River perch cooking recipes: how to cook deliciously

A complete diet for any person must include fish dishes. Among affordable fish species, sea and river perch have the best taste characteristics. There are many options for preparing them. Let's talk about some of them.
Where do you prefer to use fish?

On the grill 19%, 210 votes
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Read also: Complementary food for winter fishing - features of choice, options for use and types of complementary feeding (85 photos)
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In cutlets 13%, 140 votes
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In the smokehouse 11%, 119 votes
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In batter 10%, 111 votes
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I will cook according to your recipes 10%, 111 votes
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16.09.2019

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Boiled

For those who are on a diet and want to get rid of excess weight, it is useful to eat boiled sea bass.

Important!
Before you start cooking, the perches must be cleaned of their entrails, gills and black chaff removed.

This recipe requires the following products:

A couple of sea bass carcasses;
6-8 black peppercorns;
Bay leaf;
A little fresh dill;
One and a half liters of water;
One and a half teaspoons of salt.

Cooking steps:

Defrost the fish. This should be done gradually at room temperature.
Carefully remove the fins using scissors.
Next, decapitate the carcasses, remove the entrails and the black film covering the inner surface of the abdomen.
Then you need to clean the fish from scales. Cut the cleaned carcasses into steaks weighing approximately 200 grams each.
In a saucepan with water, add salt. Turn on the heat and bring to a boil.
After boiling, add bay leaves, peppercorns and dill to the water. Let simmer over low heat for 5 minutes.
Then transfer the pieces of perch into the pan. The water should only slightly cover the fish. The less water used to cook perch, the tastier it turns out.
Bring to a boil again and cook the fish over moderate heat for 8 minutes. Turn off the fire.

Fish should be removed from the broth immediately before serving. Tartar sauce goes well with boiled fish. Or you can serve boiled perch with lemon and fresh herbs.

100 grams of boiled perch contains:

18 grams of protein;
1 gram of fat;
0 grams of carbohydrates.

Calorie content is 81 Kcal.

How to cook river perch

There are many recipes for preparing river perch; it is impossible to recount them all.

But before you start drawing up your fish day menu, you should still decide on cleaning.

The scales are easily cleaned if the fish is immersed in boiling water for a few seconds or frozen in the freezer. It’s great if you have a special grater for cleaning fish, but you can do it with a regular knife.

There is another way - at night the scales are covered with large resin, and in the morning it easily comes off on its own.

If you plan to prepare cutlets from river perch or meatballs, you need to freeze the fish, then cut the skin on the back, and it can easily be removed along with the scales.

It is advisable to cut off the fins with scissors.

The first thing on a fish day is always fish soup. From there we begin to list the recipes for preparing this fish.

0.5 kg perch
Potatoes - 3 medium;
Carrots - the same amount;
Millet - half a glass;
Bulb.
Salt;
Pepper;
Bay leaf.

The fish is cleaned, gutted, washed, boiled with onions and salt for 20-30 minutes.
The broth is filtered and the fish is set aside.
First boil the millet in the liquid for about 15 minutes, then add chopped vegetables and spices.
As soon as the potatoes are cooked, the river perch soup is ready.

Before serving, put pieces of fish into a plate and sprinkle with fresh dill.

Sprats

You can make delicious homemade sprats from perch.

You need to prepare the following ingredients:

One and a half kilograms of sea bass;
100 grams of tomato paste;
A couple of medium carrots;
A couple of onion heads;
200 milliliters of sunflower oil;
A few black peppercorns;
3 grams of a mixture of herbs and suneli hops;
3-4 bay leaves;
10 grams of salt.

