The word batter comes from the French "clair" (liquid). it batter in which food is dipped before frying. The most basic batter is: flour + egg + a little liquid (if needed). As a child, such a fish was sold in the school cafeteria, but they did not call it a fish in a batter dough.

An indicator of a well (or correctly) cooked batter is its viscosity. The speed at which the batter drains from the spoon determines its viscosity. There is batter: salty, fresh and sweet. Classic salty batter is best for fish. Since after dipping in batter, the fish can either be fried in a pan or deep-fried - the batter for these 2 types of frying is different. For deep-frying, you need a thicker, less flowing batter! This must be taken into account when cooking, because. most recipes are for frying in a pan.

The main task of the batter is to protect the product in which it is dipped from direct contact with hot oil and, at the same time, a fried crust forms on the product. Inside the batter, the product (in our case, fish) is, as it were, steamed, soaking in the components of the batter.

The batter will increase the volume of the dish. And if you have only one fish, and you need to feed a lot of guests, then this is exactly what you need. The dough in which you dip the fish will increase the volume of the pieces and add satiety. How to cook fish in batter ....

How to make batter for fish:

beat eggs
add flour until lumps disappear
add the rest of the ingredients.

Prepare the fish for frying in batter:

clean and wash the fish
cut into bite-sized pieces
sprinkle with salt and mix the pieces of fish well so that the salt is evenly distributed. It is necessary to salt the fish despite the fact that various spices are often added to the batter and, of course, it is salted. You can add peppers and spices to the salt at this stage.

When frying fish in batter:

Put the fish in a VERY hot skillet. Otherwise, the batter will disperse and spread
If you cover the pan with a lid, the crust will turn out softer.

Here are the most common and most delicious batter recipes for fish.

ATTENTION: quantity of products needed different amount fish. I did not change, so as not to change the ideal ratio. How do you determine how much to take? Since the main ingredient of batter is eggs, calculate for yourself as follows: APPROXIMATELY for frying one fish weighing 1 kg you need:

2 eggs in batter if cut into 4 pieces (for example pike perch)
3 eggs in batter if cut into 10-12 pieces (eg hake).

Of course, this is conditional, because. different fish, and eggs of different sizes. But this is so that you orient yourself with the amount of batter (and make it either more or less) based on your fish, which is waving its tail on your table))))

The recipe for fish in batter depends largely on the choice of “batter” (after all, you already got a specific fish)

Batter for fish recipe is simple:

eggs - 2 pcs
flour - 3 tbsp
salt - a pinch

Batter for frying fish with herbs:

eggs - 5 pcs
flour - 2 tbsp
greens - 100 g
salt - a pinch

This batter is very soft. If you cook, then you do not need to add flour. The fish is very juicy.

Batter on beer for fish:

eggs - 3 pcs
flour - 200 g
beer - 200 ml
salt - 1/3 teaspoon

Cooking steps:

separating the proteins from the yolks;
mix spooky, beer and flour;
Whisk the egg whites to a firm peak and slowly fold them into the flour and egg yolk mixture. Mix gently and gently. The batter is very soft. Beer when frying will give the fish softness and a pleasant aroma. I cooked beef in beer - it turns out very tasty and tender.

Wine batter for fish:

egg - 1 pc
flour - 2 tbsp
white wine - 50 ml
red Bell pepper ground - on the tip of a knife

Highly delicious batter if you take good (not sour) wine. Sweet paprika will add beauty and taste to the fish.

Cheese batter for fish:

eggs - 3 pcs
flour - 2 tbsp
cheese - 150 g (grated on a fine grater)

Incredibly delicious. When frying, the cheese melts and envelops the fish.

Colored batter (bright orange):

eggs - 3 pcs
flour - 200 g
milk - 150 ml
saffron - on the tip of a knife

According to this amount of batter ingredients, a lot is obtained. And paints it in a bright color - saffron (a spice that is added to Central Asia in pilaf).

