How to make batter for fish. Where did the batter come from and why is it needed

Making fish batter at home is very simple. Enough to take a few simple ingredients found in any refrigerator. The batter will protect the fish from burning, increase the volume of the dish, give a sweetish, salty, pronounced spicy or insipid taste.

Fish batterbatter for frying, transforming the taste of the dish and giving a characteristic crunch. The main ingredients are milk (water), flour and eggs, similar to chicken batter. Many housewives make a difference in traditional recipe with sour cream, starch, grated cheese, fragrant spices etc.

Fish pieces can be gently dipped in the mixture and sent to a pan or deep-fried. Let's talk about recipes for making delicious and crispy batter for fish on water, milk, mineral water and beer with the addition of different ingredients.

Calorie batter for fish

The classic batter for fish from eggs, flour and milk contains about 170 kilocalories per 100 grams. However, fish in batter is much more nutritious due to frying in vegetable oil.

For example, pollock, after being rolled in a delicious soak of sour cream with milk, contains about 280-300 kcal. Of these, 14-17 g is fat. Therefore, you should not abuse the product if you want to keep your figure.

Batter for fish in dough - a classic recipe

Ingredients:

  • Fish fillet - 500 g,
  • Milk - 200 g,
  • Flour - 150 g,
  • Chicken egg - 2 pieces,
  • Freshly squeezed lemon juice - 2 tablespoons
  • Vegetable oil - for frying
  • Salt - to taste.

Cooking:

  1. I cut the fish fillet into thin and neat pieces.
  2. I water the fish with lemon juice. I add salt and set the plate aside.
  3. In a separate bowl, beat eggs, pour milk, salt. Gradually add flour. Mix thoroughly until creamy.
  4. I pour vegetable oil. I put the pan on to heat up. I roll each piece in flour and send it to a plate with batter. For convenience, I use a fork.
  5. I lower the temperature of the burner to medium. I put the fish particles, leaving a distance. Fry until light golden brown. First on one side, then flip.
  6. I gently wipe the finished particles with kitchen napkins to remove excess fat.

Video recipe

A simple batter recipe with mayonnaise

Ingredients:

  • Fish - 400 g,
  • Wheat flour- 1 glass,
  • Egg - 4 pieces,
  • Mayonnaise - 200 g.

Cooking:

  1. I take deep dishes. I break eggs and beat. I put on mayonnaise.
  2. I beat with a whisk or an ordinary fork. You should get a homogeneous mass.
  3. I am gradually introducing main ingredient- flour. I stir with a whisk. I do not allow the formation of lumps. According to the consistency, I achieve density so that the tasty impregnation slowly drains from the fish pieces when dipped.
  4. I fry according to the classic scheme. First roll in flour, then in batter. I send it to a heated frying pan with vegetable oil.

Useful advice. If the dough is watery in consistency, add a little flour.

How to make batter for fish on beer

Refrigerate all liquid ingredients before preparing the recipe. It is necessary to observe the temperature contrast between cold batter for fish and deep-frying with hot oil.

Ingredients:

  • Light beer - 250 ml,
  • Eggs - 2 pieces,
  • Wheat flour - 1 cup
  • Vegetable oil - 2 large spoons,
  • Curry, salt - a pinch each.

Cooking:

  1. I break eggs. Proteins and yolks are poured into different plates. I put it in the refrigerator.
  2. I pour the flour into a large bowl. I mix with spices. I pour chilled beer, throw in the yolks, pour in vegetable oil.
  3. I put salt in another tank with proteins. Whisk until airy. After I send it to a mixture of beer and yolks. Stir thoroughly until smooth.
  4. I heat up the oil in the fryer. I check the temperature by dropping the liquid mixture. If the droplet begins to fry instantly, it's time to cook.

Useful advice. Do not fry food in an insufficiently heated deep-fryer, otherwise the impregnation will turn out to be very oily.

  1. Omit pre-cut pieces fish fillet deep-fried Don't let the particles touch each other. fry up golden brown. Carefully scoop out with a slotted spoon and remove excess fat using napkins.

