Airy and delicate, crispy and tender batter for fish with mayonnaise. Recipes for simple fish batter with mayonnaise for every taste

Many people love juicy fish with a crispy crust, but not everyone can fry it that way. However, if you prepare a batter for fish with mayonnaise, then the crust will turn out crispy and golden, even for the hostess who is making such a dish for the first time. In order to prepare this dough for fish, some use eggs, some use milk, and some use mayonnaise and spices.

By the way, this recipe for fish batter with mayonnaise is suitable for frying pork chops or chicken breast. This is a fairly versatile dough.

Batter

Batter is a liquid dough into which food is dipped before frying. Most often, pieces of food are dipped in batter and deep-fried. The dish comes out with a crispy, aromatic, golden-brown crust. It is for its appetizing nature that this method of production is loved all over the world.

Batter in Japanese cuisine is called tempura, and the Portuguese taught the Japanese how to cook it in the 16th century. Since then, batter has become an essential part of Japanese cuisine.

Classic milk batter recipe for chicken chops

The batter for chicken chops with milk is prepared quite quickly.

What ingredients will be needed?

For the classic version of the recipe, the following set of products is required:

• 2 eggs;
• 120 g flour;
• 5-6 tbsp. l. milk;
• 1/2 tbsp. l. sunflower oil;
• salt.

Step-by-step cooking process

Milk and eggs are used chilled.

Batter for chicken chops

1. The ground yolks are salted and sunflower oil and milk are added.
2. Flour is added to the mixture. The components are mixed until smooth.
3. Beat the whites until they reach a stable foam and add them to the dough before frying, carefully mixing the ingredients with a spatula.

What can I add?

With baking powder, the dough will be even more fluffy.

Rules for using batter

The meat sprinkled with starch is dipped into the dough and fried on both sides until golden brown.

Nuances

Frying in batter is the simplest and most technologically advanced way by which provisions of not the highest quality can be transformed into a completely acceptable dish. The correct batter is the key to high-quality frying of fish and the key to a tasty dish. Many housewives dip fish first in flour and then in egg. The result is a tasty dish, but usually the egg drips off the fish during cooking and the batter remains on only one side.

The batter with mayonnaise for fish turns out thick and adheres perfectly to each piece during frying. This happens because the egg is mixed with flour, which gives excellent consistency and a beautiful golden brown crust. Mayonnaise makes the batter soft. It gives an islandy taste and a delicate texture. Instead of mayonnaise, you can always add sour cream to the batter, but then its taste will be sweetish.

If you want a crispier batter, pour some mineral water or beer into it.

How to use?

Now you know how to make batter with mayonnaise. Once it is ready, it can be safely used for its intended purpose. To do this, you need to dip the pre-prepared pollock fillet into the dough and place it in the deep fryer. It is advisable to fry such a snack for about 3-6 minutes until it is completely red.

Finally, the battered fish must be removed and placed in a colander. After keeping the product in such a container and depriving it of oil, the product must be placed in a large plate and presented to guests in a warm state. In addition to this delicious appetizer, you can serve ketchup or some other sauce.

Classic recipe

Consider a classic recipe for batter with mayonnaise for fish. We take:

• 1 tbsp. l. wheat flour;
• one chicken egg;
• 0.5 tsp. salt;
• a large spoon of mayonnaise;
• 1 tsp. spices

For the batter, prepare a deep bowl so that it is convenient for you to dip pieces of fish into it. So, prepare this batter for fish with mayonnaise like this:

1. Beat an egg into the bowl and add mayonnaise.
2. Add flour, salt and spices to the batter.
3. Beat the mixture thoroughly with a blender or mixer.

Use the finished batter to fry fish.

When frying fish in batter:

1. Place the fish in a VERY hot frying pan. Otherwise the batter will disperse and spread.
2. If you cover the pan with a lid, the crust will be softer

I will give the most common and most delicious recipes for fish batter.

ATTENTION: the amount of food needed is for different amounts of fish. I didn’t change it so as not to change the ideal ratio. How can you determine how much to take? Since the main ingredient of the batter is eggs, calculate for yourself this way: APPROXIMATELY for frying one fish weighing 1 kg you need:

• 2 eggs in batter if cut into 4 pieces (for example pike perch)
• 3 eggs in batter if cut into 10-12 pieces (for example hake).

Of course, this is conditional, because The fish are different, and the eggs are different sizes. But this is for you to figure out the amount of batter (and make it either more or less) based on your fish, which is wagging its tail on your table))))

The recipe for fish in batter depends largely on the choice of “batter” (after all, you already got a specific fish)

The classic batter recipe and the simplest:

1. eggs – 2 pcs
2. flour - 3 tbsp
3. salt - a pinch

Batter for frying fish with herbs:

1. eggs – 5 pcs
2. flour – 2 tbsp
3. greens – 100 g
4. salt - a pinch

This batter turns out very tender. If you cook battered fish in the oven, you do not need to add flour. The fish turns out very juicy.