Details on how to cook sprats at home:

Clean the perches from scales and giblets, decapitate them, cut off the fins and tail. Rinse the carcasses thoroughly.
Take a deep baking container and generously grease it with oil.
Place the fish in it so that the carcasses fit snugly against each other.
Cut the peeled onion into rings.
Salt the perches, add pepper, salt, bay leaves and seasonings. Place onion rings on top.
Wash the carrots, peel and chop them on a grater.
Spread the tomato paste evenly over the onion and pour in vegetable oil until it completely covers the contents of the container.
Then add the grated carrots and add more oil. It should reach almost to the edges of the dish.
Bake in an oven preheated to 180°C. Cook small fish for about 4 hours, and bake large fish for 6 hours.
The carrot layer performs a protective function; it will burn. At the end of cooking, it must be removed.

Allow the finished sprats to cool and you can treat your household and guests to them.

100 grams of meatballs contain:

12.5 g proteins;
9.8 g fat;
1.8 g carbohydrates.

Energy value – 145.5 Kcal.

River perch - cooking recipes

With a little effort and using one of the suggested recipes, you won’t be able to prepare an ordinary everyday dish from simple and affordable ingredients.

Baked fish with vegetables or in sour cream sauce is a worthy decoration for a festive table, and a grill is quite capable of attracting the attention of those taking a break from the meat kebabs.

River perch in the oven

Fish cooked in the oven is an elegant dish, not an ordinary one. The processing method is gentle; the product retains all its beneficial properties and is well absorbed by the body.

The following ingredients are required for this culinary delight:

Fish - 2 copies.
Onion - 1 head.
Vegetable oil - 1.5 tbsp. l.
Fish seasoning - 0.5 tsp.
Dill - branch.
Spices, seasonings - to taste.

Algorithm of actions:

The catch is cleaned and the fins are cut off. It is recommended to wear gloves first.
The carcasses are salted, peppered, and spices are added. Marinate for a quarter of an hour.
Chop the onion into cubes.
Dill is chopped.
Chopped vegetables and herbs are salted and peppered.
The baking dish is greased with oil.
Carcasses stuffed with onions and herbs are sprinkled with lemon juice and placed in a mold.
Heat the oven to 180 degrees, place the pan with the perch, and bake until done (45 minutes).

Let's celebrate! Before serving, the golden dish can be decorated with thin slices of lemon or herbs. It is worth noting that even without additions it looks appetizing and attractive.

Perch baked in salt

If you don’t want to bother with cleaning, you should cook perch using a simple recipe.

To bake a delicious dinner, you need the following products:

River freshwater - 2 pieces.
Salt - 1 pack;
Lemon - 1 piece.

Algorithm of actions:

If the main ingredient is ice cream, it must be thawed and rinsed. Fresh catch, washable under running water.
Roll each fish evenly in salt.
The carcasses are placed on a baking sheet and covered with a thick layer of salt on top.
Cook at 180 degrees - 40 minutes.

Note! The finished fish is cleaned of a layer of salt, and the fins and skin are carefully removed. An incision is made along the back and the spine is removed. Place the finished fillet on a plate, drizzle with lemon juice, and enjoy the delicious food.

River perch in batter

An unusual way to cook fish in the oven is perch in batter, baked.

For a successful process, you need to prepare the following ingredients:

Fish pulp - 500 gr.
Small eggs - 5 - 6 pieces.
Greens - bunches of fresh greens.
Flour - 100 gr.
Vegetable oil - 5 tbsp. l.
Spices, herbs - to taste.

Algorithm of actions:

Fish fillet, dried.
Beat the yolks with salt and flour.
Beat the whites with salt until a strong foam forms.
The egg is combined until a creamy consistency is formed.
Fish pieces are immersed in the mixture and placed on a baking sheet lined with foil.
Bake at 180 - 200 degrees until cooked and golden brown.

Good to know! The version of cooked freshwater river will appeal to all relatives and invitees.

Perch in a pot

The method of preparing river perch allows you to taste the delicacies that your distant ancestors ate.

