Bream on a grill pan. How to fry bream in a frying pan. Fried bream in a frying pan

The batter absorbs a lot of oil, so this dish cannot be called dietary. But sometimes you can treat yourself to fried fish in a delicious, crispy crust.

Preparation:

1. Cut the prepared bream without scales, head, fins and entrails into pieces about 4 cm wide. Additionally cut each piece into 2 parts.
2. Marinate the fish. To do this, squeeze the juice of half a lemon onto it, pepper and salt, add ground coriander, mix well.
3. Place the bream in the refrigerator for half an hour.
4. Beat the eggs and add salt.
5. Remove the bream from the refrigerator, roll each piece in flour, then dip in the eggs and coat in breadcrumbs.
6. Place the breaded fish pieces in the hot oil in a frying pan.
7. Fry over medium heat until golden brown.

Place the finished bream on a plate lined with paper napkins to absorb excess oil.

Chef's recipe for fried bream in a frying pan

Ilya Lazerson offers a recipe for the perfect fried fish in black sauce. You can prepare a dish according to his recipe and enjoy the taste of real restaurant food.

Products:

• bream – 1 pc.;
• water – 1 l;
• salt – 30 g;
• sugar – 25 g;
• butter – 50 ml;
• lemon – 0.5 pcs.;
• parsley – 1 bunch;
• flour – 50 g;
• pepper mixture – 2 g.

Preparation:

1. Clean the bream from scales and entrails, cut off the fins, tail and head. Make cuts on his skin.
2. Dissolve salt and sugar in cold water. Place the fish carcass in the sweet-salty solution for 20 minutes.
3. Wash and chop the parsley leaves. Cut the lemon in half.
4. Pour vegetable oil into a frying pan and put on fire.
5. Remove the bream from the solution and dry with a paper towel.
6. Rub the pepper mixture into the cuts on the fish.
7. Bread the bream in flour, shaking off the excess, and place in a hot frying pan in the oil. Fry over low heat without covering the pan with a lid.
8. Turn the fish over to the other side. Place a piece of butter in the pan.
9. Add chopped parsley to the hot oil until slightly fried.
10. Squeeze the lemon juice over the top of the fried fish in the pan.
11. Place the finished bream on a dish and pour over the oil in which it was fried.

Bream fried in a frying pan in batter turns out with a crispy golden brown crust. If you don’t like a thick layer of breading, you can cook fish with black sauce by watching the detailed recipe description in the video.

Fried bream almost without bones

Podleschik is a small fish that is caught throughout Russia. In order to feast on fish, you need patience, a feeding spot and a fishing rod. Since the bream is a medium-sized bream, it has a lot of bones, and it is quite difficult to cook it tasty. This is especially important when bream are your fisherman’s only catch. I really want not to offend his efforts, but it’s quite difficult to cook such fish without skill. If you have ever tried to fry this fish, you will understand that it is not easy, since the fish usually comes out too dry and tastes like fried cardboard. But this recipe, if all conditions are met, will allow you to cook the perfect fish.

I would also like to note: this recipe for white bream will allow you to cook only small fish perfectly tasty. For example, instead of breams, you can use small crucian carp. But large white bream and bream have thick bones, and this method of cooking is not suitable for them.

Ingredients:

• 1 kg of fresh bream;
• flour (about 1 cup);
• vegetable oil for frying;
• salt and pepper to taste.

How to cook white bream, recipe with photo

1. First of all, we clean and gut the fish; the larger it is, the easier it is to do this.

To prevent the scales from scattering all over the kitchen, do this in a deep washbasin. And a regular fine grater can easily replace a special grater for cleaning scales.

We wash the gutted white bream inside.

2. Next, we will make cuts on the fish up to the ridge at a distance of half a centimeter from each other. At the same time, be careful not to cut the ridge and maintain the integrity of the undergrowth. This will allow the fish, firstly, to fry faster and not dry out during cooking. And secondly, we will chop the small bones, and they will not be felt while eating.