Beer fish batter:

1. eggs – 3 pcs.
2. flour – 200 g
3. beer – 200 ml
4. salt – 1/3 teaspoon

Cooking steps:

• separate the whites from the yolks;
• mix creepers, beer and flour;
• Whip the whites into a strong foam and add little by little into the mixture with flour and yolks. Mix gently and gently. The batter turns out very tender. When frying, beer will give the fish softness and a pleasant aroma. I cooked beef in beer - it turned out very tasty and tender.

Wine batter for fish:

1. egg – 1 pc.
2. flour – 2 tbsp
3. white wine – 50 ml
4. ground red bell pepper - on the tip of a knife
5. salt

A very tasty batter if you use good (not sour) wine. Sweet paprika will add beauty and taste to the fish.

Cheese batter for fish:

1. eggs – 3 pcs.
2. flour – 2 tbsp
3. cheese – 150 g (finely grated)
4. salt

Incredibly delicious. When fried, the cheese melts and envelops the fish.

Colored batter (bright orange):

1. eggs – 3 pcs.
2. flour – 200 g
3. milk – 150 ml
4. saffron - on the tip of a knife
5. salt

This amount of batter ingredients makes a lot of batter. And it colors it in a bright color - saffron (a spice that is added to pilaf in Central Asia).

Onion batter for frying fish:

1. eggs – 2 pcs
2. flour - 3 tbsp
3. mayonnaise – 2 tablespoons
4. onion – 1 piece (medium)
5. dill – 1 tbsp chopped
6. salt and pepper
   

   
   

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Grind and mix all ingredients in a blender. First cut the onion into 2-4 parts. The onion adds an aftertaste to the fish. If there is no blender in the kitchen: grate the onion on a fine grater and mix with the rest of the ingredients, mixing well with a whisk.

Potato batter for fish:

1. eggs – 2 pcs
2. flour - 3 tbsp
3. mayonnaise – 2 tablespoons
4. salt
5. potatoes – 2-3 pcs.

It can rather be called: fish in batter and potatoes.

• mix all ingredients (except potatoes);
• grate potatoes (raw) on a coarse grater;
• dip a piece of fish into batter;
• roll in grated potatoes;
• fry.

Now a few recipes for LUXURIOUS batter, i.e. with the addition of soda.

Fluffy batter for fish with mayonnaise:

1. eggs – 2 pcs
2. flour – 4 tbsp
3. mayonnaise – 2 tablespoons
4. soda - on the tip of a knife
5. lemon juice - a few drops
6. salt

Fluffy batter with mineral water:

1. eggs – 2 pcs
2. flour – 1.5 cups
3. highly carbonated mineral water – 150 ml
4. soda – ¼ teaspoon
5. salt

• Pre-cool the mineral water in the refrigerator (until it becomes ice-cold). This can be done by opening the bottle and draining some of the water. And only after that put it in the freezer to cool. If this is not done, the bottle will burst.
• beat eggs with ½ part of mineral water;
• add flour, salt and soda;
• add the second half of the mineral water into the thick dough;
• dip all the pieces of fish into the batter;
• Remove fish pieces from the batter with a spoon and place for frying.

ATTENTION! The temperature difference in this recipe is quite large (the water is ice-cold and the oil is hot) - there is a lot of splashing. Therefore, this recipe is for deep frying in a deep container.

And a small addition: it is VERY, VERY tasty to roll the fish in sesame seeds before frying. These are incredibly compatible flavors!

IRINA ZELENAYA

Features of creation

Before preparing the batter, study the following features of its manufacture:

• It is better to prepare the batter in advance, half an hour or an hour before use. As a result, it will stick to the fish better and will not drain from it during frying.
• Any batter is prepared by thoroughly mixing all its components. It is important to follow the exact order of entering the components. Of course, you can change the recommended proportions within reasonable limits. But for the first time, cook according to the recipe exactly. A mixer can make whipping batter easier, but this method is not suitable for all types. It is better to use a simple fork or whisk.
• Batter is a dough whose consistency is not always identical to thick sour cream. It can be either liquid or thick - it all depends on the ingredients from which it is prepared, and on how thick you want the crust to be. Liquid batters are usually used for dry fish. They not only retain moisture in it, but also allow fat to pass through more easily, which makes the meat more juicy. Thick batters adhere perfectly to fatty fish and form a thick crust on it, which absorbs a lot of oil.
• The finished batter should not contain lumps of poorly mixed starch or flour, and the mass should be viscous enough so that it adheres well to the surface of the fish and does not drip from it when frying. To determine the quality of the batter, use a spoon. The mass should drain from it slowly and evenly, covering the metal with such a layer that the surface does not show through it.
• Are you choosing a batter recipe? Prepare several identical ones at once: one is liquid, and the other is thicker. You will immediately decide which type you like best and whether it is suitable for your fish.

