Fry sea bass recipe. Cooking perch in a frying pan. Fried sea bass: fillet in batter

Portioned pieces of sea bass fillet, pre-marinated, fry on each side.

To fry sea bass with a crispy crust, fry a piece of fish on each side.

How to fry sea bass

Products
Sea bass fillet - 500 grams
Salt - 1 level teaspoon
Flour - 2 tablespoons
Dried oregano - 1 tablespoon
Vegetable oil - 3 tablespoons

How to fry sea bass
1. Thaw the sea bass fillet.
2. Cut large pieces of fillet in half, leave small pieces whole.
3. Place the fish pieces in a bowl, add 1 teaspoon of salt and 1 tablespoon of dried oregano, and leave to marinate for 25 minutes.
4. Pour 2 tablespoons of flour into a deep plate.
5. Place each piece of fish in a plate with flour and turn it over (coat it) several times.
6. Pour 3 tablespoons of vegetable oil for frying into a frying pan, place over medium heat and heat for 1 minute.
7. Place pieces of fish in well-heated oil and fry for 3 minutes.
8. Turn the perch pieces over to the other side and fry for 3 minutes.
9. Cover the pan with a lid and fry for 2 minutes.
It is recommended to serve fried perch with mashed potatoes or mashed peas.

Sea bass with crispy crust

Products
Sea bass - 1 kilogram (2 medium-sized fish)
Lemon - half
Breadcrumbs - 2 heaped tablespoons
Salt - 1 teaspoon
Ground black pepper - half a teaspoon
Rosemary (dried) - 1 teaspoon
Vegetable oil - 100 milliliters

How to fry sea bass
1. Clean the fish and trim the fins with scissors.
2. Cut each sea bass carcass into 4 parts.
3. Place pieces of fish in a deep bowl, sprinkle with 1 teaspoon of rosemary, 1 teaspoon of salt, and half a teaspoon of pepper.
4. Squeeze the juice of half a lemon onto the fish, cover and leave for 30 minutes.
5. Pour breading into a deep bowl.
6. Roll each piece of fish in breading.
7. Pour 100 milliliters of vegetable oil into a frying pan, place over medium heat, heat for 1 minute.
8. Place the fish pieces in a frying pan and fry for 7 minutes.
9. Turn the fish pieces over and fry for 7 minutes.
A side dish for fried perch can be vegetable salad or boiled potatoes.

Although sea bass is the namesake of its river counterpart, it still differs in both appearance and structure. What they have in common is the presence of sharp fins.

In sea bass, the rays of the upper fin are endowed with poisonous glands, the injection of which can cause inflammation, which discourages housewives from buying this fish. You just need to remove the fins before cleaning and gutting, and after that the fish will be completely safe.

Moreover, sea bass has very tasty, tender meat. It also has virtually no specific odor, which many marine fish are endowed with.

Sea bass has few bones, so those who know a lot about this fish are happy to boil it, stew it, bake it and, of course, fry it.

The perch can be fried whole if it fits in a frying pan, or pre-cut into portions.

Before frying, this fish is breaded in flour, ground breadcrumbs, and cooked with or without batter.

To prevent the fish from falling apart or sticking to the pan during frying, it is first kept in a marinade of spices and herbs for 20-40 minutes. You can choose spices according to your own taste or use ready-made seasoning for fish, which is sold in any store.

Fried sea bass in flour breading

Ingredients:

flour – 50 g;
salt;
black pepper;
vegetable oil – 40 g.

Cooking method

Trim the fins of the perch. Clean it of scales, cut off the tail and head. Remove the entrails and the black film covering the inside of the fish. Rinse thoroughly and blot away moisture with paper towels.
Rub the fish with salt and pepper and leave for 15 minutes.
Dip in flour, shaking off excess flour.
Heat oil in a frying pan. Place the fish. When the bottom side is covered with an appetizing crust, use a spatula to turn the carcass over to the other side and cook until done.

Fried sea bass with onions

Ingredients:

sea bass – 2-4 small carcasses;
flour – 40 g;
seasoning for fish – 5 g;
vegetable oil – 50 g;
onion – 150 g.

