How to cook fish in dough: the most delicious recipes. Dear Me

05/15/2019 Pierre Gagnaire Cooking

The technology for preparing fish in dough is not that complicated. The most labor-intensive and difficult process is often the processing of the main ingredient. However, there is nothing scary here. Each of the recipes presented below will describe in detail how to work with all the ingredients so that the final dish turns out to be of high quality and tasty.

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But before we begin to consider them, it is worth mentioning some important rules for preparing fish in batter and dough according to the recipe, since while with the dough everything is more or less clear, then with the batter everything is somewhat more complicated:

Before use, fish must be washed, dried and cut into clean fillets. Next, it must be marinated with salt, pepper and lemon juice.
The correct batter should have a consistency similar to sour cream. To do this, you need to choose the right consistency. Otherwise, you may end up with either fish pies or an oily porridge.
Another important rule for making battered fish dough is time. After you have prepared the meat mixture (batter), you need to leave it in the refrigerator for an hour. Subsequently, this will help make the dish more tasty.
To prevent the dough from dripping off the fish, it is necessary to dry it thoroughly before processing.
To prevent the dish from losing its shape in a frying pan, it is necessary to thoroughly heat the vegetable oil.
To obtain a crispy batter, you need to cook the fish uncovered and over low heat.

Now you can move on to the dish options.

Potato dough for fish

If you make potato batter, you don’t have to think about a side dish for a fish dish.

You will need:

4 raw potatoes;
2 eggs;
60 g flour;
salt;
spices for potatoes.

Recipe step by step:

Peeled potatoes are chopped on a coarse grater, salted, and sprinkled with spices.
Beat in the eggs and mix well.
Add flour little by little and knead the dough.

Potato breaded fish can be cooked in the oven: it will turn out even tastier

Recipe

Now let's figure out how to cook fish in dough according to the recipe. The cooking technology is as follows:

Divide the fish fillet into rectangular pieces. It is advisable to cut as little as possible. This will make the meat crispier.
The greens are finely chopped.
Next, pour salt, pepper, citric acid, 3 tablespoons of vegetable oil, previously chopped dill and 2 tablespoons of water into a separate bowl. Mix everything.
Dip the prepared fish into the prepared marinade, stir so that the fillet is completely covered with the mixture and put it in the refrigerator for half an hour.
During this time, you need to prepare the fish dough in batter according to the recipe rules. Break the eggs into a deep bowl and pour in the milk.

Add flour, salt and stir until smooth. It should turn out a little less thick than for pancakes.
After this, add the marinated fish into the dough and mix the contents thoroughly so that all the pieces are covered with batter.
Next, pour vegetable oil into the frying pan in such a volume that it covers the entire bottom. Heat thoroughly so that the dough does not spread.
Now carefully place the fish in the batter. Cook it for 7 minutes on each side until golden brown.

Place paper towels on a work surface. Once the pieces are ready, place them on a lined surface to allow the oil to drain.
After the dish has cooled, you can serve it immediately.

Mineral water recipe

Adding mineral water makes the batter more airy, and the fried crust has a pleasant crunch.

For this you will need:

About 4 eggs.
About 120 grams of flour.
About 120 ml of highly carbonated water.
Vegetable oil – about 20 ml.
Salt to taste.
Fresh dill.

Cooking technique:

The eggs will have to be divided into whites and yolks, and they will have to be beaten separately, having cooled the whites before doing this. As a result, the batter will be more porous.
The yolk part is combined with butter, chilled soda, salt and herbs.
Flour is added to the yolk part, after which the yolk mass is stirred until smooth.
Add the whipped whites here and mix.

How to cook?

It is worth noting that the implementation of this recipe is quite simple. Here's what you need to do:

divide the salmon fillet into small rectangular pieces;
salt it and pepper it on both sides;
Break the eggs into a separate bowl, add salt and pepper;
after that, add flour and stir until a uniform mass is obtained, just like in the previous recipe for how to cook fish, the batter should be thicker than the pancake mixture, but thinner than the pancake mixture;
as soon as the desired result is obtained, place the fish fillet into the dish;
Heat the vegetable oil in a frying pan;
carefully lay out the fish several pieces at a time so as not to stick together;
fry them for 7 minutes on each side over medium heat until golden brown;
spread a paper towel on the work surface, as soon as the first ready-made pieces appear, immediately place them on the covered area, wait a little so that the paper absorbs the maximum amount of oil;
transfer the fish in the batter to a plate.

Kefir batter recipe

Adding kefir to the batter makes fish meat juicy and tender, especially for dry fish.

The following food ingredients will be required:

A pair of chicken eggs.
About 100 ml of kefir, low-fat.
About 30 g of flour, preferably wheat.
Dried dill, about 10 grams.
Salt to taste.

