The best batter recipe for fish. What you need to know to successfully cook battered fish

How to cook batter for fish? A selection of the best recipes.

How to cook liquid breading for fish fillets? We offer a selection of the best options for fish batter for those who love juicy pieces fish in a crispy tasty crust for every taste.

Simple batter for fish

An unusual taste is acquired by fish fried in diluted dough - batter. The French translation of the word means "liquid" (clair). Specially prepared batter is designed to evenly coat pieces of food (meat, vegetables, fruits, cheese, seafood, etc.) before deep-frying.

Battered fish slices are a favorite food of many peoples. There are many variety of options liquid breading. Pieces of tender and juicy fish, covered with a crispy and fragrant shell, will not leave indifferent even sophisticated gourmets
The basic components of batter are flour and chicken eggs. Liquid components help to give the desired consistency to liquid flour breading: water, dairy products, beer, wine and even vodka. Sometimes yeast or soda is added (to give airiness to the mass)
Some recipes suggest the addition of herbs and certain spices, which gives the crust an aroma and a certain taste sensation.
Mushrooms, cheese, pumpkin, bell pepper, nuts and other components. Main condition - solid ingredients should be finely chopped or chopped

IMPORTANT: The viscosity of the batter is important indicator, which determines the thickness of the crust covering the fish slices.

Eggs and flour are the main components of the future crispy crust

To prepare a basic fish batter, beat 3-4 eggs, salt and pepper. You can put a little chopped greens and use different dry spices
Gradually stir in the sifted flour until desired consistency. The more viscous texture of the batter will provide a thick crust, the liquid mixture will create a thin, crispy shell for the fish pieces
The viscosity of the test structure can be checked as follows: place a spoon in the batter and observe how the dough spreads over the surface of the spoon. Skillfully prepared batter is distributed evenly, the dough does not leave gaps and does not drain quickly from a spoon.

The basic version of the batter

We offer an easy way to make breading in batter. The liquid mixture prepared by this method is suitable for frying not only fish fillets, but also meat products, vegetables and fruits.

Ingredients:

eggs - 2-3 pcs.
flour - 0.5 cups
water - 0.5 cups
salt - 0.5 teaspoon

Cooking

Eggs mixed with salt
Sift flour until airy and mix with eggs until smooth.
Gradually add chilled water to form a batter until thick, approximately like store-bought sour cream.

Delicious batter for fish with mayonnaise

Ingredients:

eggs - 3 pieces
flour - half a glass
mayonnaise - 3 table. spoons
cheese durum varieties- 70 g
herbs, fresh or dried

Cooking

Sift flour
In mayonnaise, break eggs one by one and beat
Grate cheese
Mix cheese with egg-mayonnaise mass, add greens
Add flour little by little until smooth.

Delicious batter for frying fish

Fish slices dipped in breading with wine or vodka are extremely tasty and appetizing. We offer batter recipes with piquant taste For tender pieces fish fillet.

Breading for fish based on dry white wine

In the sifted flour, place a pinch of chopped pepper mixture, half a teaspoon " provencal herbs", add salt
Crack the egg, mix
Gradually add wine to the desired degree of dough viscosity.

Batter with vodka

A crispy ruddy crust on fish slices and seafood will be given by vodka added to the test base.

Beat the egg yolk into the flour, pepper and add a little of any fish spices
Pour a tablespoon of vodka
Dilute the mixture with water to the required viscosity.

Beer batter for fish

Adding ice-cold beer to flour for breading is an invention of French culinary specialists. Light beer creates an unusually tasty and crisp shell. Dark varieties beer can give the dough a bitter taste.