Cooking method

Clean the perch, gut it, wash it, dry it. Cut into large pieces.
Sprinkle with fish seasoning and leave to marinate for 20 minutes.
Cut the onion into half rings. Sauté in oil.
Dip the fish in flour. Heat oil in another frying pan. Fry the fish on one side until golden brown. Turn the fish pieces over to the other side. Sprinkle with sautéed onions. Close the lid.
Over moderate heat, cook the perch until done.

Fried sea bass with lemon juice

Ingredients:

sea bass – 2-4 carcasses (depending on size);
salt;
white pepper - a pinch;
vegetable oil – 40 g;
lemon juice – 40 ml.

Recipe for the occasion::

Cooking method

Clean the fish, gut it, wash it, wait until all the water has drained. Cut into large portions.
Place in a bowl, sprinkle with salt and white pepper, and sprinkle with lemon juice. Leave to marinate for 25 minutes.
Heat oil in a frying pan. Place the fish. Over high heat, fry it first on one side, then on the other. The final touch is to turn the fish over to the first side again, fry for literally one minute; then it will definitely come out with a crispy crust.

Fried sea bass: fillet in batter

Ingredients:

sea bass – 2-4 carcasses;
eggs – 2 pcs.;
milk – 70 g;
flour – 150-170 g;
salt;
pepper;
vegetable oil – 100 g;
lemon juice – 25 ml.

Cooking method

Clean each perch carcass from scales, first cut off the fins with sharp scissors, gut them, and cut off the head. Wash under running cold water. Blot with napkins to remove moisture. Carefully cut the fish lengthwise into two halves. Cut fillets from the backbone and ribs.
Place it in a bowl, sprinkle with salt and pepper, sprinkle with lemon juice, and stir. Place in the refrigerator for 20 minutes.
Break the eggs into a bowl, beat them with a fork, adding milk and flour. Add some salt. Stir well so that there are no lumps. The dough should be the same as for pancakes.
Heat vegetable oil in a frying pan. Take a piece of fillet, first dip it in the batter, then place it in the pan. Fry on both sides in oil until golden brown.
Place the fish on a paper towel to drain excess fat.

Fried sea bass in batter with soy sauce

Ingredients:

large sea bass – 800 g;
soy sauce – 20 g;
eggs – 2 pcs.;
ground crackers - 3 tbsp. l.;
salt;
black pepper;
vegetable oil – 80 g.

Cooking method

Clean and gut the perch. Cut off the head. Rinse the fish thoroughly and dry. Cut the carcass lengthwise along the spine into two halves. Cut off the fillet with the skin. Cut it into convenient portions.
Season with salt and pepper and leave to marinate for a few minutes.
In a deep bowl, beat eggs with soy sauce. Place ground crackers in a wide plate.
Heat oil in a frying pan.
Dip each perch fillet in the breading, dip in the egg mixture, then roll in breadcrumbs again. Place in hot oil and fry over moderate heat on all sides until golden brown.
Place on paper towels to drain excess fat from fish.

Fried sea bass with sour cream

Ingredients:

small sea bass – 4-5 pcs.;
salt;
pepper;
vegetable oil – 40 g;
low-fat sour cream – 50 g;
lemon juice – 20 ml.

Cooking method

Sprinkle processed perch carcasses (do not cut off the head) on all sides with salt and pepper or fish seasoning. Sprinkle with lemon juice. Leave to marinate for half an hour.
Heat oil in a frying pan and add fish. Cook over high heat until crispy.
Turn the fish over to the other side and fry lightly. Grease with sour cream. Bring until ready.

Note to the hostess

If you fry the whole fish, be sure to remove the gills, otherwise it will turn out bitter.

To create a crispy crust, turn the fish over to the other side twice during frying.

The fish will not stick to the pan if the oil is well heated.

Fish can be fried either in a small amount of oil or deep-fried. In the second case, after frying, the fish is placed on paper towels to absorb excess fat.

The best for frying are refined vegetable oils, as well as beef and lard. It is advisable not to use butter or creamy margarine, as they burn strongly, and this gives the fish an unpleasant odor.

Serve fried fish with any side dish, or as a separate dish. To give it a richer taste, sprinkle it with fried onions or serve it with any sauce.

