In the evening, when I find fresh bream at the market, I already know what comes next. I quickly wash it and go straight to frying, as it doesn’t require anything complicated. I’ve tried various spices, but oregano with salt is enough for the taste I’m looking for. The flour helps it become crispy on the outside, and at the end, I squeeze a bit of lemon juice mixed with salt. This recipe doesn’t need long introductions; I’ve been making it this way for years.
Total time: 35 minutes
Servings: 2-4
Difficulty: easy
Ingredients
- 2 large bream (approx. 700-900 g each)
- 3-4 tablespoons of white flour, for dusting
- 1-2 teaspoons of salt
- 2 teaspoons of dried oregano (or less, to taste)
- 100-150 ml of oil (for frying, sunflower or canola)
- Juice from 1 medium lemon
- Salt (for the juice)
- Dried oregano (for the juice)
Preparation method
1. Clean the bream well – scales, gills, intestines. I pay attention to any leftover skin from the belly, as it gives a bitter taste if left on. Rinse under cold running water. Place it on a clean towel or in a colander to drain as well as possible.
2. Sprinkle salt and oregano both inside and on the skin. Don’t be stingy with the salt if the fish is larger.
3. Dust each piece of fish with flour, ensuring it covers the entire surface. Shake off the excess to avoid a thick crust that won’t fry evenly.
4. Heat a wide pan with oil over medium heat. The oil should cover the bottom of the pan well, but not drown the fish. When you add the fish, it should sizzle quickly but not splatter oil.
5. Fry each fish for 6-8 minutes on each side, or until golden and the flesh easily separates from the bone at the tail end. Don’t try to flip it too quickly, or it will break apart.
6. Remove the fish onto absorbent paper.
7. In a small bowl, mix the lemon juice with salt and a bit of oregano. Taste and adjust the salt to be more on the sour-salty side.
8. Serve the fish hot, with the lemon juice poured over it or on the side.
Why I make this recipe often
It takes me little time, and I don’t need special ingredients. Bream is easy to find, inexpensive, and doesn’t dry out when I fry it. It goes well with any side dish and is also good cold the next day. I can adjust the proportions without hassle.
Tips
- If the bream has many small bones, make a few cuts on the thick side to help it cook through better and not remain raw in the middle.
- Don’t put a thick layer of flour. A thin layer will create a crispy crust without absorbing too much oil.
- Fry the fish one at a time if the pan is small, to avoid lowering the oil temperature.
- The oil must be heated correctly: put a pinch of flour in it – if it sizzles, it’s ready.
- Don’t cover the pan while frying, so the crust doesn’t become soggy.
Substitutions
- Oregano can be replaced with dried thyme or dill, but the taste is quite different.
- Regular flour can be replaced with corn flour (for a coarser texture).
- If you don’t have lemon, white wine vinegar works, but only a little.
- You can also use other freshwater fish with firmer flesh: carp, roach, or perch.
Variations
- You can add crushed garlic to the lemon juice for extra flavor.
- The whole bream can be cut into thicker slices if you want to fry faster.
- For a thicker crust, mix the flour with a bit of cornmeal.
Serving ideas
- With warm polenta or boiled potatoes.
- Alongside a tomato and onion salad.
- Goes well with garlic sauce if you want something more intense.
- For Sunday dinner, serve it on a platter with lemon slices and fresh herbs.
Frequently asked questions
How long do I fry the bream so it doesn’t remain raw?
It depends on the thickness of the fish, but usually 6-8 minutes on each side over medium heat is sufficient. If it’s very thick, it may take longer. The flesh should be opaque and easily pull away from the bone.
Can I use frozen fish?
Yes, but it needs to be completely thawed and well dried with towels before being dusted with flour. Otherwise, it will retain water and won’t form a crispy crust.
What do I do if the fish skin tears while frying?
This usually happens if the fish hasn’t drained well or if you flip it too early. You can use a wide spatula for flipping.
Can I bake the bream using the same recipe?
In the oven, it won’t get the same crust, but it can be done. Drizzle the fish with oil, season, and bake at 180°C for 30-35 minutes.
Nutritional values
For one serving (200g of fried fish, including flour and absorbed oil):
- Energy: 300-340 kcal
- Protein: 32 g
- Fat: 17-19 g (depends on how much oil remains on the fish)
- Carbohydrates: 7-8 g (from flour)
- Fiber: negligible
- No added carbohydrates other than flour.
- Vitamin D and Omega 3 from the fish, but not as much as from sea fish.
