Sea bream, also known as çupra or gilt-head bream, is one of the essential fish in both the oceans and dining tables. It can be prepared on the grill, in the oven, or in a pan. The pan-fried sea bream recipe is preferred for its delicious taste and ease of preparation. If you choose to clean the sea bream yourself, start by scraping off the scales with the back of a knife. After removing the scales, cut the head off by drawing a semicircular line parallel to the gills. Then, trim the small fins from the white underside and clean out the belly. Finally, cut the cleaned sea bream into fillets parallel to the bones. In this recipe, we used 2 cleaned sea breams. Optionally, you can make lengthwise cuts on the sea bream.
Ingredients for Pan-Fried Sea Bream:
- 2 sea breams (cleaned)
- 2 tablespoons of olive oil
- Salt and black pepper
- Corn flour for coating
For Frying:
- 1/4 cup of vegetable oil
- 1 garlic clove
- 1 tablespoon of butter
Instructions for Pan-Fried Sea Bream:
1. Prepare a mixture of olive oil, salt, and black pepper for the marinade and pour it over the fish. Let it marinate in the refrigerator for at least half an hour.
2. Coat the marinated sea bream with corn flour on all sides.
3. Heat vegetable oil and butter in a pan. Once the oil is hot, place the fish in the pan.
4. Fry each side of the sea bream for approximately 3.5 minutes.
5. Flip the fish only once to retain its moisture.
6. Place the fried sea bream on a plate lined with paper towels to drain excess oil.
You can serve the pan-fried sea bream with lemon, mixed salad, and onions for a delightful presentation.
Don't Shy Away from Grilling or Using a Baking Dish
HOW TO COOK SEA BREAM
While sea bream is often associated with grilling, it's one of the most delicious options to cook in a pan, especially when grilling isn't available at home. It's recommended to start cooking the inner part of the fish first when pan-frying sea bream.
If you enjoyed our pan-fried sea bream recipe, you might also want to check out similar fish recipes like pan-fried red mullet and grilled sea bass.
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