Fish fry recipe.
That’s the key to getting fish that you can eat at home.
Fish fry is a classic fish dish that can be made with either frozen or fresh sea bass.
Loved by everyone from cooks to chefs, it’s a simple way to add flavor to a dish.
The technique also makes it a great dinner option.
The recipe I share here is simple, straightforward, and a great way to get the most out of a fresh or frozen sea bass in your kitchen.
Start with the right ingredients.
You need fish and the right salt.
Sea bass have a rich, creamy flavor, so a little bit of salt is not going to hurt.
But if you’re going to use frozen sea, be sure to add enough salt.
Larger, larger fish are more likely to be fried or fried into a crust.
The salt is the key.
Here’s what to use.
Fish can be frozen for a variety of reasons.
A lot of frozen sea is for cooking, or to make luizas.
Fresh sea is more expensive.
If you have frozen sea in your freezer, you can use that to fry your fish.
Fish also can be chilled and then fried.
It’s a little more labor-intensive, but if you fry fish the right way, it cooks faster and is less likely to lose flavor.
Here are some different ways to fry fish.
Frozen fish: In a large pan, add the salt and the oil.
The oil will give it a golden, reddish color.
If using frozen sea that has a darker crust, add more salt and fish will be more tender and flavorful.
If the oil is a little darker, add just enough salt to make the fish a little lighter.
Fry the fish as you would any other fish.
Cook until the crust is golden and the fish is tender.
Place in a baking dish, drizzle with a little olive oil and grill over medium-high heat until golden brown.
Fish on a grill: Grill fish on the grill until it’s done, about 3 minutes per side.
The bottom will have a slight brown, but the fish will still be cooked and still have the flavor of the fish.
Remove from the grill and set aside.
The sides of the grill will get a little crispy, but that’s normal.
Fried fish: Fry the fried fish as usual, adding more salt as needed to get it a little golden and crispy.
The browned sides of your fish should be nice and crisp.
Serve over a bed of fresh greens or other vegetables.
Fish sauce: Add the fish sauce to the fish and add a little extra salt.
If it’s already cooked, add a splash more salt.
I like to add a dash of olive oil to the sauce, but you can do whatever works for you.
Fish is great with fresh herbs, like rosemary or thyme, as well as with smoked fish, shrimp, and lobster.
If your fish is on the pricey side, you could also use dried fish and shrimp or seafood that has been frozen and fried.
Here is the process: Add salt and oil to pan.
Fry for about 5 minutes on each side.
Remove fish from pan and set on paper towels to drain.
Remove excess oil from pan.
Place fish in a bowl.
Season fish with salt and pepper.
Pour over fish.
Add more salt to taste.
Serve with more herbs or dried fish.
What are your favorite fish recipes?
Let me know in the comments below.