"Lacy" shell for fish

"Lacy" beer dough for fish fillet

Ingredients:

flour - 100 g
one egg white
light beer - half a glass
vegetable oil - 2 tablespoons
salt - two pinches

Cooking

Sift flour and add salt
Place the egg white in the center
Pour beer in small portions
Finally add oil and stir.
Adjust the viscosity of the batter to the desired consistency

IMPORTANT: The batter prepared according to this recipe should not be thick. Fish fillet slices fried in this batter are obtained as if in a lace shell.

french beer batter

Ingredients:

cold light beer - 1 cup
egg - 2 pcs.
flour - 1 cup
vegetable oil - 1 table. spoon
curry seasoning - 1 pinch
salt - half a teaspoon

Cooking:

Separate whites from yolks
Cool proteins
Sift flour
Add yolks, butter, seasoning to flour
Gradually add cold beer, stir
Whip the cold egg whites into stiff peaks
Gradually add the egg whites to the beer mixture and beat again until smooth.

Delicious batter for fish in milk: recipe

Liquid on milk attaches to fish delicate taste in contrast to the crispy crust.

chat three chicken eggs with 200 ml milk
Salt, add spices and black pepper if desired
Pour the sifted flour in portions to a creamy consistency.

Crispy batter for fish

To make crispy fish slices, we offer you a recipe from Chinese food. Chefs of the "Celestial Empire" prepare fish according to this recipe for strong fire in special round deep frying pans - wok.

Crispy Chinese fish

Mix corn or rice starch with egg and salt
Dip small pieces of fish fillet in batter and quickly fry on both sides over high heat in boiling oil

Proper batter for pollock fish

Pollock is a low-fat fish, low-calorie, affordable. The disadvantage of fish is its "dryness". Frying pollock in batter is considered one of the best options for cooking this fish. Under the fried crust, pollock retains a delicate taste and juicy texture. Extraordinarily tasty pollock fillet cooked according to the following recipes is obtained.

Pollack in batter, air grilled

Prepare batter for pollock from flour, water, olive oil, salt and pepper. Mix the ingredients into a creamy mixture.
Dip small pieces of pollock in batter, place on the air grill and bake until golden brown at 260 degrees and high fan speed

Pollock in classic batter

This recipe is very easy to prepare. Liquid batter is suitable for thin slices of pollock, hake, pangasius fish fillets.

Dilute a glass of flour with two glasses of water, add salt
Dip fish in batter and fry

Delicious milk and egg batter for pollock

Milk and egg batter emphasizes the delicate taste of pollock, eliminating its “dryness”. Fish acquires amazing taste combined with a crispy crust.

Ingredients:

flour - half a glass
water - one glass
eggs - 2 pcs.
salt and spices - to taste

Cooking

Mix eggs with milk
Add salt and spices
Slowly add flour while stirring.

The best cheese batter for fish

Fish pieces in batter with cheese will decorate the everyday and festive table. The unique cheese aroma is ideally combined with fish fillet. A ruddy crispy shell enriches the taste of the dish.

Basic cheese batter

We offer a recipe for a classic cheese breading for any fish. By adding various aromatic additives: spices, herbs, ground nuts, sesame seeds, you can diversify the flavor notes of the dish.

Ingredients:

hard cheese - 200 g
- 3 pcs.
flour - 2 table. heaped spoons
salt - 1/2 tsp. spoons
black pepper - 1/4 tsp. spoons

Cooking

Stir the eggs
Add grated cheese
salt
Spice up
Pour the flour in parts until a homogeneous state

Italian style batter with parmesan

Ingredients:

Parmesan cheese - 50 g
flour - 3 table. spoons
egg - 3 pcs.
milk - 3 table. spoons
dry mix Italian herbs- 1 tsp. spoon
salt - 0.5 tsp. spoons

Cooking

Break eggs, stir
Add milk
Grated parmesan
Stir in egg mixture
Pour salt and spices into the liquid mixture
Gradually add flour to desired viscosity.

Lush, airy batter for fish

IMPORTANT: To prepare an airy crust, separate the whites from the yolks and beat separately.