Videos cooking

Dark beer batter recipe

Ingredients:

  • loin maritime- 1 kg,
  • Dark beer - 400 ml,
  • Flour - 200 g,
  • Dry mashed potatoes - 5 large spoons,
  • Egg - 2 pieces,
  • Lemon juice - 3 tablespoons,
  • Ground black pepper, marjoram, oregano, salt - to taste.

Cooking:

  1. I cut the sea tongue into small pieces. Drizzle lemon juice on top. Pepper and salt. I leave it in the dish for 30-50 minutes.
  2. In a separate bowl, mix flour with eggs. I pour beer and pour dry mashed potatoes. I mix thoroughly.
  3. I add aromatic herbs (I prefer marjoram and oregano), add salt and pepper.
  4. Stir well until thick and creamy.
  5. I dip each piece of tongue in batter. I send it to a hot skillet. Cook until golden brown on each side. The burner temperature is medium.

Delicious batter with mineral water

Ingredients:

  • Fish fillet - 500 g,
  • Onion - 1 piece,
  • Parsley - 1 bunch,
  • Egg - 1 piece,
  • Mineral water - 250 ml,
  • Flour - 5 large spoons,
  • Salt, pepper - to taste.

Cooking:

  1. Whisk the egg yolk with salt and pepper.
  2. I'm pouring mineral water. I mix well. Slowly and carefully pour in the flour, stirring constantly.
  3. I clean the onion and chop finely. My parsley and do the same. I pour the ingredients into the batter.
  4. I beat the protein in a separate bowl. Pour to the finished liquid dough.

Useful advice. If the batter turned out to be very liquid, first roll the pieces of fish in flour.

  1. I fry the fillet pieces in a preheated skillet over moderate heat. Don't spare the oil. Better then use kitchen napkins to dry and remove excess fat.

Useful advice. A good signal for the readiness of the fillet is the appearance of a pronounced crispy crust.

Fish in squash batter

Ingredients:

  • Zucchini - 100 g,
  • Flour - 2 small spoons,
  • Egg - 1 piece,
  • Greens, salt - to taste.

Cooking:

  1. My and I clean the zucchini. I cut into pieces. I pass through a meat grinder or rub on a grater.
  2. Finely chopped greens. I put it in a zucchini.
  3. I add salt and an egg to the dishes. While stirring, gradually pour out the flour.
  4. Mix all ingredients thoroughly until smooth.
  5. Ready batter is used for frying fish.

Fish batter on white wine

Ingredients:

  • White wine (dry) - 100 g,
  • Chicken eggs- 2 things
  • Wheat flour - 120 g,
  • Water - 1 large spoon,
  • Vegetable oil - 1 tablespoon,
  • Lemon - 1 piece,
  • fresh greens, salt - to taste.

Cooking:

  1. I take large dishes. I pour wine. Add to drink egg whites with yolks (together). I interfere thoroughly. I pour vegetable oil and add water.
  2. Carefully stirring with gentle circular motions, pour out the flour.

Fish, rolled in flour and wine-based batter, is incredibly tender and tasty. Try it!

How to cook batter in milk

Ingredients:

  • Milk - 400 ml,
  • Fish fillet - 600 g,
  • Flour - 300 g,
  • Vegetable oil - 1 small spoon,
  • Starch - 6 large spoons,
  • Salt - to taste.

Cooking:

  1. I put milk on the stove. I heat it up over medium heat. I don't bring it to a boil.
  2. I add starch to milk. I stir to get a homogeneous mass. I use a whisk for convenience.
  3. I pour vegetable oil into the prepared product. I mix.
  4. I pour flour, constantly stirring the batter. The dough should turn out to be liquid, the consistency should be as close as possible to sour cream.
  5. I dry the thawed fish with towels and cut into pieces.
  6. I put the fish particles in a plate, roll on all sides.
  7. I put the fillet pieces on a well-heated frying pan. Fire set to medium.
  8. Fry on each side until browned.

I serve fragrant hot fish on the table, decorating with fresh herbs.

Fish batter on sour cream

Ingredients:

  • Sour cream - 2 large spoons,
  • Eggs - 2 pieces,
  • Water - 100 ml,
  • Flour - 5 large spoons,
  • Salt - 5 g.

