Fry the whole perch carcass for 15 minutes: 7-8 minutes on each side. Fry small perch for 10 minutes – 5 minutes on each side.
Fry the perch fillets for 10 minutes.
How to fry perch in a pan
Products
River perch – 4-6 carcasses (depending on size – per 1 layer in a pan)
Flour – 5 tablespoons
Vegetable oil – 5 tablespoons
Salt – 1 teaspoon
How to fry perch
1. Peel the perch from scales, cut off the fins.
2. Rub the fish carcasses with salt inside and out.
3. Pour the flour into a deep plate, put the pieces of fish in it.
4. Heat the pan, pour in the oil.
5. Roll each fish in flour and put in a pan.
6. Fry the fish for 7 minutes over medium heat, then turn over and fry for another 7 minutes.
How to fry perch fillet
Products
Perch – 4 pieces
Flour – half a glass
Corn grits – a quarter cup
Cheese – 50 grams
Green onions – a few branches
Salt, pepper and seasonings – to taste
Vegetable oil – 5 tablespoons
1. River perch (4 medium carcasses) cut into fillets.
2. Cut each carcass lengthwise into 2 layers.
3. Rub the river perch with salt, pepper and seasonings, cover and put in the refrigerator for half an hour.
4. Roll perch fillet in flour and sprinkle with a pinch of corn grits.
5. Heat up a frying pan, pour oil and lay out the fish, fry for 5-7 minutes until golden brown.
6. While the fish is fried, grate the cheese and chop the green onions.
7. Turn over the pieces, fry the fish for 5 minutes, put cheese and onions on top of each fillet, fry for another 2-3 minutes until the cheese is melted.
Tasty Facts
River perch is almost impossible to oversalt, since its meat absorbs a strictly limited amount of salt.
There are 2 approaches to cleaning a perch from scales: the first involves the refusal to clean, because. the scales add crunch to the dish and therefore improve it. However, river perch can also be with a thick skin, so sometimes it still has to be cleaned.
To clean a river perch, make cuts along the ridge on both sides of the carcass, stretch the dorsal fin, and, prying the skin with your fingers, pull it off on both sides. Then cut off the head and tail, remove the insides. If the perch is small, it is better to freeze it for 20 minutes in the freezer before cutting it – the frozen skin is easier to clean.
A large perch with hard scales can be cleaned with a drill: fix the drill, turn it on at low speed, draw along the drill, lightly touching the scales.