Grilled fillet of sea bass with vegetables
I used to fry fish in flour or in an egg, sometimes in batter. But, it turns out, you can cook a delicious fried fish without any additional products. Only fish, spices and cooking oil. It turns out very tasty!
But to get a beautiful result (so that the fillet pieces do not stick to the pan and fall apart, but turn out to be whole, beautiful), you need to take into account some nuances. Knowledgeable cooks shared some of the secrets of the kitchen with me, and some I learned by experience: before I offered you a recipe, I fried a fish three times to scout all the know-how and share it with you.
Ingredients for fried fillet of sea bass with vegetables
- 2 fillet of sea bass;
- ground black pepper;
- vegetable oil.
Instead of sea bass, you can take another seedless fish of medium fat content.
The method of preparation of fried fillet of sea bass with vegetables
The first secret. To fry fish without eggs and flour, you need a special pan with non-stick coating. For example, I fry on a pancake with ceramic coating. In a conventional frying pan, such a trick will hardly pass.
The second secret. The filet should be dry. Therefore, if you cook fresh-frozen fish, you need to thaw it completely, and then the pieces of the fillet should be rinsed and dried with a paper towel. Do not use a napkin - it is not as dense as a towel, it will get wet and stick to the fish.
The fillet thus prepared is rubbed with salt and pepper.
The third secret. Put the fillets on a hot pan. Not on warm or just slightly warmed up, but on red-hot - then the risk that pieces will stick, is minimal. Pour a little vegetable oil into the pan, distribute it with a thin layer and heat until it begins to grill.
And one more trick I invented - before putting the fillet in the pan, grease it on both sides with sunflower oil. This is what I did when I fried the “take 3”, and this time was the most successful.
We fry the fish on one side over a medium-high fire, covering with a lid, until the color changes.
Then gently weave with a thin wide spatula and turn it over.
Fry from the second side already without a lid, 3-4 minutes, until browning.
And carefully remove the spatula on a plate.
With practice, you get the hang of it, and you get neat, ruddy pieces. You can serve fried fish with a side dish or salad, and always with bread. Successfully complement the dish boiled and, if desired, slightly fried broccoli or cauliflower, slices of sweet pepper and tomatoes.