3. Add flour, add salt and pepper, and you can also add spices to the fish to taste. Mix flour with spices until smooth.

4. Very carefully roll the fish in flour. Make sure that the flour penetrates into the cuts, then they will also be crispy and tasty.

5. Pour oil into a hot frying pan. There should be a lot of it so that half of the fish floats in oil. Vegetable oil must certainly be refined - it does not foam and does not burn.

Place the fish in the oil and immediately move it a little, otherwise the bream will stick to the pan.

This technique will allow you to get a beautiful crust, and the fish will not stick tightly to the bottom of the pan.

6. Fry on both sides until golden brown. You should not fry the fish any longer - it will become too dry. For smaller fish, 3 minutes is enough, for larger fish, 5-6 minutes on each side is enough.

7. To remove excess fat, place the bream on a paper towel, pat dry, and serve hot.

Anyone who has cooked bream at least once knows not only how and how much to fry it, but also how it should be processed when we cook it in a frying pan, in the oven or using other kitchen appliances.

Preparing fish includes the following steps:

• washing each carcass under high water pressure;
• cleaning from scales, fins and entrails;
• removal of the head part or just the gills.

How to fry bream correctly so that there are no small bones, and the fish turns out well fried and golden? Experienced chefs advise preparing large specimens (from 1 kg) that do not contain small seeds. And for more thorough baking, the slices must be turned over in the pan several times.

Breading

To ensure that the fish has a pleasant aroma and rich, piquant taste, you can use different seasonings or breadings. The most commonly used ingredients are flour, crackers, semolina, dry basil and even coconut flakes.

Prepared and dried carcasses are sprinkled with lemon juice, salt and pepper are added to taste. Then they are dipped in the chosen seasoning and cooked in a frying pan or in the oven until a crust forms. You can also make a mixed lunch, for which the fish is cut into pieces and each of them is coated in an individual mixture. But you must remember to wash the pan after each batch with different breading. Not only can whole carcasses be fried using spices and powdered seasonings, bream fish cutlets go well with a breading of breadcrumbs or flour, which give them a specific taste and form a crispy crust on the surface.

How to fry bream in pieces

How to fry bream with a crust in the form of portioned pieces in a frying pan? This recipe is the most common and quite popular for home cooking.

Cut the prepared fish into five-centimeter cubes. We make small holes in them with a sharp knife and place them in a deep plate with a mixture of pepper, salt and lemon juice. Rub each slice and put it in the cold for ten minutes. During this period, heat a frying pan with oil. We take out the fish, roll it in flour and place it in a heated bowl. Cook for about twenty minutes, without closing the lid and constantly turning over.

Fried bream with onion rings

Fish fried with onions is combined with side dishes of potatoes, buckwheat and rice, and this cooking method is considered very simple. For four servings you will need four kilograms of bream, two medium onions and spices. Gut the carcasses, remove the head and rinse them well. Divide into equal small pieces, dip in salt and pepper. Cut the onion into half rings.

Fry the bream in a frying pan after sprinkling with flour. Any piece is cooked for about ten minutes on each side, after which onion rings are added to it. With the lid closed, the dish is stewed for some more time over low heat. The piquant taste and attractive aroma will delight household members and guests.

Fried bream in batter

An original appetizer would be fish cooked in batter. This recipe involves the use of beer (0.5 tbsp.) and flour (1.5 tbsp.). Mix these two ingredients, add salt, pepper and seasonings to taste. Let the dough sit and cook the fish slices, dipping them into the mixture. How long does it take to fry bream fillets in batter? When opened, ten minutes will be enough to form a crust on one side. It is recommended to serve the appetizer with fresh herbs.

How to cook in a frying pan in breadcrumbs

A recipe with the addition of crushed crackers or Siberian-style baking is often used not only in ordinary home cooking, but also at buffet dinners. Its peculiarity lies in the formation of a crispy layer, which gives a special taste to the finished dish.