How to prepare it step by step:

First of all, eggs are beaten and salt is added to them.
After this, kefir with herbs is added.
Sprinkle flour in small portions and mix the whole mass intensively.
Batter with the addition of kefir can be used even after a day, as it becomes more tasty.

Pie

Next, consider a recipe for making fish pie from yeast dough. For it you will need:

500 grams of wheat flour;
250 milliliters of milk;
8 grams of yeast;
2 chicken eggs;
2 teaspoons sugar;
2 teaspoons salt;
100 grams of butter
2/3 cup rice cereal;
100 grams of carrots;
medium onion head;
250 grams of any boiled fish fillet;
black pepper.

How to make fish pie from yeast dough?

First of all, the dough itself is prepared. For this:

yeast should be stirred in warm milk and left to infuse for 15 minutes;
heat the butter and mix with sugar and a teaspoon of salt;
break the eggs to it;
pour milk with yeast and stir until smooth;
now add flour there and continue kneading until you get a soft dough, as soon as it is ready, remove the bowl with it and let it sit for 40 minutes, while covering it with a lid;
after the yeast dough for the fish has been prepared, you can proceed to the main work on the dish;
pour the rice into a saucepan, add 2 cups of water, add salt and cook until fully cooked;
Mash the boiled fish fillet with a fork or chop finely;
peel and chop the onion;
pass the carrots through a fine grater;

Fry both vegetables in a frying pan until soft;
after that, mix them together with the prepared rice and fish;
as soon as the dough has risen, divide it into 2 parts, grease the baking sheet on which the pie will be prepared, or you can also cover it with parchment;
lay out the first half of the dough;
place the filling on top of it;
Roll out the other half into a thin layer and cover the base of the pie with it along with the filling, pinch the dough along the edges so that it tightly covers the insides of the pie;
make a small hole in the center to allow steam to escape;
preheat the oven to 180 degrees;
bake the workpiece for 45 minutes.

Baked dish

Now let's look at the recipe for fish in puff pastry. To prepare it you need:

one and a half cups of wheat flour (200 milliliters);
100 grams of butter;
half a teaspoon of salt;
1.5 teaspoons sugar;
10 milliliters of water;
egg;
250 milliliters of water;
a tablespoon of vegetable oil;
a tablespoon of vinegar;
300 grams of red fish fillet;
60 grams of zucchini;
half an onion;
ground black pepper.

Cooking

Now let’s figure out how to cook fish in dough in the oven. First, you should prepare puff pastry if you don’t have store-bought:

In a glass of water, combine a teaspoon of salt and sugar, mix everything;
add an egg and a tablespoon of vinegar, mix everything until a homogeneous consistency is obtained, pour the resulting mixture into a deep bowl;
sift the flour there, it must be added in parts and constantly stirred so that no lumps form;
knead the dough, it should turn out soft and elastic;
Divide the package of oil into 4 parts and leave to warm up to room temperature; when used, it should not be hard;
Divide the dough into 4 equal parts;
now each of them needs to be rolled out into a thin sheet;
as soon as it is ready, spread one piece of butter over its entire surface, distribute the layer until maximum uniformity;
Now the dough must be carefully wound onto the rolling pin from either end;
once finished, make a longitudinal cut and remove the tool from the middle of the roll;
after that, fold the resulting layer into the shape of a book;

wrap it in cling film and put it in the refrigerator;
Repeat all the above steps with the remaining three parts of the test.

Now you can move on to the recipe itself for how to cook fish in dough:

Divide the specified amount of onion into quarters of rings;
cut the zucchini into thin slices;

remove the skin from the fish fillet, then divide it into medium-sized rectangles; if you are afraid of making a mistake with the size of the filling, just prepare the dough in advance and adjust the size of the fillet according to it;
each of them needs to be salted, peppered and sprinkled with lemon juice;
Divide the prepared dough into long rectangles, making sure that when folding both sides are the same;
now place a layer of prepared onions on the first half of the dough;
place two zucchini slices on top of it;
and as the last layer, place a piece of fish fillet, making sure that there is a frame around it, about half a centimeter wide, maybe a little more;
on the second half of the dough, make several small longitudinal cuts with a knife;
after that, cover the main part of the pie, carefully pinch the edges of both layers of dough with a fork (just press them down along the entire perimeter);
turn on the oven to warm up to 180 degrees;
Place parchment on a baking tray and lay out the preparations;
now, using a spray bottle, spray them with water as much as possible, but not too much, the pies should be wet, but not falling apart;
Now put the baking sheet in the oven, cook the dish for 30 minutes, the rosy color of the dough should signal the end of the procedure.