To enjoy the pieces of fish in a delicate airy batter, you should take:

eggs - 4 pcs.
flour - 125 g
mineral water - 1/2 cup
vegetable oil - 1 tablespoon
salt - 1/2 tsp. spoons
a few sprigs of dill

Separate the whites from the yolks and put the whites in the refrigerator
Mix the yolks with butter, pour mineral water and salt the mixture, add chopped dill
Sift the flour and gradually add to the mixture with the yolks, whisking with a whisk until a homogeneous consistency
Whisk cold egg whites with a pinch of salt in a strong foam
Gradually add egg whites to egg yolk mixture, mix

Batter for fish: a recipe for mineral water

Bubbles of mineral water add airiness to the liquid breading, while forming a layer of crispy appetizing crust
Any mineral sparkling water, pre-chilled, is suitable for batter. Combine the egg with flour, salt and part of the mineral water. Gradually add cold mineral water to the dough until the desired condition
For lovers of the exotic, you can offer to replace mineral water with Coca-Cola or Fanta drinks. Pieces of fish in batter with the first drink acquire a nutty taste, and the dish will acquire a citrus aroma and a bright orange crust thanks to the use of "Fanta"

Breaded fish with Fanta and sesame seeds

Fish in egg batter

Fish in egg breading will decorate any table - the dish is tasty, nutritious, festive and appetizing.

Let's share the recipe for cooking carp in egg breading. Carp cooked according to this recipe is much juicier and softer than with simple frying in vegetable oil.

Cut the fish into fillet pieces. A little salt and pepper
Prepare batter for breading: break two eggs, salt, add a pinch of fish spices
Roll the fillet slices on all sides in flour
Dip into bowl with egg batter
Fry the slices in vegetable oil on both sides until browned

Batter for fish without eggs

Beer batter without eggs with turmeric

Ingredients:

flour - 1 cup

ice light beer - 0.5 l
- pinch
parsley - a few stalks
ground black pepper - to taste
salt - to taste

Cooking

Mix the sifted flour with turmeric, salt and pepper
Slowly add beer
Mix until smooth
chop the parsley

Batter on beer without eggs basic

A simple and affordable idea for instant breading:

Take beer and flour in a ratio of 1: 1
In beer, add sifted flour in small portions to the desired viscosity.
Salt and add black pepper or other spices if desired.

Fish in potato batter: a delicious recipe

Potato batter adds nutrition fish dish. Delicious and satisfying food prepared according to this recipe will diversify your diet. Fish fillet in potato breading It will be a godsend for serving a festive table and suitable for everyday diet.

Pangasius in potato breading

2-3 potatoes grated
Mix potatoes with raw egg
Add chopped dill, pepper, salt
Pour a couple of tablespoons of flour or any starch (rice, potato)
Cover the pangasius slices with breading, gently pressing the slices to the potato breading.
Drop into boiling oil

Lenten batter for fish

It should not be monotonous and boring in cooking at all stages of cooking. The prohibition and restrictions on the use of a number of products is not a reason to refuse mouth-watering and tasty dishes. We offer a recipe for cooking fish in lean breading.

Ingredients:

fish fillet (portion slices) - 1 kg
flour - half a glass
water - as needed
lemon
vegetable oil
pepper
greenery

Cooking:

Marinate fish pieces for half an hour: mix lemon juice with a small amount of vegetable oil, salt, herbs and pepper
Prepare lean breading: mix flour with 2 tablespoons. spoons of oil, salt and pour in water until the state of the liquid dough consistency
Dip the fish slices into the mixture and fry until an attractive crust is obtained.

Lenten batter recipe, video

Diet batter for fish

Fish fillet cooked with flour, mayonnaise, fatty cheese, and then frying it in vegetable oil is a tasty, high-calorie and satisfying dish. For those who are losing weight, this is not the best option nutrition to lose weight.

For lovers of crispy crust, watching their figure, there are options for breading.

Option number 1

Mix oat bran With cornstarch in equal proportions, salt and pepper, flavor with a pinch of nutmeg.
Add in portions skimmed milk to liquid dough

Option number 2

Beat egg whites (3-5 pcs.)
Mix rye bran with rice flour equally
Add egg whites to dry mix
Season the batter with spices, add sea salt and some lemon juice

Option number 3

Sprinkle the fish fillets with the buckwheat flour mixture and lemon pepper seasoning.

IMPORTANT: In order not to dial overweight, fish should be cooked by baking in the oven using one of the dietary batter options.

