Classic version: product list
This is one of the simplest and fastest ways to prepare such fish. In order for you to get really tasty fried bream in a frying pan, you need to make sure in advance that you have all the necessary ingredients 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.
Bream fried in milk-egg mixture
This recipe is not difficult to prepare, but the fish turns out very tasty and healthy. Bream fried in this way goes well with buckwheat porridge and potatoes.
Ingredients:
- 700 g bream
- 1 egg
- 3 tablespoons vegetable oil
- 100 ml milk
- 150 g breadcrumbs
- 2 tablespoons flour
- Salt and ground pepper to taste.
How to fry bream in a milk-egg mixture:
Prepare the fish well. Rinse the bream, clean the scales, remove the insides and rinse under running water.
Now you need to remove the fillet from the bones. It must be rinsed again, and then blotted with a paper towel to dry the fish.
Prepare a milk-egg mixture for the bream. Take a bowl, crack an egg into it and pour in the milk.
Pour oil into a frying pan and heat it up.
The fillet must first be thoroughly rolled in flour, then dipped in the milk-egg mixture, and then dipped in breadcrumbs so that they completely cover the fish.
Place the fillet on a heated frying pan.
Fry the fish until a golden crust appears, turn over and wait for the same shade on the second side of the fillet.
Serve bream fried in a milk-egg mixture with a side dish.
Sequencing
First of all, you need to take care of the fish. In order for you to get tasty and healthy fried bream in a frying pan, you need to peel it, gut it, rinse it under running cool water and lightly dry it.
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 roasting 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 placed in 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 placed on a beautiful plate and served to the table.
Bream stewed in sour cream
March 06, 2021 30517
Bream is a tasty and healthy fish. It is easily absorbed by the body and does not cause heaviness.
However, not everyone knows how to cook this fish so that it turns out juicy and tender. Bream can be fried, boiled, steamed, stewed, served with a side dish and, of course, baked.
In any form it turns out excellent and amazing. But it is best to bake it, because this way it retains all its nutritional and beneficial properties and, at the same time, turns out juicy and tender with a pleasant aroma.
We invite you to carefully read all the secrets of cooking bream in the oven.
Bream fried in a frying pan: 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.
You can use coconut flakes, dried basil or semolina as a breading. In addition, the above list of products must be replenished with salt and vegetable oil.
Cooking algorithm
To make your fried bream in a frying pan tasty and nutritious, you need to prepare it first. The fish, cleaned of scales and entrails, is thoroughly washed, dried, and the head and tail are separated. Then the carcass is cut into thin slices with a sharp knife, placed in a bowl and mixed with salt and spices. If desired, the bream can be sprinkled with lemon juice.
After this, breading (coconut flakes, semolina or dried basil) is poured into a flat plate and the fish slices are rolled in it. After this, 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.
Bream in turmeric batter
This recipe is unusual in that the fish is first marinated and then coated in 3 types of batter. The next time your husband brings you a catch of bream, surprise him with this recipe.
For him take:
- 1 kg of fish;
- juice of ½ lemon;
- a pinch of coriander;
- 1 tsp ground turmeric;
- ground pepper to taste;
- 1 tbsp. flour;
- 2 eggs;
- breadcrumbs;
- vegetable oil.
We first clean the fish, remove the insides and head. We cut it into small pieces, 4-5 cm wide. Each piece is additionally cut into 2 parts, removing the large bone in the center. If the fins have not yet been removed, now is the time to remove them.
Now we put the fish in a deep container so that it all fits. And marinate half a lemon in freshly squeezed juice. Immediately pepper and salt. Add a pinch of ground coriander and turmeric. Mix the pieces well with your hands. Place in the refrigerator to marinate for 20-30 minutes.
While the fish is preparing for frying, prepare the batter. Place flour, beaten eggs with salt and breadcrumbs separately in 3 bowls. After 30 minutes, remove the bream and alternately dip it first in flour, then in the eggs. And lastly, bread it in breadcrumbs.
As usual, heat the frying pan with oil. Place the fish in hot oil, which should cover the fillet halfway. Fry until golden brown on one side, then on the other.
Place the finished fish on a plate lined with a paper towel to absorb excess oil.
Fried bream in a frying pan
The culinary recipe that we will now tell you about is unique in that as a result you will get almost boneless fish. First, the carcass is prepared in the usual way, freeing it from scales, entrails and head. After this, several neat transverse cuts are made, being careful not to touch the ridge.
Then the fish is fried using the classic method, first rolled in flour. During the cooking process, the heated oil will penetrate into the cuts 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 frying pan will pleasantly surprise your family and friends. But there is one more subtlety here. The above advice applies to fish that are not too large.
Fried bream with onion rings
This recipe is very simple, and fish prepared according to it can be served either as a separate dish or with a side dish - potatoes, rice or buckwheat. You will need:
- fresh bream – 4 kg;
- onions – 2 medium-sized pieces;
- flour – 5 tablespoons;
- sunflower oil – 1/3 cup;
- salt and pepper - to taste.
From this number of ingredients you will get 4 servings.
