
7. Place potatoes in broth and bring to a boil.
8. Carrots and onions need to be fried in a frying pan and poured into the soup after the broth has boiled.
9. Salt the fish soup, add bay leaf and pepper, and cook for 20 minutes. over low heat.
10. In 3 min. Before readiness, it is recommended to chop the parsley and dill and add to the fish soup.
11. After cooking, the fish soup is left covered for 20 minutes.

What can I add?

You can add spices to the broth: allspice, fish spices, suneli hops. Instead of pike, it is allowed to use roach, trout, salmon, pike perch and salmon. The broth can be seasoned with millet, which is washed twice in advance.

How to serve a dish

It is recommended to eat the fish soup hot. The dish is poured into plates and sprinkled with fresh herbs.

Scales

We often do not notice what is constantly looming literally before our eyes. Every angler inevitably comes across fish scales, but I don’t remember a time when someone told me about scales - moreover, that you can determine its age by the scales of a fish.

In fact, so much knowledge has been collected about fish scales that if you lay out all the information about fish scales, you will get too long a treatise. Therefore, we will limit ourselves only to information that is interesting and useful for fishermen. Let's start with the fact that not all fish have scales. For example, flounder, mackerel, catfish and many others have no scales.

The Great Soviet Encyclopedia says the following about scales: “Scales are hard metameric plates of the dermal skeleton of vertebrates - fish, reptiles, birds and some mammals, performing a protective function.”

Evolution

Scales in their modern form began to appear in fish already 50 million years ago. Before this period, most fish were covered with a powerful bony shell. In most fish that have survived to this day, this shell has disappeared completely or has evolved into scales. Sturgeons have only chains of bone spines left as a reminder of their ancient origins.

The fact that scales in the course of evolution turned out to be more effective than bony shells becomes clear from the effective qualities of scales. Thanks to the flexibility and elasticity of the scaly cover, the fish began to move much faster. Over time, a layer of mucus began to be released from the skin of the fish onto the scales, which not only further increased the speed of movement, but also became protection against various bacteria, fungi and even poison for predatory fish. How many times have we met fish with traces of cuts from the teeth of a pike, pike perch or otter? And this fish was saved from the teeth of a predator only thanks to its scales. The predator's teeth slip or tear scales out of the fish's body, but the prey, losing scales, escapes from the mouth and escapes.

Many fishermen believe that tench or burbot have no scales at all. But when you clean these fish, look carefully and you will see that there are still scales, they are just very small and hidden under a thick layer of mucus. Perhaps the most powerful shell of scales is found in crucian carp, carp, pike perch or perch. I don’t know the opinion of scientists, but it seems to me that such powerful and large scales on crucian carp or carp are primarily associated with protection from various insects and leeches, because crucian carp and carp love places overgrown with vegetation underwater.

The scales of fish grow according to this principle: under the old upper scales, the lower young ones are formed. Thus, new scales not only replace the old ones, but also immediately cover the resulting skin surface associated with the growth of the fish. The scales of a fish resemble a photograph, from which a specialist can tell a lot. First of all, you can find out how old the caught fish is. If you think that for this it is enough to take a magnifying glass and, like the annual rings on a cut of a tree, count the age of the fish in circles on the scales, then you are unlikely to be able to do this accurately. Unlike a tree, which grows only in the warm season, fish grows constantly. Therefore, depending on the time of year, the availability of food, spawning and other factors, fish growth is very uneven. In difficult times, the rings on the fish’s scales become thinner, blurred, or even additional rings are formed, which interfere with accurate counting.

Prediction by scales

For research, scientists take scales under the dorsal fin, in the third row from the top, and find out the age, length, weight, sex, previous disease and habitat of the fish. Such information can be obtained not only from scales, but also from sections on bones and fin rays. Thanks to these studies, we know that a sturgeon weighing 100 kg is 152 years old, halibut lives up to 60 years, and pike up to 40 years. Studies have also shown that fish rarely die like we humans do from old age and decrepitude. More often they die from disease or accidents.

