Delicious crispy batter for fish. Cooking fish fillet in batter

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 which gives the dish a 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. In almost ready dough add all the remaining ingredients (which products can be used to prepare 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 a special softness and unique taste. 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).

Fried fish, adored by almost everyone, can be cooked in different ways, but how to make batter for fish so that the dish turns out delicious, juicy and crispy? There are many ways to prepare it.

The word is of French origin, translated as fluid, liquid. In other words, this product, also called tempura, is a thin dough, in which we cook fish, we get juicy dish covered with a delicious fried crust.

Batters have several tastes: sweet, salty and fresh. The salty type of this dough is especially suitable for fish. There are also several recipes for cooking fried fish, and the most popular of them are traditional frying in a pan on both sides and in in large numbers fat, that is, "deep-fried".

When frying the product in the second way, make the consistency thicker so that the crust envelops the fillet on all sides, and you can also use thin, flowing dough for cooking in a pan.

Fish in batter - cooking principles

• Use low-fat and low-boned varieties such as walleye, pink salmon, telapia, pollock, etc. Much less tasty in batter is red fish;
• For cooking, you need to use highly chilled products;
• Before frying the fish fillet, it is necessary to heat up the frying pan, literally heat it to white, otherwise the desired crispy crust may not work out;
• The dough should have a moderately liquid texture, evenly cover the product on all sides, not drain or crumble from it. best test- this is a spoon immersed in the dough, ideal if it is not visible through the dough, and the tempura itself is evenly distributed over it;
• The finished mixture is stored in the refrigerator for up to one hour;
• The principle of preparation is as follows: a liquid is gradually poured into the flour, which can be used as: water, mineral water, milk, beer, and some varieties of white wines;
• As spices, crushed can be added to the dough mixture. walnuts, salt, black pepper, turmeric, fennel;
• You can also use additives such as cheese, mushrooms, onions, parsley, dill, fresh mild peppers. All this is better to add to a more viscous dough;
• Before frying, it is necessary to blot the fish with a napkin in order to get rid of excess moisture; Fish fillet (milk is also suitable) must be cut into small portioned pieces;
• Moreover, in order to determine approximately required amount eggs that you add to tempura based on one kilogram of fillet, you need to calculate the number of resulting fish pieces. If there are about 4 of them, then take 2 eggs, and if you cut your fish into 10-12 parts, then you will need 3-4, or even 5 eggs;

In addition, when cooking in this way, seafood is excellent - squid, shrimp, crab meat.

How to make batter for fish - video

There are many recipes explaining how to cook batter at home. Despite the variety of options, this product is easy to prepare, and the most common way is the following.

Batter for fish - a simple recipe

A mixture of 3 tablespoons flour, 2 eggs, salt and, if necessary, a small amount of liquid, as well as spices. Pour the beaten eggs into the flour, mix thoroughly and wrap the fish in the resulting mass. Delicious just like when I was a kid!

There is another simple but very delicious recipe: We take 200 grams of sour cream or mayonnaise, 2 eggs, One or two medium onions (to taste), 4 tablespoons of wheat flour. We mix eggs, sour cream and spices (if you add, then onions) into a homogeneous mass, give our mass volume in a blender or with an ordinary whisk, and then gradually add flour in small portions. When hot, such a dish goes with a bang with a variety of side dishes, whether it be mashed potatoes, rice or vegetables, and when cold, it can serve as an excellent snack for beer.

Batter on beer

In order to cook tempura, we need: 200 ml of beer; 1/3 teaspoon salt; 200 grams of flour; 3 eggs. It is necessary to mix the yolks, flour and beer. Then gradually add the whipped proteins to the mass, adding salt. Such a crust will give the fish an interesting and piquant flavor.

Batter with mayonnaise

Another popular recipe is based on mayonnaise. Cooking it is extremely simple: stir 2 eggs, 2 tablespoons of mayonnaise, salt and soda on the tip of a knife in 2 tablespoons of flour, and also drip a few drops lemon juice. This dish is served with french fries, it is also recommended to sprinkle already finished product lemon juice.

