How to make meat even tastier? That's right, dip it in a fragrant batter and fry it in a frying pan.
It’s almost impossible to resist such tasty morsels with a golden-brown, crispy crust!
This is why the batter has become so popular all over the world.
Fish, cheese, chicken or pork chops, squid rings, onions, vegetables, mushrooms...
This is far from full list foods that can be cooked in batter!
Even cauliflower, zucchini, eggplant, pumpkin, tomatoes and bell peppers turn out incredibly tasty when using batter.
What liquid should I use to prepare the batter?
The batter is prepared using water or milk.
Some cooks prefer mineral or sparkling water, while some make more interesting batters based on wine, beer, vodka, cognac, fruit drinks and juices.
It is important that the drink matches the filling.
For batter for shrimp, seafood, squid, and fish, it is appropriate to use white wine or light beer.
Homemade sweet liqueurs, apple or plum wines work well for sweet batters.
Any fruit drinks and juices are also suitable for sweet batters.
For salty foods – broths and fermented milk products.
Flavoring additives for batter
You can add spices, fresh herbs and herbs, finely chopped onions, garlic, mushrooms, sweet pepper.
Ground nuts - from nutmeg to walnuts - are a good addition to any batter.
Subtleties of preparing batter
Mix all ingredients thoroughly until as smooth as possible.
Beat the white and yolk separately. Whipped whites are added to the dough just before frying and after that the bowl with the batter is kept in a mold with cold water.
Carbonated water adds airiness and lightness to the batter.
The quantitative ratio of batter and products is 1:1. For 100 grams of vegetables – 100 grams of batter.
It is better to prepare the batter in advance, at least an hour before preparing the dish.
During this time, gluten loses its elasticity, the dough sticks to the product better and does not dry out when frying.
After preparing the batter, it is better to put it in the refrigerator; the dough becomes more elastic.
Classic batter
Products in this batter come out with a beautiful golden crust.
Products:
✓ Water 0.5 cups
✓ Wheat flour 125 g
✓ Eggs 4 pcs.
✓ Vegetable oil 1 tbsp. l.
✓ Salt to taste
How to make classic batter:
Separately beat the yolks and whites. We put the whites in the refrigerator.
Combine the yolks, butter, water, salt, mix. Add sifted flour and mix with a whisk.
When the mixture becomes homogeneous, take out the whites and beat them with a pinch of salt until foamy.
Combine the dough with small portions of protein, mixing thoroughly.
Cool the batter.
Cheese batter
A very rich batter, the products in it turn out beautiful and aromatic.
Products:
✓ Flour 4 tbsp. l.
✓ Mayonnaise 3 tbsp. l.
✓ Eggs 4 pcs.
✓ Hard cheese 100 g
✓ Salt to taste
How to make cheese batter:
Prepare classic batter.
Grate the cheese and mix with mayonnaise.
Combine with batter and cool.
Batter with cream and sugar
This dessert batter is very dense in consistency and allows you to preserve the taste of even the most delicate product.
Products:
✓ Heavy cream 0.5 cups
✓ Yolks 3 pcs.
✓ Salt, sugar to taste
✓ Flour depending on the situation
How to prepare batter with cream:
Grind the yolks with salt, mix with cream.
Add sugar and flour.
Mix well.
Bon appetit!
The secrets of preparing such a product as batter came to us many years ago from France, like many other refined and sophisticated dishes. It is no coincidence that the word “claire” itself is translated into Russian as “liquid”, because that is what it is batter, in which products are rolled before frying.
It is also called liquid breading, which is intended for dipping small pieces of meat (both poultry and fish) into it. It harmonizes very well with seafood, vegetables, cereal cutlets, mushrooms, leafy greens and fruits.
Frying in this way allows you to get an appetizing golden crust that preserves the juice and tenderness of the processed products, allowing you to preserve all the vitamins and nutritional value in them.