Product Matrix: 🥄

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 the perches are prickly, scales are tightly attached to the carcass, and during cleaning they scatter around. There are several ways to clean and cook perch.

Fried small river perch

Small fish have very tender meat, and therefore you should not neglect such small things. This recipe is for the lazy or inexperienced. Let's reveal a secret for them - it can be fried with scales. For this purpose, fish no longer than the size of your palm, 150-300 grams each, are suitable; it is better that they are all the same size for uniform frying.

Ingredients:

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

1. The abdomen must be opened from the tail to the head with scissors. Remove all entrails and place the caviar separately. The gills also need to be removed. Rinse the carcasses, blot with a napkin and add salt. 2. Pour oil into a frying pan with a thick bottom and heat well. Place the fish in a frying pan; you don’t need it to lie tightly; if the frying pan is not very large, then it is better to divide it into two portions. Cover tightly with a lid. 3. After five minutes, carefully turn the fish over and close it again. If you have caviar, you can add it at this moment; it will cook well over the next 6-8 minutes of frying under the lid.

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

the dishes are not of good quality,
The oil and frying pan are not heated well,
the lid was not tightly closed,
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.

For fried perch with scales, the skin can be easily removed directly on the plate while eating, or it can be removed in advance before serving. The pulp inside remains very tender and juicy, since the scales prevent the evaporation of juices.

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.

5. Dry the cleaned perch with a towel and salt. 6. Heat oil in a frying pan. 7. Bread the fish and place loosely in the pan. Fry for 5 minutes. 8. Chop the peeled onion into half rings. 9. Turn the perch over to the other side and add the onion to the pan, cover with a lid and fry for another 4 minutes, then remove the lid and keep on the fire until the onion is slightly browned. The perch will be well saturated with the aroma of onions during this time.

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.

1. Bread the cleaned, prepared fish and place it in a deep frying pan with oil, preheated on the stove. Fry on both sides for 4 minutes. 2. Cut the peeled onions into small pieces, or half rings. Fry in oil. 3. Stir tomato paste in a glass of water. 4. Place the onion on the perch, distribute it evenly, pour the tomato over everything, add salt and pepper. Simmer for 30 minutes covered. 5. You can use tomatoes instead of tomato paste. They need to be peeled and chopped. 4-5 pieces are enough for the proposed volume of products. tomatoes. They will need to be placed on top of the onion, salt and pepper everything, in this case water will no longer be needed. If the tomato sauce is runny at the end of cooking, you need to simmer for the last 5-7 minutes, removing the lid. 6. This dish will turn out very tasty if you are not lazy and cook the broth. To do this, pour cold water over the heads, fins, ridge, and place whole carrots and onions there. When the broth has simmered for 20 minutes, strain it and dilute the tomato paste with the resulting broth. When using fresh tomatoes, you need to simmer them a little, and then pour them together with the fish broth into the pan with the fried perches and simmer for another 20 minutes under the lid.

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.

Ingredients:

perch - 800 g,
sour cream – 300 g,
vegetable oil - 60 ml,
2 eggs,
onions – 2 pcs.,
salt

1. Salt the prepared fish on top and inside. 2. Beat the eggs with a fork. 3. Heat a frying pan with oil well. Place the perches on it, after dipping them in the egg. 4. Peel and chop the onion. 5. After 6 minutes, turn the perches over, add the onion, and fry until golden. 6. Pour sour cream over the perches and simmer over low heat for another 20 minutes under a tight and heavy lid.

You can cook perches in sour cream in another way. After they are fried and seasoned with sour cream, put them in the oven for 15 minutes at 180. Then add 3-4 tablespoons of sour cream on top and keep in the oven for five minutes. Perch prepared in this way melts in your mouth, and the taste is very delicate due to sour cream.

Fisherman's fried perch:

Fish is very beneficial for our body. It contains a lot of valuable substances necessary for the normal functioning of the human body. Therefore, it should appear systematically on our menu. It can be consumed boiled, baked, salted or canned. But sea and river perch are ideal for frying in a frying pan. Recipes for preparing this affordable fish will be presented in this publication.

