Make a batter for the fish. Batter for fish with mayonnaise, lush

Hoki will be with a thin crispy crust that will retain all the juices and flavors inside the product. Find out how delicious a dish can be and how to cook batter for fish simply and quickly by the best recipes.

Fish in batter - cooking features

To maximize the taste of the dish, consider a few nuances of cooking:

• choose lean varieties fish, with a minimum number of bones;
• more often than other varieties, they cook cod, pangasius, especially the loin or fish milk;
• dough is prepared from cold, even better ice ingredients;
• in the preparation of tempura, it is necessary to take into account the proportions and sequence of all processes: the dough should be of medium thickness in order to envelop the pulp, but not fall apart when frying;
• for the main liquid is better to choose mineral water, milk, beer, white wine. Enter it before adding flour;
• from spices it is best to take: dill, nutmeg and chopped walnut;
• onions, mushrooms, herbs, bell pepper, grated cheese are also suitable, they are added only to thick dough;
• the finished tempura is kept in the refrigerator for 30 to 60 minutes;
• so that the mixture does not drain from the products, they need to be dried a little;

How to make batter

It is not difficult to prepare batter, given the proportions and viscosity of the dough. To determine if the dough is dense, you need to take a tablespoon and dip into the mixture. If the spoon does not shine through the dough, and the whole mass spreads evenly over its surface, then everything was successful and you can fry the main product. Dip the dried piece of fish, then fry in hot oil.

Easy batter recipe

Delicate taste and fast cooking- this is just about how to make a simple fish batter according to classic recipe. Egg taste goes well with any kind of river and sea creatures. It turns out such a batter quickly, no special additional products are needed. Required Ingredients:

• chicken egg - 2 pcs.;
• flour - 4 tbsp. l.;
• salt, spices.

Cooking method:

1. Whisk the eggs in a bowl.
2. Add a tablespoon to the egg mixture ice water, salt and add spices. Mix everything.
3. Pour in the flour little by little, beat everything until the mass is homogeneous so that there are no lumps.
4. Put the resulting dough in the refrigerator for 30 minutes, then take it out. The product is dipped and fried.

with mayonnaise

This option is suitable for those who want to reduce the number of calories in a dish with mayonnaise. How to make batter for any fish without flour? Make it from these components:

• mayonnaise ( mayonnaise sauce) - 2 tbsp. l.;
• egg - 2 pcs.;
• salt;
• spices.

Step by step process:

1. You can make more batter, but follow the main proportion: one egg needs a tablespoon of mayonnaise. For a small pack, approximately 4-5 eggs are needed.
2. Beat eggs with salt until light foam. This can be done with a fork, whisk or mixer.
3. Put the mayonnaise in another bowl and add eggs in portions to it.
4. The finished mass is similar to an omelette mixture. should have a thin, crispy crust.
5. Fry food in a small amount of oil, the pan should be almost dry.

On beer

It would be appropriate to serve the fish with a beer "wrap", which gives the product spicy taste. air dough suitable not only for fish, but also for seafood. To prepare a non-standard beer batter, you need to take for cooking:

• flour - 1 tbsp.;
• beer - 0.5 tbsp.;
• egg - 2 pcs.;
• salt;
• spices.

Dough preparation technology:

1. Pour the beer into a deep bowl.
2. Separate the yolks and whites, then add the first to the beer.
3. Salt the mixture, add spices and beat everything with a mixer.
4. Beat the whites with a mixer separately, add flour in small portions to them, mix. Avoid lumps in the mixture.
5. Mix the two ready-made compositions into a dough, let it rest for 10 minutes and start frying. Ready meal you can sprinkle with lemon juice to give a slight sourness.

cheesy

Video recipes

An appetizing crispy or airy crust on a fish is the merit of a tasty and properly prepared batter. Tempura for fried fish is made simply and quickly, it is only important to know which ingredients to use, in what order to mix. Find out which interesting recipes there are dishes for the future crust and how to implement them correctly in order to please your loved ones with the amazing taste of dinner or lunch.

Red fish in batter

Cooking pollock fillet

Belgian fried fish

Deep-fried capelin

Such an invention of French culinary specialists, like a batter, has two important functions at once. Firstly, it is an increase in the satiety of the finished dish. A piece of meat or fish immersed in the dough becomes not only larger, but also more nutritious. Secondly, it is the batter, covering the filling with a “protective” crust, that allows it to avoid direct contact with the oil. As a result, the product is only steamed and cooked in own juice that gives the dish unique taste. In this article we will tell you how to make the right fish batter.