Pour the breading into a container, mix with ground pepper and salt. Roll the washed and peeled fish piece in breadcrumbs and place in a hot frying pan. Cook until golden brown on one barrel, then turn the bar over and finish cooking the other side.

Fried bream in garlic sauce

The dish requires a little more patience and time, but its taste makes all the effort worth it. The fillet remains soft and juicy, and also absorbs the piquant garlic flavor.

Ingredients:

• flour;
• 3 medium onions;
• 3 cloves of garlic;
• 2 tbsp. l. fat sour cream;
• 4 tbsp. l. mayonnaise;
• 1 tbsp. l. horseradish;
• sunflower oil;
• spices.

After cleaning and washing, dry the carcasses with paper and rub with spices. Mix mayonnaise, sour cream and horseradish in a separate cup, squeeze the garlic into it. Separately, fry the onion half rings. Place the fish coated in breadcrumbs in a wide frying pan and cook until golden brown on each side. The onion base is placed on top of the bream, and the sauce is placed on it. After this, bake on low heat under the lid for about another half hour.

Cooking in the oven

How long to fry the bream in the oven until it is completely baked and what oil is best to use for frying?

Advice! The cooking time of the fish will depend on its size and the capabilities of the oven.

It usually takes about thirty minutes, despite the fact that the carcasses are baked as a whole. But for high-quality frying, it is recommended to make small cuts in several places in the fish. It is better to choose oil of vegetable origin or cook without it, using a foil wrapper.

Fried caviar

If, when cutting fish, you find caviar inside, then it can also be cooked deliciously. The baking method is very quick and simple; just to start, the eggs need to be peeled off the film and washed. It is recommended to fry bream caviar in a frying pan using flour and seasonings to taste. The boned mass is placed in a hot dish and baked for three minutes under a lid on each side, which ensures the softness of the eggs.

To properly fry bream in a frying pan or in the oven, you need to follow proven recipes that will add aroma and a specific taste to the finished product.

Spring and summer are the time for fishing, which means light and at the same time satisfying fish dishes. Today we’ll talk about how to fry bream in a frying pan so that your guests will be delighted with the treat! Several recipes for dishes made from this tasty, wonderful and easy-to-use fish will diversify your holiday and everyday table.

Various breadings

So that even an ordinary family dinner can be presented with different tastes, we suggest you fry bream in four different breadings. To do this, use different pans or wash the pan every time you change the breading.

For this dish you will need:

• large bream - 1 pc.;
• salt - to taste (1-2 pinches);
• black or red pepper - to taste;
• freshly squeezed lemon juice – 2 teaspoons;
• vegetable oil - as much as needed for frying.

For breading we will use flour, semolina, coconut and dry basil.

Clean and rinse fish thoroughly

Clean the fish from entrails and scales, wash and dry. Separate the tail and head; they can be used in making fish soup. Using a sharp knife, divide the carcass into thin slices (less than 2 cm thick), place them in a bowl and mix with pepper and salt, sprinkle with lemon juice.

1. Crispy and tender flour breading. Dip fish into flour on all sides, shaking off excess. If you dredge the fish more thoroughly in flour, a crispy crust will form when frying. Heat a frying pan with oil, fry the fish for 2-3 minutes on each side over high heat until golden brown.
2. Spicy dry basil breading. Place basil in a flat plate and roll the bream slices in it. Fry in very hot vegetable oil on both sides for 3-4 minutes.
3. Crispy semolina breading. Just as in the previous methods, roll the pieces of fish in semolina. Fry in hot oil over medium heat for 2-3 minutes.
4. Coconut flakes – breading with a nutty taste. Dip the bream slices into coconut flakes so that the layer is not very thick. Fry on both sides over medium heat until golden brown.

This is how one fish can be used to prepare a four-course assortment for lunch.

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.

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.

Onions give bream a mild, spicy taste

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!

