Among the variety of seafood dishes, this representative of the marine fauna remains the most favorite for admirers of fish cuisine. Crispy, appetizing crust of breading, airy batter melting in your mouth, fragrant vegetables, sea red perch fried in a pan can be cooked in different ways. But the taste of this delicacy always remains rich, and tender, juicy and almost boneless meat makes this fish a leader among other gifts of the ocean.

There is an erroneous opinion that fried food is harmful, high in calories and loses all its useful qualities during the heat treatment process, but this is not so.

For example, perch cooked in oil retains a rather impressive amount of useful inclusions, such as vitamins E and D, as well as Fe, Mg, Ca, P. But even if we discard the correctness and usefulness, the dishes from this fish are incredibly varied and tasty, and recipes for its preparation have been created for centuries in the cuisines of peoples around the world.

Fish in dough is a dish that came to us from the lands of foggy Albion - Great Britain. It is in England that the traditional fast food called "fish and chips" includes perch fillet in batter with french fries.

This style of fish preparation has been preserved in British lands for many centuries. And not in vain, because no other cooking method will allow you to fry red sea bass as tasty as it is possible with the use of batter.

1. To cook fish in batter, you will need 1 kg of sea bass fillet, which must be cut into portioned pieces, then salt and grate with seasonings to taste. For fish, celery root and parsnip, any greens, tarragon, basil, fennel and rosemary, as well as marjoram, coriander, sage, black pepper and white mustard seeds are excellent.
2. Also, fish slices can be marinated using soy sauce or lemon juice. For 1 kg fillet, you will need ½ cup of soy sauce or juice of ½ citrus fruit.
3. After the fish has been processed, prepare the batter. There are an incredible number of batter recipes. It is prepared from wheat, corn or rice flour, with or without eggs, milk, kefir, mineral water, beer or water. We want to offer three international recipes for the most exquisite batters for fish:

Japanese batter

First you need to prepare a dry mixture of:

• 150 g starch,
• 55 g corn flour
• ½ tsp salt, with the addition of dried onion and garlic, taken 2 g each,
• white or black pepper powder ¼ tsp

Then the resulting powder base is diluted with 1 cup of warm boiled water.

Italian batter

To prepare the test you will need to take:

• 150 g grated cheese
• 5 chicken eggs,
• 4 tbsp wheat flour,
• ½ tsp salt,
• 2-3 tbsp milk.

Having mixed all the components, the result should be a mass resembling sour cream in consistency.

french batter

As you know, the most popular sauce - mayonnaise was invented in France, the capital of world cuisine. And just on the basis of this seasoning, French batter is prepared.

To do this, you need to mix:

• 4 eggs,
• a pinch of salt
• 200 g mayonnaise,
• finely chopped onion (1 head),
• wheat flour (5 tablespoons),
• a little water (2-3 tablespoons).

After the batter is ready, the fish pieces must be dipped in the dough and put on the hot oil in the pan.

Fry the fish for 5 - 7 minutes on each side so that the dough is browned. Perch fillet in batter is served as a main independent dish, or with a side dish of fresh or stewed vegetables, rice or asparagus.

Fish sticks

Cooking sea bass in a pan, as a rule, is accompanied by preliminary deboning of portioned pieces in breading, which can give the finished dish an appetizing crispy crust, as well as preserve the juiciness of fish meat and rich taste.

But still, there is one minus in fried fish - bones, with which no one likes to mess around. But there is still a way out - we fry fish sticks from perch fillet.

Ingredients

• Red perch fillet - 0.4 kg;
• Chicken egg - 2 pcs.;
• Soy sauce - 1 tbsp;
• Breadcrumbs - ½ tbsp.;
• Garlic - 3 cloves;
• Salt - ¼ tsp;
• Black pepper powder - ¼ tsp;
• Sunflower oil - ½ cup.

Cooking

1. First of all, the perch fillet must be cut into small oblong pieces 7x3 cm, after which we rub them with a mixture of salt and pepper and leave to soak.
2. In the meantime, prepare the breading. In one cup, beat the eggs with the addition of soy sauce with a whisk, and in the other, mix the breadcrumbs with the garlic passed through the press.
3. Then put a frying pan on the fire and pour some oil into it. When it warms up well, take the fish slices, roll them in breadcrumbs, then dip them in the egg and again in breadcrumbs, then put the sticks in the pan and fry on both sides for about 10 minutes.
4. When the fish sticks get golden brown, they must be put out of the pan on a paper towel so that it absorbs excess oil.