Frying zucchini in batter

Having prepared the mayonnaise dough, dip young zucchini cut into rings or cubes into it and place them in a hot frying pan with oil. It is recommended to fry such products until they turn red. At the same time, they must be turned over regularly with a fork.

After finishing frying the zucchini, they should be placed in a deep bowl and served at the dinner table along with some sauce. By the way, low-calorie mayonnaise mixed with grated garlic and chopped herbs is perfect for it. Enjoy your meal!

Simple batter

How to make a simple batter with mayonnaise for fish? Take:

• a couple of eggs;
• 180 g good flour (six spoons);
• 130 g low-fat mayonnaise;
• 0.5 tbsp. bottled drinking water.

This recipe for fish batter with mayonnaise provides for the following steps:

1. Break the eggs into a deep bowl, beat until light foam with a whisk or mixer.
2. Add mayonnaise, a little ground pepper, add a little salt and beat well again. If you are using a mixer, beat on low speed to prevent the batter from foaming further.
3. Stirring the mixture continuously, pour water into it in a thin stream. Then add flour in small portions. Watch the thickness, carefully break up all the lumps. Once you have reached the required consistency, stop adding flour.

Mayonnaise and herbs batter

Mayonnaise is one of the most commonly used ingredients for batter.

What ingredients will be needed?

Products you will need:

• 2 chicken eggs;
• 2 tbsp. l. mayonnaise;
• 3-4 tbsp. l. wheat flour;
• salt - to taste;
• 1 bunch of greens.

Step-by-step cooking process

Any fresh herbs can be used in the recipe. Before starting preparation, it should be washed well, dried, and rough cuttings removed.

1. In a deep bowl, beat the eggs with a whisk or using a blender and add the flour and mayonnaise.
2. The ingredients are mixed until the lumps disappear completely.
3. The greens are finely chopped and added to the batter along with salt.

For uniform distribution and better fixation of greens, the batter should be thick in consistency.

What can I add?

The aroma will be enhanced by garlic and dried herbs passed through a press.

Rules for using batter

It is optimal to prepare the batter 1 hour before frying. The finished dough is stored in the refrigerator. After this procedure, it becomes homogeneous and sticks to the meat more easily.

The chops must first be dried, sprinkled with flour or rice starch on both sides, and then dipped in batter. The prepared meat is placed in boiling oil and fried until golden brown.

Simple batter without eggs

Let's look at another simple recipe for fish batter with mayonnaise. This time we will prepare it without eggs. You will need:

• half a glass of milk;
• 70 g flour;
• medium fat mayonnaise 150 g;
• 1 tbsp. white breading (ground crackers);
• garlic;
• spicy, mild spices (to taste).

This recipe for fish batter with mayonnaise requires the following steps:

1. Combine spices with mayonnaise and mix.
2. Grind two cloves of garlic using a grater and add to mayonnaise.
3. Pour milk into the mixture, add salt and stir until smooth.
4. Add flour into the mixture in small portions, beating well each time. Watch the thickness of the batter.
5. Dip the fish pieces in batter, roll them in white breading, and fry. If the batter is not “fixed” in this way, it may stick to the pan.
6. If you do not want to use breading, place the batter in the refrigerator for 30 minutes. Then it will definitely stay on the fish and not in the frying pan.

Pumpkin dough with mayonnaise for fish

This recipe is not suitable for everyone; it is most suitable for people who prefer unusual taste solutions.

How to make fish sauce from sour cream and cucumber

Cooking ingredients:

• 200 g pumpkin pulp,
• 2 medium sized onions
• 4 eggs (chicken),
• 4 – 5 tablespoons of medium fat mayonnaise,
• 10 tablespoons of wheat flour.

Before cooking, you should prepare the pumpkin. To do this, separate the pulp from the peel and cut it into small pieces.

1. Pass the onion and pumpkin pieces through a meat grinder or chop everything with a blender.
2. Add beaten eggs and mayonnaise to the resulting puree. Mix everything thoroughly until smooth.
3. Add flour little by little and stir at the same time. This way you can control the thickness of the batter.

According to this recipe, the dough should be no thicker than medium-fat sour cream.

It is better to serve this fish as an independent dish, this will preserve the unusual taste.

Everyday recipe

Let's find out how to make a wonderful batter for fish with mayonnaise and eggs. You will need:

• three eggs;
• three spoons of mayonnaise;
• turmeric;
• 120 g flour;
• set of spices “For fried fish”.