A few tips for the correct preparation of batter

Products for cooking should be thoroughly mixed until creamy using a regular fork, whisk, mixer, blender
To obtain air batter with a pleasant ruddy tint, use mineral sparkling water as a liquid filler
Beautiful and appetizing crust it will turn out if the cooked batter is kept in the refrigerator for about an hour before frying. Liquid dough acquires elasticity and becomes homogeneous

Video: How to cook a classic batter?

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

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

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

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

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

How to cook fish in batter

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

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

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

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

Preparing the fish for pan frying

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

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

Cut into serving pieces. Share as you see fit.

The batter is suitable for any fish recipes.

Pangasius fillet

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

Pike perch fillet

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

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

Pollock

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

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

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

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

How to make batter for fish

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

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

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

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

Classic batter recipe

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

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

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

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

How to cook batter for fish with mayonnaise

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

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

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

potato batter

4 potatoes
2 eggs

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

Fish in milk batter

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

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

Without wasting time, mix the batter from those products that we have at hand. Combining two types of liquid egg yolks, gradually fall asleep flour.

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

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

Fish in cheese batter

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

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

Lush batter with mineral water

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

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

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

Onion batter for frying fish

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

Beer batter for fish

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

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

Batter for frying fish with herbs

5 eggs
Flour - 2 tbsp
Greens - 100 grams

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

Preparation description:

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

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

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

Eating fish, like fruits or vegetables, is an essential part of any healthy diet. Its use should not be an unpleasant necessity, but should bring pleasure from good taste dishes.

However, there are people who do not really like its taste and smell.

In order to correct this situation, you can sprinkle the fillet with lemon juice, immerse it briefly in the marinade, or cook delicious batter with egg, mayonnaise or beer.

With the use of a few culinary tricks, very interesting effects can be achieved by giving new taste a piece of cod or flounder fillet.

For those who love fried fish, will interesting option try to cook it in a crispy dough. How to make batter dough and satisfy our taste needs so that it turns out crispy and tasty? This is not difficult to achieve, it is only necessary to fulfill a few simple conditions.

We fry correctly

Probably every hostess faced with kitchen utensils of inadequate quality, cooking in which turned into torment. A frying pan plays a very important role in the preparation of tasty and healthy dishes with an appetizing appearance. Fillet ice cream, in fact, often behaves strangely when fried.

Pieces falling apart, splattering fat and pieces stuck to the bottom of the pan - after such an unpleasant experience, you don’t want to start frying again, and many novice housewives are afraid to cook this delicious and healthy dish. It turns out, however, that there are several ways to get delicious treat in crispy batter.

It is very important to follow a number of instructions regarding frying.

It is better to cook a dish from fresh fish, but if you have to buy frozen, then the frozen fillet must be thawed a little, but not completely, otherwise it will fall apart in the pan;
When the top of the fillet becomes soft, you can sprinkle it with salt and squeeze the water out of the pulp. Then just sprinkle the pieces with black or white pepper, dip in the dough and fry in well-heated fat;
If you don't want the fillet to stick to the bottom of the pan, you should use a fairly large amount of fat;
Also, if you want the piece to be crispy, remember to turn it over only when the crust is well fried;
It is necessary to fry this product without a lid, despite the fact that fat will splash around;
The frying pan is essential. It must not be scratched or dented. It is good to fry the fillet in a ceramic or Teflon pan. It does not require fat and, thanks to its non-stick coating allows you to save the batter on a piece, and not at the bottom of the pan;
The oil should be very well heated, after laying the pieces, you can reduce the heat under the pan;
Before frying, the pieces should be dried with a napkin so that the fat does not splash;
To give the fish a delicate taste, you can soak it in milk before breading.

By doing these simple terms, you can cook fish in soft batter, very tasty, juicy and ruddy, with a crispy crust.

What is the best fish to fry?

If you buy a frozen fillet, then you should pay attention to the fact that it is not "glazed". but just frozen. Glazing products is carried out in the form of an additional layer of ice with chemical additives, such as lactic acid or sodium chloride. Glazing is designed to extend shelf life. However, in this case, we pay for water instead of the product, and it may turn out that the product is already salty.