This dish can be a great appetizer or a main dish with mashed potatoes, besides, they are convenient to take with you to work, as a lunch, or on a picnic.

American style perch with vegetables

Frying fish often turns into a routine undertaking. However, in the recipes of the cuisines of the peoples of the world, there are as many methods for frying sea bass as there are preferences for different housewives. This dish came to us from the United States of America, where both corn and seafood are highly valued. It is prepared quickly, there are a lot of benefits in it, and its taste is simply awesome.

Ingredients

• Sea bass - 1 carcass per 1 kg;
• Corn breading - ½ tbsp.;
• Bulgarian red pepper - 2 pcs.;
• Canned corn - 0.3 kg;
• Onions - 6 heads;
• Lemon - 3 pcs.;
• Peanut butter - 7 tablespoons;
• Sugar - 1 tsp;
• Sour cream - 3 tablespoons;
• Fresh green cilantro - 1 bunch;
• Water or fish broth - 1 tbsp.;
• Salt - a pinch;
• Black pepper powder - ½ tsp

Cooking

1. The perch must be cleaned of scales, fins and viscera, after which we thoroughly rinse the gutted carcass and cut it first along the ridge in half, and then across into portioned pieces.
2. Then the fish slices must be marinated with juice squeezed from 2 lemons, mixed with salt and pepper.
3. While the fish is soaking, prepare the vegetables. We wash and clean the peppers from seeds and core, then cut into slices. We chop the turnip into cubes, and drain the liquid from canned corn.
4. Next, heat the oil in a frying pan and send the onion for frying, then the peppers and corn, flavoring everything with sugar. After 5-10 minutes, pour broth (water) into the container for vegetables and simmer everything under the lid for 6 minutes, and then add sour cream and turn it off.
5. While the side dish is stewing, we will fry the fish. We also heat sunflower oil in another pan, roll the fish in breading and fry on both sides for 7 minutes.
6. This is how the dish should be served. Put vegetables in sour cream on a serving plate, sprinkle them generously with cilantro and put fish slices with lemon slices on the edge.

The fried red sea bass according to this recipe turns out to be incredibly tasty, and the dish looks very colorful and is perfect for a dinner party.

Fish is very useful for our body. It contains a lot of valuable substances necessary for the normal functioning of the human body. Therefore, it should systematically appear in our menu. It can be consumed boiled, baked, salted or canned. But for frying in a pan, sea and river perch are the best suited. Recipes for this affordable fish will be presented in this publication.

Immediately before frying the fish, it must be pre-treated. The carcass is washed, cleaned of scales, freed from the entrails, fins and tail. If necessary, it is cut into portions or cut into fillets.

After that, the perch is rubbed with fragrant herbs. Most often, black pepper, fennel and dried basil are used for these purposes. To enrich the flavor bouquet, the fish is sprinkled with lemon balm, saffron, turmeric, coriander, cumin and even almonds.

In addition, bass can be marinated in a mixture of soy sauce, onion, garlic and ginger. From this, the taste of the fish will become more saturated. To give the dish subtle Scandinavian notes, milk or cream sauces are added to it. And lovers of French cuisine can add some good white wine to the fish.

To preserve the juiciness of the finished perch, it is breaded in breadcrumbs, corn flakes, sesame seeds, flour or semolina before heat treatment. No less tasty and tender is the fish fried in batter. As a rule, it is prepared from raw chicken eggs and wheat flour. Some cooks add milk or baking soda to the batter.

Variant with garlic butter

Unlike most marine life, perch does not have a characteristic fishy smell. Its white, moderately fatty meat retains quite a lot of juice in the process of proper heat treatment. Dishes prepared from it will be an excellent option for a family dinner. To fry fish with garlic butter, you will need:

• Kilo perch fillet.
• 6 tablespoons of butter.
• A couple of cloves of garlic.
• A small bunch of dill.
• ½ teaspoon dried onion, ground paprika and dry garlic.
• Salt.

Process description

Before frying the perch in a grill pan, you need to marinate it. Washed and dried fillets are evenly rubbed with a mixture of paprika, salt, dried garlic and onions.

While the fish is saturated with the aroma of spices, you can do the sauce. To prepare it, chopped dill, chopped garlic and half of the available butter are combined in one bowl. All this is placed in a water bath and waiting for the last component to melt.