Recipe for batter with cheese

For a delicious crispy crust, you can try the recipe with the addition of hard cheese, which is also great for cooking fish. For such a batter, we need: 150 grams hard cheese, grated; 3 chicken eggs; 2 tablespoons of flour. Mix the ingredients, dip the pieces, deep-fry - and you get a great dish, juicy fillet under a crispy, and slightly viscous, cheese crust inside.

There is also a recipe for a similar mixture based on cheese, but without flour, for this you need 60 grams of cheese and 1 egg, mix everything and season with spices.

Onion batter for fish

If you are going to cook deep-fried fillets, then one of the most successful options is batter with the addition of chopped onions, which is also used for deboning low-fat, low-boned fish. To do this, place in a blender and prepare a homogeneous mass of batter from the following ingredients: 2 eggs, 2 tablespoons of mayonnaise, 3 tablespoons of flour, 1 medium onion, salt, pepper, dried dill to taste.

Such a batter turns out to be quite spicy, which will appeal to lovers. savory recipes. Or you can just grate the onion or chop it very finely, and add it to the tempura dough, it will also be very tasty and piquant.

Batter for fish with potatoes

The same composition of products can also be used for the version with potatoes, replacing 1 onion with 2 medium potatoes, chopped on a fine grater. Just do not mix the tempura with the potato mass, but after dipping the fish, roll it in the resulting potato crumbs, then fry it in a pan with vegetable oil, and crispy on the outside, but juicy and tender inside, amazingly tasty food is ready!

Kefir batter for fish

Another recipe that gives an incredibly soft and delicate taste to fish fillets is kefir tempura. The acid contained in the product softens and impregnates the fish, giving it a unique taste.

So, the cooking method: Take: 100 grams of kefir, 2 eggs, 1-1.5 cups of flour, salt and spices to taste. If desired, also add dried dill. First you need to beat the eggs with the addition of spices, then pour kefir into the resulting mixture, once again give splendor to the mass with a whisk, and only then add flour in small portions to avoid the formation of lumps.

Before frying, be sure to cool the batter in the refrigerator for half an hour (or better, an hour) to get the perfect crust and soft juicy contents.

Batter for fish without eggs

If you are allergic to eggs, or you just run out of eggs in the house at the moment, and you want a tasty fish, then tempura recipes will come to your aid without adding this seemingly main product that binds batter dough.

This recipe is also extremely simple: you need to mix 1 cup of wheat flour (for gourmets - you can take pea flour) with 100 grams of water, add salt, pepper to taste, and if you like, then chopped greens. In a well-whipped mass, dip the pieces of fish fillet, fry in a preheated pan with a minimum amount of oil.

There are several subtleties for cooking fish in batter without eggs. Firstly, you need to put a decent amount of various spices into the dough, this will give the dish the necessary piquancy. Secondly, in this case, the pulp must be fried in a large amount of oil to give it a crispy crust and a stunning golden color.

To taste, such a product is absolutely not inferior to its counterparts containing eggs in its composition, moreover, such a fish turns out to be even more crispy and juicy inside. And gourmets who appreciate unusual taste sensations are advised to mix in a pinch or two of chopped nutmeg.

Mineral water batter

And here is one of the recipes for a lush batter mixture. For cooking, take 0.5 cups of milk and mineral water, 4 eggs, one and a half cups of flour, salt and pepper as desired.

Pour a mixture of mineral water and milk into the yolks pounded with spices, beat with a whisk or a mixer, then add the proteins and gradually add the flour. Get thick thick crust for deep frying. And if you roll the fillet soaked in the dough in sesame seeds, you will get an incredible feeling dish, as these products in combination give just the perfect taste!