Dishes cooked in clay pots always turn out delicious:

Fresh catch - 500 gr.
Onion - 1 head.
Butter - 100 gr.
Potatoes - 3 pieces.
Tomato paste - up to 2 tablespoons.
Pickled cucumbers - 2 pieces.
Cream - 3 tbsp. l.
Ground red pepper - to taste.
Onion feather - a bunch.
Water - 200 ml.

Algorithm of actions:

The onion is cut into half rings.
Potatoes - cut into cubes.
All bones are removed from the perch, and the fillets are cut into pieces.
Cucumbers are cut into small cubes.
Sauté the onion in a frying pan with oil until golden brown.
Place the prepared onion on the bottom of a clay container, followed by potatoes, ground black pepper, and water (to cover the potatoes).
Bring the oven temperature to 220 degrees.
When the potatoes become soft, add tomatoes, cucumbers, fish, and cream.
Simmer for another half hour.
The finished dish is sprinkled with herbs.

Note! You can serve the dish in pots, straight from the oven. This way it retains heat and looks aesthetically attractive.

Grilled perch

Grilled food tastes amazing. Freshwater fish with a smoky aroma can surprise even the most demanding gourmet.

To prepare you will need:

Fresh river catch - two pieces.
Garlic - 3 cloves.
Hot pepper - 1 piece (to taste).
Ground, dry parsley - 2 - 3 tbsp. l.
Dried thyme - 1 tsp.
Paprika - 1 tsp.
Lemon juice - 1.5 tbsp. l.
Vegetable oil - 6 tbsp. l.
Salt, pepper - 1 tsp each.

Algorithm of actions:

Garlic, onion, pepper - crushed in any convenient way.
Add all the dry ingredients, vegetable oil, and lemon juice to the vegetable mixture.
The fish is gutted, scaled, and combined with marinade.
Leave for 3 hours.
Grease the grate with oil and lay out the marinated product.
Fry for 10 - 15 minutes on each side.

Note! The golden brown crust, aroma and taste are well emphasized by vegetables. It is important to eat the dish warm.

Perch in a slow cooker

Many housewives appreciate the ease of cooking using a multicooker.

Ingredients:

Fish fillet - 1 kg.
Onion - 1 head.
Tomato juice - 1 glass.
Carrots - 1 piece (large).
Vegetable oil - 5 tbsp. l.
Dill - branch.
Salt - to taste.

Algorithm of actions:

The fish flesh is cut into pieces, marinated in lemon juice and salt for half an hour.
Set the baking mode, pour oil into the bowl, fry the fish for 10 minutes.
Carrots are grated, onions are cut into rings, dill is finely chopped.
Fry vegetables in a slow cooker until soft.
Place the fish on the pillow and pour in the juice (timer for an hour).
Five minutes before turning off, sprinkle with herbs.

Good to know! Your family will appreciate this dish and will want to cook it again.

Perch in sour cream

River perch cooked in sour cream sauce is a simple recipe. It is quite popular, as the dish turns out tender, with a creamy note.

Ingredients:

Fresh river perch - 500 gr.
Sour cream with high fat content - 200 gr.
Lemon - one.
Lemon zest - one and a half tsp.
Mustard (French) - 1.5 tsp.
Garlic cloves - 3 - 4 pieces.
Any greens (fresh, frozen).
Salt, pepper, spices - to taste.

Algorithm of actions:

The fish is cleaned, fins and bones are removed;
The fillet is rubbed with pepper and salt;
Prepare a sauce from mustard, lemon juice, sour cream, pepper;
Combine the pulp with the liquid mixture and marinate (quarter of an hour);
The rest of the sauce is poured into the fish and placed on a baking sheet covered with foil;
Bake in an oven preheated to 200 degrees for 45 minutes.

Good to know! Some recipes recommend sealing the perch in foil before baking, but it is worth noting that in this case it is difficult to get a golden crust.

Perch in foil

Freshwater river baked in foil with vegetables is a gentle cooking method that is suitable for children's and dietary cuisine.