The marinated perch fillet is laid out on a grill pan and fried for several minutes on each side. Almost ready fish is poured with garlic sauce and wait for about seven more minutes. After that, it is transferred to a beautiful plate, sprinkled with a little olive oil and served. Boiled potatoes or vegetable salad are usually used as a side dish.

Quick option

This recipe is sure to come in handy for those who are interested in how to fry a perch in a whole pan. In this case, you do not even have to clean the fish. But for the sake of such conveniences, you will have to sacrifice a fragrant crispy crust. To prepare this delicious dietary dish, you will need a simple set of ingredients, including:

• 4-6 carcasses of river perch.
• Half a bag of spices for fish.
• Salt and vegetable oil.

Cooking algorithm

Before frying a perch in a pan, it must be gutted. The bellies of the fish are cut open and the entrails are carefully removed. In order for the carcasses to remain intact, the heads are not separated from them, but the gills must be removed.

Perches prepared in this way are washed, wiped with paper napkins, salted and seasoned with spices. Immediately after that, they are sent to a thick-bottomed frying pan, greased with heated vegetable oil. Fry the fish under a lid over moderate heat. After five minutes, carefully turn it over and continue cooking. Such a fried perch is easily freed from scales. It can be served with boiled potatoes sprinkled with chopped herbs.

Variant with vegetable puree

According to the technology described below, not only a tasty, but also a very healthy dish is obtained. It does not contain any harmful additives, so it is ideal for both adults and children's menus. Since this pan-fried perch recipe calls for a specific set of ingredients, inspect your own refrigerator ahead of time. This time it should have:

• 2 sea bass.
• Large bulb.
• Medium carrot.
• A couple of bell peppers and ripe tomatoes.
• Salt and spices.

Sequencing

Those who are interested in how to properly fry sea bass in a pan should understand that the process should begin with the preparation of the fish. It is cleaned, freed from the insides, the spine is separated and washed in cool water. Then the carcass is cut in half and rubbed with a mixture of chopped basil and sea salt. In order for the fish to be thoroughly saturated with the aromas of spices, it is left for half an hour on the bottom shelf of the refrigerator.

While the perch is marinating, you can start preparing the vegetables. They are washed, peeled and crushed. Carrots are rubbed on a medium grater, onions are cut into small pieces, peppers are cut into strips, and tomatoes are cut into slices. All this is sent to a hot frying pan and fried in vegetable oil. When the tomatoes start juice, a little drinking water, salt and spices are added to the vegetables. All this is stewed under a lid on a minimum fire. The cooled vegetable mixture is ground in a blender to a puree state and removed to the side.

Now it's time to return to the marinated fish. It is sent to a hot frying pan and fried. Cook it over medium heat on both sides. Served with fried perch with vegetable puree.

Variant with lemon

This tasty and inexpensive fish with lean tender meat is sold in almost any store. Therefore, you can often cook original and simple dishes from it. A good option for a family dinner is sea bass fried in breadcrumbs with lemon. To create this dish you will need:

• 700 grams of fish.
• A quarter of a lemon.
• 3 tablespoons of refined sunflower oil.
• Half of an onion.
• A couple tablespoons of breadcrumbs.
• Salt and seasonings.

In addition, you will need some flour in which to coat the sea bass. The recipes for this fish are very diverse and simple. Many of them are very similar to each other, differing from each other in minor details. Therefore, it is important not to deviate from the following recommendations.

Action algorithm

Cleaned fish without entrails and fins are washed in cool water, wiped with paper towels and placed in a suitable bowl. After that, it is rubbed with salt and spices.

Before frying a perch in a pan, it is rolled in breading, consisting of flour and crackers, mixed in a ratio of 1: 2. The fish prepared in this way is placed in heated vegetable oil. Fry it for a few minutes on each side. Shortly before readiness, onion half rings are poured into the pan and covered with a lid. Such fish is served with any hot sauce and fresh vegetables.

How to fry perch in a pan in batter?

According to this simple recipe, you can cook very tasty and satisfying fish. It goes well with mashed potatoes and is equally suitable for both children and adults. To feed your family a healthy and fragrant dinner, you will need:

• Pair of sea bass fillets.
• A few tablespoons of flour.
• A couple of chicken eggs.
• Salt and vegetable oil.