Batter for fish with herbs

And lovers of spicy fresh taste will please the option liquid dough with herbs, the secret of which is also not particularly difficult. We take: 100 grams of greens, 2 tablespoons of flour, 4-5 eggs, spices to taste. Mix everything, dip fish fillet, fry in a hot frying pan with the addition of oil - and the dish with a delicate spicy taste is ready!

Batter for fish with wine

Extraordinary and original taste the fish will be given tempura with wine made from white grapes. Take 50 grams of white wine, mix with 1 egg, Add 2 tablespoons of flour, salt and pepper, and it is better to take red, grind everything thoroughly until you get a fluffy homogeneous mass in a blender. And a truly restaurant-level dish will delight you and your family!

Fish batter based on vodka

Here is another recipe for "alcoholic" dough for frying fish fillets - on vodka. However, you should not be afraid that after eating this dish you will not be able to drive, because after all, during hot processing, everything alcohol-containing the ingredients will evaporate, but the fish fillet will become especially tender. To implement this original recipe we need: 50 grams of vodka, one egg yolk, 100 grams of flour, if necessary - water, and spices - to taste.

First, beat the yolk together with vodka and spices, then pour in ice water (do not forget about the desired temperature of the ingredients!), Mix everything again, then start adding flour in small portions. In a well-whipped mixture, dip small pieces of fish fillet, deep-fry.

Adherents of Asian and Oriental cuisine will be pleased with the bright orange color of tempura for seafood, for which you need to prepare batter dough like this: Take 200 grams of flour, 2-3 eggs, 150 grams of milk, saffron on the tip of a knife, salt, spices to taste. The resulting amount of liquid dough is enough to feed a large friendly family with delicious fish “like from a Chinese restaurant”, or even guests who have looked into the light.

As we can see, there are many tips on how to prepare fish for batter frying. Select desired recipe, as well as a suitable type of product, consider all the subtleties when cooking juicy fillet and sculpt.

How to prepare fish for deep frying

One of the important processes is the preparation of the fish itself. Of course, fresh or chilled is ideal for such a dish. But, since fresh-frozen is more common with us, then you need to cook it early so that it has time to defrost, take it out of the freezer and leave it on the table in a deep bowl, or dip it in cold water. So the process will go faster.

Never defrost fish in the microwave.

Thawed fillet should be washed and dried. If you have a fish with whole carcasses, then you will first have to cut it, remove the bones, fins, and entrails. Cut into pieces. As I wrote above, the fish should be cold, better not completely thawed, so it's easier to cut it.

Fish fried in batter - my video

Fish batter is a very easy-to-make solution that allows you to deep-fry, fry or bake fish pieces with a delicious crispy crust. Today we will consider several options for its preparation and tell you how to make batter for fish the classic way, with cheese, on beer and according to other recipes.

To do delicious batter for fish it is important to know a few simple secrets:

1. Which better fish for batter? Suitable for any seafood.
2. If a fatty fish is taken, it is better to use a thick consistency for dipping, it will allow you to save all the juice and healthy fat inside. If dry fish fillets are taken, the dipping composition should be prepared in a liquid consistency, so it can pass the fat from the pan into the product itself, making it more juicy.
3. When making dough for dipping foods, try to beat it as much as possible without leaving lumps. The mass should be homogeneous and lush.
4. To prepare the batter, it is best to use chilled products, plus you need to make the dough 30 minutes before cooking the fish so that it has time to cool in the refrigerator. This procedure makes the mass more viscous, sticky and it does not slip from the pieces onto a baking sheet or into a pan.
5. To get an airy consistency, you should add carbonated water to the composition during preparation.
6. Before rolling, the fish must be dried, sprinkled with lemon (removes an unpleasant odor), salt and pepper. On dry seafood, the batter holds well, does not wrap around.
7. To make the taste rich and the smell fragrant, professional chefs advise adding various spices, aromatic herbs, and dried herbs to the composition.
8. To prevent the composition from spreading over the pan, the oil in which the fish will be fried must be warmed up well, only then put your pieces on it.
9. To get a crust and a pleasant crunch when frying, do not cover the food with a lid.