Place pieces of boneless fish and family favorite vegetables: cauliflower, onions, potatoes, carrots on food foil greased with butter. If the dish is prepared from whole carcasses, add finely chopped ingredients inside. The foil is sealed to retain the juices during baking. At a temperature of 180 degrees, a dish with vegetables will be prepared in 30 minutes.

Perch soup

A healthy dish that is served hot is ukha. There are a great many cooking options, but the principle of action has some similarities.

Required Products:

Potatoes - 3 pieces.
Onion - one head.
Carrots - 2 small.
Millet - a third of a glass.
Perch - half a kilo.
Spices and seasonings - to taste.

Procedure:

Cleaned and gutted fish are poured with water, salted and boiled with onions for about half an hour.
The broth is filtered and the fish is set aside.
Add millet to the liquid and cook for a quarter of an hour.
Add vegetables.
Readiness is determined by the potatoes.

Note! Before pouring the fish soup into plates, you should lay out the pieces of fish. Before serving, sprinkle with finely chopped dill.

River perch cutlets

As paradoxical as it may seem, delicious perch cutlets are a dietary dish.

To prepare, you will need the following products:

Wheat flour.
White bread.
Potatoes - one piece.
Milk.
Onion - one piece.
Garlic - clove.
One egg.
Spices, salt - according to preference.

Step-by-step instruction:

Frozen fish are cut, bones and skin are removed.
The bread is dipped in milk and squeezed out after swelling.
All ingredients are twisted. Cutlets are formed from minced meat.
Before frying, roll in flour.
For steaming, place without flour in a steamer.

Served with finely chopped dill.

Note! Fishing is an exciting activity, but fishermen’s trophies do not always please housewives. Some people are embarrassed by small bones, spiky fins, and small fish, but real needlewomen can always prepare a masterpiece from an unsightly catch and delight the family with a festive dish.

Meatballs

Sea bass makes the most delicate fish balls. For this you will need:

0.5 kg. fish fillet;
Bulb;
90-100 grams of white bread;
3 tbsp. spoons of vegetable oil;
100 grams of tomato paste;
Salt and pepper.

Detailed recipe description:

Cut the fish into fillets. Cut off the tail, fins, remove the skin, remove all large and small bones.
Finely chop the onion and fry a little. Let cool.
Soak the bread crumb in cold milk.
Grind fish pulp, overcooked onion and soaked bread in a meat grinder. Mix all ingredients, add salt and pepper.
Form small meatballs from the minced meat and roll them in flour. Fry them until half cooked so that each fish ball is evenly browned.
Place the fried meatballs in a saucepan greased with oil.
Add tomato paste to the frying pan where the meatballs were fried and fry it a little. Next, pour in a little water and let the sauce simmer for 6-7 minutes.
Pour the resulting sauce over the meatballs and simmer for 10 minutes under the lid.

It is better to serve perch meatballs with mashed potatoes or buckwheat porridge.

100 grams of meatballs contain:

11.4 g protein;
9.4 g fat;
7.2 g carbohydrates.

Energy value – 159.4 Kcal.

Recipe for classic perch soup at home

Servings: 7.

Time: 45 min.

Calorie content per 100 grams: 97 kcal.

Ingredients:

8 pcs. fresh fish;
6 medium-sized potato tubers;
1 medium carrot;
1 onion;
10 stalks of fresh dill and parsley;
4 bay leaves;
9 pcs. allspice;
40 ml refined vegetable oil;
2-3 liters of spring water;
a little table salt.

Learning how to properly cook river perch fish soup at home is not difficult at all. We take a fresh fish, wash it thoroughly without removing the scales, cut the belly, take out the insides. We remove the black chaff and rinse the inside of the carcasses again.

The classic yushka recipe requires not to use a lot of water; the liquid should only slightly cover the contents. Therefore, we put everything in a saucepan and fill it with the required amount of water. For flavor, add halves of peeled onion, bay leaf and a little salt. Heat the contents to 100 degrees, collect the foam.