With a side dish of new potatoes

You will need:

• 2 large bream (or 4 medium-sized ones);
• flour – 2-3 tablespoons;
• vegetable oil - as much as needed for frying (about 1/3 cup);
• salt - to taste.

For garnish, take new potatoes, tomatoes and fresh dill.

Clean the bream from scales, entrails, and remove the head. To ensure that the fish is fried efficiently, cut it not across, as in previous recipes, but along the ridge. Roll each piece in flour and salt.

New potatoes and fresh vegetables are the best side dish for fried bream

Heat sunflower oil in a frying pan, put fish slices in it, 2 pieces each. Fry over low heat, covered, for at least 10 minutes on each side – this will ensure the fish is well cooked.

Note! Bream is a river fish, which means it usually has a lot of bones. To prevent small bones from bothering you, before frying, make several cuts 0.5-1 cm deep on the carcass, at a distance of 1.5 cm from each other. The cuts are made diagonally from the back to the belly. The meat will fall off the bones very easily.

All that remains is to prepare the side dish. Boil the new potatoes, place them on a plate with the bream, sprinkle with dill and green onions. Cut the tomatoes into slices and place them nearby. The dish is ready!

Cooking in batter and dough

Bream slices fried in batter or dough acquire softness, lightness and delicate taste. Therefore, you cannot ignore this cooking method. You will need:

• 500 g bream fillet;
• 5 tablespoons flour;
• 3 tablespoons vegetable oil;
• half a lemon;
• 2 eggs;
• 100 grams of fat for frying.

First of all, prepare the dough. To do this, mix flour, salt and 2 tablespoons of vegetable oil (or melted butter), add half a glass of warm water. Mix so that there are no lumps. Cover the dough and let it rest.

Pieces of bream fillet in batter

Cut the bream fillet into slices 5-7 cm long and no more than 1 cm thick. Sprinkle with a mixture of pepper and salt, finely chopped herbs, squeeze out lemon juice. Stir and leave to marinate for 20 minutes.

Take out the dough and add the beaten whites of two eggs into it. Dip each slice of fish into the dough and place in a frying pan, preheating the fat for frying. From time to time, while frying, shake the pan so that the fillet pieces are completely covered with fat.

Before serving, heat the dish, cover it with a napkin, and place slices of fish in dough in the form of a pyramid on it, garnishing with herbs - parsley, onion, dill. Serve the fried bream with tomato sauce or mayonnaise with gherkins.

Try frying bream in beer batter. The cooking process is the same as in the previous recipe, but for the batter you will need:

• 250 g beer;
• 1.5 cups flour;
• 1-2 eggs;
• salt, pepper, fish seasonings - to taste.

Beat the products in a blender or using a mixer, leave the dough for 10 minutes. Slice the fish. There is no need to salt it, there should be enough salt in the batter. Dip the slices into the dough and immediately place them in a frying pan with heated oil or fat. Fry for 10 minutes on each side without a lid.

Boiled potatoes, rice and vegetable salad are good as a side dish for bream fried in dough.

In the spring, during spawning, you will probably come across caviar bream. You can also make many dishes from caviar. We are more accustomed to salted caviar, but if there is only a small amount of it, then it is better not to bother with salting, but simply fry it and serve it along with the fish. Moreover, this is a quick and easy task.

1. During cleaning, carefully remove the caviar from the abdomen with your hands, separating any excess entrails from it. For frying, there is no need to wash the caviar, just as there is no need to remove films.
2. Heat enough vegetable oil in a frying pan so that the caviar is not completely covered with it.
3. Roll the caviar in flour with salt (you can add pepper) and place in a frying pan. Cover with a lid for 3-4 minutes so that the caviar does not dry out and retains its softness.
4. After the caviar on the bottom layer darkens and thickens, turn it over carefully so that the pieces do not fall apart. Fry for another 3-4 minutes. You don't need to cover the pan at this stage.

You can also make pancakes from caviar. This dish will require more time and effort, but believe me, it's worth it.