Cooking:

  1. I separate the whites from the yolks. I froth the first ingredient. I mix the yolk with water and sour cream in a separate bowl. Salt.
  2. Gradually I combine the foamed protein with a mixture of yolks and sour cream.
  3. I send the pre-cut fish pieces to the batter, then to a heated frying pan.
  4. Fry on both sides until golden brown.

Fish fillet- beautiful dietary product. Fish can be fried, boiled, stewed, baked. However, battered fish is always popular both at the festive and at the dinner table. Cooking this dish is not difficult, but requires certain skills.

To cook fish in batter, you will need:
fish fillet - 500 g;
milk 150-200 g;
flour -150-200 g;
chicken egg - 2 pcs.;
salt.

First, let's prepare our fish fillet. Cut the fish into portioned pieces (about 2 by 3 cm).

Sprinkle with lemon juice and salt.

While the fish is marinating, we will prepare the batter.

We beat two eggs.

Add milk. Salt. Once again, beat the eggs with milk.

Gradually add the flour to the egg and milk mixture. The batter should resemble sour cream in consistency.

Note that batter can be prepared without milk, and instead use sour cream, mayonnaise, mineral water or even beer.

To cook fish in batter, you need to lay out the pieces in a well-heated pan with large quantity vegetable oil. Remember to add the oil to an unheated (cold) pan. There should be a distance between the pieces so that they do not stick together.

Roll each piece of fish fillet in flour.

Then dip the fish in the batter.



Place the fish pieces in a skillet over medium heat. Let it sit for a few minutes until the batter is golden brown.

Turn over and fry the other side.

Put the pieces on a napkin to remove excess fat.

And here is the end result.

In conclusion, we note. If you have leftover batter, then do not throw it away. Instead of fish, you can make pieces of boiled sausage in batter or

Battered fish is the perfect solution when you want something delicious for dinner, but you are tired of standing at the stove for a long time. Any housewife is already tired at work, and then cook the main dish, and even mess with the side dish. Batter is a lifesaver, with it the fish is more nutritious, fatter and does not require additional carbohydrate products. This, of course, is up to individual preference.

More useful than fish, it is difficult to find a product that is suitable for the composition of trace elements. In addition to protein, vitamins, it contains the most valuable omega-3s. fatty acid. If you choose which fish is more useful, definitely the one that is found in the sea.

Fish is also called the product of the "women's menu". In addition to being useful, it is also low-calorie product. Digested faster than meat and chicken.

Among the incredible number of fish fillet recipes, one of the most simple and original is to fry it in an airy crispy batter. Or bake.

The most common type of batter is a watery dough based on eggs, flour and water. If you want to change the dish according to taste, appearance, filling, just change the batter. Craftsmen make it on the basis of kefir, mineral water and even beer. To select a breading, of course, it is worth individually to different varieties fish. Then you will achieve a dish worthy of even a wedding banquet.

How to cook fish in batter

When mixing the ingredients, bring the flour mixture to a smooth consistency. If the dough remains liquid, or lumps form, the mass will simply drain from the prepared plastics. The opposite option - excessive density will also spoil: the fish in batter will turn out not to be airy, but too dense, as when cooking dumplings.

Before dipping a piece of fillet into the dough, sprinkle it with flour, or roll in breadcrumbs. Then the batter will evenly envelop the pulp.

Heat the oil in a frying pan ahead of time. So the dough does not spread, but immediately reddens and swells.

We remove excess fat with ordinary paper napkins. The fish turns out to be fried, but not oily at all.

Preparing the fish for pan frying

The easiest way to work with already cut fish carcass. Buy frozen - please just dry it properly, pat it dry with a towel and let the water drain.

Cut the whole carcass traditional way. We do not need a head, tail, fins, skin and spine. And we put the pulp into action.

Cut into serving pieces. Share as you see fit.

The batter is suitable for any fish recipes.

Pangasius fillet

Your time spent on this dish is no more than 15 minutes. Defrost the fillet, divide into strips, salt. This fish does not require much: the simplest batter from 1 egg, flour and spices will do. Directly in a bowl, mix the products and into the oil, fry until crispy bubbles on the dough. Don't forget to add a few drops of lemon juice.

Pike perch fillet

There are more than enough fans of this type of fish. Pike perch meat is dense, moderately fatty, and tender at the same time. And competently cook - mmm, you will lick your fingers. Soup is boiled from pike perch, cutlets are fried, baked, grilled and, of course, cooked in a flour mixture.