Batter for frying onion fish:

eggs - 2 pcs
flour - 3 tbsp
mayonnaise - 2 tablespoons
onion - 1 pc (medium)
dill - 1 tbsp chopped
salt and pepper

In a blender, grind and mix all the ingredients. Onion pre-cut into 2-4 parts. The onion adds flavor to the fish. If there is no blender in the kitchen: grate the onion on a fine grater and mix with the rest of the ingredients, mixing well with a whisk.

Potato batter for fish:

eggs - 2 pcs
flour - 3 tbsp
mayonnaise - 2 tablespoons
potatoes - 2-3 pieces

It can rather be called: fish in batter and potatoes.

mix all ingredients (except potatoes);
potatoes (raw) grate on a coarse grater;
dip a piece of fish in batter;
roll in grated potatoes;
fry.

Now a few recipes for LUFFY batter, i.e. with the addition of soda.

Batter for fish simple recipe with mayonnaise:

eggs - 2 pcs
flour - 4 tablespoons
mayonnaise - 2 tablespoons
soda - on the tip of a knife
lemon juice - a few drops

Delicious batter for fish with mineral water:

eggs - 2 pcs
flour - 1.5 cups
mineral water highly carbonated - 150 ml
soda - ¼ teaspoon

pre-cool the mineral water in the refrigerator (to the ice). This can be done by opening the bottle and draining some of the water. And only after that put it in the freezer to cool. If this is not done, the bottle will burst.
beat eggs with ½ part of mineral water;
add flour, salt and soda;
add the second half of the mineral water into the thick dough;
dip all the fish pieces into the batter;
Take the pieces of fish out of the batter with a spoon and lay them out for frying.

ATTENTION! The temperature difference in this recipe is quite large (ice water and hot oil) - splashes fly very strongly. Therefore, this recipe is for deep frying in a deep pot.

Do you want to get new tasty dish? Let's look at how to make fish batter based on various ingredients.

The simplest batter for frying fish according to this recipe is probably familiar to everyone.

It is very light, makes the fish softer, “seals” the taste and juice of the meat, as if under the shell.

Required products:

two eggs;
any spices to taste;
0.2 liters of milk;
five large spoons of flour.

Please note that milk is optional. If you cook without it, then just reduce the amount of flour.

Cooking process:

We beat the eggs into a bowl, mix with milk and sprinkle with spices. Salt and black pepper are usually added.
Then we pour the flour, bring the composition to a homogeneous, sufficiently thick state, and roll the fish in this mass.

Recipe with garlic

it savory option batter, the amount of garlic in which you can adjust to your taste. Any fish is suitable, but pollock in batter according to this recipe is especially good.

Required products:

a glass of flour;
three cloves of garlic;
any spices as desired;
two glasses of water;
tsp baking powder.

Cooking process:

First, mix all the dry ingredients from the list, then pour water into them. Thoroughly stir the composition so that there are no lumps.
Add minced garlic. It is best to rub or crush it.
In the resulting mass, roll each piece of fish and fry.

Mayonnaise batter for fish fillet

Enough fluffy batter obtained by using mayonnaise. The ideal option will be homemade sauce, which, by the way, you can do in advance yourself.

Required products:

a large spoonful of mayonnaise;
spices to your taste;
one egg;
two large spoons of flour.

If you need more breading, then simply increase the amount of ingredients proportionally.

Cooking process:

Mayonnaise is placed in any container, mixed with an egg and selected spices.
Add flour and bring to uniform consistency using a mixer. Before use, it is advisable to let the mass stand for a while.

How to make beer based

Batter on beer - sounds a little unusual. But experienced chefs know that the dishes prepared on the foam are always tasty and interesting.

Required products:

five large spoons of milk;
two eggs;
0.2 kg flour;
spices to taste;
half a glass of light beer.

Cooking process:

In a deep container, mix the liquid ingredients from the list, then pour in the flour and bring the composition to homogeneous mass. At this stage, we put the selected seasonings.
Place the eggs in another bowl and beat until foamy. Pour it into the beer mixture.

As a result, the breading should somewhat resemble dough for pancakes. Let it stand for about 30 minutes and use for frying.