How to cook batter for fish:

1. Gradually add flour to beaten eggs.
2. The resulting mass is stirred until it becomes homogeneous, without lumps.
3. All the remaining ingredients are added to the almost ready dough (what products can be used to make the original batter, we will tell below).

The process of preparing fish for frying:

1. The carcass is well washed and thoroughly cleaned of all scales.
2. The fish fillet is cut into portions.
3. Each of the pieces obtained in this way is rubbed with salt and other spices (to the taste of the cook), trying to distribute all the seasonings as evenly as possible.

Note: The last step is strictly required. Despite the fact that spices are also added to the dough for batter, if you do not season the fish itself, it will turn out fresh.

Fry the prepared pieces as follows:

1. Each portion of the fish is dipped in batter so that the dough covers it from all sides.
2. The pieces are laid out on a frying pan preheated to the maximum temperature (otherwise, the whole batter will simply drain from the filling).
3. So that the crust on the fish does not turn out to be too hard, it is better to cook it in a dish with a lid.
   What are the batter recipes for fish? Here are some of the most popular options.

Batter with greens

Ingredients:

• eggs - 5 pieces;
• greens - about 100 grams (the saturation of the taste of the finished dish will depend on its quantity);
• salt and any other seasonings - to taste;
• flour - 2 tablespoons (if you are going to bake fish in the oven, and not in a pan, you will not need this product).

Cooking process:

The dough according to this recipe is incredibly light and tender. Nevertheless, the crust formed by it reliably protects the fish pieces from contact with oil, so that the finished dish turns out to be very juicy and fragrant.

Batter on beer

This batter forms a fragrant and very crispy crust around the filling. It is great for cooking not only fish, but also meat. Even tough beef in beer batter acquires special softness and unique delicate taste.

Cooking process:

1. Take 3 eggs and separate their yolks from proteins. In the future, you will need both of these components.

2. Mix the yolks with beer (200 ml) and flour (200 g).

3. Beat the whites well (until a stable foam forms) and add them to the rest of the ingredients. It is better to introduce this ingredient into the mixture gradually, constantly stirring the future dough.

4. Done!

wine batter

Ingredients:

• 1 egg;
• 50 ml of wine (better - white, not sour varieties);
• 2 tablespoons of flour;
• a pinch of ground paprika (required - sweet) and salt.

Cooking process:

The dough for this batter has its own unique taste and aroma. But this recipe became popular for another reason. Good white wine and paprika, due to their properties, are able to reveal the true taste of any fish, favorably shading and embellishing it.

Cheese batter

Ingredients:

• 3 large eggs;
• 2 tablespoons (full, but without a "slide") of flour;
• 150 grams of any grated (on a fine grater) cheese;
• a few pinches of salt and other seasonings (to taste).

Cooking process:

Fried cheese has unique enveloping properties. It is thanks to this component that the described dough for batter forms such a dense crisp when frying.

Colored orange batter

Ingredients:

• eggs - 3 pieces;
• milk - 150 ml;
• flour - 200 g;
• saffron, salt - to taste.

Cooking process:

The unique bright color of the dough prepared according to this recipe is due to saffron (this seasoning is used in many dishes of Asian origin, such as pilaf). By the way, if you use the amount of products that is indicated in the recipe, the batter itself will turn out to be a lot (it should be enough for several whole fish carcasses).

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, 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- 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 flavor, and curry - a delicious yellow color.
3. Chilled yolks add to flour, mix. Gradually add beer, spoon 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 varieties — soft 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 enter 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 whisk until you get homogeneous mass 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. For frying in batter, pike perch, cod, pink salmon are ideal, sole. 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 fish until golden brown at 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.

Batter is a light, watery dough in which food is dipped before being sent to the pan. As a result, the dish turns out beautiful and appetizing, covered with a crispy crust. The fish in batter is especially tasty, which can be made in various ways.

Batter for fish can be prepared from various products, there are many ways.

But in the classic version, it is made from such components:

• 2 chicken eggs;
• 80-100 g wheat flour;
• salt;
• black pepper;
• seasonings for fish.

1. Crack the eggs into a deep bowl and beat with a whisk.
2. Add salt and seasonings, stir again.
3. Add flour in small portions, continuing to beat the batter. As a result, it should resemble dough for pancakes.

Dip the fish in the prepared mixture and fry until a golden brown crust appears.

Attention! To prevent the batter from separating from the fish, you need to lay the product only on hot pan when the oil is warm enough.

Batter with milk and cereal in a hurry

Not every housewife will agree to spend a lot of time at the stove, but when you want to treat your family to a delicious dinner, you should make a fish fillet in batter from milk and cereal. This dish is prepared quickly. The last component can be anything: oatmeal, corn, buckwheat or rice - whichever you like better.