Fish scales are taken not only for study. Pisces bring practical (and not very) benefits to people. For example, did you know that many modern types of lipstick are made from fish scales? Most often, scales are used to make three-dimensional patterns. The scales of pike perch and pike perch are well suited for these purposes. After washing and drying, the scales of these fish do not lose their shape. Larger scales of carp or crucian carp are also used in decorative arts, but in more rare cases. If someone decides to do this kind of handicraft, then know that the pattern is laid out according to a previously applied design on a special mastic. Other subtleties and wisdom of this hobby in our information age are easy to learn.

Fish scales also had and still have cult ritual significance. For example, since ancient times they have used scales to tell fortunes. Pomeranian fishermen wondered about the weather, successful fishing, and much more. If in our time they drink an alcoholic drink for the first fish, then ancient fishermen sacrificed the first fish, observed how the fish behaved during the ritual and made predictions. Over time, the Pomors began to use scales in fortune telling. They did whatever they wanted with it: burned it, boiled it, dried it, and predicted the development of further events.

And here is how the Pomors guessed for a good catch. A fish (necessarily a large one) caught at dawn was lynched - its skin was removed along with its scales and hung to dry. Then the scales were separated, ground and mixed with sand and sheep manure (be careful in advance!). Next, the fishermen took a handful of scales with manure and sand and began to rub them between their palms. All this mass fell from the hands onto the wolf’s skin, and by the way the scales lay down, they determined whether it was worth going fishing or not. If the scales were under the manure, fishing was canceled for thirty-three days, and if the scales were on top, then it was possible to go to sea. But even at sea, everything began with a ritual. These same scales with manure were thrown from the side of the boats into the water and they said something like: “Big fish, come, grab my bait and pull it to the bottom!” There was a lot of fish in those days, and fortune-telling almost always came true...

Fish differs from fish

After a good catch, fish was and still is supposed to be eaten. But not all fish can be eaten, based on religious canons. As the Jewish Torah says: “Eat from everything that is in the water - everything that has fins and scales in the water, in the seas and in the rivers - eat them. And everything that does not have fins and scales, in the seas and in the rivers - from every small thing in the water and from every living thing that is in the water - they are an abomination to you.”

So, only fish with scales are considered kosher. And if you honor the ancient canons, forget about sterlet and other sturgeon, as well as mackerel, flounder... It’s a pity, because these are some of the most delicious fish.

Before preparing fish for food, fishermen and their wives have to deal with a not very pleasant procedure - cleaning the fish from scales. However, it is not always recommended to remove scales from fish. For example, you don’t have to peel off the scales for cooking, since they contain many rare and useful substances.

The basic rule for cleaning fish: always remove scales from fish only on the day of gutting, not earlier and not later, but preferably at the same time. Before cleaning, the sharp fins of the fish are cut off so as not to injure your hands. Next, the scales are removed with a knife or special devices (graters), starting from the tail. If the scales are dense, the fish should be immersed in boiling water for a few seconds. But some do it differently: they gut the fish, boil it, and only then remove the scales along with the skin and bones, and only clean meat is left for the dish. If the scales are dry, they need to be slightly moistened, and after a few minutes the fish can be cleaned normally again. In order not to cover the whole kitchen with scales, it is better to clean the fish in a large, dense and transparent plastic bag. Most often, problems arise with cooking perch. If you boil or smoke perch, then you do not need to remove the scales, but if you are going to fry, then remove the scales along with the skin. With simple skill, the perch is cut very quickly.

All that's left to do is treat you to an original and tasty dish of fish scales.

Fish scale jelly

This is perhaps the only fish scale dish that you can eat with pleasure. Moreover, you don’t have to eat the scales directly, but only the jelly itself. Most often, this jelly is prepared separately from the fish, and then fish meat is added to it, and the famous jellied fish is obtained. Moreover, there is no need to add gelatin to fish scale jelly; on the contrary, a decoction of fish scales can be used as a gelatin substitute when preparing other jellies.

The ingredients we need are pike, carp or crucian carp scales. We wash the scales and place them in a gauze bag. Add onions, carrots, parsley (celery) root, bay leaf and peppercorns (to taste). Cook all this in a small amount of water: it covers the contents of the gauze bag with a small margin. Cook for two to three hours over low heat with the lid tightly closed. Then turn off the heat, do not take anything out, and let the broth brew for another two to three hours. Therefore, it is better to make this dish at night, so that before going to bed you can squeeze out the bag, pour the jelly into plates and molds and put it in the refrigerator, and in the morning you will have an excellent breakfast. To lighten the broth, you can add grated carrots to it.