If you are in doubt about how long to cook the carcasses, we recommend cooking them for no more than 15 minutes.

Then put the fish on a plate, strain the broth, and continue preparing the river fish recipe. In the boiling broth we put potatoes cut into medium cubes with allspice. Cook until the root vegetables are half cooked. Meanwhile, peel, three and lightly fry the carrots, add the frying to the pan, cook for 10 minutes.

We cut up the cooled fish, removing the bones and separating the pulp. Perch fillet will make a more edible dish for children, and adults will be glad that there are no bones. Immediately add chopped herbs, stir and turn off the heat after 3 minutes. Before serving, let the first one sit for at least 20 minutes under the lid.

The classic fish soup made from the head of a perch is no less tasty.

On the grill

There is nothing better than relaxing with family or friends in the lap of nature. And you can pamper your loved ones with perch cooked on the grill. It's not difficult at all. You will need:

4 perch carcasses;
Lemon;
A couple of st. spoons of vegetable oil;
Salt and pepper to taste;
Rosemary.

Detailed description of cooking perch on the grill:

Clean the fish from its entrails and decapitate it. Make small diagonal cuts on the sides.
Salt, season with pepper, add rosemary and vegetable oil. Rub the carcasses with spices and leave them for a quarter of an hour.
Meanwhile, light the grill and bring the coals to the desired state. It is necessary that there is no fire, but there is still heat in the grill.
Fish do not like high temperatures. This means that it will need to be turned over several times until golden brown.

Transfer the finished sea bass into plates and sprinkle with lemon juice. Thanks to rosemary and lemon juice, the fish acquires an unforgettable taste.

100 grams of meatballs contain:

15.7 g protein;
5.2 g fat;
0.3 g carbohydrates.

Energy value – 110.8 Kcal.

In a slow cooker

You can cook any fish tasty and in a short time in a slow cooker. Perch is baked and fried in it. And the special grill that comes with the multicooker allows you to prepare healthy steamed fish. We'll tell you how to fry perch in this wonderful device.

You will need to prepare:

Two fish fillets;
20 grams of butter;
35 grams of sunflower oil;
Spices for fish dishes;
Salt.

Description of the recipe for cooking fish in a slow cooker:

Rinse and dry the fillets using paper towels.
Cut the fish into portions, salt and season with spices.
Place butter in a multicooker bowl and add vegetable oil. Place the chopped fish fillet, skin side down, and set the “Frying” or “Baking” mode.
Cook perch for 6-7 minutes on each side.

Baked vegetables and boiled potatoes are good as a side dish.

100 grams of the dish contains:

17 g proteins;
5.8 g fat;
0 g carbohydrates.

Energy value – 120.5 Kcal.

River perch with onion sauce

Perches are found in central Russia, which means that every housewife should know how to properly and tasty cook this fish and serve it to the table.

Ingredients:

4 frozen boneless fish fillets;
3-4 onions;
325 ml. heavy cream;
1 large egg;
225 ml. white table wine;
Some fresh herbs;
1 carrot;
200-300 gr. bones for broth;
65 gr. butter;
Salt, ground black pepper, spices and seasonings to taste

Preparation

The first step is to defrost the fish and start working on vegetables. To begin with, they are peeled, then the onions are cut into small cubes, and the carrots are cut into rings or thin half rings. Wash and dry fresh herbs, chop finely. Separate the egg white from the yolk and beat it. Boil a strong and rich broth with spices and seasonings, be sure to strain it, and then reduce it by half.

Melt the butter in a deep saucepan and first fry the onion in it, or rather a small part of it, and then add the carrots. When the vegetables become not only soft, but also golden, you should add the fish fillet and simmer it for a few minutes.

Now that the fish has acquired a golden crust, you can pour the broth and wine into the saucepan, and leave the sauce to evaporate over medium heat and cook the dish for about 15-17 minutes.

