Fish in the oven, in batter, fish salad and burger: 4 new recipes

6 servings

50 minutes

227 kcal

5/5 (1)

Many housewives avoid cooking fish in batter, unreasonably considering such recipes to be labor-intensive and complex. I want to prove to you that this is not so. This dish is prepared very quickly, and the result is always excellent - you get a crispy, airy crust in which the most delicate fish is baked in its own juice.

You can make any batter you like, there are more than enough options. And if you avoid fatty foods, just don’t eat batter (although it’s very difficult to refuse it, it’s so appetizing). You can take any fish. I suggest you familiarize yourself with the cooking rules and recipe for battered fish dough in different versions.

Recipe for fish in spicy corn batter

Kitchen utensils: frying pan.

Ingredients

• If you don't want the dish to be spicy, simply omit the chili pepper from the recipe.
• The water temperature should be slightly above room temperature.

How to fry fish in batter in a frying pan

1. Cut the fish fillet (you will need 800 g) into portions.

2. Place the fillet in a container, add a teaspoon of salt and stir. Add half a teaspoon of black pepper. Stir and leave for half an hour.

3. Pour 100 g of corn flour into a container. Add a teaspoon of granulated garlic. Add half a teaspoon each of paprika and chili pepper. Mix.

4. In portions, stirring, pour in 230 g of warm water. The result is a paste-like mixture.

5. Pour 2 tablespoons of lime juice over the fillet. Mix.
6. Pour enough vegetable oil into the frying pan so that the pieces are almost completely covered - they should be deep-fried.
7. Dip each piece in corn batter until the surface is completely covered.

8. Place the fillet in the boiling oil. Fry on all sides until golden.

Place fried fish on paper towels to remove excess oil.

Video recipe for fish in corn batter

A training video that demonstrates a recipe - how to cook fish in batter in a frying pan.

Barramundi fish and chips

Per serving

Ingredients:

• Potatoes - 150 g
• Barramundi fillet (sea bass) - 200 g

For the green pea puree:

• Green peas - 100 g
• Fried onion - 20 g
• Vegetable broth - 50 g
• Cream 33% – 20 g
• Garlic - 1 g
• Butter - 5 g
• Salt, pepper - to taste

For the aioli sauce:

• Garlic - 1 clove
• Yolk - 1 pc.
• Olive oil – 100 g
• Lemon juice - 3 g
• Pepper, salt - to taste

For the batter:

• Flour - 50 g
• Water – 25 ml
• Protein - 1 pc.
• Garlic - 1 clove
• Parsley - 1 g
• Dill - 1 g
• Tarragon - 1 g
• Salt, pepper - to taste

1. To make the puree, boil the green peas for 4 minutes (reserve a few peas for decoration). Drain and cool. Place peas, vegetable broth, garlic and onion in a blender. Punch until smooth and rub through a sieve so that no lumps remain. Add cream, salt, pepper, mashed potatoes and butter to the saucepan. Heat over low heat until the liquid has partially evaporated, stirring constantly. The puree should have a thick, creamy texture. Place in a small bowl. Garnish with fresh peas before serving.
2. For aioli, chop the garlic. Add lemon juice to it, salt and pepper, beat the yolks with a whisk and mix everything. Cool.
3. Peel the potatoes and cut into thick strips. Fry in plenty of oil over high heat until crispy. Blot with a paper towel to remove excess oil.
4. For the batter: pour cold water into the flour and mix with a whisk. Chop the greens and garlic very finely, beat the egg whites, and mix everything.
5. Pat the fish dry with a paper towel, rub with salt and pepper, roll in batter on all sides and fry over high heat in a large amount of oil until golden brown.
6. Pat the finished fish with a paper towel to remove excess oil. Serve on a platter with mashed peas and French fries.

Step-by-step recipe for fish fillet in cheese batter

Cooking time: 40 minutes. Number of servings: 10. Kitchen utensils and appliances: frying pan, grater, oven.