It's nice to kill a worm! No tail, no scales!

Konstantin Fadeev, Tomsk. Photo by the author

With millet

Their perch fish soup is often made with millet, especially in nature. Millet is easier to carry and takes up little space. Cereals add satiety to the dish. Cooking fish soup is very simple.

Composition of ingredients

The components are as follows:

Step-by-step cooking process

You can prepare fish soup from river perch with millet as follows:

1. The fish must be cleaned of its entrails, fins, scales, and gills removed, and cut crosswise into medium pieces.
2. Place the perch in a saucepan and add water.
3. Cook the fish for 25 minutes.
4. Foam must be removed during cooking.
5. Peel carrots, onions, potatoes, rinse, chop into cubes.
6. After cooking the broth, the fish should be removed, cut up and returned to the fish soup.
7. Next, you need to rinse the millet twice, remove black inclusions, pour into the soup, and cook for 10 minutes.
8. Potatoes should be poured into the soup and boiled.
9. It is recommended to fry carrots and onions in a frying pan.
10. The roast should be poured into the broth, spices and salt should be added.
11. You need to cook the fish soup for 20 minutes.

12. In 3 min. Before it's ready, sprinkle chopped parsley into the broth.

What can I add?

Fish soup can be cooked with rice, wheat cereal, pearl barley, and bell pepper. Pike, trout, salmon, cod and other types of fish are added to the perch to cook the broth.

How to serve a dish

It is recommended to serve the soup hot. The fish soup is poured into plates, garnished with parsley and olives. The product is served with bread.

How to cook perch with scales - recipes

Perch in foil

Ingredients:

• perch 5-7 pcs;
• vegetable oil 60 ml;
• salt, pepper to taste.

Preparation:

1. The entrails are removed. To do this, you need to cut the abdomen from the tail to the head. If there is caviar, it is processed separately. It is also recommended to remove the gills. The carcass is washed and dried with a napkin or paper towel.
2. Before adding to the pan, the fish should be salted. Pour oil into a frying pan and heat it up.
3. In the frying pan, the fish are laid out loosely so that they do not stick to each other. If there is a large quantity, the portion is divided into two parts. During frying, the product is covered with a lid.
4. After 5 minutes, the perch is turned over and covered again. If you have caviar, you should remember that it cooks for 6-8 minutes.

It is not uncommon for fish scales to stick to the bottom.

This happens due to the following reasons:

• dishes with poor quality bottoms;
• frying pan not hot enough;
• the lid was not closed tightly;
• the fish was used immediately after freezing.

If the perch begins to burn to the bottom, there is no need to try to turn it over; it is better to pour a few tablespoons of water, close the lid and leave for 6-7 minutes. As a result, the skin should be preserved.

Fried perch in oriental style

Ingredients:

• soy sauce - 2 tablespoons;
• raisin;
• lemon juice - 1 tbsp;
• apples - 2 pcs;
• onion - 1 piece;
• sweet pepper - 1 piece;
• 1 cup rice;
• peeled shrimp - 100 g;
• vegetable oil - 3 tbsp;
• salt, pepper to taste;
• perch fillet - 700-800 grams.
• fennel – 0.5 tubers

Preparation:

1. The onion is peeled and cut into cubes. The pepper is cored and cut into strips. Fennel must be washed and cut into bars.
2. Heat the pan and fry the onion for 3 minutes. Then add rice and continue stir-frying for 5 minutes.
3. Add pepper, fennel, salt, seasoning to the rice and cook for another 4 minutes.
4. Add soy sauce and 1 glass of water. Further cooking time is about 30 minutes. Cook over medium heat, stirring occasionally.
5. Raisins are washed with hot water. Perch fillet is cut into small pieces and treated with lemon juice.
6. Apples are cut into thin halves.
7. The fish is fried together with apples for 5 minutes. Then add raisins and shrimp. Continue cooking for 5 minutes.

Serving can be done in various ways, serving the fish along with rice, or separately on plates.

