Sea bass fried in clay

Method

1. 01

   Sea bass in the beaker is prepared from whole fish, which must first be properly cut, then be pawned in egg and flour and then roasted in a pan with oil. This method of cooking fish can be used with any fish fillet.

2. 02

   The carcass of the sea bass wash, cut, cut off the fins and clean the scales.

3. 03

   Make an incision along the back and divide the carcass of the sea bass, as in the photo. So we end up with one finished fillet and one piece with a central bone.

4. 04

   Separate the fillet from the central bone. The bone itself can be used to make fish soup or ears.

5. 05

   Prepared fillet of sea bass cut into pieces of medium size. Salt and pepper to taste.

6. 06

   Prepare 2 plates. In the first plate shake 2 eggs with the addition of a small amount of salt and black ground pepper. The second plate is filled with a glass of flour.

7. 07

   Dip the bass fillet in the egg, piece by piece.

8. 08

   Then, roll over the fish fillet in flour.

9. 09

   In the pan, warm up 3 tablespoons of vegetable oil. Put the fillet of sea bass in egg clay piece by piece. Roast the fish on average heat, for 5 minutes on each side.

10. 10

    Serve sea bass fillet with: boiled rice, potatoes or vegetable salad.

11. 11

    Another appetizing photo of sea bass roasted in close-up.