Fry the caviar thoroughly on both sides in boiling oil

Carefully clean the caviar from films. Stir with a fork, whisking to completely remove foreign elements. For 0.5 kg of caviar, add 1 teaspoon of salt, pepper and seasonings to taste, 1-2 eggs, 1.5 cups of flour. Mix everything until it reaches the consistency of sour cream.

Place a tablespoon of the mixture into a frying pan with heated oil or fat so that you get several small pancakes. Fry on each side for 4-5 minutes. If you cover the pan with a lid, the caviar pancakes will turn out soft and juicy. When the frying pan is open, the caviar will be more fried, with a crispy crust.

Serve fried caviar with boiled potatoes, vegetable salad and plenty of fresh herbs.

Video about cooking pan-fried bream

We hope our recipes will be useful to you both in everyday and holiday cooking. Share with us your secrets of cooking bream and dishes from its caviar, and ask any questions you have in the comments. Bon appetit and comfort to your home!

the carp family with tender, tasty meat and sufficient fat content. There are many different recipes to cook bream deliciously, despite the abundance of small bones. The most popular dish is considered to be fried bream in a frying pan.

First of all, wash the fish carcass very thoroughly. After this procedure, it must be properly cleaned, which should be given special attention.

We recommend cutting well-cleaned, washed fish into pieces approximately 5 cm wide. After this, cut the resulting pieces again along the spine. If the river smell bothers you, you need to sprinkle the fish pieces with lemon juice. For further preparation, add salt and pepper to taste and mix thoroughly. Next, you need to leave it in a cool place for ten minutes to salt.

How to get rid of small bones in fish

Helpful advice! A distinctive feature of bream is the presence of a large number of small bones. This problem can be solved by making cross-shaped cuts on the whole fish carcass or fillet pieces. To avoid bones, incisions must be made in the direction from the back to the abdomen, no more than a centimeter deep. Maintain the same distance between cuts, which should be approximately one and a half centimeters. This will help the meat fall off the bones easily.

How long to fry

To fry small pieces or fillets, 10 minutes per side is enough. Large steaks will require 10-15 minutes per side. In addition to the size of the fish, frying time depends on the oil level and temperature. The appearance of a dark, brown crust and aroma indicates readiness.

Various breadings and ingredients

To add variety to a simple family dinner, we recommend frying bream with four different breadings. True, you will have to use four different frying pans for cooking or wash dishes every time you change the breading.

To prepare this dish, you need to take the carcass, salt and pepper (red or black to choose from) to taste, a couple of teaspoons of lemon juice (freshly squeezed) and vegetable oil.
For breading, we suggest using flour, semolina, coconut flakes, and dry basil.

The bream should be cleaned of scales and entrails, rinsed thoroughly, and dried a little. Then we separate the tail and head, which can be placed on the ear. Using a knife, cut the fish into narrow slices, the thickness of which does not exceed 2 cm.

Place them in a saucepan and add salt and pepper to taste. Sprinkle with lemon juice and stir. Next - depending on the breading:

1. Flour. Dip the bream pieces into flour, shaking off the excess. This will create a crispy crust when frying. Heat a frying pan with oil, cook the fish pieces for a few minutes on each side over high heat until golden brown.
2. Dry basil. Pour the spice into a flat bowl and roll in the fish slices. In a very hot frying pan, fry on both sides for several minutes. Wonderful spicy taste.
3. Semolina. Roll the pieces of fish in semolina. Fry in a hot frying pan for a few minutes per side over medium heat.
4. Coconut flakes. Original nutty taste. Dip the fish pieces into coconut breading, the layer of which should not be too thick. Fry on both sides over medium heat until golden brown.

This is how we prepare an assortment of four dishes from one fish.

How to deliciously fry bream, recipes and tricks

We offer a fairly simple frying recipe, which will allow you to cook bream in a frying pan as a separate dish, or serve it with a side dish of your choice: potatoes, rice or buckwheat. To prepare, you need to take fresh bream, a couple of medium-sized onions, 5 tablespoons of flour, a third of a glass of sunflower oil, salt and pepper, as usual, to taste.