Batter dough: basic properties
The main ingredients are flour and eggs (sometimes whipped whites, depending on the method of preparation), this mixture is diluted with milk, mineral water or sometimes even alcoholic beverages. It may have a liquid consistency or be viscous. To taste there are salty, sweet, fresh or spicy - it all depends on the recipes and ingredients.
Sometimes, to add fluffiness, soda or yeast is added to this mixture. Pieces of the desired products are dipped in this liquid and deep-fried until golden brown crust and place on a plate with a paper towel to absorb excess fat and oil. Sometimes it is even used for making pancakes and pancakes.
How to make batter for a culinary beginner: tips
- Most products must first be boiled or fried before frying in batter. Exception: fruits and fish, which will have time to be completely fried along with the dough.
- You need to thoroughly beat everything using a whisk, mixer or blender. The more thoroughly the ingredients are mixed, the more tender and fluffy the dish will be.
- The thick consistency is in perfect harmony with juicy products, because it forms a dense crust through which the juice does not flow out, while the liquid consistency is excellent for dry contents, because it will let the oil through and make the pieces juicy and soft.
- Carbonated water and mineral water will make the crust exceptionally golden brown, loose and porous, tender, but not greasy.
- Add spices and aromatic herbs, this will improve its aroma, taste and give dishes a “zest”. A very original and unforgettable taste can be obtained by adding sautéed onions, garlic, finely chopped bell pepper, greens, mushrooms, pumpkin or mashed potatoes, grated cheese, ground nuts, sweet spices.
- Whipped egg whites will make it lighter and fluffier, but only add them right before cooking. Please note that the food must be cold, even icy.
- If you want a savory crispy crust, use mineral water, beer, cognac, red wine or homemade alcoholic liqueur instead of milk.
- It is advisable to allow it to stand for about an hour at room temperature so that flour gluten gets rid of its elasticity. In this case, the composition will not dry out during frying and will better “stick” to the product.
- Proper execution of the batter also includes preparing the dough with the correct consistency, and to understand the degree of viscosity and liquid, it is enough to dip a spoon into the bowl and its contents. If it smoothly and equally covers the entire spoon, then the dough is mixed with the right amount of wheat flour, and if there are gaps in it, then this means that there is not enough flour.
- When preparing, use well-chilled products, and fry the pieces in well-heated oil.
- To prevent the dough from dripping onto the pan from the food, you must first place it on a cutting board and lightly sprinkle it with starch.
Batter recipe for frying fish in dough
Ingredients:
Cooking method:
- Beat the egg into a deep bowl, stir with salt and add a third of the prepared water.
- Mix everything well.
- Gradually add flour, stir and make sure that all lumps are well mixed. Now water.
- Gradually pour in the remaining water, watching the consistency.
The secret is: than colder water, the more airy and lighter the batter will turn out! Leave the resulting mixture approximately like pancake dough. With this consistency, the batter will not drain and the fish will have time to fry.
The second version of the test for fish batter on beer
Ingredients:
- 2-3 eggs;
- 200 g flour;
- a glass of dark beer;
- third tsp salt.
Cooking method:
- Separate the whites from the yolks.
- Separately mix the yolks and beer.
- Whip the whites into a strong foam and add a little into the flour with the yolks.
- Stir gently and gently. The result will delight you with a delicate taste. When fried, beer gives the fish softness and an unusual aroma.
Batter for frying sausages in dough
If there is no opportunity and time to do a full meat dish, please your guests with homemade fast food. The dish will look like an American hot dog. Children will definitely be delighted!
Ingredients:
- Half a kilo of sausages (it is better to take milk sausages, small in size, so that they are completely fried);
- a couple of eggs;
- a glass of flour less than two fingers full;
- a glass of milk;
- oil for frying.
Cooking method:
- While the water for the sausages is heating up, let's do the rest.
- Beat the eggs with salt, gradually add the flour and mix thoroughly.
- Continuing to stir vigorously, pour in cold milk in a thin stream.
