Simple, but properly fried fish can be tastier than wise casseroles and gourmet fish dishes.
What’s so important about fried branzino fish
- Freshness and quality of fish. At the same time, it can be frozen fish, pre-frozen, provided that it was frozen correctly and immediately after catching;
- If the fish has been frozen, the fish must be completely unfrozen before frying. Whatever the fish, for best results and browning, the fish temperature should be as close as possible to room temperature before frying. Although it is not necessary to leave the fish at room temperature for half a day as well. It won’t be fresh anymore. But for about 30 minutes to 1 hour, you can!
- Before putting the fish in the pan, you should soak the fish surface with a paper towel to remove excess moisture (fish juices, marinade, etc.). The dryness of the fish surface is a key factor for browning.
- The pan before placing the fish should be well warmed up, not too hot, and not slightly warm. On a pan that is too hot, the fish will immediately start to burn, and on a pan that is too cold, the juices will start to burn instead of frying, which will lead to stewed fish with no hope of any crust.
- To fry fish, you need a non-stick frying pan to ensure that the result is always good. This will make life much easier. I prefer a Teflon-coated frying pan for fish, even though I’m trying to get away from them.
Well, that’s probably all that’s important… Panning or not panning is a matter of taste, in my experience, maintaining juiciness when panning in flour or something else is a controversial issue. Fish that are properly prepared for frying and properly fried, no less juicy than breaded and nothing prevents you from enjoying the crispy fish crust!
Grilled branzino fish recipe
- Whole branzino
- Capers – 5 g
- Lime – ½ pcs
- Olive oil – 70 ml
- Salt – ½ tsp.
- Thyme – 1 g
- Garlic – 1 pcs
- Pour 4-5 tbsp olive oil in a bowl, add chopped (grated) garlic, salt to taste, zest and juice half lime (or lemon), a few leaves of fresh thyme (can be rosemary). Mix.
- Purify fish inside and outside, leave to marinate for 15 minutes.
- Next, fry on a well-heated grill for 10 minutes on each side, while frying oil. You can fry on the grill pan or in the oven or on the grill.
- Use the rest of the oil for serving. Pour it into a dish and add a few pickled capers. The capers are perfectly combined with branzino fish.
Roasted branzino recipe
- 2 branzino filet
- 2 branches of rosemary, just needles.
- 1 thyme branch, leaves only.
- 1 Lemon – juice
- 3 garlic cloves
- Salt to taste
- 50 grams of butter
- 2 tbsp. of olive oil
Fish marinating: 30 minutes
Cooking Time: 20 minutes
Total cooking time: 50 minutes
- Purify the fish, brush, cut off the head, fins. Rinse well under cold running water. Dry with a paper towel. Make deep cuts on both sides of the width of the fish.
- Salt the fish well, splash with olive oil, half lemon juice, not forgetting about the abdomen and fill with herbs cuts. Leave the fish at room temperature for 30 minutes.
- Heat the butter in a frying pan over medium heat. Tap the fish with a paper towel and when the butter stops foaming, place the fish in the pan and fry on each side for about 5-6 minutes until they brown well. Crush the garlic with the flat side of the knife and add to the fish. During frying, water the fish surface from time to time with the hot oil in which it is fried.
- Place the branzino fish on a clean plate and pour the remaining lemon juice into the pan. Bring the fish to the boil and water the resulting butter.
Serve immediately. Best with a light vegetable side dish or salad.
What is branzino
Branzino also called “sea wolf”, can be classified as a premium fish, but all because it has unusually few bones, and the meat itself is very tender and has a very fine taste. On the table of those who eat properly, you can often find this fish. The sea wolf lives in fairly wide expanses. Morocco, Norway, Senegal, the Mediterranean, and the Black Sea are the places where catching Branzino will not provide many problems. Italy, France, and Spain decided to grow it artificially, which they managed without problems.
To choose a really valuable and useful fish, you need to know how it was caught. If a fish was a resident of an artificial reservoir, its value is much less than that of the fish caught in the wild.
Branzino calories and nutrition
Its energy value is 99 kcal per 100 grams of the product.
Branzino is very useful. Vitamins A, K, D, E are present in branzino fish, and it is also filled with phosphorus, which has a beneficial effect on human bones and strengthens them. Potassium, calcium iodide are also present in branzino. Because its price is as high as the number of nutrients. The fatty acids that are found in fish have an anti-inflammatory effect. That is why many experts from the right diet recommend eating it more often people who have any age-related pathology, people with cardiovascular disease, and Alzheimer’s disease.
So now you know how to cook branzino. Ready to try it out?