Ingredients

• Sweet and sour apples are preferable.
• Vegetable oil can be replaced with olive oil.
• If you take catfish, you need to further process it so that there is no smell of mud. To do this, heat the water to 80-90ºС (no boiling water, the fish will cook) and pour over the skin. Then use a knife to remove the mucus from the skin.

Cooking fish in batter in the oven

1. Add a little salt to the fish fillet (1 kg), a teaspoon of salt will be enough.

2. Heat a little oil in a frying pan.

3. Dip fillet pieces into flour. Carefully shake off excess flour.

4. Fry the pieces for literally a minute on each side.

5. Grate 200 g of cheese on a fine grater.

6. Remove the lemon zest with a fine grater. We put it with the cheese.

7. Chop a bunch of parsley very finely. Add parsley to the cheese and mix well.

8. Place parchment paper on a baking sheet and grease it a little with vegetable oil. Place the fillet pieces skin side down at a distance of 2-3 cm from each other.

9. Spread a generous amount of cheese batter onto each serving. Preheat the oven to 200ºC and place a baking sheet there for 7 minutes.

   
   

10. While the fish is baking, prepare the sauce. Peel 3 apples and chop them very finely.
    Read also:  Electric grilled vegetables. Recipes with photos, marinades, how much to cook at home
11. Squeeze the juice from half a lemon into the apples.

12. Add a teaspoon of mustard. Then add 150 g of sour cream to the apples. Stir the sauce thoroughly.

13. Place a “pillow” of apple sauce on a plate and a piece of baked fish on it.

Video recipe for battered fish in the oven

Master class on cooking fish fillets in cheese batter in the oven.

Classic way

A step-by-step recipe with photos will help you prepare this dish. To begin, choose a fish that you like. If you have a ready-made fillet, then it will take less time to cook; if you have a whole carcass, then you will have to cut it first. To remove bones more easily, use kitchen tweezers.

Ingredients:

• 1 kg fish fillet,
• to taste - ground pepper, salt,
• sunflower oil - for frying.

For the batter you will need:

• chicken eggs – 2 pcs,
• 8-9 tbsp. spoons of milk,
• pinch of salt,
• 2 teaspoons granulated sugar,
• 7 tbsp. spoons of flour.

The products are prepared - you can start.

Prepare the fish fillet, rinse it, drain it, add salt and pepper.

Carefully cut the fish. This is what the cooked fillet should look like.

Combine eggs, flour, milk, add salt and sugar. Beat with a whisk.

You can beat with a whisk or a simple fork, or you can use a mixer.

Cut the fillet into pieces as desired.

Try to ensure that there is not a single bone left in the fillet. This will make it safer for the children.

Roll each piece in batter.

This is how the batter should turn out, fluffy and airy, with bubbles.

Place the fish slices in the batter into a hot frying pan with sunflower oil. Fry on both sides until golden brown.

Before frying, heat the frying pan with oil thoroughly, otherwise the dish will burn and will not brown for a long time. Note. When turning the fish, use a spoon or spatula, but not a fork, so as not to accidentally puncture the thin film of dough, causing fish juice to leak out.

Battered fish fried in a frying pan is ready.

Place the finished fish on a napkin or paper towel to drain off excess oil.

It can be decorated with sprigs of herbs, cranberries and served.

This dish will look worthy at a festive feast.

Guests love this appetizer, and it instantly disappears from the table.

Delight your loved ones with unusual and delicious dishes.

Fish in batter can be fried not only in a frying pan, but also cooked in the oven.

Belgian battered fish recipe

Cooking time: 40 minutes. Number of servings: 10. Kitchen utensils: frying pan, whisk.

Ingredients

Cooking fish in beer batter Any beer will do.

1. Pour 250 g of flour into a container. Pour 250 g of beer into the flour.

2. Add a pinch of salt. Pour in the yolk of one egg. Mix thoroughly.

3. Beat the egg whites with a whisk with a pinch of salt until fluffy. The readiness of the protein is determined simply - if you turn the container over, it remains in place.