Summer ear

The product has a specific taste due to a non-standard set of vegetables. Bell peppers, green peas, and celery are added to the dish. Tomato is also added to the product.

Composition of ingredients

The dish is made from the following components:

Step-by-step cooking process

You can prepare summer fish soup from river perch as follows:

1. The oil must be divided into 3 parts. It is recommended to remove one piece to the side and melt 2/3 of the butter in a frying pan.
2. Peel and rinse onions, carrots, peppers, potatoes.
3. Onions and carrots should be chopped into cubes and fried.
4. It is recommended to chop the pepper into strips after 5 minutes. add to carrots and onions.

5. Potatoes need to be cut into cubes or bars.
6. You need to boil the water, put in the potatoes, fillets, and boil.
7. After boiling, you need to pour out the frying.
8. It is recommended to cook for 10-12 minutes.
9. Next you need to add salt, add celery, peas, tomato (remove the skin), spices, green onions, cook for 3-5 minutes.
10. After cooking, you need to let the soup sit for 20 minutes.

What can I add?

You can add allspice peas, suneli hops, and fish seasoning to the soup. You can cook fish soup on 2 types of fish: perch and salmon (trout, pike).

How to serve a dish

The product is poured into individual plates. It is recommended to eat hot or warm. It is recommended to sprinkle the dish with green onions, parsley, and dill.

How to cook perch without cleaning: recipe in foil

It is best to take medium-sized perch. Preferably freshly caught ones, but if your own fishing is unsuccessful, you can get some fish at the market. The main thing is that it is fresh!

Ingredients

• Perches (200-300 g each) – 4 pcs.;
• Lemon – 1 pc.;
• Medium onion – 1 pc.;
• Carrot – 1 pc.;
• Celery (root) – 1 pc.;
• Parsley (greens) – 1 bunch;
• Garlic – 1 clove;
• Butter – 1 tbsp;
• White wine (dry) – 100 g;
• Coarsely ground black pepper – ¼ tsp;
• Dry basil and oregano - a pinch each;
• Coarse salt - to taste.

In the oven - whole medium perch

In the oven the dish turns out tender. It is recommended to use medium or large carcasses for making the dish. To soften the meat, you can add a lemon or pour lemon juice over it.

Composition of ingredients

The product is made from the following components:

Step-by-step cooking process

The product is prepared as follows:

1. It is recommended to clean the shells from entrails, gills, black chaff, scales, and rinse. The fins need to be cut off.
2. The fish must be peppered, salted, sprinkled with seasoning, and left for 30 minutes.
3. The onion needs to be peeled and cut into cubes.
4. It is recommended to rinse the dill and chop finely.
5. Onion and dill need to be salted and mixed.
6. A baking sheet with a high side should be washed and coated with oil.
7. The belly of the fish needs to be filled with onions and herbs.
8. The carcass is greased with oil and sprinkled with dill. If necessary, sprinkle with lemon juice.
9. The pan should be covered with foil to prevent the fish from burning. The baking sheet is placed in a hot oven for 45 minutes. The temperature inside the oven is 180 ᵒC.

10. In 5 min. Until ready, remove the foil and bake until crusty.

What can I add?

You can add lemon slices, potatoes, and carrots to the product. The product can be prepared with creamy, sour cream or mayonnaise sauce.

How to serve a dish

Okushki are laid out on a plate. The fish is served with a side dish: fried, baked, boiled potatoes, vegetables, rice, stewed cabbage, pasta. The dish is served garnished with lemon, lime, parsley and dill. It is recommended to eat the product hot or warm.

Fillet in the oven

Perch has a lot of bones, so fillet is the most suitable dish. The sides of the fish are cut off, cut into pieces, fried, and then baked in the oven.

To improve the taste of the dish you need to add carrots and garlic.

Composition of ingredients

The following components are used:

Step-by-step cooking process

The product is made according to the instructions:

1. It is recommended to chop the fish fillet into pieces, add salt, sprinkle with salt, and add fish spices. Marinate the fish for 60 minutes.
2. The baking sheet should be washed, coated with oil, and pieces of fish should be placed on it.
3. Next you need to peel the carrot root and a clove of garlic.
4. It is recommended to fry the carrots in a frying pan and place them on the fish.
5. Place sour cream in a bowl.
6. Boil the egg, chop finely. Chop the garlic with a knife. Place these ingredients in a bowl with sour cream.
7. The mixture should be sprinkled with spices, poured with lemon juice, mixed, and poured onto the fish.