You need to cook the sauce for serving. To do this, fry the main part of the onion in a frying pan until golden brown, pour in the heavy cream and add the beaten yolk. The sauce must be seasoned with salt and spices and simmered until it thickens.

Serve the fillet to the table in a deep plate, pour over the aromatic onion sauce and garnish with sprigs of fresh herbs.

In the oven

A great option for a family dinner is sea bass baked in the oven with vegetables. Fish goes best with celery, carrots, onions and tomatoes. Thanks to the cucumber brine used in the recipe, the perch acquires a piquant taste.

For preparation you will need the following products:

800 grams of sea bass fillet;
8 onions;
1 carrot;
A couple of tomatoes;
Celery root;
5 tbsp. spoons of cucumber pickle;
A couple of st. spoons of flour;
Art. spoon of butter;
A little fresh parsley;
Salt and pepper to taste.

Detailed recipe:

Cut the fish fillet into portions.
Remove the skins from the tomatoes and cut them into slices.
Cut each onion into 4 parts.
Finely chop the parsley and celery.
Cut the carrots into cubes or half rings.
Grease a baking sheet with oil and place chopped parsley and celery on it first, then onion, tomatoes and fish. Season each layer with salt and pepper.
Pour cucumber brine over everything and simmer at 180˚C for a quarter of an hour, covering with a lid.
Then remove the lid and drain the juice that formed during the stewing process.
Sprinkle the entire contents with flour, salt and pepper and mix carefully. Place in the oven. Cook for another 10 minutes at 200˚C.

You can serve this fish with any side dish or favorite sauce. Be sure to add a slice of lemon to the plate with the prepared perch.

100 grams of meatballs contain:

8.1 g protein;
2.4 g fat;
6.5 g carbohydrates.

Energy value – 79.7 Kcal.

Red sea bass recipes in foil

Using foil or a food sleeve allows you to cook and make meat and especially fish truly tasty and juicy. The juice that appears during the cooking process can be used as gravy. Now about the ingredients and preparation steps. Let's look at a few recipes.

Recipe 1. We will need:

bell pepper;
sea red snapper;
potato;
hard cheese (preferably Parmesan);
one tomato;
sour cream 20% fat;
several cloves of garlic;
a bunch of dill;
bay leaf, pepper and salt.

Preparation:

Clean and chop vegetables (bell peppers, potatoes, tomatoes).
Finely chop the greens and grate the cheese.
Rub the thawed and carefully prepared fish with pepper and salt, then place it on a baking sheet, which is previously covered with foil.
Place chopped tomatoes on the fish and sprinkle with grated cheese.
Place peppers and potatoes around the fish and on top.
Add 3-4 bay leaves and chopped garlic.
Pour sour cream over the fish and carefully wrap it in foil.
Place the baking sheet in the oven, preheated to 200 degrees, bake for 45-50 minutes.

It is recommended to open the foil a little a few minutes before the end of cooking, this will give the fish a golden and crispy crust.

Recipe 2. Red sea bass with potatoes in foil.

Ingredients:

frozen sea bass carcass;
potatoes, carrots;
lemon;
bulb;
vinegar;
olive oil;
spices, pepper and salt.

Preparation:

First of all, defrost the fish carcass.
We peel the vegetables (potatoes and carrots), cook them, then cut them into cubes or strips.
When the fish is defrosted, cut off the fins, remove the remaining entrails and black film.
We make small cuts on the carcass, after which the fish is salted and peppered.
Mix vinegar with olive oil and pour the resulting mixture over the carcass, immediately after that squeeze the juice from the lemon and pour over the fish. Let the perch marinate for an hour.
Peel the onion and cut it into rings.
We take a baking dish, line it with foil and lay out a “pillow” of boiled vegetables and onions, now carefully place the fish on it.
We carefully wrap the foil and place the baking sheet with the perch in the oven, preheated to a temperature of 200 degrees for 40 minutes.