4. Add the whipped egg white to the dough. Mix carefully. The protein will give the batter airiness.

5. Fish fillet (1 kg) should be salted and peppered.

6. Heat a generous amount of olive oil in a frying pan; the fish should be deep-fried.

7. Dip the fish pieces into the batter and place them in the frying pan. Fry until golden.

8. Place the finished fish on paper towels.

The beer batter turns out airy and crispy, and the fish is juicy and aromatic.

Beer battered fish recipe video

The video tutorial will teach you how to cook fish in original beer batter in a frying pan.

Fish in beer batter

Beer is not necessarily an alcoholic product for consumption by men in the bathhouse. Cooks and good housewives know that this drink is widely used in cooking. For example, you can make batter from it. The beer batter turns out to be very delicate, pleasant to the taste and has a beautiful golden color. By the way, very little beer itself is needed. Let's cook.

Ingredients:

• Beer – 1 glass.
• Chicken egg – 3 pcs.
• Salt - to taste.
• Premium flour – 200 gr.
• Fish – 300 gr.

Cooking process:

1. Carefully separate the whites from the yolks and place them in different deep bowls. Place the bowl of squirrels in the refrigerator. It will be better to whip them when cold.
2. Grind the egg yolks with a spoon and, stirring constantly, pour beer into them in a thin stream. The mass should become homogeneous.
3. Then add flour little by little to this mixture, stirring as well.
4. We take the whites out of the refrigerator, salt them and beat them with a mixer. They should turn into a strong foam.
5. Add the resulting foam one spoon at a time to the mixture with beer. Mix carefully.
6. Dip the fish pieces into the resulting batter and lower them one by one into the heated vegetable oil. After that, dip them in a paper towel and serve.

Useful tips

Fish in batter always turns out juicy; the batter protects it from drying out. And the taste of the dish in this case depends on the chosen fish batter, and it can be different: simple with water, including mineral water, with milk or fermented milk products, there is potato batter and many others. You can add various spices to the batter - this will also affect the taste of the fish.

It should be remembered that fish pieces should only be dipped into well-heated oil, otherwise the batter may spread. If you want a crispy crust, it is better not to use a lid. If you need a soft crust, then close the pan. Also, do not forget that such fish cannot be packed tightly in the pan: the fillets will not look very nice if they stick to each other, and too many fish at once will sharply reduce the temperature of the oil and the dough will spread.

Fish dishes are not only tasty, they are also healthy. In addition, for special occasions you can use spectacular recipes, such as stuffed pike, or fabulously aromatic mackerel baked in foil in the oven. No less impressive will be a salmon steak or the most delicate fish soufflé. It all depends on the preferences of the hostess and her imagination.

Dear chefs, write about your impressions of battered fish prepared according to the suggested recipes. Perhaps you can recommend some original batter.

In the oven with cheese and breading

Pollock fillets in briquettes can be cooked in the oven, sprinkled with a mixture of cheddar, herbs and breadcrumbs. This gives the fish a piquant taste and crispy texture.

This dish goes perfectly with a side dish of green beans, fresh vegetable salad or stewed potatoes.

What ingredients will you need?

• 4 briquette pollock fillets, weighing 225 g each;
• 75 g white breadcrumbs;
• 50 g cheddar, finely grated;
• 4 tbsp. l. chopped parsley;
• 1 tbsp. l. chopped dill;
• 1 clove garlic, finely chopped;
• 25 g melted butter;
• Cornish sea salt;
• black pepper, freshly ground;
• olive oil.

Step-by-step cooking process

1. The oven must be preheated to 220ºC.
2. Sprinkle pollock fillets with salt and pepper on both sides and place skin side down on a baking sheet well greased with olive oil.
3. In a separate bowl you need to put breadcrumbs, cheese, parsley, dill and garlic, add salt and pepper, pour in melted butter and mix everything thoroughly with a fork.
4. The resulting mixture must be distributed equally over each piece of fillet in a continuous layer.
5. Then the pollock needs to be poured with a small amount of olive oil and baked for 10–12 minutes. (8 minutes for every 1 inch of thickness of fish), or until crust is crisp and lightly golden and fish is cooked through.

The finished dish should be placed on warm plates and served with any side dish.