Believe me gourmet recipes batter is not needed. Pieces of pike perch are perfectly baked in breadcrumbs. Dip each in flour, then in the egg mixture, roll in crumbs and onto a baking sheet. Juicy crispy sticks will pleasantly surprise you.

Pollock

Who hasn't tried it? One of the most dietary and inexpensive types of fish. For dryish pulp, not everyone loves pollock. However, it makes excellent meatballs, meatballs, casseroles, pies. It is also suitable for frying in batter, thanks to its dense fillet.

Thaw pollock, bay cold water. So its pulp retains its density.

It is often stewed with vegetables, then it turns out full meal, which does not require a side dish.

Batter and oil make pollock pulp juicy. Therefore, housewives love to fry it in dough so much.

How to make batter for fish

The batter was invented by the French, culinary aesthetes. A simple version of it is a mixture of eggs and flour. We beat the eggs, handfuls of flour follow, break up the lumps. The rest is up to you. Salt, pepper, dried herbs, milk, kefir, water, you can add as much as you want.

Various products are dipped in the dough before frying - onion rings, meat, vegetables. For fish, modern chefs are trying to diversify the recipe. Since the fillet is tender, the taste is different, you need to process it very delicately, then the dough is selected with various additives.

There is only one rule - the batter will eventually be viscous. Thicker - for deep-frying, a little thinner - fry the fish in batter in a pan. Sometimes yeast is added to give sourness and splendor.

The batter visually increases the size of the dish, so even a small amount of fish will make a full plate of fried pieces.

Classic batter recipe



  • 4 eggs
  • 125 grams of flour
  • Art. l. vegetable oil
  • Half glass of water

It is important to separate the white and yellow parts of the egg. First, grind the yolk with salt, water and oil.

Next comes the flour, stir it in small portions into the egg mixture.

Separately, beat egg whites until soft foam. They give splendor to the batter. It remains to combine everything and start frying the main product in the dough.

How to cook batter for fish with mayonnaise



According to experienced housewives- is one of the most good recipes batter. It can also be cooked without eggs. And the taste is ideally combined with meat and fish.

  • 130 grams of mayonnaise
  • A glass of flour
  • 2 eggs
  • Half glass of water
  • Spices and salt

We turn the eggs into a single mass with a whisk. We supplement with a portion of mayonnaise, pour spices. Here it is necessary to mix intensively, simultaneously pouring flour and pouring water. Batter with mayonnaise will look like 20 percent sour cream. It roasts very quickly. Therefore, keep each piece of fish in oil for no more than a couple of minutes.

potato batter



  • 4 potatoes
  • 2 eggs

it simplest way cooking. Potatoes are prepared as for potato pancakes. Grind, salt, rub with eggs. Flour should not be overdone. Quite a bit, to fasten the dough, pour into the general mixture. The batter is thicker than usual, so we roll the fish fillet, holding it on the sides, and put it in a frying pan full of heat.

Fish in milk batter



  • Half a kilo of any fish
  • Thyme, basil, sage - at your discretion
  • 3 eggs
  • Flour (glass)
  • Milk (glass)

Squeeze a little lemon on the fish pieces. Marinate in spices.

Without wasting time, mix the batter from those products that we have at hand. We combine two types of liquid with egg yolks, gradually add flour.

Proteins, brought to a gentle foam with a mixer, mix in small portions. Knead the dough until smooth.

We dip each piece, fry the fish in batter and serve to the table with herbs, bell pepper, mushrooms and fresh tomatoes.

Fish in cheese batter



  • Fish pulp - 400 grams
  • Mayonnaise - 2 tbsp.
  • Flour - 2 tbsp.
  • Cheese - 100 grams
  • 1 egg
  • Vegetable oil

The batter is kneaded by combining all the ingredients, including cheese crumbs. We coat the prepared portions of the main product in dough and cook. But here it is important that the cheese does not burn. Therefore, the pieces are slightly fried and removed from the stove.

Lush batter with mineral water



Mineral water works wonders with batter, making it unusually airy.

