How long to fry bream

They were with me. I still remember catching a little green eared sunfish while visiting a timeshare in the Lake of the Ozarks as a young boy.

My mom acted like I had harpooned a whale. I was so proud. She filleted that little sucker and fried up two bite sized fish nuggets for me to eat. They were amazing and the sense of accomplishment and pride I felt still resonates with me as I now raise children of my own. As an adult, fishing for bream is still a favorite way to put protein of the aquatic variety into the freezer.

A cheap Zebco rod and reel, a bobber, and a cricket or worm dug out of the garden can get you into a certified mess. I knew just what to do with them. Scale them, gut them, dredge them in yellow cornmeal and fry them up. They present beautifully this way, but it also is a method that lets the unassuming fish shine. The meat is flaky and buttery and as you eat with your hands of course there is always the anticipation of biting into that crispy tail. The bones are easy to work around and it doesn't take long to eat a pile of these sumptuous little buggers.

If eating a whole fish is a bit out of your comfort zone I suggest you put on your grown up drawers and give it a try. Scaling is as simple as using a spoon and dragging it across the fish in the direction opposite of how the scales lay.

Once you've cleaned several the process speeds up. After your fish are scaled and gutted, give them a good rinse inside and out with cold water. Now it's time to fry! Spoon the dressing over the fennel mixture you may not need it all and toss everything together.

Season both sides. Heat a non-stick frying pan and when hot, add 2 tablespoons of oil to the pan. When the oil is hot, place the fish in the pan, skin side down. At the outset, press the fish gently in the centre with a fish slice to keep it flat, keeping the heat fairly high. After a few minutes, the skin will start to colour on the underside. When the edges of the fish become tinged golden, check the colour of the skin. If it is still quite pale, continue cooking at a high heat for another minute or so.

With a fish this thin, ninety per cent of the cooking can be done on the skin side. Turn the fish over, remove the pan from the heat and allow the flesh to cook in the residual heat of the pan for the last 30 seconds.

Place the fish on kitchen paper before transferring to a warm plate. Serve with the fennel and apple salad. Visit Our Shop. You may also like. View Details. Raspberry Fool Irish Raspberry Fool is one of the simplest desserts, made with just 3 ingredients. All you need to do to enjoy this mouthwatering dessert from Ballymaloe Cookery School is to swirl pureed raspberries togheter with fresh whipped cream.

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