The washed and dried fillet is cut into portions and lightly salted. The perch prepared by this method is rolled in flour, dipped in beaten eggs and sent to the pan. Fry it in hot vegetable oil for a few minutes on each side.

There are many recipes for cooking red sea bass - from very simple to very intricate. Due to the delicious meat, small amount of bones and low calorie content, it is very popular in different countries. We have already described this delicate fish. Today we will show several other, no less delicious recipes.

The recipes below involve the use of peeled fish. Processing frozen fish is very inconvenient, so it is advisable to let it lie down a little warm.

Note! Sharp spikes at the ends of the fins contain a not strong, but poisonous substance. When injected, it causes local inflammation, and the wound heals for a long time. For work it is better to use gloves.

Treatment:

• first, the fins are cut with scissors and their bases are cut from the pulp from small bones;
• remove the scales, starting from the tail;
• cut along the abdomen and take out the insides;
• depending on the recipe, the tail and head are removed or only the gills.

Then rinse and dry.

Stuffed red snapper

For this recipe, it is better to take 2 large copies of 800-1000 g each so that they completely fill the baking sheet and do not become dry when baked. In addition to them, you will need:

• 400 g fresh mushrooms, better than forest ones;
• 3 eggs;
• 2 large onions;
• 200 ml sour cream;
• 3 art. l. butter;
• 1 bunch of parsley;
• 1 lemon, 1.2 tbsp. breadcrumbs;
• spices.

To prepare, you need to follow these steps:

• cut mushrooms and fry in oil;
• beat the eggs lightly, grind with salt, half the chopped parsley and breadcrumbs;
• combine with mushrooms;
• stuff the perches with the resulting minced meat, previously grated with spices and sew or chop with skewers;
• on a baking sheet, build a half-shell from onion rings, put fish on it, pour over the juice of half a lemon;
• bake in an oven preheated to 190 degrees for half an hour, periodically pouring over the juice that stands out;
• pour over sour cream and bake for 10 minutes.

Salad with boiled perch

To make a salad, the fish should be boiled properly, for which 1 onion (possible with the husk), 1 carrot, 1 lavrushka, spices are put in a saucepan or stewpan. Water is poured a little so that it only covers the fish. Perch is boiled, depending on the size - 20-40 minutes. Cool it in a small amount of broth (1 cm) under the lid so that the pulp is not dry.

To prepare a dietary fish salad you will need:

• 350 g boiled fillet;
• 2 medium potatoes;
• 1 carrot;
• 1/2 onion;
• 1 sweet pepper;
• 1 b. peas;
• 3 eggs;
• 3 pickles;
• mayonnaise.

Finely chop the onion, scald, rinse with cold water. Potatoes, carrots, peppers, eggs, cucumbers cut into cubes. Drain the liquid from the peas, disassemble the fillet into pieces and free from the bones.

Mix everything, season with mayonnaise, if necessary, salt. Top with greenery.

On a note! If you replace the peas with red beans, and pickles with fresh tomatoes, add a little capers, you get a salad with a completely different taste. You can also replace potatoes with a glass of rice.

Sea bass stewed with vegetables

For cooking you will need the following products:

• 800 g of fish;
• 3 carrots;
• 1 sweet pepper;
• 2 onions;
• 3 tomatoes;
• oil, spices.

Peeled carcasses are cut into pieces - 2 pcs. per serving, sprinkle with spices and set aside for 20 minutes. Onion half rings are fried until transparent, coarsely grated carrots are added, after 5 minutes - chopped peppers, tomatoes, spices and mixed. Pieces of sea bass are placed on top, covered with a lid and stewed until tender. The fish is served on a bed of vegetables.

Sea bass in Japanese

Traditionally in Japan, sea bass is used to prepare sushi, sashimi, stew, fry and boil. The red color of the carcass symbolizes prosperity, so it is often prepared for the New Year.

Cooking sea bass according to a Japanese recipe is not difficult, but you will need not the simplest ingredients:

• fillet - 600 g;
• tangerines - 4 pcs.;
• eggs - 1 pc.;
• onion - 1 pc.;
• starch - 3 dess. l.;
• soy sauce - 2 dess. l.;
• sake (vodka) - 1 tbsp. l.;
• sesame (sunflower) oil - 3 dess. l.

First, the fillets are washed and dried, cut into thin slices. Starch is slightly diluted with water, mixed with a beaten egg, fish is poured with this mixture, mixed and quickly fried in oil. Then, in the same frying pan or wok, in the oil remaining after the fish, the chopped onion is sautéed until transparent, the tangerine slices, soy sauce, sake, peeled from thin films, are added, mixed, heated, and after 2 minutes the mixture is spread on pieces of sea bass.