  • Bulb
  • bunch of parsley
  • Glass of mineral water
  • Flour - 5 tbsp.
  • Salt pepper

Proteins are brought to a white foam separately. Mix the rest of the ingredients in one bowl. Yolk with mineral water and grind with flour. We complement the taste with herbs and seasonings. AT last turn protein is added to the test. The batter is ready.

Onion batter for frying fish



The batter is prepared in the same way as in all other recipes. The only novelty is that we add grated onions to the dough whipped on the basis of mayonnaise. For this, a medium bulb is suitable. Onions saturate seafood with a deep taste, gourmets appreciate it.

Beer batter for fish



  • Flour - 150 grams
  • Egg white - 2 pieces
  • glass of beer
  • Salt, pepper

How to cook? We use main secret fluffy batter We deal with proteins separately from yolks. Combine the yolks with flour, add protein foam in portions. We cook carefully so that the base of our beer batter remains whipped.

Batter for frying fish with herbs



  • 5 eggs
  • Flour - 2 tbsp
  • Greens - 100 grams

With this batter, many people like to bake fish, so you can do without flour at all.

Preparation description:

As usual: proteins - separately, yolks - separately. Pour flour into the yolk mass, finely chopped sprigs of spices, salt. And put the rest of the white foam in the total mass at the end.

We dip the fish, put it on a baking sheet and at a temperature of at least 180 degrees, bake. Do not forget that the fish cooks very quickly. Don't overdry.

So, we found out that the fish in batter is quite independent dish. However, if desired, it can be diluted with the color of vegetables, the taste of spices and herbs, add zest lemon juice. In addition to being tasty, the dish also looks very appetizing.

The classic recipe for a lush, golden batter for fish is very simple - you need to beat the flour with eggs and a mixture of spices, and dip the fillet pieces in a thick dough, and then fry in hot oil. There are many cooking options, but only a few of them allow you to create a small cooking masterpiece, rather than a boring, unremarkable dish that is offered in the dining room. Mayonnaise, beer, cheese, milk and kefir batter, economical recipes without eggs or on mineral water diversify the usual menu. The main thing is to choose the right ingredients and keep the proportions.

A ruddy, easy-to-prepare batter is a viscous batter to which salt, red or black ground pepper, herbs, and other ingredients are added. Ready dough it can be salty or fresh, has the consistency of sour cream, due to which it completely envelops fish, chicken, slices of cheese. Products cooked in batter acquire a beautiful golden brown color, an appetizing crispy crust and delicate taste, served both with main courses and as an appetizer. You can fry in a deep fryer, in a deep frying pan or a cast-iron cauldron for pilaf.

How to make batter for fish

Experienced housewives know how to cook battered fish in a pan from simple, affordable products that are easy to find in any kitchen. Flour is carefully added to the egg mixture, the resulting mass is diluted with milk, beer, water to the consistency of liquid sour cream. Sometimes a small amount of soda and yeast is added to the dough to make the fish batter more airy. Depending on the recipe, the ingredients are gently mixed or whipped with a mixer until smooth. It is important to heat the oil well, otherwise the fish pieces will absorb a lot of fat and will not fry evenly.

with mayonnaise

The recipe for batter for fish with mayonnaise and eggs is one of the fastest, most profitable and simple. It gives the dish a ruddy crust that will appeal to even sophisticated gourmets. Unlike breading, the dough completely envelops the slice and prevents liquid from escaping, so the batter will turn out crispy, and the fillet will remain very soft, juicy and fragrant.

Ingredients:

  • wheat flour - 160 g;
  • mayonnaise - 200 g;
  • eggs - 4-5 pcs.

Cooking method:

  1. Wash the eggs thoroughly, pat dry with a paper towel, beat with a whisk or fork.
  2. Add a spoonful of mayonnaise, mix. Add the remaining mayonnaise, beating until fluffy. If mayonnaise is not enough, it can be replaced with about the same amount of fat sour cream or milk. Add salt and spices if desired.
  3. Sift the flour, gradually add to the egg-mayonnaise mixture, breaking up the lumps. In the process of adding flour, it is important to monitor the consistency - too thin dough will drain from the fish fillet.
  4. Dip the fish, fry until cooked.