Cheese batter for frying fish

This recipe is sure to please cheese lovers. The batter is soft, but slightly crispy. And if you take spicy cheese, it will add richness to the dish.

Required products:

two large spoons of mayonnaise;
spices to your taste;
one egg;
100 grams of cheese;
two tablespoons of flour.

Cooking process:

Grind the cheese on a fine grater, combine it with the rest of the ingredients on the list, not forgetting to put seasonings and be sure to add a little salt.
We mix the mass until smooth (it should be of medium density) and completely roll each piece of fish in it. After that, we fry.

In order for the cheese to “grab” and become crispy, it is important to lay the fish blanks in very hot oil.

Based on sour cream

Required products:

100 grams of cheese;
a pinch of soda;
three eggs;
0.25 kg of sour cream;
spices at will;
about a glass of flour.

Cooking process:

We drive the contents of the eggs into a bowl, send sour cream there and beat everything with a mixer.
Add the remaining ingredients, season with spices and knead until smooth.
Cheese before adding to the mass must be crushed on a fine grater.

That's all. The batter is ready to use.

Air batter on mineral water

According to this recipe, not only airy, but also very soft batter is obtained due to gas bubbles in mineral water.

Required products:

half a glass of carbonated mineral water;
seasonings as desired;
150 grams of flour;
one egg.

Cooking process:

You will need very cold water for cooking. It is best to cool it not just in the refrigerator, but in the freezer, but without waiting for the formation of ice.
Mix the egg with half of the indicated amount of mineral water, season. Put salt carefully, do not forget that the water is already salty.
Add flour little by little until you get a thick mass.
We begin to pour in the remaining water, constantly stirring and bringing the composition to the desired consistency.

On kefir

Another version of the batter, which will make the dish more satisfying, tender and tastier. Please note that in this recipe the mixture is not thick, rather, even watery.

Required products:

two eggs;
100 milliliters of kefir;
about 4 tablespoons of flour;
any spices you want.

Cooking process:

The breading is very easy to prepare. Combine all the indicated ingredients from the list together, beat them with a whisk or with a mixer.
Add any seasonings to taste, such as salt, pepper or herbs for fish dishes. The result should be a mass of not too thick consistency. Roll each piece of fish in it and proceed to the frying process.

Each batter for fish is delicious in its own way, and to understand which option you like and is right for you, you should try everything. Indeed, in any case, such breading makes the finished dish much better.

- a batter in which a fish piece is dipped before frying. AT Soviet times respect for the Russian language and closed borders, a common fish dish was called fried fish in dough. The history of the dish has been lost for centuries. The popular dough got its name from the French word clair - liquid. It was appropriated, most likely, by Russian culinary specialists from the time of the passion of the Russian nobility for French and french cuisine. French culinary specialists call dough similar in purpose pâte à frire - literally: dough for frying, English cuisine calls it batter - a mess, liquid mud. Despite the derogatory name, it was in England a century and a half ago that breaded with dough fried fish together with french fries became iconic national dish- fish & chips, the British version of affordable fast food. It is known that the recipe for this fish was brought to the British island by Jews expelled from Portugal at the beginning of the 16th century. By the way, the American historian David Liss wrote a series of fascinating historical detective stories about the London life of Portuguese Jews. The Jesuits of Portugal brought the recipe to the islands of Japan, which became the progenitor of the popular category of Japanese dishes from fish, seafood, vegetables - tempura.

Over the centuries-old history of development, the recipe for liquid breading has gained many admirers, variety of options components. The main ingredients are flour and chicken eggs, which are diluted to a liquid state with various liquids. The simplest fish batter is made from a mixture of flour, eggs, and water. Various interpretations of the recipe suggest replacing water with milk, kefir, broth, soda, mineral sparkling water, juice, beer, wine, vodka, cognac, or a mixture of them. There are recipe options using starch. You can cook batter for fish without eggs. They give the fried crust a brittle splendor by adding soda, various baking powder, yeast, or carefully beaten egg whites.

