In terms of its taste and culinary capabilities, perch is considered one of the best river fish. You can cook a lot of different delicious dishes with perch, but housewives often avoid cooking this fish because perch is difficult to clean. We will tell you about all the secrets of easy preparation of various perch dishes.
Whole in the oven
Catch river perch, you can take it frozen, thaw it a little, and gut it, along with the gills.
Don't clean the scales. This will speed up the cooking of the perch in the oven. Perch with scales baked in the oven turns out juicy and is easy to peel when eating. This is how the Khanty cook perch over a fire.
Cooking perch in the oven is simple.
Using your hand with salt, rub it inside the perch, adding salt, then put the onion cut into half rings inside, pour mayonnaise on top of the onion (to taste), put the perch on a baking sheet and bake at a temperature of 180-200 degrees in the oven for 15-20 minutes.
Breaded
How to deliciously cook river perch in the oven? Breaded! River perch baked in the oven in this way is so good that it can be served at any holiday table on the most significant holiday. To do this you will need:
700-900 grams of river perch fillet;
6-7 small eggs;
a couple of bunches of fresh dill and parsley;
100-150 grams of flour for batter;
5-6 tbsp. l. olive oil;
salt, pepper, spices.
River perch baked in the oven in batter is very easy to prepare. The fish fillet must be thoroughly washed and dried, then cut into small pieces. To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into a foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.
Roll the fish in batter, place on a baking sheet lined with food foil and place in the oven for 20-30 minutes, preheated to 170-200 degrees, turning the fish periodically so that it has time to bake and acquire a characteristic golden hue.
Caviar
You can also make a very tasty caviar dish from perch caviar:
fresh perch caviar – 500 g;
chicken egg – 2 pcs.;
wheat flour – 3 tbsp. l.;
semolina - 3 tbsp. l.;
salt;
pepper;
refined sunflower oil.- to prepare caviar fish, we wash the perch caviar under cold water, only carefully, otherwise the caviar may fall apart under high pressure of water. We clean the perch caviar from the films using a sharp knife;
— transfer the perch caviar into a clean bowl, sprinkle with salt and leave in the refrigerator for 1.5 hours;
— take out the perch caviar and transfer it to a blender, in which we beat it for 30 seconds at the lowest speed;
- add chicken eggs, salt and pepper to the perch caviar and beat again at minimum speed;
- pour semolina and flour into the mixture little by little and stir with a spoon - the dough should turn out a little thinner than for pancakes;
- Pour some oil into the frying pan and heat it. Place the dough into the pan with a spoon (we do everything exactly the same when we fry pancakes);
— fry perch caviar on both sides until golden brown;
— place the prepared perch caviar pancakes on a dish and serve with sour cream.
In a frying pan
To prepare this dish, you will need the following ingredients:
Perch (approximately 800-900g);
Juice of 1 lemon;
1 onion;
Long grain rice (approximately 300-350g);
Butter 80g;
Vegetable decoction (approximately 750ml);
Limetta – 2 pcs. (if you don’t have limetta, you can replace it with any citrus fruit).
Marinate the perch
To marinate perch, you first need to clean, wash and cut it. Determine the size of the pieces yourself, based on the size of the fish. When the perch is prepared, take lemon juice and sprinkle the pieces on all sides. Next, sprinkle with spices (salt, pepper), close and put in the refrigerator to steep for 20-30 minutes. Let the fish marinate, and we will make the side dish.
Cooking rice
We rinse the rice under regular running water and let it drain. Melt 2 tbsp in a saucepan. l. oils Chop the onion, choose the cutting form yourself. Sauté the onion in this oil. Then add the rice and heat it for 2 minutes, but no more, do not forget to stir. Then add vegetable broth, bring to a boil, and cook over low heat for about 30 minutes. When the rice is cooked, add salt and pepper at your discretion. We also add the lemon zest and juice, mix and the side dish is ready!
How to deliciously fry perch?
fried perch For frying, prepare the flour in a convenient plate. Pour oil into the frying pan, you can use vegetable or olive oil. Roll each piece of marinated perch in flour and place in a heated frying pan. Fry until crust forms on both sides. Frying time depends on the size of the pieces. It will be ready when the meat turns pale. The perch is fried, let's move on to the sauce.
Preparing the sauce
For the sauce you will need: egg yolk, the remaining half of lime juice, of course, mustard (amount at your discretion), black pepper, salt, vegetable oil, whipped cream. Mix all ingredients, add butter in small portions, and only after that cream. Mustard sauce is ready.