Source: fb.ru

FISH FRIED IN DOUGH

Fried fish in dough Author of a delicious recipe Natalya Grekova Fish in dough!
Very tender, juicy fish fillet in a tasty, spicy dough. It's very easy and quick to prepare. Leftover dough can be used to make great pancakes! What to cook from: Makes 16 (or 8 large) servings

Fish fillet: - 8 slices (about 2 kg). You can use tilapia fillets - sea bass, hake, pollock, pink salmon, haddock, flounder, halibut, pollock, pike and other tasty fish); Lemon - 1/3 pcs.; Dried basil and/or mint - 2 pinches; Salt;

For the dough (the batter is suitable for both fish and meat):

Eggs - 2 pcs.; Kefir (sour cream, plain yogurt, matsoni, fermented baked milk, milk, etc.) - 0.5 cups; Water - 0.5 cups; Onion - 1 large; Garlic - 2-4 cloves (as much as you have, more if you like); Sugar - 1 tsp; Salt - to taste (2-3 pinches); Flour - 1.5 cups; Greens (for example, dill) - half a bunch.

Vegetable oil for frying

Very tasty, juicy fish in an equally tasty dough! How to cook fried fish in dough

marinate the fish:

1.defrost the fish if the fillet is frozen. If you are cooking tomorrow, you can first transfer the frozen fish from the freezer to the refrigerator overnight, then finish defrosting at room temperature. Cover with a lid or bag to prevent it from drying out, leaving a small gap for breathing. Drain off excess water from defrosting; 2.cut the defrosted fillet into portions - 2-3 parts (depending on the length of the fish). If the fillet is very thick (2 cm or more), cut into 2 thinner layers (it is more convenient to do this when the fish still holds its shape and has not completely defrosted). Pour lemon juice, sprinkle with dried basil (or add fresh leaves), and add salt. Lightly stir the pieces of fish so that they are completely saturated with the marinade. Let stand (15-30 minutes in a warm place, or you can even leave the fish in the marinade overnight in the refrigerator, but cover it, leaving a gap for air so that the fish does not suffocate); prepare dough for fish:

Grate the onion on a coarse grater, and grate the garlic on a fine grater. Combine them with kefir, water, sugar, chopped herbs. Beat the eggs separately and carefully fold them into the dough. Add flour and salt the resulting dough. The consistency of the dough is like medium thick sour cream or like pancake dough. The dough envelops the fish pieces and drips slightly when moved to the frying pan, but is still retained on the fillet in an even layer.

This piece of fish in dough will now fall into hot oil! fry fish in dough

Heat the oil in a frying pan (a layer of about 1 cm), dip the pieces of fish fillet into the dough and plop them into the frying pan. Fry over medium heat on one side until golden brown, then turn over and fry on the other. All!

Cooking features and taste

The remaining fish marinade can be combined with the dough. So that goodness does not go to waste. ))

If you don’t have fermented milk at all (with them the dough for fish and meat tastes better, with a very appropriate sourness) or even dairy (the dough will be blander), they can be replaced with the same amount of ordinary water. Or even beer. Plain or non-alcoholic.

You can exclude onions or garlic from the dough, but they are much tastier; they give the fish fillet a soft spicy taste and maintain an alluring acidity, which makes the fish even more tempting. And the coarsely grated onion also forms a rough texture to the dough, as if it is permeated with delicious spicy, tangible touches, which, in places, even crunch pleasantly. Remember how it happens in hash browns?

If you have a piece of cheese, you can grate it coarsely and combine it with the dough. It will be even tastier.

Sugar gives the taste of battered fish brightness and expressiveness. It must be placed there. But, if you have one of the fermented milk products, Snowball or another non-fruit, but sweet drink, you can add it to the dough and not add sugar.

Fans of spicy food can pepper either the fish or the dough.

If you don’t have lemon, it’s a shame, but in extreme cases, you can do without it. But then it is desirable that the dough still contain a fermented milk drink or at least cheese and garlic. Fish needs sourness for proper taste.

Missing herbs and spices can also be excluded from the list, but with them the taste is nobler and brighter.

This amount of fish was more than enough for 12 guests!

The last time I cooked sea bass fillet in dough, there was enough fish to spare for 12 guests. Despite the fact that there were other dishes on the table and some fish lovers ate more than 3 pieces.

It turned out very tasty, the fish inside retained all the juices, the fillet tasted and looked very tender. I fried pancakes from the leftover dough (6 pieces), but there may not be any leftovers if your fish is longer and bulkier.

A tasty dough and lemon marinade can improve and enrich even not very tasty, dry, frozen fish with juices. Of course, it’s better not to encounter such fish fillets, but in life anything can happen and sometimes we get fish that are not of the highest quality.

In addition, if the fish has a strong, characteristic amber, lemon juice will neutralize the unpleasant odor. You can then wipe the cutting board, knife and hands with the remaining lemon, it will help fight off that obsessive smell of fish there too.

This fish dough (or batter) can also be used when frying meat in dough (pork recipe in dough). And you will get very tasty and juicy food with a crispy crust!

Good luck to you and bon appetit!