Fish - heh with sea bass

For this dish you will need:

• fillet - 700 g;
• onion - 400 g;
• vinegar, salt, pepper, vegetable oil.

The cooking process at home consists of several stages:

1. The pulp is cut into strips or cubes, onions - into half rings.
2. First, onion is placed in a jar in alternating dense layers, then fish, salt, pepper.
3. Everything is poured with vinegar (70% diluted with water 2 times).

After 2 hours, heh from sea bass can be served at the table. Vinegar can be replaced with lemon juice.

How to cook sea bass fillet

For some housewives, cooking sea bass is very tiring due to the need to butcher the fish. Some do not want to mess around, others simply do not have time for it. In such cases, the best option would be to use the finished fillet. Under the "fillet" understand the halves of the carcass without the head and tail, scales and fins, spine and bones. It is used for second courses and snacks. For example, sea bass with kiwi sauce. For this recipe you need:

• 600 g fillet;
• 4 kiwis;
• 2 dec. l. oils;
• pepper, salt.

The fish is lightly salted, peppered and steamed until tender. Kiwi is rubbed through a sieve or crushed with a blender, mixed with oil (preferably olive oil), salt, pepper. The perch is placed on a plate and poured with the resulting sauce.

Baked fillet with mushrooms

For cooking you will need:

• 2-4 fillets (about 800 g);
• 2 onions;
• 200 g of any fresh mushrooms;
• 2 cloves of garlic;
• 2 tomatoes;
• 1 tsp chopped dill;
• 160 g of cheese;
• 2 dec. l. mayonnaise;
• oils, spices, flour.

The cooking process is as follows:

1. Cut the fillet into portions, salt, pepper and set aside for 20 minutes.
2. Saute onion and mushrooms until almost done.
3. For sauce, combine mayonnaise with garlic and dill.
4. Dip the fillet in flour and fry on 2 sides. Put on a baking sheet.
5. Lubricate the fish with sauce, put 2 circles of tomatoes without skin on top, on them - mushroom mass.
6. Sprinkle with grated cheese and bake in an oven heated to 190 degrees for half an hour.

Breaded perch fillet

For this recipe you need to take:

• 0.8 kg fillet;
• 2 eggs;
• 7-8 Art. l. breadcrumbs for breading;
• spices, oils.

Grate the fish with spices, beat the eggs, heat the oil. Dip the fillet pieces alternately in flour, egg, breadcrumbs and fry on 2 sides. The breading option may be somewhat different: flour, egg, crackers, again an egg - then the number of eggs should be increased to 3-4 pieces, but little oil will be left. You can also refuse crackers and dip the fish only in flour and an egg.

Sea bass is a very tasty fish, it is difficult to spoil it during cooking.

Sea bass is one of the most delicious and inexpensive types of fish. Often, due to their ignorance, they are confused with river perch, however, in terms of their taste and structure, they are completely different.

Sea bass meat is quite fatty, tender and incredibly tasty. Also, the meat of this fish practically does not have such a specific fishy smell inherent in other types of fish. For those who do not like to fiddle with the extraction of small bones for a long time, sea bass is an ideal option.

How to cook this wonderful fish? It can be stewed, boiled, baked and, of course, fried. It is fried perch that is a win-win option for the most delicious hot snack.

Since, with its proper frying, white, moderately fatty meat retains maximum juiciness and tenderness, which are perfectly set off by the texture of a crispy crust. You can fry it as a whole (if the size of the fish allows) or in pieces (but always large).

Please note that in some recipes, before you start frying the fish, it is recommended to remove the skin from it. This is fundamentally not true. After all, perch, fried together with the skin, turns out to be many times juicier than peeled, and besides, it does not fall apart during the heat treatment.

The easiest recipe

Fried sea bass is prepared in flour in a pan according to the following scheme:

Red sea bass fried in breadcrumbs

Ingredients:

• sea ​​bass - 2 pcs.;
• chicken eggs - 2 pcs.;
• white breadcrumbs;
• salt;
• a mixture of aromatic peppers;
• onions - 2 pcs.

Cooking time: 50 min.

Energy value per 100 g: 148 kcal.