Serve the perch on a plate with rice, topped with lettuce and topped with sauce. You can serve the sauce separately. You can decorate the dish with lemon slices, herbs and vegetables. You can also serve the fried perch with a regular salad of tomatoes and cucumbers, seasoned with vegetable oil.
The preparation time for this simple but very tasty recipe is approximately 40 minutes, plus the preparation of ingredients takes about 20 minutes, no more. And perch made exactly according to this recipe will surprise you with its richness of taste and ease of preparation.
Woohoo
Cut the potatoes into cubes or cubes and place in boiling water, add salt and pepper. When the water and potatoes boil again, add the fish and cook for 10-15 minutes over low heat so that the fish does not overcook. Before finishing cooking, throw 1-2 bay leaves and a few peppercorns into the pot. It is better to serve the fish soup not “piping hot,” but to let it brew for a little while (10 minutes) in a covered pot. Before serving, pour a glass of vodka into the pot.
Fish soup can be easily cooked directly on the ice of a pond. In the fresh air, in the cold, and even with a glass, the soup will seem incredibly tasty. To do this, it is not necessary to make a fire, which is not at all easy, but it is better to use a portable gas stove.
If you prepare fish soup in winter, on the ice of a reservoir, you need to make sure that the potatoes you take with you do not freeze, otherwise they will be sweetish. The fish must be cleaned quickly, immediately after catching, so that it does not have time to freeze.Of course, it’s not very pleasant to bother with cleaning fish while fishing in winter, and there aren’t very many people willing to do such an activity. But those who want to sip on fresh, fragrant ears, as soon as they are drawn to the fragrant smoke, usually always, in abundance. Therefore, it is best to prepare fish soup on ice not alone, but with two or three people, having distributed responsibilities in advance. Then everything can be done quickly: one peels the potatoes, the second fish, the third takes care of the fireplace.
But the cooking of the fish soup must be entrusted to someone alone, otherwise everyone in the company will have their own advice and suggestions on the cooking recipe and the “culprit” in the case of an unsuccessful, over-salted fish soup, for example, will be impossible to find.
Fillet
Ingredients:
fresh perch fillet - 1 pc., shallots and parsley (to taste), butter - 20 g, olive oil, lemon, salt, pepper.
Step 1. Heat a frying pan and grease it with olive oil.
Step 2: Season the perch fillets with salt and pepper.
Step 3. Place the fillet in the pan, skin side down, and fry it.
Step 4: Add the butter and shallots and fry everything together until the onions turn golden.
Step 5. Place the fish on a plate, sprinkle with parsley and sprinkle with lemon juice. Serve the grouper fillets with salted French fries (or vegetables), half a lemon and tartar sauce.
Hello. I have known how to cook perch since childhood. My dad is an avid fisherman and fish was always on our table. Dad always said that a fisherman's daughter should be able to do everything. Many years have passed and I am already an adult. And it so happened that my husband also likes to fish. Therefore, river fish on our table is far from uncommon. Or you could even say – everyday food.
Today I want to tell you, my dear readers, how to cook perch. What are we going to do with him? Yes, everything is very simple.
We will stuff it and bake it in foil in the oven. This will make a wonderful second course! Let me tell you, the taste is simply amazing! My eldest son, who does not like fish at all, devoured this dish on both cheeks, praising it and asking for more. How do you get such a delicious perch and what do you need for it?
Recipe
- 400-500 g fresh perch
- 1 medium sized carrot
- 1 large onion
- a small bunch of dill and parsley
- 1 lemon
- salt and pepper to taste
How to cook
- We gut the perch and remove the gills.
- Rinse in running water.
- Using a knife, make 3-4 oblique cuts on the sides.
- Cut the onion into half rings.
- Grate the carrots on a coarse grater.
- Chop dill and parsley.
- Mix onions, carrots, dill and parsley.
- Salt and pepper.
- We stuff the perches with this mixture.
- Cut the lemon into half rings and insert them into the cuts made.
- Place each perch on foil, add salt and wrap.
- Place in an oven preheated to 200 degrees and bake for 25-30 minutes.
- Serve with boiled or fried.
Lemon gives the fish a very refined taste.
I would also like to say that we do not remove scales from the fish beforehand. This makes it juicier. And you don’t need to have perch on hand to prepare this dish. You can also take other river fish.
Any river fish can be prepared in such a way that its taste will be simply unforgettable. Don't believe me? Then try to cook this dish.