Different flavors of the dish are obtained by adding spices, seasonings, nuts, sesame seeds, herbs, sour cream, cheese, mayonnaise, onions, garlic, mushrooms, sweet peppers, boiled potatoes, pumpkin. Solid components are pre-finely ground. The dough is prepared with different viscosities: thicker if the fish is deep-fried or you want to get a thicker ready-made crust; liquid consistency is used when frying a dish in a pan. Thick dough has a creamy consistency of sour cream, liquid in density resembles dough for pancakes: it should flow smoothly from a spoon, and not pour. Various additives are used in the preparation of thick dough, liquid - will not be able to hold them.

You are probably surprised that the site dedicated to diet food, recipes for cooking fried fish dishes are published. Undoubtedly, fried foods are not dietary. Batter for fish is used to get juicy tasty fish meat, to protect it from saturation with fats. The fish fillet is cooked in a dough capsule, which protects it from the harmful effects of hot oil, preserves the natural juiciness of the meat, and gives additional shades of taste, thanks to various additives. Fish meat is baked under reliable protection, does not burn, does not overcook, preserves beneficial features. It's hard to resist - not to eat a crunchy, mouth-watering shell ready meal. But, if there is a ban on fried foods, golden crust It's best to take it off and put it aside. Sufficient pleasure brings juicy, appetizing, flavorful fish meat. Shouldn't get carried away fried crust healthy people. But sometimes you can indulge yourself. Decrease harmful effect fried fats can be, after each batch changing the oil. Monounsaturated, refined olive oil, when cooked, forms more easily digestible compounds than traditional saturated vegetable oils. Consuming prepared meals light vegetable Salads will help the body neutralize the delicious harmfulness consumed.

Batter for fish allows you to deliciously cook low-fat fish: cod, pollock, haddock, hake, pike perch, while maintaining its natural juiciness. When fried, it retains the resulting fish broth, which soaks the meat; gives additional juiciness and flavor due to the components of the protective shell. Dryish fish meat is tender, juicy, appetizing. In liquid breading, it is preferable to bake non-boney fish fillet. The carcass is pre-cleaned from the insides, the head, spine, fins are cut off, the costal bones and skin are removed. The resulting fillet is cut into portioned pieces. Small fish can be cooked whole.

Fried seafood will turn out delicious: squid, peeled shrimp, crab meat. In the remnants of the breading mixture, you can fry various vegetables: cauliflower, eggplant, pumpkin, zucchini, bell pepper, onion rings. Hard vegetables are pre-boiled until half cooked.

How to cook batter for fish: general principles

Liquid breading is always prepared on the basis of liquids. The simplest and most common are water, milk, or a mixture of both. Experienced chefs give lightness, splendor, crunchiness to the finished crust using sparkling water. Different taste shades are achieved by adding kefir, broth, light beer, white wine, cognac, vodka, juices. The liquid components are pre-cooled strongly.
The density of the dough varies from liquid (smoothly flowing from a spoon) to a creamy consistency. Viscosity like on pancakes is used in the preparation of fish with a thin fried shell. The consistency of sour cream is used to get a crispy, thicker crust. It is important to mix the ingredients thoroughly until smooth: lumps are not allowed. The thicker the dough, the thicker the crust will be. The main thing is not to overdo it, so as not to get a rough bun.
Dry the fish pieces to increase the adhesion (adhesion) of the breading to the meat. It is also good to pre-sprinkle them with starch or flour.
Before frying, the oil must be well heated so that the dough does not spread, quickly grabs, keeps its shape, packing portioned pieces into a reliable flour capsule. Fry should be in small batches, periodically changing the overcooked oil. The use of refined olive oil reduces the harmful effects of fried fats. Ready fried pieces are laid out on a paper towel to get rid of excess fat. The method of preparing fish fillet does not depend on the batter recipe. When frying, it is better to turn the pieces over with a spatula or spoon so as not to pierce the protective capsule and keep the juice inside.
A crisp airy crust is provided by the addition of baking powder, the use of soda water, pre-whipped proteins. Chilled whipped proteins are added just before frying so that the resulting foam does not have time to settle. Air bubbles, when heated, make the golden crust airy, providing a crunch. A simplified version of the kneading allows you to beat whole eggs.
Additional flavors can be obtained by adding mayonnaise, sour cream, grated hard cheese, spices, seasonings, herbs, finely chopped garlic, onions, sweet peppers, mushrooms, ground nuts, pureed vegetables: pumpkin, zucchini, potatoes. It turns out delicious if you sprinkle fish pieces with sesame seeds.