- Cook the sausages for just a couple of minutes from the moment the water boils. Tip: stick a toothpick or skewer of fruit into each one, this will make it easier to dip it in the batter and then eat it. But you can get by with a fork.
- Fry in hot oil for a couple of minutes and serve with vegetables. Beautiful and tasty!
Batter dough for frying chicken
You can fry any part of the chicken: drumsticks, thighs, even wings. You can even dip it into the batter several times if you fry a raw product.
That is, they dipped it, fried it, took it out again, dipped it into the frying pan. So the layer of dough can be up to 1 cm, but this will not spoil the delicate taste.
Ingredients:
- Ice glass mineral water;
- white of one egg;
- half a glass of flour;
- 1 tbsp. starch;
- salt;
- spices - to taste.
Cooking method:
- Beat the whites thoroughly, gradually add water, flour and spices, remembering to knead well.
- Dip the chicken into the mixture and fry. Nothing complicated, but the taste is excellent!
Fast food chicken recipe
Ingredients:
For the marinade:
- 100 g flour;
- 50 g starch;
- a head of garlic;
- favorite seasonings (paprika, cayenne pepper, marjoram, thyme, tarragon, dill, curry, pepper are good);
- salt.
For deboning:
- a glass of flour;
- more seasonings.
Cooking method:
- Combine all ingredients for the marinade.
- Before adding the herbs, rub them with your fingers - this will make them much more fragrant.
- Pour in enough water so that the consistency of the dough becomes a little thinner than you usually prepare for pancakes.
- Cut the chicken into pieces, cut out the spine, there is still not enough meat in it.
- Place the pieces in a pre-prepared marinade and leave at room temperature for a couple of hours.
- Mix all ingredients for rolling.
- Heat refined sunflower oil in a deep fryer or deep saucepan.
- Remove the chicken from the marinade in small pieces, roll in the flour mixture and place in hot oil.
- Fry 2-3 pieces at a time - no more (this will prevent the chicken from absorbing too much oil, because when frying a small amount, the temperature of the oil will not drop much).
Batter for apples in dough with cinnamon
If the apples are too hard, then pour boiling water over them or pre-boil them for a couple of minutes in boiling water.
Ingredients:
- apples - a couple of pieces;
- cinnamon - to taste;
- one egg;
- a quarter glass of milk;
- half a glass of flour;
- sugar.
Cooking method:
- Mix flour, egg, sugar, and cinnamon.
- Pour warm milk into it.
- Mix thoroughly with a whisk or, better yet, a blender.
- Cut the apples into rings.
- Dip them in the resulting liquid and fry in hot vegetable oil.
- The dessert is wonderful, but it is better to prepare it right before serving.
Bon appetit!
Today on our website classic batter recipe. If you classic batter, then we will tell you. Products in classic batter come out with a beautiful golden crust.
Batter is a liquid dough into which foods are dipped before frying. Any batter contains flour, chicken egg and aromatic filler. What is cooked in batter? These are popular dishes - pork or chicken chops in batter. Fish is also often prepared, which, thanks to the batter, retains its shape, even if you use thawed tender fillets. Using batter, you can fry almost anything - cheese, any minced meat, offal, cutlets, squid rings, onion rings, potatoes, mushrooms, vegetables, vegetable or meat croquettes, rice balls.
Classic batter recipe
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Classic batter recipe
Type of dish: Sauces
Cuisine: Russian
Ingredients
- Chicken eggs - 4 pcs.,
- wheat flour - 125 g,
- vegetable oil - 1 tbsp. l.,
- water - 0.5 tbsp.,
- salt.
Preparation
- First, beat the chicken yolks and put the whites in the refrigerator.
- Then, combine the yolks, vegetable oil, water, salt and mix. Add the sifted flour, stirring with a whisk until smooth.
- Remove the whites from the refrigerator and beat with a pinch of salt until foamy.
- Combine the dough with small portions of whipped egg whites, mixing well.
- After this, cool the classic batter.