Recipe for dough for fish in batter and cooking rules

1 kg fillet (cod; flounder and other species);
1 lemon or citric acid;
salt;
vegetable oil;
100 g breadcrumbs;
50-70 g of wheat flour;
2 eggs;
0.5 liters of milk.

Easy fry recipe:

Rinse the fillet, cut into pieces of any size;
Put them in milk and soak for 20 minutes;
Remove fillets from milk, drizzle with lemon juice or citric acid and leave in cool place for 15 minutes, then salt;
The batter recipe for frying fish: break eggs with a fork, add milk and stir, add flour to make a thick mixture;
Dip the pieces in the resulting mixture and put in a hot pan. To make the crust crispy, it is necessary to fry in a large amount of hot vegetable oil;
Fry the fillets on both sides until golden brown over low heat or in the oven (about 10-15 minutes);
We put the prepared portions on a dish, you can decorate with herbs.

Delicious batter options

Fried fish in beer batter. This great idea for daily lunch. Just before frying, dip the fillet in batter. Batter for fish on beer consists of a glass of flour, half a glass of beer and 1 egg. You should also add salt, pepper and some baking powder. After dipping the pieces into the prepared dough, immediately put them in a pan with heated fat;
Fillet in pancake batter. Another way to cook fish is to fry it in pancake dough. All you have to do is prepare the pancake batter and fry the properly seasoned fillet with it;
A simple batter recipe with mayonnaise for fish. To prepare this option, add a couple of tablespoons of mayonnaise to a mixture of eggs and flour, thicken the mixture with flour to the desired consistency;
Recipe for cooking fish in cheese batter. This dish is very easy to make and may become a favorite for cheese lovers. The batter is prepared in such a way that grated Parmesan cheese with a raw egg creates a fairly strong dough structure. When the mixture is ready, just dip the pieces in it and fry in hot oil.

Fish is a source of essential omega-3 fatty acids for our health. You can cook it in different options but more often we love her just in fried. It's not the best healthy way, but how not to taste delicious and ruddy fried pieces? Unfortunately, frying fish requires a little more skill than frying meat.

It will not be enough to simply defrost the fillet and place it on hot pan. But knowing culinary subtleties you can easily prepare this delicious dish.

Batter - (from French clair - liquid) Kulin. A semi-liquid mixture of flour with water and eggs, in which pieces of fish, poultry, meat, mushrooms, etc. are dipped before frying (from the dictionary of S. A. Kuznetsov)

It even sounds delicious, and it looks so appetizing! And the whole process from the selection and purchase of fish to the meal, which is decorated with a dish of fish in batter, does not cost much effort at all. Fish dishes, and there are many of them, are very popular all over the world, because, in addition to protein value and excellent taste, fish, especially marine, contains vitamins, phosphorus, fatty acids - omega-3, for example. Fish meat contains a lot useful to man trace elements: iron, potassium, calcium, magnesium, copper, phosphorus and others.

Fish dishes are useful for everyone, except for those people who are allergic to certain types of fish. Thanks to the easily digestible protein contained in fish meat and its rich mineral and vitamin range, just fish dishes can be considered food and medicine. When we eat fish, our heart and vessels “smile”.

Among the many fish dishes invented by culinary experts all over the world, battered fish takes pride of place both in terms of popularity and ease of preparation, although it is better to repeat the basic rules. There are a lot of batter recipes, but the main rule is the same: prepared dough is dipped in batter portioned pieces fish of any kind and deep fried. The main advantage of this type of frying is that if your health does not allow you to eat fried food, then by removing the delicious crispy crust, you will get High Quality without losing its basic properties.

Utensils for cooking fish in batter

Work faster and better when everything is at hand. You will need a deep and thick-walled frying pan of the usual standard, a fork with sharp teeth for piercing pieces of fish when dipped in batter, tongs or a slotted spoon to extract ready-made pieces of fish fried in batter and big dish lined with paper towels for excess deep-frying.