Batter for fish: recipes

A spoonful of flour, starch is taken with a slide, fish in batter is prepared in the same way, the method is given once in the first recipe.

Simple batter for fish on the water

The basic way to make breading. The liquid component is water. Airiness is achieved by separately whipped proteins. A simplified cooking option allows you to beat the yolks with proteins at the same time, then mix the egg mixture thoroughly with flour, introducing cold water to homogeneity. A significant proportion of the airiness of the mixture with this method of preparation will be lost. Based basic recipe batter is prepared on other liquids with the addition of spices and seasonings.

Ingredients

Eggs - 3 pcs
Flour - 5 tbsp
Water - 100 g (approximately)
Salt - to taste

How to make batter for fish

Separate the whites from the yolks. We cool the whites.
Mix the yolks with a whisk thoroughly with flour, a pinch of salt, gradually introducing cold water. You should get an egg-flour mixture of sour cream density.
Beat the chilled proteins with a mixer with a pinch of salt until a dense, stable foam is obtained. Salt helps to quickly get a strong foam.
We combine the whipped proteins with the previously prepared egg-flour mixture immediately before frying the fish pieces. Gently mix the ingredients with a spoon. You will get a mixture of lush, thick consistency.
Dip the prepared fish pieces in the resulting breading. Pour into preheated vegetable oil. Cook in small batches until golden brown. Put the fried pieces on a napkin to get rid of excess fat.

Simple batter for fish without eggs

Vegetarians, fasting people can indulge in the pleasure of crunching golden fish pieces. The airiness, crispiness of the crust of this method of preparing breading without eggs is provided by the addition of baking powder. Instead of baking powder, you can use soda, slaked lemon juice. Attention: soda is required less than baking powder.

Ingredients

Flour - 2 tbsp
Starch - 1 tbsp.
Baking powder - 1 tbsp
Water - 100 g (approximately)
Salt - to taste

How to cook batter for fish without eggs

Mix starch, flour, salt.
Mixing thoroughly with a spoon, add cold water until liquid dough desired density. The consistency should be homogeneous, without lumps.
Immediately before cooking, add the baking powder, mix all the ingredients thoroughly.

Batter for fish with milk

A simple cooking method that produces a thin, crispy crust. The addition of soda slaked with lemon juice gives it a lush tenderness. In the photo, the breading is made with milk and soda slaked with lemon juice. You can extinguish soda with kefir, partially replacing milk with it.

Ingredients

Eggs - 1 pc.
Flour - 3 tbsp
Milk - 2 tbsp
Water - 2 tbsp
Soda - 1/3 tsp
Lemon juice - 1/2 tbsp
Salt - to taste

With a whisk, mix eggs, milk, water, salt, soda, slaked with lemon juice.
Gently add flour until a homogeneous mass of sour cream consistency without lumps is obtained.

A simple batter for fish on a mineral water

The airiness of this test is given by the use of carbonated water or mineral water. The bubbles make the crust crispy. You can change the taste by adding various spices, herbs, and other flavorings to the base.

Ingredients:

Eggs - 1 pc.
Flour - 2 tbsp
Carbonated mineral water - 3 tbsp

Whisk the egg with a whisk.
We add mineral water.
Add salt, spices. We mix.
Gradually add flour until a homogeneous liquid mass is obtained.

Simple batter for fish with sour cream

A common variation of breading. It is prepared simply, from available products. You can add various seasonings, spices, herbs, chopped garlic, finely chopped onion.

Ingredients

Eggs - 2 pcs
Sour cream - 4 tbsp
Flour - 4 tablespoons (approximately)
Salt, spices, seasonings - to taste

Beat the eggs with a whisk, add sour cream, salt, flour.
Thoroughly mix the components until a homogeneous consistency of thick sour cream is obtained.