Notes
It is important to thoroughly mix all ingredients until as smooth as possible. When adding eggs, beat the white and yolk separately. Whipped whites are added to the dough just before frying and after that the bowl with the batter is kept in a mold with cold water.
Please note: you can add dried herbs and spices, fresh herbs and greens, finely chopped onions, garlic, mushrooms, and sweet peppers to the batter. True, it is better to add them to a thick batter; a liquid one simply will not hold them when frying inside.
February 26, 2017
Good afternoon dear friends. I suggest you talk about batter today. What is batter? This word came to us from the French language and translated means liquid. Anyone will tell you that batter is a liquid dough in which you can fry almost anything.
There are a huge number of recipes for making batter. Starting from plain egg, flour, water, to complex recipes with the addition of beer, vodka, mineral water and even wine.
The main purpose of the batter is to seal all the juiciness of the product and give it a beautiful, tasty, aromatic and crispy crust.
Any dish cooked in batter becomes more satisfying, portions seem larger, and the taste is richer. So if you need to feed a company of soldiers with one fish, cook it in batter and I assure you fish in batter is what you need. The pieces will become more voluminous, and the dish will become more complex.
Ingredients. For one medium fish.
3 eggs.
4 spoons of wheat flour.
Salt.
Water.
Cooking process.
We separate the whites from the yolks.
Add flour and about half a glass of water to the yolks in a bowl. Mix everything until smooth.
Add a pinch of salt to the whites. And beat the whites with a mixer until a firm, stable foam appears.
Transfer the whipped protein foam to the yolks and mix until smooth. It is IMPORTANT to mix only with a spoon to leave the resulting airiness in the whites. Because this is the basis good batter.
Now you can dip pieces of fish into the resulting dough and fry them in oil. This recipe is considered a classic. 
Starch batter recipe
Ingredients.
Flour 3-4 tablespoons.
Potato starch 1 tablespoon.
Dough baking powder tablespoon.
Salt.
Water.
Cooking process.
Mix flour and starch and add water. Stir until smooth.
The batter is almost ready; there is only one nuance left that must be mentioned. Baking powder should be added immediately before frying the food, as it will cause a reaction that will cause the dough to rise into foam. And this process will not last long, so before adding baking powder you should already have everything ready for heat treatment.
Fish in batter with milk video
Light beer batter
To prepare fish in batter, you can use light beer as the main ingredient. The main rule for this recipe is to cool the beer and all other ingredients. In order for there to be a sharp temperature change from cold batter to hot oil.
Ingredients.
Light beer 150-200 grams.
Flour 2-3 tablespoons.
2 eggs.
Salt, pepper, vegetable oil.
Cooking process.
Place the yolks in one bowl and the whites in another.
In a main bowl, whisk together the flour, light beer, salt and pepper. Add the yolks and mix everything until smooth.
Beat the whites until thick foam appears. To make the whites whip better, add a little salt to them.
Mix the resulting protein foam with the main dough. Gently mix everything until smooth.
Pour oil into a deep frying pan. And heat it up. Before putting the fish in the oil, check the temperature of the oil. You need to drop a little dough into the oil; if a good bubbling begins, the oil has heated up and you can start frying the fish.
Cut the fish fillet into small pieces, pre-salt and sprinkle with lemon juice.
Take a piece, dip it in the batter and carefully lower it into the hot oil.
Fry until golden brown. Place on a paper towel. To remove any remaining oil.
Serve with light beer, greens, or mashed potatoes.
Recipe for making batter using mineral water
The recipe for making breading dough based on mineral water, or rather soda, is very popular due to its airy structure. Thanks to which a delicious crispy crust appears.
Ingredients.
2 eggs.
Flour.
Salt.
Carbonated mineral water.
Salt and pepper to taste.
Cooking process.
In a bowl, mix the yolks with flour, add soda.
Throw a little salt into the whites and beat until thick foam.
Transfer the foam to the yolks with mineral water and mix.
You can add a little sesame to the dough for variety.
