In order to make a perch, you first need to know what it is. Perch belongs to the most common inland fish. The slightly humped and laterally compressed body is covered with fine, hard, strongly adherent scales that are difficult to shave. Gill covers with spines. There are many small teeth in the mouth.
The back is dark green, the sides are greenish-yellow with dark transverse stripes. The belly is yellow-white. Dorsal fins two: the first gray with a black spot at the rear end, the second greenish-yellow. The pectoral fins are yellow, the anal and abdominal fins are red, the caudal fin is gray or pink above and red below. Perches are found in inland waters almost throughout Europe and northern Asia.
Grilling sea bass
My simplest recipe for grilling sea bass. Clean the entrails of the bass. We don't shave the scales. One hour before cooking, all the perch should be salted and peppered. It cooks quite quickly on the grill. In this way, you can easily and quickly prepare a fish dish in nature.
How to make a perch in the oven
There is nothing simpler than making a perch this way. Take a baking tray with higher sides and pour salt on its bottom, it should cover the entire area on which you will place the fish. Place the washed but unpeeled perch on top of the salt and pour the salt over it again so that the whole fish is hidden in it. Do not be afraid that the perch are not cut. During frying, all their entrails will shrink from the heat into a small lump, which you can easily remove after cutting the fish. And the image will definitely not be unaesthetic. If you gut the fish, it will dry out a lot during cooking and the belly will probably be too salty. We put the tin with the sea bass hidden in the salt into the oven heated to 200 degrees. If the bass is not very big, weighing about 200-300 grams, bake for about 25 minutes. If there are larger perches
Frying sea bass in a pan
Clean the entrails of the bass. Rub with salt and black pepper. Marinate for several hours. We heat a pan with oil. Dip the perch in baking powder. We cook on low heat until nicely browned. There is also a Scandinavian analogue to this sea bass cooking.
What is the difference between sea bass fried in the Scandinavian way and fried in the Lithuanian way? Here are the three most important differences for you.
1) White pepper instead of black. I don't know why, but Swedes have a tradition of seasoning sea bass with white pepper. They have a slightly different taste and smell than black fish, and I have to say, they go really well with white fish.
2) Rye flour or rye breadcrumbs instead of wheat. Another strong Swedish tradition is to use coarse rye flour when frying fish, which gives a specific spice and slightly darker color to the fried fish. I especially enjoyed rolling the fish in the breadcrumbs; I use medium light bread, which contains both rye and wheat flour. Crumbs are easy to make at home: chop a few slices of bread, dry them, then put them in a closed jar of a food processor and grind them into crumbs.
3) Melted (ghi) butter instead of oil. Thanks to the melted butter, the fish is especially beautifully roasted and acquires a wonderful taste. When frying sea bass, melted butter is sometimes mixed with oil, but if the baked fish is served with potatoes, they must be sprinkled with pure melted butter - and seasoned with a large pinch of chopped greens. Warmed melted butter, which here plays the role of both a sauce and the most important spice, is quite common to offer in a separate container as well.