Onions give bream a mild, spicy taste
- Clean the bream by removing the scales and removing the entrails. Rinse thoroughly in cold running water. Cut off the head and divide across the carcass into four parts. Place the slices in a bowl, add salt and pepper and mix thoroughly. Cut the onion into half rings.
- Dredge the bream slices in flour without shaking them off. Pour sunflower oil into a frying pan and heat it up high. Place the fish and fry over medium heat, uncovered, for 10 minutes on each side.
- Once both sides are browned, add the onion and cook for another 10 minutes. Now you can close the pan with a lid, reduce the heat as much as possible and simmer for 10 minutes.
Fried bream with onions is ready. Try it and you will see: onions give the fish a wonderful piquant flavor. Your family and friends will be delighted with this dish!
Another option
To cook bream according to this recipe, you will need a carcass weighing about one kilogram. It needs to be cleaned, the insides, head and fins removed. 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 the vegetables with a lid and simmer for ten minutes. While they are cooking, you can make a cocktail of three raw eggs and finely chopped herbs.
After this, about half a kilogram of peeled and cut potatoes is placed in a frying pan. A 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 placed on potatoes, sprinkled with eggs and herbs and fried under the lid until all the ingredients are completely cooked.
Fried bream in garlic and sour cream sauce
In this recipe, ready-made, already fried bream from the first recipe is simmered in an aromatic sauce, which gives the fish softness and a special taste. For the sauce we take:
- onions - 3 pieces,
- garlic - 3-4 heads,
- sour cream - 5 tablespoons,
- mayonnaise - 3 tablespoons,
- horseradish - 1 tablespoon,
- salt, pepper, fish seasonings - to taste.
Peel the onion and cut it into small cubes, then lightly fry it in vegetable oil until soft. Place the fried onions in a frying pan where the already fried bream is placed on top of the fish. Squeeze the peeled garlic into a bowl and mix it with seasonings, salt, pepper, sour cream, mayonnaise and horseradish. Spread the resulting mixture evenly over the onion. Place the frying pan on low heat and cover with a lid. After 40 minutes of simmering, delicious bream in a fragrant spicy garlic and sour cream sauce is ready!
Recipe for fish baked in sour cream
To prepare such 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 placed 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 cooked, it is removed, generously coated with sour cream, sprinkled with breadcrumbs and sent back to bake. Periodically, the fish can be removed from the oven and watered with its own juice, which is released during the cooking process. This way it will be softer and tastier.
Additional Tricks
To make large bream fried in a frying pan soft and juicy, you can pre-marinate it in lemon juice. The acid will not only soften large bones, but also improve the taste of the fish. In addition, portioned pieces can be stewed briefly 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 during prolonged stewing.
Bream fried in a frying pan will be much tastier if you place a bay leaf and a few onion rings in its cut belly. During the cooking process, the fish will have time to become saturated with the aroma of spices and will become more tender and juicy.
Bream in sour cream. Or crucian carp, or soroga (roach).
Needed: Bream, salt, flour, vegetable oil, sour cream, water.
Bream in sour cream is possible in two versions - so that the bones become soft and are eaten without a trace, or so that it is juicy, and we take out the bones ourselves.
The beginning in both options is the same - it is not necessary to poke the bream, in the sense of removing the entrails, scales, and the skeleton, although it is possible, but this is completely from the cousins. It’s just that if you pull out the spine with the ribs, then there may be no meat left on the meat at all.
Rinse, drain, and roll in salted flour.
Then again there are two options: difficult and fast.
Difficult: in a frying pan of a suitable size in vegetable oil, lightly fry the whole bream, and then proceed to the quick one with the word put in.
Quick: without frying, place the bream in a frying pan of a suitable size (leaving the head or not is a matter of taste of the eater) or a baking tray, a baking dish, at the bottom of which a small amount of vegetable oil is spilled.
Coat the top of the bream with sour cream very thickly, preferably thick sour cream, in the belly you can put dill sticks chopped into a soup or salad, add water to the middle of the height of the bream and put it in the oven at about 200 degrees
Under no circumstances should you cut the skin of the bream (they say that then it will not crack), because its meat will then dry out and become wadded. The skin is completely breaded and spread with sour cream - it won’t burst!
According to the first option - until the bones soften - the bream will have to sit in the oven for 3-4 hours (depending on its age), from time to time you need to coat the bream with more sour cream, pour some water from a counter, add the water itself when it has evaporated.
The oven will need to be turned off when there is just a little water left and the feathers (outer fins) are easy to chew, leave in the oven, the rest of the water will dry out on its own. Ideally, even the spine should be easy to chew, and small bones should not be noticeable in the mouth at all.
According to the second option, it is enough to wait until the sour cream is initially baked on top of the bream and the water evaporates. If the crust on top is not baked enough and the water has evaporated, add some water. But the bones will have to be carefully removed. In bream they are multiple, splintered and sharp.
You can cook crucian carp in the same way, a fish called roach in our area, but in others it seems to be roach. In general, a bony river fish. Perch will not work; its meat is of a different color. I haven’t tried carp; they are not found in our area.
But if you have a stove, you can make dried fish (not to be confused with dried fish). If anyone is interested, I’ll tell you how. It doesn't work in the oven.