Cut the fish into strips. Dip into batter and place in hot oil. Fry and place the fish strips on a napkin.
Belgian batter
Lenten batter without eggs
During Lent there are days on which you can eat fish. And of course, everyone wants to cook fish as tasty as possible. Cook it in lean batter; it will be much tastier than just frying it in oil.
Ingredients.
Flour.
Potato starch.
Baking powder or soda.
Salt, pepper.
Water.
Cooking process.
Mix flour with starch and salt. Pour in a small amount of water. Stir and add baking powder. The batter turns out very fluffy. When baking powder is added, a violent reaction begins, releasing carbon dioxide, which makes the dough fluffy.
Remember that baking powder does not last long, so the fish and oil should already be ready. Otherwise, while the oil is heating up, the reaction will pass and the batter will not be so fluffy.
Zucchini batter for frying fish
This batter is rich in vitamins. Plus I add to the zucchini green onions and parsley. I often cook pike perch in this batter. Its tender meat goes very well with vegetable batter.
Ingredients.
Small sized zucchini.
Flour.
Salt, pepper.
Green.
Cooking process.
Wash and peel the zucchini. Cut into cubes and pass through a meat grinder. All the juice and zucchini mass are mixed with flour. First you need to add a little salt so that the zucchini releases its juice better.
Also finely chop the greens and add them to the zucchini. Add eggs and mix.
Fry the fish in the resulting batter.
Wine batter recipe
Wine in batter will give an unusual subtle note and add a special aroma to the fish. It is important to use only dry white wine.
Ingredients.
100 grams of wine.
2 eggs.
1 tablespoon of vegetable oil.
Lemon juice.
Flour.
Salt, pepper.
Water.
Cooking process.
Mix eggs and flour.
Add some water.
Stir until smooth, add lemon juice, vegetable oil and wine. Mix everything thoroughly.
Heat the oil, dip the fish into the dough and fry the fish in the oil until golden brown.
Excellent cheese batter recipe
The cheese batter turns out yellowish in color with large air bubbles in the body. Excellent for frying fish fillets.
Ingredients.
Hard cheese.
2 eggs.
3-4 spoons of flour.
Spices.
Mayonnaise tablespoon.
Cooking process.
Beat the eggs until bubbles appear.
Add mayonnaise. Mix with eggs.
Grate the cheese on a fine grater. Add to eggs.
Add flour, spices and mix until smooth.
Dip the fish in batter and fry in hot oil.
How to prepare mayonnaise based batter
Ingredients.
Flour.
3 eggs.
Mayonnaise 100 grams.
Cooking process.
Mix beaten eggs with mayonnaise. Beat until smooth and light foam appears.
Add the flour and mix so that there are no lumps left of the flour.
The consistency should be a dough that slightly resembles sour cream. The dough should flow a little.
If the batter turns out too thick, just add water.
I fry the fish according to the classic method.
Homemade batter recipe
Fried fish in batter is one of the most delicious, yet easy to prepare dishes. It is served with regular dinners, and is also served at festive table, because the dish looks original and beautiful. How to make fish batter? What products are needed for this? How to fry fish in a frying pan correctly? A selection of unique recipes will help you get answers to these questions and prepare the most delicious dishes.
Batter is a light liquid dough in which food is rolled before frying. The dish turns out beautiful, aromatic with a thin and crispy crust. It is precisely because this crust looks very appetizing that dishes in batter have become so widespread.
Any batter always contains an egg, flour and any aromatic filling to taste. It is prepared with or without yeast. In recipe books you can find fresh, salty and sweet batter. Depending on what ingredients you plan to dip, choose the appropriate 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. Moreover, interestingly, the recipe came there from Portugal in the 16th century.
Exists interesting story, according to which one of the French bakers had a strong quarrel with his brother, who ran the tavern, and asked his assistant to prepare lunch for himself right in the bakery. However, the inexperienced apprentice dropped fish fillet into the dough, and the baker, angry, fried the fillet in a frying pan and forced him to eat it.