Immediately before frying the fish, it must be pre-treated. The carcass is washed, cleaned of scales, and freed from entrails, fins and tail. If necessary, it is cut into portions or filleted.

After this, the perch is rubbed with aromatic herbs. Most often, black pepper, fennel and dried basil are used for these purposes. To enrich the flavor bouquet, the fish is sprinkled with lemon balm, saffron, turmeric, coriander, cumin and even almonds.

Alternatively, perch can be marinated in a mixture of soy sauce, onion, garlic and ginger. This will make the taste of the fish more intense. To give the dish subtle Scandinavian notes, milk or cream sauces are added. And lovers of French cuisine can add some good white wine to the fish.

To preserve the juiciness of the finished perch, before heat treatment it is breaded in breadcrumbs, corn flakes, sesame seeds, flour or semolina. Fish fried in batter is no less tasty and tender. As a rule, it is prepared from raw chicken eggs and wheat flour. Some cooks add milk or baking soda to the batter.

Garlic oil option

Unlike most marine life, perch does not have a characteristic fishy smell. Its white, moderately fatty meat retains quite a lot of juice during proper heat treatment. Dishes prepared from it will be an excellent option for a family dinner. To fry fish with garlic butter, you will need:

A kilo of perch fillet.
6 tablespoons butter.
A couple of cloves of garlic.
A small bunch of dill.
½ teaspoon each of dried onion, ground paprika and dry garlic.
Salt.

Process description

Before you fry the perch on the grill pan, you need to marinate it. The washed and dried fillet is evenly rubbed with a mixture of paprika, salt, dried garlic and onion.

While the fish is soaking in the aroma of spices, you can make the sauce. To prepare it, combine chopped dill, chopped garlic and half the available butter in one bowl. All this is placed in a water bath and wait until the last component melts.

The marinated perch fillet is placed on a grill pan and fried for several minutes on each side. When the fish is almost ready, pour garlic sauce over it and wait about seven more minutes. After that, it is transferred to a beautiful plate, sprinkled with a small amount of olive oil and served. Boiled potatoes or vegetable salad are usually used as a side dish.

Quick option

This recipe will certainly be useful to those who are interested in how to fry whole perch in a frying pan. In this case, you don't even have to clean the fish. But for the sake of such convenience, you will have to sacrifice a fragrant crispy crust. To prepare this delicious dietary dish you will need a simple set of ingredients, including:

4-6 carcasses of river perch.
Half a packet of fish spices.
Salt and vegetable oil.

Cooking algorithm

Before frying the perch in a frying pan, it must be gutted. The bellies of the fish are cut open and the entrails are carefully removed. To ensure that the carcasses remain intact, the heads are not separated from them, but the gills must be removed.

Perches prepared in this way are washed, wiped with paper napkins, salted and seasoned with spices. Immediately after this, they are sent to a thick-bottomed frying pan, greased with heated vegetable oil. Fry the fish covered over moderate heat. After five minutes, carefully turn it over and continue cooking. This fried perch is easily removed from its scales. You can serve it with boiled potatoes, sprinkled with chopped herbs.

Option with vegetable puree

Using the technology described below, you get not only a tasty, but also a very healthy dish. It does not contain any harmful additives, so it is ideal for both adults and children's menus. Since this pan-fried snapper recipe requires the use of a specific set of ingredients, check your own refrigerator in advance. This time it should contain:

2 sea bass.
Large onion.
Medium carrot.
A couple of bell peppers and ripe tomatoes.
Salt and spices.

Sequencing

Those who are interested in how to properly fry sea bass in a frying pan should understand that the process should begin with preparing the fish. It is cleaned, freed from the entrails, the spine is separated and washed in cool water. Then the carcass is cut in half and rubbed with a mixture of chopped basil and sea salt. So that the fish is thoroughly saturated with the aromas of spices, it is left for half an hour on the bottom shelf of the refrigerator.

While the perch is marinating, you can start preparing the vegetables. They are washed, peeled and crushed. Grate the carrots on a medium grater, cut the onions into small pieces, peppers into strips, and tomatoes into slices. All this is sent to a hot frying pan and fried in vegetable oil. When the tomatoes release their juice, add a little drinking water, salt and spices to the vegetables. All this is simmered under the lid on low heat. Grind the cooled vegetable mixture in a blender to a puree and set aside.