It's delicious to eat!
Today we’ll talk about how to properly cook river fish. There are probably few people who don’t like fish in general, but there are quite a lot of people who don’t eat river fish because of the specific smell and the large number of small bones. However, these troubles can be avoided if you know some culinary tricks.
Little secrets of cooking river fish
Som Large fish are sufficient, the weight of which can reach up to 50 kg. When choosing, it is better to give preference to small specimens, they are tastier (the smaller the catfish, the tastier).
“Channel catfish” are especially tasty. They have thin skin and are great for grilling.
The main advantage of catfish is that it has no scales, no bones between the muscles, it does not need to be cleaned, just lightly scraped with a knife.
Disadvantages: possible smell of mud, especially in large specimens.
How to get rid of the smell of mud
cooking fish on a fire
10 minutes before cooking the catfish, pour fresh lemon juice over it. Another option is to remove the skin from the fish. To do this, hang the fish on a string (pass it through the gills or eyes), make a thin cut around the head and, grabbing the cut skin with a dry cloth or gauze, pull it off like a stocking.
Carp- fish that are bred in ponds. On sale, as a rule, you can find common carp and mirror carp, which have no scales or with rather sparse round scales.
Carp has tasty, tender meat, but a drawback: there are a lot of small bones.
How to get rid of bones when cooking fish
You can put the carp into minced fish and grind it together with the bones, then the bones will not be felt.
Another option is to fry the fish in hot oil, after cutting the fish along its entire length.
With this method of preparation, the bones will also not be felt, they seem to dissolve.
Perch no less tasty fish than carp. More suitable for frying and preparing first courses, as it contains a small amount of meat. To make the process of removing scales easier, immerse the fish in boiling water for a few seconds before cleaning, then scrape off the scales with a knife.
See how to properly cook bony river fish
Pike Great for fish soup, as well as for frying or smoking, especially small fish soup. Stuffed pike is very good.
However, pike is considered a less tasty fish than perch or carp, but its meat is no less tender than that of these river fish.
As a disadvantage: it often has the smell of mud.
How to get rid of unpleasant odor
10 minutes before cooking the pike, rub it with a slice of lemon.
How to determine the freshness of fish
Fresh fish has bright, shiny scales covered with a thin layer of transparent mucus. The color of the gills ranges from light pink to bright red. The meat is elastic, also pay attention to the abdomen, it should not be bloated.
- Washing the fish in a strong solution of salt water before cooking helps eliminate the smell of mud from rudd, lake roach, and crucian carp.
- Cold water with vinegar will help rid burbot of its specific odor; soak the fish in it for 2-3 hours before cooking.
- To make the skin of catfish, burbot and eel light and clean, spread it with a mixture of salt and ash (1:1) before cutting, keep it like that for 10 minutes, then rinse with running water.
- Salt will help make the process of cleaning fish easier. Rub the fish with coarse salt, then during cleaning it will not slip out of your hands.
- When cooking, it is better to salt the fish just before it is cooked, then the meat will be more tasty and tender.
- To prevent the fish from sticking to the pan during frying and the oil from splattering, sprinkle a little salt on the pan.
- A more delicate taste of fish can be obtained by boiling it in water diluted with milk.
- If you want to keep the shape of the fish while cooking, tie it with twine and place it belly down.
- The special taste of the fish will disappear if you add a little cucumber brine during cooking. For tench and carp, you can add fresh sweet pepper or a pinch of dill.
- Sprinkling it with lemon juice or table vinegar 15-20 minutes before frying will help improve the taste of fish intended for frying.
- Salted fish should be soaked in frequently changed water, and over-salted fish should be kept in milk, bread kvass or tea.
- To stuff pike, it should be cut along the back.
How to cook river fish. Recipes
Fresh river fish on the grill
River fish 4 pcs, lemon, small bunch of dill, onion, cut into rings, salt, pepper mixture, mayonnaise
Remove the gills and entrails, clean the fish, rinse well and rub with salt and a mixture of peppers.
Several cuts are made in the ridge area and a lemon cut into slices is placed in them.
The fish itself is coated with mayonnaise inside and outside. Large quantities of onion rings and 2-3 sprigs of dill are placed in the belly.
Bake the fish on both sides on a grill over hot coals.
