Fried Sea Bass
4 servings
30 minutes
Fried sea bass is a simple yet exquisite dish that captivates with its delicate flavor and crispy golden crust. In Russian cuisine, fish has always held a special place, and cooking it in a hot pan reveals the richness of its taste. The soft, juicy sea bass fillet, lightly salted and seasoned with white pepper, gains a rich aroma from frying in olive oil. Thin cuts on the skin allow heat to penetrate evenly, making the fish's texture perfect. The dish is served skin-side up, soaked in fragrant oil, and pairs wonderfully with light sides or fresh vegetables. It is an elegant appetizer or a complete main course that highlights the festivity of the meal and delights gourmets.
1
Check that there are no small bones left in the fillet. Make several cuts on the skin of the sea bass, then cut the two fillets in half to get 4 portions. Lightly salt and pepper the cut skin.
- Sea bass: 1 piece
- Sea salt: to taste
- Ground white pepper: to taste
2
Heat a non-stick pan strongly, pour in oil to thinly coat the bottom, and wait for it to heat up.
- Olive oil: to taste
3
Reduce the heat to medium-high, place the fish skin-side down, and cook for 4 minutes until a crispy golden crust forms. Do not shake the pan or move the fillet, or the fish will release juices and the skin will stick and tear. If the pan gets too hot, gently shift it, splash in some cold oil, and continue cooking.
- Olive oil: to taste
4
Flip the fish and cook for another 2 minutes without moving the fillet. Carefully drizzle hot oil over the cuts in the skin.
- Olive oil: to taste
5
Serve skin side up, drizzled with oil from the pan. Season with pepper to taste.
- Olive oil: to taste
- Ground white pepper: to taste