Batter for fish, a simple recipe with an egg

The composition of a delicate texture, thanks to which even appetizing pieces of fish are obtained. Classic variant, is prepared using the minimum amount of products that you probably always have on hand. You can vary this recipe to taste with any spices.

Ingredients for preparing a kilogram of fish fillet:

• - Two chicken eggs;
• - Three with a slide of tablespoons of flour;
• - A pinch of salt and pepper.
• - Chopped herbs, if desired.

How to cook batter for fish with an egg, step by step:

1. Whisk the eggs with salt and pepper, separating the whites from the yolks.
2. Gradually add flour to the composition, mix or beat with a whisk (blender) until the mass is homogeneous. Everything is ready, you can roll the fillet and bake in a pan until blush.

On a note! If the composition is very thick, you can add another egg or a little water with gases.

Batter for fish with mayonnaise

Fish fried in batter with mayonnaise turns out to be very juicy, soft, tender, but do not forget that the presence of sauce in the recipe makes the dishes somewhat higher in calories, plus more nutritious, which may not be to the liking of those who carefully monitor his figure and is on a diet.

We take for cooking:

• — Egg- two large or 3 small.
• - Mayonnaise (50-67% fat) - 4 tablespoons.
• - Potato starch - 3.5 tablespoons.
• - Chopped dill (you can take dried) - a few branches.
• - Salt of your choice.

The dough for dipping fish products is made very simply and quickly, place all the ingredients, except for greens, in a blender bowl and mix into a homogeneous composition. Next, add dill and mix everything with a regular spoon.

All is ready! Let the food cool for about thirty minutes, and then roll the prepared fish pieces in the resulting mass, fry in oil in a pan.

Batter for fish: a classic recipe

A simple recipe that is often used to make fish sticks in cafes and restaurants. The best option for low-fat varieties fish.

You should prepare:

• - Cold kefir - 100-120 ml.
• - Eggs - 2 pcs.
• - Sifted wheat flour - 1.5 tablespoons or a little more, look at the consistency.
• - Dried dill, black and red ground pepper, salt - all to taste.

Action algorithm:

1. Beat eggs into a deep bowl, add spices, gently shake with a whisk until foam is obtained.
2. Remove kefir from the refrigerator, mix with other ingredients.
3. Gradually begin to pour flour into the mass, without ceasing to beat the products. For whipping, you can use electrical household appliances, such as a mixer, so the consistency will not only be lush, but also homogeneous.
4. Put the composition in the refrigerator for 40-50 minutes, and then take it out and you can use it for its intended purpose.

It is worth noting that this recipe perfect for fish, shrimp, squid, onion rings, chicken fillet.

Batter on beer for fish

Very soft, light tasty composition, which makes seafood incredibly juicy with a special yeasty aroma. Despite the content of a low-alcohol drink, fish cooked in such a batter can be safely served to children.

Product set:

• - 150-200 grams of flour.
• - A teaspoon of salt (maybe a little less).
• - 1.5 teaspoons of sugar.
• - A glass of light beer.
• - 2 spoons vegetable oil (the best option take an olive, but absolutely any will do).
• - Spices for fish according to your own taste.

Beer batter for fish is prepared as follows:

1. Mix all the ingredients with a mixer or whisk, setting aside only the flour for now, it will need to be sifted.
2. Introduce the sifted product in parts, spoon by spoon into the mass, stirring all the lumps.
3. When you have the consistency of thick sour cream in front of you, send it to the refrigerator for half an hour, and then you can use it to dip the fish fillet.

Useful advice! For a change in this recipe, you can add two yolks, a little turmeric and paprika.

Batter for fish with mayonnaise, lush

Splendor in this case is achieved by adding whipped proteins, very tasty option, if you try to cook a fish in it, you will not be able to tear yourself away from it.