Here you can see how to cook deliciously in the oven
Fish baked with potatoes and eggs
Pike perch fillet about 250 gr., boiled jacket potatoes 2 pcs. 1 tomato, 2 boiled eggs,
mayonnaise 2 tbsp. l., cheese, grated on a fine grater 100g. lemon juice 2 tbsp, vegetable oil, white and black pepper to taste.
Wash the fish fillet, dry it, sprinkle with lemon juice, rub with a mixture of peppers and salt.
Fry in vegetable oil until golden brown. Peel the potatoes and cut into slices. Cut the tomato into slices. Grate the eggs on a coarse grater or cut into small cubes, then mix with mayonnaise, add salt, and if desired, add a mixture of peppers, mix everything. Place potato slices on a baking sheet greased with vegetable oil, place pike perch fillet, tomato slices on them, sprinkle each layer with grated cheese. Spread the prepared egg mixture on top and bake in the oven at 180 degrees for 8-10 minutes.
River fish in a rustic way
For 150 grams of fish, 1 egg, 50 ml cream, fresh herbs, salt and pepper to taste.
Take small river fish (crucian carp or perch are suitable), clean, wash and dry. Then roll the fish in flour and place in a frying pan with melted butter, fry on both sides. Mix eggs with cream, pour this mixture over the fish and place in the oven for baking. Sprinkle with fresh herbs before serving.
The most industrious ones should start, for example, with stuffed pike. Alas, you will have to tinker with this fish a lot before you get a great result. To get rid of the smell of mud, the pike needs to be thoroughly washed and left to sit for a quarter of an hour.
in cold salt water. Then the fish should be cleaned of scales, the tail fin should be cut off, the gills should be removed and the skin should be cut just below the head. Next, trim the skin under the fins and remove it, very carefully pulling it towards the tail. After this, use a sharp knife to remove the meat from the backbone, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complex procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.
Having mastered the wisdom of pike, we begin to prepare trout, which will take much less time to cut. We remove the fins and tail, make cuts along the vertebral bone and around the head, carefully pull out the head along with the bone and remove the fillet from the skin. Unlike pike, trout does not need a lot of spices: their excess kills the delicate taste of the meat and its aroma.
Those who prefer river fish caught by themselves should remember a few simple tips. To deliver
bring the catch home fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a damp linen bag and cover the contents with nettles or sedges.
Large river fish can be salted - it turns out very tasty. First you need to fillet the catch (be sure to remove the bones) and cut it into pieces. If there are few bones, you don’t have to take them out. To salt 1 kg of fish you need 100 g of coarse salt and a teaspoon of sugar. Mix salt and sugar, add five peas of chopped allspice and a pinch of ground cinnamon. Then rub the fillet with the mixture, place the fish in a glass or enamel bowl and leave in a cool place for a couple of days. Tender, appetizing fillet is an excellent independent snack, as well as an ingredient in salads.
Double river fish soup
For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onions - 1 pc., millet - 0.5 cups, salt - 1 tsp, allspice - 3 pcs., bay leaf - 3 pcs.
Clean the fish, gut it, rinse it. Place perch and crucian carp in a saucepan, add 1.5 liters of water, add salt, and put on fire. Cook for half an hour. Remove the fish (you won't need it anymore) and strain the broth. Put millet and carrots cut into rings in it, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Cook for 10 minutes. Remove the onion from the broth and place the grayling cut into large pieces into the pan. Cook for another 5-7 minutes. Serve the soup hot.
Calorie content per serving 250 kcal
Cooking time 90 minutes
7 points
Pike perch rolls
For 4 persons: pike perch fillet - 600 g, champignons - 150 g, processed cheese - 1 pc., onion - 1 pc., bell pepper - 1 pc., soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt
Wash the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, and leave to marinate for 15 minutes. Peel the onion and chop finely. Fry in vegetable oil until golden brown. Add finely chopped mushrooms, chopped bell peppers, soy sauce. Fry for 3 minutes. Cool. Add processed cheese grated on a coarse grater and mix. Place the resulting filling on the fillet, roll it into rolls, and carefully tie it with thread so as not to damage the fillet. Place the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, and place in an oven preheated to 180 °C for 25 minutes.
Calorie content per serving 210 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 7 points
Pie with pangasius and pickled cucumber
For 4 persons: pangasius fillet - 500 g, puff pastry yeast - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt
Wash the fillet and dry. Grate the cucumber on a coarse grater and drain off excess liquid. Cut the onion into thin rings. Beat the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large parts. Grease a baking sheet with oil and place one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Place another row of onion rings on top and a layer of grated cucumber on top. Cover with a second layer of dough, pinch the edges. Make thin sausages from a small piece of dough, and use them as a decorative net on top of the pie. Brush with beaten egg and place in oven preheated to 190°C for 45 minutes. Serve hot.