The assistant ate it and asked for more. The surprised bakery owner tried this new dish himself, and then told the tavern about the unique recipe in order to make peace. The brothers forgot all the old grievances, and a simple recipe for fish batter from a French tavern gained enormous popularity over time.
Fried fish in batter - step-by-step preparation
They usually say: you can’t spoil porridge with oil. Cooking fish in batter is the same story. But not every caught fish is suitable for cooking in this way. Let's see what varieties can be prepared very tasty.
How to choose the right fish
It is best to choose river fish with a small number of bones for cooking in the dough. Naturally, the fresh product has priority, since when fried, much more nutrients will remain in the dish, and it will be much juicier.
Suitable river inhabitants include: sturgeon, pike perch, trout, catfish and even common carp.
The sea creatures that taste delicious in batter are: flounder, hake, cod, pangasius (also called sole) and many others.
By the way, sea fish prepared in this way can turn out no worse. Since it is not very convenient to remove bones from fish after frying, it is better to choose larger specimens in order to easily select the fillets.
Making delicious fish batter
Its taste and external characteristics directly depend on its consistency and the flavoring additives used. Fish goes very well with cheese, garlic, and mayonnaise. Sometimes white wine, mustard, pepper and other spices are added to the dough.
Fish batter with mayonnaise is very common; wheat flour is usually added to it. However, the dough that uses corn and potato starch as a thickener is no less tasty. You can also add thickness using rice oatmeal or rye flour.
A mandatory ingredient in any dough, even a batter, is eggs. They impart the necessary viscosity, which prevents it from spreading throughout the pan.
Below are common fish batter recipes.
Classic fish batter
Prepare fish batter according to classic recipe quite simple. You will need a couple of eggs, about 3 tablespoons of flour and a small pinch of salt. Beat the eggs well, gradually adding flour. It is necessary to control the formation of lumps, the dough should have a uniform consistency. Then salt is added. The fish is dipped in the resulting mixture and fried in oil.
Batter with mayonnaise without adding flour
This recipe is considered the most dietary. To prepare it you only need eggs, spices and mayonnaise. For delicious dough take one egg and one large spoon of mayonnaise. Whisk all ingredients thoroughly, gradually adding salt and spices. The dough will be a little runny, but the crust will be thin and crispy after frying.
It is worth noting that the frying pan should be almost dry; add just a little oil.
Cheese batter recipe for fish
To prepare a batter for frying fish with cheese, you should choose a product durum varieties. It is ground on a grater with the largest holes. Next, in a separate bowl, beat the eggs with salt and, continuing to beat, add mayonnaise first, and then cheese.
Want something interesting?
The number of products is as follows:
- 2 eggs;
- 2 tablespoons of mayonnaise;
- hard cheese about 150 grams.
Beer batter for fish
You will need half a glass of light beer, maybe a little more, about 100 grams of flour, egg whites and a couple of tablespoons of vegetable oil. Sift the flour in a heap, then make a hole and carefully add the egg white.
Then gradually pour in the chilled alcoholic drink and oil and mix well with a whisk. The dough turns out to be quite liquid. And after frying, beer batter for fish becomes like a lace garment.
Batter for fish with milk
This dough is made from the simplest ingredients. You need to take 2 eggs, milk 4 tablespoons, flour 150-200 grams, salt and herbs as desired. Beat eggs with chilled milk, gradually adding flour. You need to stir until the lumps break up and the mass becomes homogeneous. Next, add greens and that’s it. Delicious batter is ready.
Onion batter
To prepare onion batter, in addition to the main products (eggs and flour), you will need 1 head onions, mayonnaise a couple of tablespoons, herbs, salt. Beat 2 eggs together with mayonnaise and salt, pepper. Then add a finely chopped or finely chopped onion in a blender. All components are mixed. Next, add flour little by little until you get the desired consistency. After frying, this dough turns out to be quite tender, and the onion gives it a unique aroma.