What ingredients are needed for battered fish?

Any type of fish is suitable for frying in batter, but it is preferable to use fish fillets. If there is fish, then it is easy to fillet it at home, cutting the carcass of the fish according to the rules known to all. Please note that prepared pieces of fish must be blotted with a paper towel.

1. Recipe for fish in batter in milk

Any fish prepared for frying is suitable. pieces of fish dried with paper towels should be salted and peppered with black ground pepper. Dipping alternately in batter, put them in boiling deep fat in a deep frying pan and fry until golden brown at both sides.

Ingredients:

fresh fish fillet - 500 grams;
salt and ground pepper - to taste.

for batter:

flour - 200 grams;
fresh milk - 1 glass;
spices to taste.

Cooking fish in batter in milk like this:

Prepare fish pieces according to the general rule for working with batter: the fish is cut, washed and dried with a paper towel.
Prepare batter: beat raw eggs, mixing the sifted flour so that there are no lumps; pour into a uniform mass with constant stirring required amount milk room temperature. By consistency, your batter should be close to kefir.
Heat a dry, clean, thick-walled frying pan over a fire, pour in a sufficient amount of vegetable oil, bring it to a boil, and only then lay out the pieces of fish dipped in batter.
Fry the fish in batter over medium or slightly more heat on both sides for no more than 5 minutes so that the crust is beautifully browned.
Gently pick up the finished pieces of fish in batter with a special spatula and put them on a dish with a bottom lined with a paper towel so that excess deep-frying is absorbed and the crusts remain pleasantly crispy. Everything else is a matter of your taste and imagination.

2. How to cook hake fillet in batter

This dish is prepared according to the general rule of working fish in batter. Rinse the hake fillet, cut into portions, dry with a paper towel. Features in the preparation of the batter itself, where cheese is introduced, which gives a peculiar creamy-cheese taste and softness to a dryish hake.

Ingredients:

hake fillet - 500 grams;
vegetable oil - 100 milliliters;
salt and pepper to taste.

For batter:

hard cheese - 150 grams;
fresh chicken egg - 3 pieces;
sifted flour - 2 tablespoons.

Cooking hake fillet in batter like this:

Cut the prepared fish fillet into portions, dry with a paper towel, salt and pepper.
For the batter: pre-grated hard cheese mix with beaten raw eggs and spices, gradually adding flour to avoid lumps.
Pour the required amount of vegetable oil into a dry, clean and heated frying pan and put pieces of hake alternately dipped in batter into boiling deep-fryer. Fry until done on both sides.
Carefully remove the prepared pieces of hake in batter from the deep-fryer with a culinary spatula, put them on a dish with a paper towel, and after a while transfer them to portioned plates with garnish and greens according to preference.

3. Recipe for fish in batter with sour cream

By general rules cooking fish in batter prepare portioned pieces of available fish, dip in the appropriate batter and fry in a frying pan in boiling deep fat on both sides until golden brown. The originality of the taste according to this recipe for fish in batter is in its pre-marination with lemon juice and spices.

Ingredients:

fish fillet - 500 grams;
fresh lemon juice - 1 tablespoon;
vegetable oil - 100 milliliters;
salt and pepper to taste.

For batter:

flour - 5 tablespoons;
fresh chicken egg - 2 pieces;
fresh sour cream - 100 grams;
spices to taste.

Cooking fish in batter with sour cream:

Prepare, according to the general rules for working with fish in batter, medium-sized fillet pieces dried with a paper towel, pepper, salt and sprinkle fresh juice lemon.
For batter: beat fresh eggs with flour and sour cream, adding spices. Set aside the batter for 10 minutes.
Deep fry fish pieces dipped in batter thick-walled pan deep-fried over medium heat, on both sides until done.
First, dry the finished pieces of fish in batter from excess deep-frying on a paper towel and then put them on the main dish so that the pieces look attractive and retain a crispy crust.