Storage and reheating
If there are leftovers, store them in the refrigerator in a container with a lid. It keeps for 1-2 days without losing texture. To reheat, place the fish on a tray in the oven for 10 minutes at 180°C, without a lid. I don’t recommend the microwave – the crust becomes soft. The fish is also good cold, especially alongside salads or polenta.
Total time: 35 minutes
Servings: 2-4
Difficulty: easy
Ingredients
- 2 large bream (approx. 700-900 g each)
- 3-4 tablespoons of white flour, for dusting
- 1-2 teaspoons of salt
- 2 teaspoons of dried oregano (or less, to taste)
- 100-150 ml of oil (for frying, sunflower or canola)
- Juice from 1 medium lemon
- Salt (for the juice)
- Dried oregano (for the juice)
Preparation method
1. Clean the bream well – scales, gills, intestines. I pay attention to any leftover skin from the belly, as it gives a bitter taste if left on. Rinse under cold running water. Place it on a clean towel or in a colander to drain as well as possible.
2. Sprinkle salt and oregano both inside and on the skin. Don’t be stingy with the salt if the fish is larger.
3. Dust each piece of fish with flour, ensuring it covers the entire surface. Shake off the excess to avoid a thick crust that won’t fry evenly.
4. Heat a wide pan with oil over medium heat. The oil should cover the bottom of the pan well, but not drown the fish. When you add the fish, it should sizzle quickly but not splatter oil.
5. Fry each fish for 6-8 minutes on each side, or until golden and the flesh easily separates from the bone at the tail end. Don’t try to flip it too quickly, or it will break apart.
6. Remove the fish onto absorbent paper.
7. In a small bowl, mix the lemon juice with salt and a bit of oregano. Taste and adjust the salt to be more on the sour-salty side.
8. Serve the fish hot, with the lemon juice poured over it or on the side.
Why I make this recipe often
It takes me little time, and I don’t need special ingredients. Bream is easy to find, inexpensive, and doesn’t dry out when I fry it. It goes well with any side dish and is also good cold the next day. I can adjust the proportions without hassle.
Tips
- If the bream has many small bones, make a few cuts on the thick side to help it cook through better and not remain raw in the middle.
- Don’t put a thick layer of flour. A thin layer will create a crispy crust without absorbing too much oil.
- Fry the fish one at a time if the pan is small, to avoid lowering the oil temperature.
- The oil must be heated correctly: put a pinch of flour in it – if it sizzles, it’s ready.
- Don’t cover the pan while frying, so the crust doesn’t become soggy.
Substitutions
- Oregano can be replaced with dried thyme or dill, but the taste is quite different.
- Regular flour can be replaced with corn flour (for a coarser texture).
- If you don’t have lemon, white wine vinegar works, but only a little.
- You can also use other freshwater fish with firmer flesh: carp, roach, or perch.
Variations
- You can add crushed garlic to the lemon juice for extra flavor.
- The whole bream can be cut into thicker slices if you want to fry faster.
- For a thicker crust, mix the flour with a bit of cornmeal.
Serving ideas
- With warm polenta or boiled potatoes.
- Alongside a tomato and onion salad.
- Goes well with garlic sauce if you want something more intense.
- For Sunday dinner, serve it on a platter with lemon slices and fresh herbs.
Frequently asked questions
How long do I fry the bream so it doesn’t remain raw?
It depends on the thickness of the fish, but usually 6-8 minutes on each side over medium heat is sufficient. If it’s very thick, it may take longer. The flesh should be opaque and easily pull away from the bone.
Can I use frozen fish?
Yes, but it needs to be completely thawed and well dried with towels before being dusted with flour. Otherwise, it will retain water and won’t form a crispy crust.
What do I do if the fish skin tears while frying?
This usually happens if the fish hasn’t drained well or if you flip it too early. You can use a wide spatula for flipping.
Can I bake the bream using the same recipe?
In the oven, it won’t get the same crust, but it can be done. Drizzle the fish with oil, season, and bake at 180°C for 30-35 minutes.
Nutritional values
For one serving (200g of fried fish, including flour and absorbed oil):
- Energy: 300-340 kcal
- Protein: 32 g
- Fat: 17-19 g (depends on how much oil remains on the fish)
- Carbohydrates: 7-8 g (from flour)
- Fiber: negligible
- No added carbohydrates other than flour.
- Vitamin D and Omega 3 from the fish, but not as much as from sea fish.
Storage and reheating
If there are leftovers, store them in the refrigerator in a container with a lid. It keeps for 1-2 days without losing texture. To reheat, place the fish on a tray in the oven for 10 minutes at 180°C, without a lid. I don’t recommend the microwave – the crust becomes soft. The fish is also good cold, especially alongside salads or polenta.