We carefully clean the bream, remove the scales, remove the gills and entrails. Wash the fish carcass well in cold running water. Cut off the head, then divide the fish crosswise into four pieces. Place in a bowl, add salt, pepper, and mix thoroughly. Cut the onion into half rings.

Dredge the bream pieces in flour. Pour sunflower oil into a frying pan and heat it up very high. Place the fish and fry uncovered over medium heat for 10 minutes on both sides. After this, add the onion and continue to fry for another 10 minutes. Close the frying pan with a lid, turn down the heat as much as possible and simmer for another 10 minutes, after which the fried bream with onions is ready.
You can surprise your loved ones and friends with this dish, because onions give the fish an original piquant flavor.

How to fry bream in pieces

How to fry bream in a frying pan in portioned pieces with a crust? This is the most common and quite popular recipe. It is used by many housewives in their households.

Pre-prepared bream must be cut into bars of approximately 5 cm. We make small holes in the pieces and place them in a deep bowl, after thoroughly mixing them with pepper, salt and lemon juice to taste. Let it sit in the refrigerator for 10 minutes. During this time, pour oil into the frying pan and heat it. All that remains is to get the fish, roll it in flour and fry the bream deliciously.

Cooking time takes approximately twenty minutes. It is necessary to fry without a lid while constantly turning the pieces.

Fried bream in batter

To prepare fried bream in batter, we will need:

• wheat flour – 5 spoons,
• butter 3 tablespoons,
• 2 eggs and half a lemon.

Thoroughly mix flour, salt, butter with half a glass of water. Mix well to prevent lumps from appearing.

Cut the bream fillet into pieces, rub with pepper and salt to taste. Sprinkle with lemon juice and sprinkle with herbs. Let marinate for 20 minutes.

Beat the egg whites until fluffy foam is obtained. Add to the dough. Dip the fillet into the dough and place it in the pan. Fry until fully cooked, shaking the pan occasionally to distribute the oil evenly. It is better to place the finished pieces on a paper towel to remove excess oil.

An alternative option with beer (0.5 tbsp.) and flour (1.5 tbsp.). Mix the ingredients, add salt, pepper and seasoning to taste. Let the dough sit and cook the fish, dipping the pieces into the mixture.

The fish is fried with the lid open for no more than 10 minutes until a crust appears on one side. Bream is usually served in batter with fresh herbs.

Preparing fried bream caviar

In spring, you can quite often find bream with caviar, from which you can also prepare several dishes. It is more common to eat salted caviar, but if there is not enough of it, then it is better not to waste time on salting, but to fry it and serve it with fish. This simple activity won't take much time.

When cleaning the fish, you should carefully remove the caviar with your hands and clean it of excess entrails. If you are going to fry caviar, then you do not need to wash or peel it from the film.

Heat the oil in a frying pan so that the caviar is not completely covered with it.

Roll the caviar in flour with salt and pepper to taste and place in a frying pan. Cover with a lid for a few minutes so that the caviar does not dry out, but remains soft.

In addition, you can make pancakes from caviar. True, the preparation procedure will take much more time and hassle, but believe me, you won’t go wrong with the taste.

We clean the caviar from the film. Mix the mixture thoroughly, whisking to completely remove all foreign matter.

We adhere to the following proportion: for 1 kg of caviar, 2 teaspoons of salt, 2 eggs, 3 cups of flour, pepper and seasoning - to taste. Mix everything until it becomes sour cream.

Spoon the mixture into a frying pan with well-heated oil to form small pancakes. Fry on both sides for a few minutes. If you cover with a lid, the caviar pancakes will be soft and juicy. With an open frying pan, the pancakes will be more fried, with a crispy crust.

Caviar pancakes should be served with boiled potatoes, vegetable salad and fresh herbs.