4. Recipe for pike perch in beer batter

Although pike perch is good in any kind of preparation, but fried in batter makes it gourmet dish. Cut pike perch fillet in small pieces, salt, roll the pieces previously dried with a paper towel in flour, dip in batter and fry in a pan with boiling deep fat until a golden crisp forms.

Ingredients:

pike perch fillet - 1 kilogram;
flour - 50 grams;
vegetable oil - 150 milliliters;
salt to taste.

For batter:

fresh chicken egg - 3 pieces;
flour - 200 grams;
beer - 200 milliliters;
vegetable oil - 50 milliliters;
salt - to taste.

Cooking zander in beer batter So:

Pike perch fillet, dried with a paper towel, cut into medium-sized pieces, pepper and salt to taste.
For batter, you should use raw eggs with separated whites and yolks: beat the whites into a strong foam, and mix the yolks with beer, flour, salt and knead the dough, into which add the whites jet whipped into foam. Gently mix the resulting mass from top to bottom.
Prepare deep fat boiling in a frying pan and fry the pieces of pike perch, first rolled in flour, then dipped in batter, until golden brown on both sides. You need to turn over several times.
Gently lay the prepared portions of pike perch in batter on a paper towel so that excess batter drains and a crisp is preserved.

The skillet for frying fish in batter should be clean, dry and well heated before pouring vegetable oil into it for deep-frying. Otherwise, the batter will spread and the presentation of the fish will be lost. Such an undesirable result can also be caused by too thin batter dough - it is better to add a little flour.
When the pan is open, while frying the fish in batter, the crust will turn out crispy, and when closed, it will be soft and juicy.
When laying out fillet pieces in batter, they should not be squeezed so that they do not stick together at the edges, not only due to damage appearance dishes, but this can still lead to a decrease in temperature and the dough will become soggy.
Ready fish in batter can be served with sour cream sauce or with complicated side dish, featuring decoratively cut vegetables, lemon wedges and greenery.

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 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 cast iron cauldron for pilaf.

How to make batter for fish

Experienced housewives know how to cook battered fish in a pan from simple, available products which 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 a consistency 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 fish pieces absorb a lot of fat and do 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:

Wash the eggs thoroughly, pat dry with a paper towel, beat with a whisk or fork.
Add a spoonful of mayonnaise, mix. Add the remaining mayonnaise, beating until fluffy. If there is not enough mayonnaise, it can be replaced with about the same amount. fat sour cream or milk. Add salt and spices if desired.
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.
Dip the fish, fry until cooked.

On beer

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

Ingredients:

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

Cooking method:

Carefully separate the proteins from the yolks, put in the refrigerator in different containers.
Sift flour through a sieve, mix with all dry ingredients - salt, other spices. Chopped herbs can be added if desired. Nutmeg will give the fish a delicate aroma, and the curry will give an appetizing yellow color.
Chilled yolks add to flour, mix. Gradually add beer, a spoonful of vegetable oil.
Beat egg whites with salt until fluffy.
mix protein mass and flour with yolks, butter, beer.
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, sausages and others. 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:

Beat eggs until fluffy.
Add mayonnaise, salt, pepper or other seasonings to taste. Mayonnaise can be replaced with sour cream.
Cheese grate on a fine or medium grater. It is advisable to use hard cheese - 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.
Mix the eggs with the cheese by hand, gradually add the flour. It is recommended to pre-sift it to avoid lumps.
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 the recipe with the addition light beer, which can be diluted with a little water if necessary. Ready meal does not have an unpleasant alcoholic smell, while the batter is 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:

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

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.
Beat the eggs until a homogeneous foam.
Pour half of the mineral water into the egg mixture, mix quickly.
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.
Add flour, stir.
Gradually pour in the remaining mineral water so that the thick dough acquires the consistency of liquid sour cream.
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:

Cool the eggs in the refrigerator, beat until fluffy.
Gradually stirring the mixture, pour in the kefir in small portions. The percentage of fat content of kefir does not matter.
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.
Add the egg mixture to the flour, beat with a mixer.
Fry the fish until golden brown on both sides.

With milk

The recipe for fish in batter with milk includes a minimum amount of ingredients, so it does not require large expenses. 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:

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