Step by step description:

1. Sea fish carcasses must be cleaned of scales, entrails, fins and heads. Rinse and dry the cleaned fish;
2. Rub the carcasses on all sides with salt and a mixture of peppers. Leave for 10-15 minutes;
3. Meanwhile, finely chop and fry the onion until soft;
4. Hard boil one chicken egg, then peel and finely chop;
5. Combine fried onion and chopped egg. Stuff the perch carcass with the resulting mixture;
6. Break the second egg into a bowl and beat with a fork. Dip stuffed perch carcasses in it. Then immediately bread them in white breadcrumbs and send them to a hot frying pan (generously poured with vegetable oil). Fry on both sides until golden brown;
7. Carefully cut the finished fish into 2-3 pieces each, put on portioned plates, you can use lemon slices and fresh herbs as a decoration.

Fish with onions and carrots

Components:

• perch carcasses - 3 pcs.;
• salt;
• pepper;
• Bulgarian onion - 2 pcs.;
• carrot root - 1 pc.;
• sunflower oil;
• flour - for breading.

Cooking time: 40 min.

Number of kcal per 100 g: 147 kcal.

How to fry sea bass with onions and carrots in a pan:

1. Peel the fish carcasses, gut, rinse and dry several times using kitchen napkins;
2. Cut the fish into portions, rub them with salt and pepper, then bread in flour and fry on all sides until a golden crisp is formed;
3. Put the fried pieces on a dish and set aside;
4. In the meantime, chop the onion in half rings, grate the carrots and fry them in the same oil as the perches;
5. Put the fried vegetables on top of the fish, sprinkle with chopped parsley and serve.

Recipe for fried sea bass in batter

Cooking Ingredients:

• perch fillet - 0.4 kg;
• wheat flour - 1 tbsp.;
• salt;
• vegetable oil;
• light beer - 250 ml;
• eggs - 2 pcs.

Cooking time: 30 min.

Nutritional value per 100 g: 150 kcal.

Cooking:

1. First of all, prepare the batter. To do this, mix the flour with beer, breaking up any lumps that form. Separately, beat the eggs with a pinch of salt, then combine both mixtures and stir until smooth;
2. Cut the perch fillet into medium-sized slices, dip each of them in the prepared batter and start frying;
3. Fish slices are fried in boiling vegetable oil. Readiness is determined by the formation of ruddy on the batter, as soon as it is reddened - the fish must be transferred to paper towels in order to get it wet from excess fat.

Ready perch fillet goes well with french fries, tomato sauce and fresh vegetables. Bon Appetit!

Put the sea cocktail, without defrosting, on a heated frying pan, poured with oil. Fry the sea cocktail over medium heat under the lid.

How to fry a sea cocktail

Products

Frozen sea cocktail - 1 kilogram
Onion - 1 head
Carrot - 1 piece
Milk or cream 10% - half a glass
Orange juice - half a glass
Parsley - a small bunch
Butter - a cube of 3x3 centimeters
Salt and seasonings - to taste

How to put out a sea cocktail

Put the pan on the fire, pour in the oil, put the frozen sea cocktail and fry it for 10 minutes.
Peel the onion and carrot, chop the onion, grate the carrot on a coarse grater. Put onions and carrots to seafood, fry for 3 minutes, stirring occasionally. Salt and pepper the dish.
Pour milk and orange juice into the pan, mix and simmer for 10 minutes without a lid over medium heat. 3 minutes before cooking, add a piece of butter, salt and pepper, mix well.
Arrange the fried sea cocktail on plates, sprinkle the dish with chopped parsley on top.

Salad with fried sea cocktail

Products
Frozen sea cocktail - half a kilo
Cheese "Russian" or similar - 50 grams
Tomatoes - 3 pieces
Pitted olives - 30 pieces
Lettuce leaves - 5 pieces
Cream sauce - 3 tablespoons
Soy sauce - 2 tablespoons
Garlic - 1 prong
Salt and pepper - to taste

How to make a salad with fried sea cocktail
Heat a frying pan over medium heat, pour in oil, put frozen sea cocktail and fry it for 15 minutes over medium heat under a lid. Cool slightly and place in a bowl.
Grate the cheese there, put the tomatoes, diced, olives, cut in half, and chopped garlic. Dress the salad with a mixture of cream and soy sauces, salt, pepper and mix well.
Put lettuce leaves on the bottom of the salad bowl, in the center - the base of the salad. You can serve to the table!