Step-by-step recipe for fish in batter
The selected fish is pre-prepared. If a frozen product is used, it is thawed and thoroughly dried. Fresh fish is cleaned of entrails, scales and bones. Remember, batter does not stick well to wet fish, so it is advisable to blot it with napkins. 
The fillet is cut into small pieces and the oil is heated. Each piece of fish is dipped in the batter mixture and placed in a dish for frying. 
Each part of the fish is fried on both sides. Care must be taken to ensure that the dough does not burn. Cooking time is approximately 3-5 minutes. 
Carefully transfer the finished pieces onto a paper towel with a fork or slotted spoon and then serve. The fish fillet in batter turns out to be very tender and also very tasty. 
Cooking fish in batter in different ways
You can cook fish in batter in different ways. It is mainly cooked in a frying pan, in the oven and in a slow cooker. Let's look at each of these methods in more detail below.
Recipe for fish in batter in a frying pan
To prepare a dish fried fish in batter, you can use different dishes. It is better that it has a thick bottom and high walls. Saucepans, cauldrons with a flat bottom or deep frying pans are excellent for these purposes.
Any recipe for battered fish in a frying 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 sets and does not spread over the entire area.
Pieces of fillet, previously dipped in the batter mixture, are carefully placed in a frying pan at a short distance from each other. If you don’t keep the interval, all the parts will simply stick together and instead of neat pieces you will end up with one big fish pancake.
Fish in potato batter in the oven
Very original and delicious recipe. Potato batter gives the dish a uniquely delicate taste and wonderful 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:
The potatoes are peeled, washed well, dried and grated on a medium-sized grater. Next, break an egg into a cup with potatoes, mix everything well and add flour. The mass should be homogeneous, without large lumps and very thick.
The fillet of any fish, you can take trout or salmon, is washed well, dried and cut into portions. Next, each part is dipped in potato batter and placed on a preheated baking sheet. Bake in the oven for no more than 20-30 minutes, at a temperature of about 180 degrees.
The finished fillet is placed on portioned plates, sprinkled with your favorite herbs, then served. This recipe for fish fillet in batter 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, the multicooker, has now conquered many kitchens around the world. It has long been impossible to prepare porridges, omelettes and other dishes without it. You can use this household appliances cook fish in batter. It should turn out juicier 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, dry it 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 smooth, runny dough is obtained. And the resulting mixture is poured onto the fish. Mix everything well so that every piece is covered with the mixture.
The finished tilapia is placed on a dish (it is previously covered with paper napkins) and leave to allow excess oil to drain. It can be served with almost any side dish, salads, or just a glass of beer. Bon appetit!
Frying fish in batter in a frying pan is not always easy. Inexperienced housewives cannot always cope with such a task efficiently. 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 ingredients must be mixed very thoroughly. If you don’t get a homogeneous mass, the crust on the fish will turn out tasteless.
If the recipe contains eggs, it is better to beat the white and yolk separately. Proteins are added to the mixture just before cooking. This method will help make the dough more airy. Carbonated mineral water can also add lightness to the batter.
The batter mixture should be prepared about an hour in advance, using only cold ingredients. Then it is placed in the cold. The cooled, steeped mixture will be thicker, adhere more closely to the pieces, and the fish in the batter will taste tastier. By the way, checking the consistency of the dough is easy. You need to put a spoon in it and pull it out after a few seconds. If the batter mixture completely covers the spoon and there are no gaps left, then there is no need to add more flour.
How to fry fish correctly
To properly fry fish, you need to know a few tricks. Before laying out the pieces, the oil must be heated well, so the dough will not spread and will retain its shape well. If the mixture still spreads, then you need to add a little flour for greater thickness. You can check the temperature of the oil by dropping a drop of dough into it. If it sets immediately, then you can start cooking.
If you want a crispy crust, then do not cover the pan when frying. Under the lid, the dough and fish will turn out juicier and softer. Who likes it more? By the way, if there are too many pieces in the pan and they stick together, the dough may become soggy.