Now it's time to return to the marinated fish. It is sent to a hot frying pan and fried. Cook it over medium heat on both sides. Served fried perch with vegetable puree.

Option with lemon

This tasty and inexpensive fish with lean, tender meat is sold in almost any store. Therefore, you can often prepare original and simple dishes from it. A good option for a family lunch would be sea bass fried in breadcrumbs and lemon. To create this dish you will need:

700 grams of fish.
Quarter of a lemon.
3 tablespoons of refined sunflower oil.
Half an onion.
A couple of tablespoons of breadcrumbs.
Salt and seasonings.

You will also need some flour to coat the sea bass in. The recipes for this fish are very varied and simple. Many of them are very similar to each other, differing in minor details. Therefore, it is important not to deviate from the recommendations below.

Algorithm of actions

Cleaned fish without entrails and fins is washed in cool water, dried with paper towels and placed in a suitable container. After this, it is rubbed with salt and spices.

Before frying the perch in a frying pan, it is coated in a breading consisting of flour and breadcrumbs mixed in a 1:2 ratio. The fish prepared in this way is placed in heated vegetable oil. Fry it for several minutes on each side. Shortly before cooking, add onion half rings into the frying pan and cover with a lid. This fish is served with any spicy sauce and fresh vegetables.

How to fry perch in a frying pan in batter?

Using this simple recipe you can prepare very tasty and satisfying fish. It goes well with mashed potatoes and is equally suitable for both children and adults. To feed your family a healthy and flavorful dinner, you will need:

A pair of sea bass fillets.
A few tablespoons of flour.
A pair of chicken eggs.
Salt and vegetable oil.

The washed and dried fillet is cut into portions and lightly salted. The perch prepared using this method is dredged in flour, dipped in beaten chicken eggs and placed in a frying pan. Fry it in heated vegetable oil for several minutes on each side.

Knowing how to prepare a frozen seafood cocktail, you will be able to preserve the juicy soft taste and natural aroma of seafood, highlighting their best sides by selecting the right accompaniment. The resulting dishes will be highly appreciated by fans of seafood cuisine.

What can you make from a frozen sea cocktail?

Recipes with frozen sea cocktails can be very diverse and original.

Seafood can be fried in a frying pan with the addition of garlic, onions, vegetables, or simply with salt, pepper and, if desired, lemon juice.
To serve independently or before adding to various dishes, the cocktail is boiled in salted water, adding herbs and spices to taste.
Salads containing seafood are incredibly tasty; they can be dressed with a classic dressing of oil and lemon juice or mayonnaise.
Seafood performs excellently in dishes with rice, pasta, when baking pizza and other snacks.

How to cook a frozen seafood cocktail in a frying pan?

Easily prepare a frozen seafood cocktail in a frying pan. The product does not need to be defrosted first, but can be heat treated immediately. As soon as the ice has melted, the moisture has evaporated, and the seafood has become soft, you can remove the container from the stove, serve it, or use it to create a multi-component dish.

Ingredients:

sea cocktail – 0.5 kg;
garlic – 3-4 cloves;
olive oil – 4 tbsp. spoons;
salt pepper.

Preparation

Crushed garlic cloves are fried in oil in a frying pan.
Seafood is placed in aromatic oil, fried after thawing for no more than three minutes, and seasoned.
Seafood is served with vegetable salad, herbs, and suitable sauce.

How to cook a frozen seafood cocktail?

The following recommendations are for those who do not yet know how long to cook a frozen seafood cocktail so that all ingredients retain their delicate and soft taste and natural aroma. Boiled-frozen components just need to be brought to a boil, and raw-frozen ones need to be boiled after boiling again for no more than five minutes.

Ingredients:

sea cocktail – 0.5 kg;
water – 1 l;
greens – 1 bunch;
salt – 1/3 teaspoon;
bay, peppercorns.

Preparation

Bring water to a boil, add salt, add laurel, pepper, and herbs.
Add a sea cocktail, boil for 5 minutes, drain in a colander.
Seafood is served with lemon juice, sauce, and herbs.