On beer

Fish in beer batter will turn out tasty, juicy and evenly fried if the fillets are cut into the same, not too small pieces. All ingredients must be chilled - lumps may form due to temperature differences. It is advisable to use light beer, otherwise the batter will be slightly bitter. To save time, you can not beat the proteins separately with salt, but then the mixture will turn out to be less airy and porous.

Ingredients:

  • wheat flour - 200 g;
  • light beer - 250 ml;
  • eggs - 2 pcs.;
  • vegetable oil - 1-1.5 tbsp. l.;
  • nutmeg - to taste;
  • curry - to taste;
  • salt - a pinch.

Cooking method:

  1. Carefully separate the proteins from the yolks, put in the refrigerator in different containers.
  2. Sift flour through a sieve, mix with all dry ingredients - salt, other spices. Chopped herbs can be added if desired. Nutmeg will give the fish a delicate aroma, and the curry will give an appetizing yellow color.
  3. Chilled yolks add to flour, mix. Gradually add beer, a spoonful of vegetable oil.
  4. Beat egg whites with salt until fluffy.
  5. Mix the protein mass and flour with yolks, butter, beer.
  6. Evenly cover the fish with batter, fry until golden brown.

cheesy

Fish fillet in batter with cheese will appeal even to children who often refuse natural meat products in favor of sausages, wieners and other sausage products. The dish is best consumed hot immediately after cooking - the next day it does not lose taste qualities but becomes less crispy. The recipe does not have to be followed exactly to the gram. If the dough is too liquid, you can increase the amount of flour or cheese. To make the dish more refined, to give the batter a subtle garlic flavor, you can add a clove of garlic or powdered spice.

Ingredients:

  • hard cheese - 200-250 g;
  • wheat flour - 4 tbsp. l.;
  • mayonnaise - 4 tbsp. l.;
  • eggs - 2 pcs.;
  • salt - a pinch.

Cooking method:

  1. Beat eggs until fluffy.
  2. Add mayonnaise, salt, pepper or other seasonings to taste. Mayonnaise can be replaced with sour cream.
  3. Cheese grate on a fine or medium grater. It is recommended to use cheese durum varietiessoft cheeses melt faster than the fillet has time to cook, which will cause the batter to burn or melt, and the fish will remain raw inside.
  4. Mix the eggs with the cheese by hand, gradually add the flour. It is recommended to pre-sift it to avoid lumps.
  5. Dip the fish, fry on both sides in well-heated oil.

without eggs

You can cook batter for frying fish even without eggs. One of the most common is a recipe with the addition of light beer, which can be diluted a small amount water if necessary. The finished dish does not have an unpleasant alcoholic smell, while the batter turns out to be very lush. A recipe can consist of just three ingredients - flour, beer and salt. It is suitable not only for fish, but also for vegetable dishes. For example, to prepare a snack, balls are formed from a potato mixture, dipped in batter and fried in heated vegetable oil.

Ingredients:

  • wheat flour - 250 g;
  • light beer - 500 ml;
  • salt - a pinch;
  • ground black pepper - to taste.

Cooking method:

  1. Combine dry ingredients - sift flour, add salt, pepper. To make the batter turn yellow without egg yolks, you can add turmeric.
  2. Pour alcohol in small portions, mix. It is better to use light beer, as it does not leave a bitter aftertaste.
  3. Beat the mixture with a mixer or a whisk until a homogeneous mass is obtained so that no lumps remain.
  4. Immerse the fish in batter, fry until cooked.

On mineral water

If there is a new or unfinished bottle of mineral water left in the refrigerator, you can easily make a batter for frying fish, meat, and vegetables. The combination of salty soda and spices gives a special taste to the dish, and a lot of air bubbles in the dough will make it light, porous, literally melting in your mouth. To protect yourself from drops of hot oil that will splash on your clothes when frying, it is recommended to use a ladle or a deep pan. If the dough slips off the fillet, it is worth breading the fish or adding a little more flour to the main ingredients than the recipe calls for.

Ingredients:

  • wheat flour - 300 g;
  • eggs - 2 pcs.;
  • mineral water - 300 ml;
  • salt - to taste.