Ingredients:

• - 2-3 tablespoons of mayonnaise (any fat content, you can use mayonnaise sauce).
• - 4 proteins.
• - 2.5 tbsp. l. flour (be sure to sift).
• - A pinch of salt and Italian herbs.
• - A little water (add based on the density of the composition, you may not need water at all).

Cooking process.

1. In a separate bowl, beat the proteins very well with salt and herbs, they should be dense.
2. Add mayonnaise, mix.
3. Pour flour in parts, if the consistency is very thick, dilute the composition with water. All is ready! Keep the mass in the cold for a while, and then fry the fish pieces in batter and enjoy their taste.

Crispy batter for fish

The fish fillet in batter turns out to be incredibly tender, juicy, and the crust itself turns out to be crispy. A great option for a beer or just to crunch during a break for lunch or dinner.

• - A spoonful of starch.
• - 1.5 with a slide or a little more flour.
• - 10 gr. baking powder.
• - A spoonful of breadcrumbs.
• - Italian herbs, salt.
• - A little water, so that a moderately liquid mass is obtained.

We prepare as follows:

1. Mix flour, flour, baking powder, spices.
2. Add water to get a moderately liquid mixture.
3. Cooling food.
4. Pour into the mass before dipping the fish breadcrumbs, mix, roll the fish in the dough, send to fry.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Cheese batter for fish

Delicate fragrant batter for cheese lovers. It is perfect not only for fish, but also for other products: poultry, squid, vegetables.

Kit necessary products:

• - Any starch (corn, potato) - 1 spoon with a slide.
• - One egg.
• - 200 grams of hard cheese.
• - Seasonings.

Cooking step by step:

1. Beat the egg until foamy.
2. Grate the cheese on a fine or medium grater.
3. Mix starch with cheese, add egg composition, seasonings, mix. If the dough is very thick, you can add a spoonful of sour cream or mayonnaise to it. All!

Attention! If desired, you can make some adjustments to the recipe, add a little dill, garlic, a spoonful of tomato paste.

Batter for fish recipe delicious, airy

Such fish is prepared in batter in the oven or in a pan (as you like). It turns out as a result a delicious full dinner or lunch, which can be served with rice, bulgur, fresh or stewed vegetables, potatoes. It requires a minimum of food and time to prepare.

1. Separate the proteins from the yolks, the latter will not be needed in cooking.
2. Beat with a mixer until the density of the proteins, add sugar, spices, salt.
3. Pour milk into the bowl in a thin stream, continue whisking for about 2 minutes.
4. Pour in mineral water, add flour, beat it for 3 minutes until the composition becomes homogeneous, lush. Check the density, it should resemble sour cream or condensed milk.
5. Send the dough in the cold for 40 minutes, and after that you can safely use it. If desired, you can pour a little chopped dill and parsley into it, so the fried fish will look most impressive and appetizing when served.

Now you know how to make fish batter different ways, improvise, add your ingredients to recipes (original spices, herbs, different sort cheeses, etc.) and enjoy a new amazing taste every time. Enjoy your meal!

How to make batter for fish: video

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 the preparation of 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 the festive table, such dishes look 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 onions, 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 the time comes to take out the 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 a minimum content of fat in it. 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 to be overdried. Serve with baked or boiled potatoes or rice as a side dish.

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 of fish products for the 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 spoiled.

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 of the finished dish. I wish you success and look forward to your comments!

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.

There is an interesting story, according to which one of the French bakers had a strong quarrel with his brother, who ran the tavern, and asked an assistant to cook his own dinner 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, priority is given to fresh product, because when frying, a lot 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 durum product. 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

For cooking onion batter, in addition to the main products (eggs and flour), you will need 1 onion, a couple of tablespoons of mayonnaise, 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. Then 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

There are many ways to cook fish in batter. 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 dish Fried fish in batter, you can use a variety of 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

A very original and delicious recipe. Potato batter gives the dish a uniquely delicate taste and great aroma.

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 heated 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.