In the process of preparing the batter, you will need:

• 150 ml of milk;
• 70 g of flakes that do not require cooking;
• one egg;
• salt and black pepper;
• paprika;
• dried herbs;
• fish seasonings.

Operating procedure:

1. Soak the cereal in hot milk and let it brew.
2. Beat the egg in a bowl, adding salt, seasonings and dried herbs.
3. Add the resulting mixture to the cooled flakes, stir thoroughly. If the batter is too thick, dilute it with milk to the desired consistency.

Advice. To make the batter acquire a rich golden hue, you can add a pinch of curry, turmeric or ground saffron to the composition, which will serve as a natural dye.

Batter with egg, flour and potatoes

In order not to think about what kind of side dish to cook for fish, you can make it in potato batter.

• small potato tubers;
• 2 eggs;
• Wheat flour;
• seasoning for potatoes;
• paprika;
• salt and black pepper.

Cooking order:

1. Peel potato tubers and grate on a fine grater, salt and sprinkle with spices.
2. Beat in eggs, mix thoroughly, adding flour.
3. Dip the fish pieces in the prepared batter and fry in a pan.

You can make the process easier: arrange the portions on a baking sheet and bake, the fish cooked in this way in the oven will be much tastier.

Lush batter with mayonnaise

To Fried fish in batter turned out to be especially tender, you can dip it into the “dough” based on mayonnaise.

For such a dish you need:

• 120 g low-fat mayonnaise sauce;
• 2 eggs;
• some flour;
• paprika and black pepper;
• curry or saffron.

Work sequence:

1. Put the mayonnaise in a deep bowl, beat in the eggs and mix until smooth.
2. Add a little flour to give the composition the desired consistency.
3. Season the mixture with your chosen spices.

It is permissible to add dried or fresh herbs to the lush batter with mayonnaise.

The most crispy batter for fish

You can make the batter soft or crispy - it all depends on personal preference.

To prepare the second option, you will need the following products:

• 2 eggs;
• 70-90 g of starch;
• 20 ml soy sauce;
• black or red pepper;
• fish seasonings.

Procedure:

1. Beat the eggs in a bowl with a whisk, adding seasonings.
2. Introduce into the mix soy sauce. It is not necessary to pour salt into the batter, since it is contained in sufficient quantities in this component.
3. Pour starch into the composition and stir until the lumps disappear.

On a note. You can make a crispy batter for fish by mixing eggs with spices and Japanese Tempura Tori breading. It will take quite a bit of time, and the result will be just as good.

Diet batter from kefir with bran

For those who care about the figure and count calories, a recipe for cooking fish in kefir batter with bran is suitable.

For the dish you will need:

• 150 ml of kefir;
• a few tablespoons of wheat or oat bran;
• greens;
• black or red pepper;
• salt;
• paprika;
• saffron.

Operating procedure:

1. Pour kefir into a bowl, salt, season with spices and mix.
2. Wash and chop the greens, add to the composition.
3. Pour bran into the mass in such an amount that the batter acquires the desired consistency.

So that the dish does not seem too bland, it is allowed to pour plenty of lemon juice over it before placing the fish in a batter.

Air batter on mineral water

To prepare the batter, you can use mineral water, then it will turn out tender and airy.

The composition is prepared from the following components:

• 100 ml of mineral water;
• 3 eggs;
• 120 g flour;
• salt and favorite spices;
• 30 ml vegetable oil.

Work sequence:

1. Break the eggs and separate the yolks from the whites, put the latter in the refrigerator.
2. Beat the yolks with spices and salt, add mineral water and pour in a little oil.
3. Turn the proteins into foam with a whisk and add to the mass.
4. Gradually adding flour, give the batter the desired density.

If desired, it is permissible to add a little chopped fresh dill to the composition.

Cheese batter for fish in a pan

When cooking hake, pollock or other few fatty varieties, to make the dish juicy will help cheese batter for fish.

In the process of work you will need:

• 2-3 chicken eggs;
• 180-220 g of dense cheese;
• a little sour cream;
• 50-70 g flour;
• a pinch of salt;
• pepper and fish seasonings.

Cooking order:

1. Break the eggs into a bowl, season with salt and turn into a strong foam with a whisk.
2. Make shavings from a piece of cheese and put in the egg mixture.
3. Add sour cream, salt and spices, mix thoroughly.

Spicy lovers can add a small amount of mustard sauce to the cheese batter for fish cooked in a pan.