How to make a frozen seafood cocktail with cream?

When considering frozen seafood cocktail dishes for further preparation, special attention should be paid to versions containing creamy sauce. Cream favorably emphasizes the delicate taste of seafood, making it even more tender, and additional seasonings and spices give the dish a slight piquancy.

Ingredients:

sea cocktail – 0.5 kg;
cream – 150 ml;
soy sauce – 2 tbsp. spoons;
garlic – 4 cloves;
onion – 1 pc.;
salt, pepper, vegetable oil.

Preparation

Thaw the cocktail, add a spoonful of soy sauce, and leave for 30 minutes.
Fry the onion in oil, add garlic, brown for a minute.
Pour in cream, soy sauce, pepper and heat for a couple of minutes.
Seafood is fried separately and sauce is added.
Simmer the frozen seafood cocktail in creamy sauce for 5 minutes.

How to marinate a frozen seafood cocktail?

Preparing a frozen seafood cocktail using the recommendations below will provide a versatile snack that can be enjoyed with a slice of bread or used to create all kinds of salads. If desired, the composition of the marinade can be supplemented with spices to your taste or other herbs.

Ingredients:

sea cocktail – 0.5 kg;
soy sauce – 50 ml;
vegetable oil – 2 tbsp. spoons;
water – 1.5 l;
salt – 1 tbsp. spoon;
sugar – 0.5 tbsp. spoons;
vinegar 9% - 60 ml;
black pepper – ¼ teaspoon;
lemon – 0.5 pcs.;
parsley - 0.5 bunch.

Preparation

Boil the cocktail, add lemon juice and parsley.
Combine water, salt, sugar, pepper, oil and vinegar in a saucepan and bring to a boil.
Place the cocktail in jars, pour a spoonful of soy sauce into each jar, pour boiling marinade over everything, seal it and put it in the cold after cooling.

Frozen seafood salad

The one proposed below can be used as a base option to create a unique version of a snack dish. The components included in the composition can be supplemented with other vegetables, herbs, seasoned with a different dressing, replacing the proposed components with new additives.

Ingredients:

sea cocktail – 400 g;
cucumbers – 2 pcs.;
tomatoes – 4 pcs.;
bell pepper – 1 pc.;
garlic – 2 cloves;
vegetable oil – 2 tbsp. spoons;
lemon juice and soy sauce - 1 tbsp. spoon;
salt, pepper, herbs.

Preparation

The seafood cocktail is boiled or fried in a frying pan for two minutes.
Chop cucumbers, tomatoes, peppers and garlic.
Mix soy sauce, lemon juice and oil, add salt and pepper.
Combine seafood, vegetables and dressing in a salad bowl, mix and season with herbs.

How to prepare a frozen seafood cocktail for beer?

Read on to learn how to quickly prepare a frozen seafood cocktail for beer. The appetizer acquires its piquant taste and aroma by pre-marinating it in a mixture of soy sauce and lemon juice. If desired, you can add a little dried or fresh garlic, pepper, and other seasonings to the marinade.

Ingredients:

sea cocktail – 400 g;
soy sauce – 2 tbsp. spoons;
lemon juice – 1 tbsp. spoon;
olive oil – 2 tbsp. spoons.

Preparation

Defrost the cocktail, rinse, and allow to drain.
Add soy sauce and lemon juice, mix, leave in the refrigerator for half an hour.
Place the seafood on a sieve, allow to drain and place in heated oil.
Fry the frozen sea cocktail for beer over high heat for 2-3 minutes, stirring.

Frozen sea cocktail pilaf

The method presented below for preparing a frozen sea cocktail will allow you to get an independent nutritious dish that you can qualitatively feed your family at dinner or serve with dignity to guests. Long grain rice must be used. The Basmati variety or its mixture with wild rice is suitable.

Ingredients:

sea cocktail – 700 g;
rice – 150 g;
dried ginger – 1 teaspoon;
carrots and onions – 1 pc.;
lemon – 1/3 pcs.;
vegetable oil – 50 ml;
salt, pepper, herbs.