Cooking method:

  1. Place sparkling water in the refrigerator. Mineral water should be very chilled, so if necessary, it can be immersed for several minutes in the freezer.
  2. Beat the eggs until a homogeneous foam.
  3. Pour half of the mineral water into the egg mixture, mix quickly.
  4. Add spices, salt. It is important to keep in mind that mineral water can have a pronounced salty taste, so the amount of salt should be limited.
  5. Add flour, stir.
  6. Gradually pour in the remaining mineral water so that the thick dough acquires the consistency of liquid sour cream.
  7. Dip the pieces of fish into the mixture, fry in a preheated pan.

On kefir

Kefir is an affordable, useful, widespread fermented milk product, with which you can not only quench your thirst, but also cook delicious fish for lunch. A dish made from chilled fish will turn out to be especially juicy, and not from a fillet that has been repeatedly frozen. By pre-marinating the appetizing pieces, you can reduce the cooking time, which will allow you to remove them from the fire earlier and prevent a dark, burnt crust. Pike perch, cod, pink salmon, sole are ideal for frying in batter. As a side dish, you should offer vegetables, rice, potatoes.

Ingredients:

  • wheat flour - 80 g;
  • eggs - 4 pcs.;
  • kefir - 200 ml;
  • dry dill - to taste;
  • ground black pepper - to taste;
  • salt - a pinch.

Cooking method:

  1. Cool the eggs in the refrigerator, beat until fluffy.
  2. Gradually stirring the mixture, pour in the kefir in small portions. The percentage of fat content of kefir does not matter.
  3. Mix flour with black ground pepper, dry dill, salt. To prevent lumps from forming in the dough, beat the eggs with liquids, and mix the dry ingredients in a separate bowl.
  4. Add the egg mixture to the flour, beat with a mixer.
  5. Fry the fish until golden brown on both sides.

With milk

The recipe for fish in batter with milk includes minimal amount ingredients, so it does not require large expenditures. The dish turns out tender, but satisfying. In order not to interrupt the taste of milk with various spices, the fish can be sprinkled with lemon juice in advance. It is important to ensure that all the pieces are almost the same. It is also impossible to allow sticking, therefore, fry and dip the products in small portions.

Ingredients:

  • wheat flour - 150-200 g;
  • eggs - 2 pcs.;
  • milk - 150-200 ml;
  • salt - a pinch.

Cooking method:

  1. Cool eggs, beat until foamy. All ingredients should be about the same temperature.
  2. Add cold milk to egg mixture. If desired, it can be peppered.
  3. Add salt or other spices, beat with a mixer.
  4. Immerse the fish in batter, fry until golden brown.

The word "batter" in French means "liquid". Before frying, we dip the products in batter, fry until golden brown and get a delicious dish. First time I tried cauliflower in beer breading. It was very tender, not at all greasy and melted in your mouth. So I started looking for my batter recipe and found it. I am happy to share it with my readers.

A simple recipe for batter for fish on beer with an egg

Beer breading is great for fish. In this form, the product retains its shape and juiciness, and a crispy crust forms on top.

Kitchenware: container for kneading dough, mixer, spatula.

Ingredients

The main rule in cooking liquid dough - All ingredients must be cold. Therefore, both beer and eggs must be kept in the refrigerator. And so that the batter does not taste bitter, it must be done with light beers.

Fried foods are not recommended to be consumed often, but sometimes you really want to pamper yourself and diversify your menu. Yes and on festive table these dishes are attractive. In order for the batter to be airy and light, it is necessary to beat the whites separately and add them at the end of cooking, just before frying.

Cooking steps

I immediately dip the pieces of fish into the prepared batter and fry in a well-heated deep frying pan with vegetable oil. This is very important, otherwise the resulting batter will absorb the oil, and the dish will turn out to be greasy! If the oil is well warmed up, you will get a thin crispy crust.

Video recipe for making beer batter for fish

All stages of preparation of the "correct" liquid dough are shown in detail in the video. The process is very fast and simple, does not require expensive products.

This is the recipe I use when cooking meat, fish dishes and poultry dishes. I tried to fry champignons and cauliflower in beer dough, as well as fresh onion, cut into rings - the whole family really liked it.