Batter for fish with vodka

Despite the unexpected combination, the vodka-based batter is crispy, ruddy and tender.

For cooking you will need:

• egg;
• 20 ml of vodka;
• 80-100 ml of water;
• Wheat flour;
• salt;
• black pepper;
• paprika and saffron.

Operating procedure:

1. Beat eggs with salt and spices, add vodka and mix.
2. Add wheat flour in small portions and beat until lumps disappear.
3. Dilute the batter with water until the desired density is obtained.

Special, spicy taste The mixture will add a small amount of dried or fresh basil.

Batter on beer and mustard

Continuing the theme alcoholic beverages, one cannot help but recall the batter on beer for fish. This hoppy liquid makes the dish unusually soft, and mustard will help to give it a piquant taste.

During the cooking process you will need:

• 200 ml light beer;
• 30 g dry mustard;
• egg;
• 110-120 g flour;
• 30 ml vegetable fat;
• salt;
• dried or crushed garlic;
• suitable seasonings.

Cooking sequence:

1. Beat the egg with salt and seasonings, then add the dry mustard and mix until smooth.
2. Add to mix vegetable fat, crushed or dried garlic and then start adding flour little by little.
3. When all the lumps are broken, dilute the batter with beer so that it acquires the desired viscosity.

On a note. To prepare a batter in accordance with any of listed recipes you can use not only wheat, but also buckwheat, corn or rice flour.

Breading for fish without eggs

You can fry breaded fish own cooking, having previously held it in wine. It is better if fillets are used for this dish, and not pieces of carcass.

During the cooking process you will need:

• 250 ml dry white wine;
• lemon juice;
• a mixture of various greens (parsley, dill, cilantro, basil and others);
• 100 g peeled walnuts;
• 100 g crushed crackers;
• salt and pepper;
• fish seasonings;
• paprika and saffron.

Cooking order:

1. Pour mixture over fish pieces. lemon juice with wine and leave to marinate.
2. Wash the sprigs of greenery, dry and chop finely.
3. Enter in green mass crackers, chopped walnut kernels, add saffron and mix.
4. In another bowl, mix salt, black pepper, paprika and fish seasonings, rub the fillet marinated in wine with the composition.
5. Roll the pieces of fish in breadcrumbs and fry until cooked.

You can make this dish in another way: dilute the prepared breading mixture with wine, sprinkle with lemon juice, add a little flour, mix and use as a batter for fish.

Delicious and fragrant fried fish in batter can become great addition both everyday food and festive table. It is not difficult to prepare, but the taste of this dish can be completely different depending on the type of batter you choose. Everybody knows basic recipe- flour, eggs and milk (water) - do you know that batter can be made with cheese, mayonnaise or onions; instead of water, take wine, beer or vodka; and also cook it, excluding the main products - eggs or flour? In this article we will tell you what batter is and where it came from; how not to make a mistake in choosing fish, and we will also offer our favorite recipes.

Where did the batter come from and why is it needed

Fish, along with other batter-fried foods (such as meat or even vegetables), remains juicy, does not fall apart, and does not dry out. The appetizing golden crust formed during frying is very attractive in appearance, besides, thanks to it, the fish retains most of the substances useful for our body. All this has made battered dishes very popular all over the world.
Now it is no longer possible to know exactly when and how they began to use batter. It is known that it was popular in Japan and Portugal as early as the 16th century. There is also a French legend that the batter - like many other discoveries - appeared by chance, when a cook's assistant dropped a fish fillet into the dough, and as a punishment for sluggishness he had to fry and eat it. Of course, it turned out to be so tasty that over time it became a signature dish of that institution.
So, batter is, in fact, a batter consisting of an egg and wheat flour. There are also recipes with the addition of yeast, seasonings and other ingredients (for example, potatoes, onions, sweet peppers), which makes the dish unusual and very tender. There are salty, fresh and sweet batters.

How to choose fish for batter?

For frying in batter, any fish is suitable - river and sea. The main thing is its freshness, the minimum number of bones, and it is best to choose sirloins of non-fatty varieties. However, there are exceptions. Small fish capelin, for example, can be fried whole in batter.
From freshwater fish, you can fry sturgeon and trout, pike perch, catfish in batter, carp will also be good.
Among marine life, the choice will be wider - salmon, flounder, pollock, pangasius, mackerel and many others. Also, other seafood, such as squid or shrimp, will be good for frying with this method.

What you need to know to successfully cook battered fish

Any hostess wants her food to be tasty, healthy and look attractive. In order for your fried fish to be just like that, it is important to properly prepare the batter. Not only its consistency matters, but also the additives you choose. Depending on them, the fish batter comes out thick or thin, it turns out tender or crispy.