Calorie content per serving 350 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 7 points
Carp in red wine
For 4 persons: carp - 2 kg, onion - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt
Clean the carp, gut it, rinse it, make cuts all over the carcass, rub it with pepper and salt and put it in the refrigerator for 20 minutes. Fry the onions in butter until transparent, add wine, a pinch of sugar, cook, stirring, for 2 minutes. Slice half a lemon. Roll the carp in flour, put lemon slices and herbs inside, fry in vegetable oil on both sides until golden brown. Place in a saucepan, add 0.5 cups of water, place fried onions on top, and place over medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large dish, pour over the gravy in which the carp was boiled, and garnish with herbs.
Calorie content per serving 295 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 7 points
Stuffed pike
For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onion - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt
Clean the pike without cutting the belly or touching the fins. Separate the head (do not throw it away!), remove the gills. In place of the head, make cuts in a circle, separating the skin. After this, carefully, slowly, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak the bread in milk. Finely chop the greens and boil the rice. Grind the fish in a blender. Add bread, onion, herbs, rice, egg, salt and pepper, and grind everything again in a blender. Stuff the pike skin with the resulting mass, without stuffing it too tightly so that it does not burst. Place the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, preheated to 180 ° C, for an hour.
Calorie content per serving 360 kcal
Cooking time 90 minutes
Difficulty level on a 10-point scale 8 points
River perch in creamy onion sauce
For 4 persons: perch fillet - 4 pcs., small frozen fish - 200 g, onions - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onions - 50 g, dry white wine — 200 ml, butter — 50 g, carrots — 1 pc., bay leaf — 5 pcs., black peppercorns — 7 pcs., ground black pepper, salt
Wash the perch fillet and cut into portions. Defrost small fish, rinse well, add 700 g of cold water, bring to a boil, add bay leaves and peppercorns and boil over medium heat for 25 minutes. Remove the fish, pepper and bay leaf (they will no longer be needed), strain the broth and cool. Peel the onion and chop finely. Peel the carrots, wash them, cut into slices. Finely chop the green onions. Beat the egg yolk. Melt half the butter in a saucepan. Put onion and perch fillet there, salt and pepper. Pour fish broth there and add white wine. Simmer over medium heat for 20 minutes. Remove the fish, wrap in foil and leave to cool. Add cream to the mixture in the saucepan and stir. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Before the end of cooking, add the egg yolk and green onions. Cook for another 3 minutes. Add the other half of the butter, stir, remove from heat. Pour the fillet generously with creamy onion sauce. Serve the dish warm.
Calorie content per serving 355 kcal
Cooking time 70 minutes
Difficulty level on a 10-point scale 8 points
Grilled catfish
For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper
Cut the catfish fillet into pieces about 3 cm thick and place in a pan. Add salt. Squeeze the juice of half a lemon, pepper, and add 50 g of sunflower oil. Mix everything carefully and put in the refrigerator for 15 minutes. After this, place the catfish pieces on the grill. Fry each on both sides until done. You can serve with fresh herbs and lemon slices.
Calorie content per serving 178 kcal
Cooking time 40 minutes
Difficulty level on a 10-point scale 5 points
Crucian cutlets
For 4 persons: crucian carp - 1 kg, lard - 100 g, eggs - 1 pc., onion - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp. . l., flour - 3 tbsp. l., ground black pepper
Clean and gut the fish. Cut off the tails and heads, rinse in cold water. Place the crucian carp in a saucepan, add a small amount of water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all bones, disassembling the fish with your hands. Add finely chopped onion, lard, bread soaked in milk, egg yolk, salt and pepper to the fish. Mix everything well in a blender. Place the finished minced meat in the refrigerator for 20 minutes. Form small cutlets, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a slice of lemon.
Calorie content per serving 290 kcal
Cooking time 50 minutes
Difficulty level on a 10-point scale 7 points
Photo: Thinkstock.com/Gettyimages.ru
There are 2 types of river perches: herbal perches - living in shallow water, and sweet clover. Herbal fish grow slowly, and especially large specimens are found among sweet clover fish, which fishermen also call “humpback fish” - these fish develop a hump with age.
The perch has beautiful dark transverse stripes across its body and red fins on its belly. Its dorsal fins are quite spiny, as are its small, dense scales. It is because of this armor that many, not knowing how to clean river perch, refuse the fish.