8. The baking sheet must be placed in a hot oven. Bake for 30 minutes. at a temperature of 200 ᵒC. In 5 min. Before the dish is ready, sprinkle with grated cheese.

How to serve a dish

The product is served hot. Potatoes, pasta, rice, and vegetables can be used as a side dish. The serving can be sprinkled with fresh parsley.

In a slow cooker

In a multi-cooker, the fish turns out tender. To retain moisture, pieces of perch are pre-fried. The product is stewed in tomato juice with vegetables.

Composition of ingredients

To prepare perch you need:

Step-by-step cooking process

The dish is prepared step by step:

1. The fillet should be cut into pieces, put in a bowl, sprinkle with salt, pepper, and lemon juice. Stand for 30 minutes.
2. The fish should be fried in a multicooker bowl on the “fry” mode for 10 minutes.
3. The fish should be placed on a plate.
4. The bowl needs to be washed, dried, and oil added.
5. It is recommended to peel the onion and cut into cubes. The carrots should be peeled and chopped in a medium vegetable grinder. Vegetables must be placed in the bowl of the multicooker. It is necessary to fry the carrots and onions in the “frying” mode until a golden hue appears.
6. Place the fish on top of the vegetables, pour tomato juice, salt and add spices. Next, turn on the “quenching” mode for 50 minutes.
7. Product in 5 min. Sprinkle with dill until done.

How to serve a dish

The dish should be served hot on individual plates. The perch is served with a side dish: potatoes, pasta, vegetables, rice. Sprinkle the serving with dill or parsley.

Perch in batter

The dish is prepared in the oven. Fillet is suitable for making this dish. The dish is served with vegetables or rice. The product is suitable for the holiday table.

Composition of ingredients

The following components are used:

Step-by-step cooking process

The product is prepared according to the instructions:

1. The fillet needs to be washed and dried.
2. It is recommended to divide the testicles into the white and yolk parts. The yolks need to be beaten with salt and flour.
3. The protein part should be beaten with salt. You will get foam.
4. The whites and yolks must be combined and mixed carefully.
5. The baking sheet should be washed and coated with oil. Place pieces of fish on a baking sheet, pour over the egg mixture, and mix a little.
6. The baking sheet should be placed in a hot oven and baked at 180°C until a golden crust appears.

How to serve a dish

The fish is served hot on a plate. It is recommended to sprinkle the product with parsley or dill. The dish is served with a side dish: potatoes, pasta, rice.

To prevent the fish from becoming bitter, it must be thoroughly cleaned and washed. Be sure to remove the insides. After removing them, the carcasses must be rinsed from the inside under running water. Next you should remove the gills and black chaff. If necessary, remove the scales.

Small fish soup is boiled directly with scales and fins. This will allow you to get a rich broth. Small fish are placed in cheesecloth to prevent scales from getting into the soup. For the broth, add little water. The liquid should barely cover the fish. This will make the broth richer and more flavorful.

Boil the perch for no more than 15 minutes, after which the broth is added.

You can prepare baked dishes from river perch. It is advisable to make them from fillet. Perch is baked in tomato or cream sauce. Fillet in batter turns out very tasty. To do this, it is recommended to beat the eggs. Fish in batter can be baked or fried.

How to cook perch with scales

For a fisherman, winter fishing with a hefty, generous catch is like passing a test of skill, but for the housewife it is a real punishment.
Perch, which is most often caught at this time, is extremely difficult to clean, but there is a way to cook it in its scales and please your family with a delicious dish. It’s worth learning how to “tame” this fish in order to supplement your meager winter diet with a healthy treat that will do honor to any holiday table. Perches are covered with hard, strong scales, which are very difficult to remove, especially from small individuals. To make the task easier, you can cook the fish without removing the scales. We offer several interesting and simple recipes on how to get a dish of perch with scales that is delicious in taste and aroma.