Prepare the dough semi-liquid, without lumps. Then it will evenly cover the pieces of fish and will not crack when frying.

Liquid products - milk, white wine, mineral water and even vodka - always add to pre-beaten eggs.
Then flour is poured - most often wheat, but you can use rye, buckwheat, rice, corn or oatmeal.
Add spices such as basil, thyme or coriander to create the most intense flavor.
Also, grated cheese, mushrooms, onions or greens will add a piquant taste to fish in batter.
Let the batter rest in the refrigerator for about half an hour before you start cooking.

Fish in batter - the most popular recipes

Classic (basic) recipe

Two eggs
Three tablespoons of flour
Vegetable oil
Salt
Pepper
Beat eggs thoroughly, adding flour in small portions. When the dough becomes homogeneous, without lumps, salt, you can also add pepper and other spices. Place the container with the prepared batter in the refrigerator for a quarter of an hour. Before cooking, blot the fish with napkins, removing excess moisture. Preheat the pan well before cooking and add a little vegetable oil to its bottom.

Cheese batter

Pair of eggs
Two tablespoons of flour
One hundred and fifty grams of hard cheese
Salt, pepper and spices - to taste
Vegetable oil
Roll the fillet pieces in a mixture of pepper and salt. Finely crumble the cheese and add the egg to it, mixing the mixture thoroughly, do not forget to add spices. Sprinkle fillet with flour and dip in batter. Cook in skillet until crispy.

Mayonnaise batter, dietary

One chicken egg
One large spoonful of mayonnaise
Vegetable oil. Spices, pepper and salt - to taste
Mix all ingredients gently until smooth. Cook in vegetable oil until thin and crispy.

Lenten batter

One glass of wheat flour
One hundred milliliters of water
Half a teaspoon of soda

Grind the greens, mix with soda, flour, pepper and salt - add a little water and beat. It turns out the dough of medium density. Add spices such as nutmeg. Fry with minimal oil.

Batter on white wine

Dry white wine - two hundred and fifty milliliters
Walnuts - one hundred grams
Breadcrumbs - one hundred grams
Lemon juice
Dill, parsley, pepper and salt - to taste. Vegetable oil.
Place fish fillets in a mixture of lemon juice and wine. Grind the greens with walnuts, adding crackers and spices - this is your breading. Rub the marinated fish pieces with the pepper and salt mixture. Roll in breadcrumbs and fry.

beer batter

Two hundred milliliters of beer
Three hundred and fifty grams of flour
Pair of eggs
Pepper and salt - to taste. Vegetable oil.
Gently beat the eggs, gradually adding beer and spices. Pour the flour in portions, mix gently, until reaching uniform consistency. Rub the fish with salt and pepper, dip in batter and fry until crispy.

Recipe for batter with vodka

Egg - 1 pc.
Eighty grams of flour
twenty grams of vodka
Spices, salt, pepper. Water, vegetable oil
Beat the egg with salt, gradually adding a little vodka and spices. Gently mix, pour the flour in small portions. If the dough is too thick, dilute cold water. Fry with a little vegetable oil.

Alternative ways

Fish batter in the oven

Take a couple of potatoes, which, after peeling, need to be finely grated. Make a mixture of beaten egg and flour. AT this case, the dough should be thicker than usual.
This recipe is ideal for red fish - trout, sturgeon or salmon. Dry small pieces of fillet with napkins before dipping in batter. After that, spread on a baking sheet, which must first be heated. Bake no more than half an hour in the oven. Garnish the finished dish with a mixture of chopped herbs, lemon slices, or choose products of your choice.

On the grill "in Sakhalin style"

The dish is prepared from pink salmon. We will need a marinade of lemon juice, vinegar, finely chopped parsley with dill and spices. Place the cut pieces fish fillet, marinate for about twenty minutes.
While pink salmon marinates, take care of the dough. Take milk from the refrigerator, salt, pour into a mixture of egg yolks, flour and vegetable oil. Mix everything well, then add egg whites after whipping them up.
Put the pink salmon on the grate, place it over the smoldering coals. Cooked dish can be decorated green onion and sprinkle with lemon juice.

All components of the dough must be mixed very carefully.
Separate the whites from the yolks. Add whipped egg whites just before frying, then the batter is tender.
Also, for this, wherever there is water in the recipe, you can use mineral water with gas.
Prepare the batter ahead of time so that it has time to cool properly.
To prevent the dough from spreading in a pan, fry the fish in batter in very hot oil.
If you love a crispy crust, don't cover your pan with a lid.

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