But in vain! It contains useful substances, among which the leading place is occupied by potassium, phosphoric acid, B vitamins, Omega-3 polyunsaturated fatty acids and taurine, which is actively involved in the synthesis of cells of the human body. Taurine has a beneficial effect on the condition of the mucous membranes, nervous system, and thyroid gland.
Calorie content and energy value per 100 g of meat: 18.5 g - proteins, 1 g - fats, 82 kcal. The meat itself is very tasty, tender, white, and has few bones. Perch can be used to make fish soup, canned food, fillet, and is consumed fried and baked. Fish is considered a dietary product.
It can be stored frozen for up to 4-5 months; with further storage it loses its beneficial properties. The taste remains.
How to cook river perch
There are many recipes for preparing river perch; it is impossible to recount them all.
But before you start drawing up your fish day menu, you should still decide on cleaning.
The scales are easily cleaned if the fish is immersed in boiling water for a few seconds or frozen in the freezer. It’s great if you have a special grater for cleaning fish, but you can do it with a regular knife.
There is another way - at night the scales are covered with large resin, and in the morning it easily comes off on its own.
If you plan to prepare cutlets from river perch or meatballs, you need to freeze the fish, then cut the skin on the back, and it can easily be removed along with the scales.
It is advisable to cut off the fins with scissors.
Ear
The first thing on a fish day is always fish soup. From there we begin to list the recipes for preparing this fish.
The portion is calculated for 0.5 kg of perch:
- Potatoes - 3 medium;
- carrots - the same amount;
- millet - half a glass;
- bulb.
The rest of the fish soup set is typical - spices: salt, pepper, bay leaf.
The fish is cleaned, gutted, washed, boiled with onions and salt for 20-30 minutes. The broth is filtered and the fish is set aside. First boil the millet in the liquid for about 15 minutes, then add chopped vegetables and spices. As soon as the potatoes are cooked, the river perch soup is ready.
Before serving, put pieces of fish into a plate and sprinkle with fresh dill.
Fried perch
Second courses are offered in a wider variety. The simplest of them is river perch fried in a frying pan.
The set of additional ingredients is minimal: salt, pepper, flour and lemon juice.
The fish is cleaned, cut, salted, and sprinkled with lemon juice for taste. Then portioned pieces or, if the fish is small, the whole carcass, are rolled in flour and placed in a heated frying pan in boiling vegetable oil. Fry until crispy and golden brown.
Pan-fried perch is also good with scales. It is then very easily separated from the tender white meat.
Baked fish
Cooks have many recipes for river perch baked in the oven. Most of them suggest using perch fillets with the bones removed, but this is already a dish for those who have a lot of time.
If you plan to feed your children fish, then you shouldn’t waste time on cooking.
River perch with vegetables: carrots, tomatoes, onions, potatoes, greens. You should make sure in advance that you have a piece of butter and foil for baking.
The fish is cleaned, salted, rubbed with black pepper, the vegetables are cut into cubes and rings - there is no need to separately specify what is what? Fry all vegetables except potatoes:
- Spread the foil, grease it with butter, put a layer of raw potatoes and some fried vegetables on it.
- Then fish, in the middle of which vegetables are also placed, another layer of vegetables, and a layer of potatoes.
- The structure is wrapped so that the juice does not leak out and placed on a baking sheet in an oven preheated to 180ºC.
After 30 minutes the dish can be tasted.
Oven-baked perch will be no less tasty if you wrap it in foil only with spices, chopped onion and a slice of lemon. First place a layer of onion on the oiled foil, and then the fish - otherwise it will stick to the foil.
Cutlets
There is another delicious dish made from river perch, which is indicated in all therapeutic diets
according to Pevzner - fish cutlets.
To prepare this simple and healthy boneless dish, you need to take 500 g of fish:
- wheat flour for deboning;
- bread – if cutlets are prepared for those suffering from diseases of the gastrointestinal tract, then white is better;
- potatoes – 1 pc.,
- some milk;
- onion – 1 pc.;
- garlic - clove;
- egg – 1 pc.
The rest follows the standard scheme - spices, vegetable oil. By the way, diet cutlets are steamed - no butter or flour is needed.
The fish is cooled in advance in the freezer, slightly freezing. This will not only help you quickly get rid of the skin and fins - they are pulled out by picking them up from the back of the carcass - but it will also make it easier to grind frozen meat into mince.
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