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Delicious and low-calorie red fish and shrimp salad

The prepared dish can be decorated with a small amount of fresh herbs (parsley, dill).

Breaded

Sea bass cooked in batter is not only an excellent option for a family dinner, but is also great as a holiday treat.

For this recipe you will need:

5 sea bass carcasses;
Half a glass of flour;
A couple of chicken eggs;
A teaspoon of seasoning for fish dishes.
A tablespoon of dried dill;
Salt to taste.

Step-by-step preparation:

Rinse pre-thawed perch carcasses and remove entrails.
Decapitate the fish, cut off the fins and tail.
Remove scales from perch. No need to cut into pieces. The fish will be prepared whole carcasses.
Next, you can start preparing the batter. To do this, combine the eggs with flour and mix until smooth.
Add seasoning, dried dill to the resulting mixture and salt everything.
Dip each carcass in batter on all sides and place in a frying pan.
First you need to fry, covering the pan with a lid. Then continue frying without a lid. You need to turn the fish over as carefully as possible so that the batter does not come away from it.
The duration of frying depends on the size of the perch carcasses.

Before serving, sprinkle the fish with finely chopped green onions and garnish with lemon slices.

100 grams of meatballs contain:

15.2 g protein;
2.1 g fat;
1 g carbohydrates.

Energy value – 83.3 Kcal.

Ear

An excellent solution for a hearty family dinner would be fish soup, which can be easily cooked from perch. The recipe for fish soup is very simple, so anyone can make it. You can cook it at home or over a fire. In nature, freshly caught river perch is most often used. Unlike the marine species, it is not red in color, but greenish-yellow. The soup is cooked quickly and very simply. It is important that the fish is fresh.

For the fish soup you will need the following ingredients:

0.5 kg of fresh river perch;
6 medium potatoes;
Medium sized carrots;
Bulb;
10 sprigs of fresh parsley or dill;
9 peas of allspice;
4 bay leaves;
40 ml. sunflower oil;
3 liters of water;
Salt as needed.

Description of the cooking process:

Rinse the fish, remove the entrails and remove the black chaff. There is no need to clean the scales.
Rinse the perches again.
Place the carcasses in a saucepan and add water. To make the broth more saturated, add half an onion, bay leaves and add a little salt.
Bring everything to a boil and skim off any foam that has formed. Cook for another quarter of an hour.
Then remove the fish carcasses and place them on a dish. Strain the broth and put it back on the fire.
After boiling, add pre-diced potatoes and allspice peas.
Cook until the potatoes are half cooked.
Peel the carrots, grate and fry a little in sunflower oil. Place it in the pan and let the broth cook for another 10 minutes.
Cut up the cooled carcasses. To do this, you need to remove all the bones and separate the pulp. Transfer to broth.
Add greens there, after chopping them. Mix everything and cook for 3 minutes.

Before serving the soup to your family and guests, let it brew for a quarter of an hour under the lid.

100 grams of finished fish soup contains:

3.3 grams of protein;
1.2 grams fat;
3.6 grams of carbohydrates.

Calorie content is 38.6 Kcal.

Attention!
The taste of fish soup will be more pronounced if it is not covered with a lid during cooking. It should be cooked over moderate or low heat.

The most delicious river perch soup

How nice it is to enjoy a delicious fish soup made from freshly caught perch. The dish comes out with a smoky aroma, and the outdoors will work up a serious appetite. Ingredients:

500 gr. fish;
2-3 potatoes;
1 carrot;
1 sweet onion;
Salt and ground black pepper;
Allspice and bay leaf;
Fresh greens.

Preparation

Fresh fish does not need to be cleaned, but it is necessary to gut it and sting the gills, otherwise the broth will taste bitter. In order not to bother with straining, you need to wrap it in gauze and cook in boiling water for about 2 minutes. Peel the vegetables and cut them into large pieces. Add to the broth and cook until tender.