Batter for fish with sour cream on whipped proteins

Eggs - 2 pcs
Sour cream - 2 tbsp
Flour - 5 tbsp. l (approx.)
Water - 100 ml
Salt, spices, seasonings - to taste

Carefully separate the whites from the yolks.
Squirrels add, beat until a strong foam.
Mix the yolks with sour cream, water, salt.
kneading homogeneous dough density of sour cream, gradually introducing flour. Just before frying, gently fold in the beaten egg whites.

Batter for fish on beer (beer)

The fish & chips mentioned above are traditionally served with beer. Beer as a liquid base has become widespread. Beer gives the breading a slight layering, which is enhanced by the addition of baking powder. There are many interpretations of the beer breadcrumbs. I'll give you a simple version.

Ingredients

Eggs - 1 pc.
Beer - 500 g
Flour - about 300 g
Baking powder - 1 tsp
Salt, spices, seasonings - to taste

We beat the egg.
Add a little beer, salt, baking powder, spices, seasonings.
We add flour.
Mixing thoroughly, add the rest of the beer. You should get a homogeneous mass without lumps of sour cream consistency.

Simple batter for fish with mayonnaise

Interpretations of breading with mayonnaise are varied. A simple recipe is common, using only mayonnaise as a liquid component. I like the option of diluting mayonnaise with water. You can change the taste by adding the simplest spices, seasonings: ground black pepper, chopped garlic, green onion. Brittleness is increased by adding baking powder.

Ingredients

Eggs - 2 pcs
Mayonnaise - 100 g
Flour - about ½ cup
Water - ½ cup
Salt, spices, seasonings - to taste

Beat eggs, mayonnaise, salt, spices with a mixer. Add cold water.
Mixing thoroughly, gradually introduce flour to obtain a homogeneous mass without lumps.
The required consistency is thick sour cream.
Before use, let the resulting mass stand for 10-15 minutes.

Fried fish in batter is one of the most delicious, at the same time, easy-to-cook dishes. It is served with ordinary dinners, and also put on festive table because the dish looks original and beautiful. How to make batter for fish? What products are required for this? How to fry fish in a pan correctly? A selection of unique recipes will help you get answers to these questions to prepare the most delicious dishes.

Batter is a light, watery dough in which food is rolled before being fried. The dish turns out beautiful, fragrant with a thin and crispy crust. It is precisely because this crust looks very appetizing that battered dishes have become so widespread.

The composition of any batter always contains an egg, flour and any aromatic filler to taste. It is prepared with and without yeast. In recipe books you can find fresh, salty and sweet batter. Depending on which ingredients you plan to dip, choose the right one.

A little about the appearance of batter

The history of its appearance, like many other recipes, was lost somewhere many centuries ago. It has become quite widespread in Japanese cuisine. And, interestingly, the recipe got there from Portugal in the 16th century.

Exists interesting story, according to which one of the French bakers had a strong quarrel with his brother, who ran the tavern, and asked the assistant to cook dinner for himself right in the bakery. However, an inexperienced apprentice dropped the fish fillet into the dough, and the baker, getting angry, fried the fillet after that in a pan and forced him to eat it.

The assistant ate and asked for more. The surprised owner of the bakery tried this new dish himself, and then told about unique recipe tavern to make peace. The brothers forgot all the old grievances, and a simple recipe for batter for fish from a French tavern gained immense popularity over time.

Fried fish in batter - step by step cooking

Usually they say: you can’t spoil porridge with butter. Cooking fish in batter is the same story. Only not every fish caught is suitable for cooking in this way. Let's see what varieties can be cooked very tasty.

How to choose the right fish

It is best to choose a river fish with a small amount of bones for cooking in dough. Naturally, it is the fresh product that has priority, since when frying, much more will remain in the dish. useful substances and it will be much juicier.

Of the river inhabitants fit: sturgeon, pike perch, trout, catfish and even common carp.
From marine inhabitants delicious in batter are obtained: flounder, hake, cod, pangasius (it is also called sole) and many others.