Preparation

Fry the cocktail in hot oil for a minute.
Add ginger, carrots and onions and fry for 5 minutes.
Add rice, add salt and pepper.
Pour boiling water over the components until the mixture is covered by 1.5 cm.
Simmer the dish over low heat for 30 minutes under the lid, let it brew.
Add lemon juice, stir the dish and serve.

How to make frozen seafood cocktail with spaghetti?

If you prepare a frozen seafood cocktail with cream and add the resulting sauce to pasta, you can enjoy a great version of a dish from Italian cuisine. The recommendations from the following recipe and the proven proportions of the components proposed in it will help you effectively cope with the task.

Ingredients:

sea cocktail – 500 g;
spaghetti – 250 g;
cream – 250 ml;
cheese – 200 g;
Italian herbs - 1 tbsp. spoon;
vegetable oil – 40 g;
garlic – 2 cloves;
salt, pepper, herbs.

Preparation

Defrost the seafood cocktail, boil for 1-2 minutes, and allow to drain.
Fry garlic in oil and discard.
Add seafood, brown for a minute.
Pour in cream, season with salt, pepper, herbs, stir in grated cheese.
Mix in sauce and serve with herbs.

Frozen seafood cocktail with tomatoes

While studying recipes for frozen seafood cocktails, your eye is drawn to the appetizing combination of seafood with fresh tomatoes. Having completed one of the recipes, you will be able to appreciate not only the magnificent appearance of the culinary composition, but also its delicious taste, the degree of sharpness and piquancy of which can be adjusted.

Ingredients:

sea cocktail – 800 g;
tomatoes – 150 g;
iceberg and Chinese cabbage - 1/3 head each;
soy sauce – 20 ml;
vegetable oil – 60 g;
garlic (optional) – 1 clove;
salt, pepper, herbs.

Preparation

Place the cocktail in a frying pan with oil and fry until the moisture evaporates.
Add soy sauce and garlic and heat for a couple of minutes.
After cooling, add iceberg and cabbage to the seafood, add tomatoes, season with salt, pepper, oil and herbs.

Pizza with frozen sea cocktail

The following recipe is for those who are still undecided on how to deliciously prepare a frozen seafood cocktail in order to get maximum pleasure from the meal. turns out incredibly tasty and appetizing. The dough can be kneaded according to a proven home recipe or taken ready-made.

Ingredients:

pizza dough – 500 g;
tomato sauce – 4-5 tbsp. spoon;
sea cocktail – 500 g;
mozzarella – 100 g;
hard cheese – 50 g;
white wine – 0.5 cups;
olive oil, olives or olives, basil.

Preparation

Heat the seafood in oil for a couple of minutes, add wine, and simmer for 3 minutes.
The rolled out dough is coated with sauce and seafood, mozzarella and olives are placed on top.
Sprinkle the product with cheese, bake for 15-20 minutes at 200 degrees, serve with basil.

Frozen seafood paella

By combining rice with frozen seafood cocktail, vegetables and following the simple recommendations of the following recipe, you will be able to appreciate all the delights of Spanish cuisine and taste one of its most popular dishes. Appetizing, it will not leave any gourmet or simply a lover of delicious food indifferent.

Ingredients:

sea cocktail – 500 g;
rice – 250 g;
onion – 1 pc.;
green peas – 100 g;
tomato puree – 200 g;
green beans – 150 g;
vegetable oil – 50 g;
sweet pepper – 0.5 pcs.;
saffron – 0.5 teaspoon;
lemon – ¼ piece;
salt.

Preparation

Seafood is fried in oil for 2 minutes.
Pour boiling water over saffron.
Separately, fry the onion in oil, add rice, and heat for a couple of minutes.
Pour boiling water over the cereal until it is covered by 1.5 cm, add tomato and saffron, and cook the dish covered for 10 minutes.
Add peas, peppers, beans, continue cooking until all the moisture is absorbed.
Stir in seafood, lemon slices, herbs, and let it brew.

Frozen seafood cocktail in a slow cooker - recipe

The following information will help you figure out how to prepare a frozen seafood cocktail using a multicooker. In addition to classic boiling and frying, seafood can be stewed in creamy or sour cream sauce, adding chopped garlic or onions to taste.