All that remains is to salt the fish soup and season it with spices. At the end of cooking, you can pour a glass of vodka into the cauldron and simmer the sizzling firebrand in the broth. That's it, the fish soup can be poured into plates and served with greens and boiled perch.

Related article: River perch soup. Cooking in nature

Heh

Heh made from perch will be an excellent appetizer for strong alcoholic drinks.

For it you will need:

1 kg of perch;
800 grams of onion;
A couple of tablespoons of olive oil and 70% vinegar;
Salt, black and hot pepper, as needed.

Description of the cooking process:

Clean the perch and fillet it. Then cut the fillet into cubes or small strips.
Cut the peeled onion into rings.
Place onions and fish fillets in layers in a jar or any sealable container. All layers of fish must be sprinkled with two types of peppers and salt.
Fill the entire contents of the jar with vinegar and place in a cool place for a couple of hours.
Then pour olive oil into the jar and marinate overnight.

In the morning you can serve the finished heh to the table.

100 grams of finished fish soup contains:

10.2 grams of protein;
3.2 grams fat;
4.1 grams carbohydrates.

Calorie content is 85.9 Kcal.

Spicy with herbs

Herbs and ready-made seasonings will help give the taste of sea bass a touch of piquancy. For this dish you will need the following products:

Sea bass (the number of fish should be equal to the number of servings);
Juice squeezed from half a lemon;
8 grams of butter with a fat content of at least 82%;
A couple of tablespoons of olive oil;
Fresh sage and rosemary;
Ready-made mixture of Italian herbs;
Pepper and salt to taste.

Step by step description:

Behead the carcasses, do not cut the belly. Carefully gut the fish and remove scales. The fins must be left.
In a sauce container, combine olive oil with lemon juice and Italian herbs.
Spread the carcasses generously with the prepared sauce on all sides.
Place butter and a few sage leaves into the gutted belly.
Place the fish on parchment or foil. No need to cover. Place rosemary sprigs and sliced lemon around. Season with salt.
Place in an oven preheated to 180˚C and bake for approximately 20 minutes.

After the specified time, the delicious fish is ready! You can treat your household to it.

100 grams of finished fish soup contains:

14.7 grams of protein;
6.4 grams fat;
1 gram of carbohydrates.

Calorie content is 120.3 Kcal.

In the smokehouse

All lovers of country holidays should definitely use the recipe for hot smoked perch. At first it may seem like a very complicated procedure. But in reality, even a woman can do this. Moreover, now you can easily buy a smokehouse in many supermarkets, and wood chips are also sold.

For smoking you will need:

7 sea bass carcasses;
150 grams of salt;
A liter of alder chips.

Details on how to smoke perch:

Behead the carcasses or remove only the gills to avoid a bitter taste.
Remove all the giblets and discard the fins.
There is no need to remove the scales, since the skin of smoked fish is not eaten.
Rub the perches evenly with salt.
Then transfer the fish to a suitable container, cover with a lid and refrigerate for 3 hours. Lovers of lightly salted fish don’t have to wait, but start smoking right away.
The wood chips must first be soaked for half an hour, then distributed on the bottom of the smokehouse.
Place the grate and place the perches on it in a not entirely dense layer.
Cover with a lid and place on a lit grill. To prevent the fish from falling apart, the fire must be kept low.
As soon as white smoke appears from the smokehouse, the fish will begin to smoke.
After about half an hour, check the perches for readiness. The fish should be dark golden in color.
If you pierce the fish, its flesh should easily separate from the bone.

Using special tongs, transfer the finished smoked fish to a dish and you can serve it on the table. This is a great snack for a glass or two during a country holiday.
100 grams of smoked perch contains:

17.1 grams of protein;
1 gram of fat;
0.2 grams of carbohydrates.

Calorie content is 77.1 Kcal.

Important!
Smoked fish should be stored in the refrigerator for a maximum of a week, wrapped in food foil.