By the way, sea fish, prepared in this way, it can turn out, no worse. Since it is not very convenient to remove the bones from the fish after frying, it is better to choose larger specimens in order to easily select the fillets.

Preparing a delicious batter for fish

Its taste and external characteristics directly depend on its consistency and the flavoring additives used. The fish goes very well with cheese, garlic, mayonnaise. Sometimes white wine, mustard, pepper and other spices are added to the dough.

A batter for fish with mayonnaise is very common, it is usually added to it. wheat flour. However, no less tasty is the dough, in which corn is used as a thickener, potato starch. You can also add density using rice oatmeal or rye flour.

An obligatory ingredient of any, even batter, are eggs. They give the necessary viscosity, which prevents it from spreading over the pan.

The following are common fish batter recipes.

Classic batter for fish

Prepare batter for fish classic recipe pretty simple. You will need a couple of eggs, flour about 3 tablespoons and a small pinch of salt. Beat the eggs well, gradually adding flour. It is necessary to control the formation of lumps, the dough must be of a homogeneous consistency. Then salt is added. The fish is dipped in the resulting mixture, fried in oil.

Batter with mayonnaise without adding flour

This recipe is considered the most dietary. To prepare it, you need to take only eggs, spices and mayonnaise. For delicious dough take one egg and one large spoonful of mayonnaise. All ingredients are thoroughly beaten, gradually adding salt and spices. The dough will turn out a little watery, but the crust after frying will be thin and crispy.

It is worth noting that the pan at the same time should be almost dry, add quite a bit of oil.

Recipe for cheese batter for fish

To prepare a batter for frying fish with cheese, you should choose a product durum varieties. It is ground on a grater with the largest holes. Then, in a separate bowl, beat the eggs with salt and, continuing to beat, add mayonnaise first, and then cheese.

Do you want something interesting?

The number of products is:

2 eggs;
2 spoons of mayonnaise;
hard cheese about 150 grams.

Beer batter for fish

It will take half a glass of light beer, maybe a little more, about 100 grams of flour egg white and vegetable oil a couple of tablespoons. Sift the flour with a slide, then make a recess and carefully add the protein from the egg.

Then gradually pour in the chilled alcoholic drink, oil and mix well with a whisk. The dough will be quite liquid. And after frying, the batter on beer for fish becomes like lace clothes.

Batter for fish with milk

This dough is made from the most simple ingredients. You need to take 2 eggs, milk 4 tablespoons flour 150-200 grams, salt and herbs as desired. Eggs are beaten with chilled milk, gradually adding flour. You need to mix until the lumps are broken, and the mass becomes homogeneous. Next, add greens and that's it. Delicious batter is ready.

Onion batter

To prepare onion batter, in addition to the main products (eggs and flour), you need 1 head onion, mayonnaise a couple of tablespoons, herbs, salt. 2 eggs are beaten together with mayonnaise and salt, pepper. Then add finely chopped or well chopped onion head in a blender. All components are mixed. Next, gradually add flour until you get the desired consistency. After frying, such a dough turns out to be quite tender, and the onion gives it a unique aroma.

A step by step recipe for fish in batter

The selected fish is pre-prepared. If a frozen product is used, thaw it and dry it well. Fresh fish is cleaned of entrails, scales and bones. Remember, the batter does not hold well on wet fish, so it is advisable to get it wet with napkins.

The fillet is cut into small pieces, the oil is heated. Each piece of fish is dipped in a batter mixture, laid out in a frying dish.

Each part of the fish is fried on both sides. Care must be taken that the dough does not burn. Cooking time is approximately 3-5 minutes.

The finished pieces are carefully transferred to a paper towel with a fork or slotted spoon, then served to the table. The fish fillet in batter turns out to be the most tender, and also very tasty.

Cooking fish in batter in different ways

You can cook fish in batter different ways. Basically, it is cooked in a pan, in the oven and in a slow cooker. Let's take a closer look at each of these methods below.