I spread the products on the pan at a small distance from each other so that they do not stick together and spoil the shape. It is important that the resulting dough is not too liquid and does not drip off the product. And it is better to dry the ingredients themselves a little on a napkin or towel, then the dough will be better fixed. When it's time to take out finished product, I catch it with a slotted spoon and transfer it to a paper napkin. Thus, excess fat is removed, and the finished dish looks beautiful and retains its natural taste inside the crust. Many people make dough with water and sour cream, but still the recipe for beer, as for me, is the best. Try it and be sure to share your results with me.

A simple fish batter recipe with mayonnaise

Another option for making liquid breading is with mayonnaise.. Any batter must be cooked before the hottest. Try to make a batter for fish with me, the rules for preparing the dough for which I will describe in my recipe below.

Time for preparing: 7 min.
Servings: 10.
Kitchenware: container for kneading dough, whisk.

Ingredients

I take light mayonnaise with minimal fat content. Of course, you can add homemade mayonnaise. There are more benefits in it, but it is quite fatty, the batter will be heavy.

Cooking steps


Video recipe for making mayonnaise batter for fish

If you get a watery dough, you can add flour or starch. See how beautiful the finished dish looks in batter. But everything is so simple!

If desired, you can enhance the taste of breading with spices, add salt, pepper, mustard or any other spices and herbs. For elasticity, you can add a tablespoon of vegetable oil to the dough. It all depends on your taste preferences. Well, the quality of the batter itself depends on its density and special additives. I prefer to marinate the fillets in spices and dip them into the finished breading. It is important not to overcook the chops, otherwise they will turn out overdried. As a side dish, serve baked or boiled potatoes or fig.

In addition to fish fillet in batter, I like it with the addition of zucchini, due to which the minced meat is very tender, and from the sole. And recently I managed to find. It is difficult to overestimate the benefits fish products for human body, they should be in the diet of every person. Try my fish batter recipe with mayonnaise and share your secrets for making thin breading.

A simple batter recipe for fish with milk

The main thing in the preparation of batter is to get the necessary dough consistency. Another recipe I have tested for the most delicate liquid breading for fish is prepared with the addition of milk. Remember that eggs and milk must be cold.

Time for preparing: 10 min.
Servings: 10.
Kitchenware: any container, a whisk for kneading dough, a board and a knife, a frying pan and a spatula for frying.

Ingredients

For those who decide to cook fish in batter for the first time, I suggest detailed recipe this simple and delicious dish. As a rule, you can take any fish, preferably fillets. I purchased a red salmon fillet.

When buying, pay attention to the absence of foreign odors. The eyes of the fish should be transparent, and the surface should be free of extra spots and mucus. It is better to cook fresh fish right away, it should not lie in the refrigerator for more than eight hours. I pre-washed, cleaned the steaks, removed the bones and dried.

Cooking steps

  1. Fish fillet (500 g) salted (1/4 tsp) and peppered to taste. I mix and leave to marinate.

  2. In the meantime, I pour 0.5 cups of cold milk into the container.

  3. I beat in 2 eggs.

  4. I add 1/4 tsp. salt. I mix and gradually add flour.

  5. In total, you will need about 100 g of flour. I add flour gradually, stirring so that there are no lumps.

  6. I put a frying pan on the fire and add 100 ml of vegetable oil.

  7. When the oil warms up well, I send all the pieces of fish to the batter and mix well.

  8. With a fork, I send each piece to the pan and fry until golden brown on both sides.

  9. I transfer the finished dish to a paper napkin. After the fat is absorbed into the paper towel and a crispy crust forms, I transfer the fish to a dish and serve it to the table. Can be served with fish fresh vegetables and greens, potatoes and rice are traditionally served as a side dish.

Video recipe for making batter for fish with milk

For novice cooks, the entire process of cooking breaded fish is shown in detail in the video recipe. See how quick and easy it is to prepare appetizing dish in the most delicate breading.

And to make your dish even tastier, do it yourself.

As you can see, there is nothing difficult in preparing dishes in batter. The main thing is to properly prepare the batter so that it does not spread, but is not too thick. Do not put the product on a poorly heated pan, otherwise it will stick, and appearance will deteriorate.

I would be very interested to know if your batter turned out to be as tender and tasty as mine. I would be glad if you share your recipes for making liquid breading for fish, because its composition largely affects the taste ready meal. I wish you success and look forward to your comments!