Recipe for fish in batter in a pan

To prepare a meal Fried fish in batter, you can use various dishes. It is better that it has a thick bottom and high walls. Saucepans, cauldrons with a flat bottom or deep pans are excellent for these purposes.

Any recipe for battered fish in a pan involves the use of vegetable oil. It is poured so that the layer is about 5 mm. This is necessary so that the dough immediately grabs, and does not spread over the entire area.

The fillet pieces, previously dipped in the batter mixture, are carefully laid out in the pan at a short distance from each other. If you do not observe the gap, all parts will simply stick together and instead of neat pieces you will get one large fish pancake.

Fish in potato batter in the oven

Very original and delicious recipe. Potato batter gives the dish a unique delicate taste and great fragrance.

To prepare it you will need:

2 potato tubers (small);
chicken egg 1 pc.;
wheat flour 2 tablespoons with a mountain;
salt.

How to fry:

Potatoes are peeled, washed well, dried and rubbed on a medium-sized grater. Next, an egg is broken into a cup with potatoes, everything is mixed well and flour is added. The mass should be homogeneous, without large lumps and very thick.

The fillet of any fish, you can take trout or salmon is well washed, dried and cut into portions. Next, each part is dipped in potato batter and spread on a hot baking sheet. Bake in the oven for no more than 20-30 minutes, at a temperature of about 180 degrees.

The finished fillet is laid out on portioned plates, sprinkled with your favorite herbs, then served. Such a battered fish fillet recipe does not imply the use of a standard side dish. It can be served with stewed vegetables - beans or asparagus.

How to fry fish in batter in a slow cooker

A modern miracle of technology - a slow cooker, today has conquered many cuisines of the world. Without it, the preparation of cereals, omelettes and other dishes has not been complete for a long time. You can cook fish in batter using such household appliances. It should turn out more juicy than when frying in a regular frying pan.

What we need for this:

800 grams of tilapia or pangasius fillet;
1 chicken egg;
wheat flour 0.5 cups;
a couple of cloves of garlic;
a tablespoon of sour cream;
spices (ginger, pepper, paprika, salt).

How to fry:

The finished fillet is washed well in cool water. After this procedure, it is dried with a paper towel. Pieces of fish are placed on a large bowl, salted, peppered, garlic and ginger are added.

In a separate cup, combine eggs, flour and sour cream until a liquidy homogeneous dough is obtained. And the resulting mixture is poured over the fish. Mix everything well so that each piece is covered with the mixture.

The finished tilapia is laid out on a dish (it is pre-covered with paper napkins) and left to drain excess oil. It can be served with almost any side dish, salads or just a glass of beer. Enjoy your meal!

Frying fish in batter in a pan is not always easy. Inexperienced housewives are not always able to cope with such a task with high quality. But using some useful tips, you can cook a really tasty and very tender dish.

Secrets of making delicious batter

To prepare a really good batter, all products must be mixed very carefully. If you do not get a homogeneous mass, the crust on the fish will turn out tasteless.

If the recipe contains eggs, then it is better to beat the protein and yolk separately. Proteins are added to the mixture just before cooking. This method will help to make the dough more airy. Also, sparkling mineral water can add lightness to the batter.

The batter mixture should be prepared about an hour before cooking, using only cold ingredients. Then it is put in the cold. The cooled, infused mixture will be thicker, adheres more tightly to the pieces, and the fish in the batter dough will turn out tastier. By the way, it’s easy to check the consistency of the test. You need to lower the spoon into it and pull it out after a few seconds. If the batter mixture completely covered the spoon, and there were no gaps left, then there is no need to add more flour.

How to fry fish

To properly fry fish, you need to know a few tricks. Before laying out the pieces, the oil must be well heated, so the dough will not spread and retain its shape well. If, nevertheless, the mixture spreads, then you need to add a little flour for greater density. You can check the temperature of the oil by dropping a drop of dough into it. If it immediately seized, then you can start cooking.

If you need a crispy crust, then when frying, the pan should not be covered. Under the lid, the dough and fish will turn out more juicy and soft. Who likes it better. By the way, if there are too many pieces in the pan, and they stick together, the dough may get wet.