Prepare this batter like this:

1. Beat eggs with spices and salt. Add a pinch of turmeric, mayonnaise, stir.
2. Pour a little less than ½ of the sifted flour into the egg mixture. Lightly whisk and stir until smooth.
3. When all the lumps disappear, start adding the rest of the flour. Add in small portions, do not add the next portion until the previous one is well mixed. This makes it easier to whip and monitor the consistency of the batter.

Cooking garlic batter with mayonnaise

Thanks to this batter, zucchini cooked in oil turns out very tender, tasty and juicy. Such an appetizer can be safely placed even on a holiday table.

So, to prepare the batter, you need to beat one egg vigorously, and then add not very fatty mayonnaise to it and repeat the intensive mixing procedure. After this, you need to add any spices and salt to the ingredients, as well as add crushed or grated garlic cloves and finely chopped fresh herbs. After mixing the products, you should gradually add white flour to them. As a result, you should get a viscous and fairly thick mass.

On mineral water

We present to you an interesting recipe for fish batter “Crispy effect”. You need to have:

• one egg;
• 100 g wheat flour;
• 120 ml carbonated mineral water;
• spices (optional).

Follow these steps:

1. Beat the egg and combine with mineral water. Add a little salt and spices and stir well.
2. Now add the flour in small portions, breaking up all the lumps each time.
3. Having achieved the desired texture, set the batter aside for 10 minutes.

Crispy batter with mayonnaise and mineral water

Cooking ingredients,

• 130 ml chilled sparkling mineral water,
• 1 chicken egg,
• 110 g premium wheat flour,
• spices at your discretion.

Mineral water must be cooled in advance. To do this, place it in the refrigerator for 50–60 minutes or in the freezer for 10–15 minutes.

1. Combine mineral water and eggs in a deep bowl. Add spices and mix everything thoroughly.
2. Gradually stir in flour. It is advisable to divide it into several parts.
3. Mix everything so that there are no lumps and let the dough sit for about 10 minutes.

After this, you can proceed to frying the fish.

It is better to cook this dish with breadcrumbs, then there will be more crunch.

Cheese batter

How to make delicious cheese batter? We take:

• 75 g mayonnaise;
• three eggs;
• “Russian” or any other hard cheese;
• half a glass of wheat flour.

This tempura must be prepared as follows:

1. Grate the cheese into fine shavings and sift the flour separately.
2. Place the mayonnaise in a deep bowl, whisking and pour in the eggs one at a time. Enter the next one only after mixing the previous one with mayonnaise.
3. Continuing whisking, add flour in small portions. Then add cheese, add pepper and salt, stir.
4. You can also supplement this batter with chopped fresh herbs.

Cooking process

Eggless batter with mayonnaise works well for a product such as pork. After all, such meat is already a very nourishing and high-calorie product. And with the use of eggs it will become even more nutritious. In this regard, most chefs do not recommend cooking it with the mentioned ingredient.

So, to prepare the batter without using eggs, you need to put low-fat mayonnaise in a deep bowl, and then add spices to it and mix well. Next, you need to add grated garlic cloves to the ingredients and pour in fresh milk. In this composition, you should beat the products again at high speed and gradually add a little flour to them. As a result, you should get a thick mass of not very viscous consistency.

On beer

Now let’s prepare the “Lace Pieces” beer batter. You need to have:

• a couple of tablespoons of low-fat mayonnaise;
• half a glass of flour;
• half a glass of light beer, not bitter or sour;
• white of one egg.

Take the following steps:

1. Sift the flour into a separate wide bowl. Add a little salt and, if desired, ground pepper. Mix everything and collect in a slide. You can replace pepper with ready-made spices for fish.
2. Make a small funnel in the center of the flour mound. Pour the egg white into it. Add beer in a thin stream and stir in the batter.
3. Now add mayonnaise and stir well. Adjust the density of the batter with beer and flour. This dish should not be thick.

Batter for fish with beer mayonnaise – “Lace pieces”

Ingredients:

• non-sour and non-bitter light beer – half a glass;

• two tablespoons of low-fat mayonnaise;

• flour – half a glass;

• one egg (white).

Cooking method:

1. Sow high-quality flour into a separate wide bowl. Add a little salt and, if necessary, ground pepper, mix and collect in a slide. Instead of pepper, you can use ready-made spices for fish.

2. Make a small funnel and pour the egg white into it. Add beer and mix the batter.

3. At the end, add mayonnaise and mix well. Adjust the thickness with flour or beer. The batter for this recipe should not come out thick!

Batter in French

You will need:

• two eggs;
• a glass of flour;
• 1/3 spoon of vegetable oil;
• a pinch of turmeric;
• half a spoonful of mayonnaise;
• 250 ml ice-cold light beer.

Here the manufacturing method is as follows:

1. Take chilled eggs, separate the whites from the yolks, combine the yolks with sifted flour.
2. Cover the cup with the whites and place in the refrigerator.
3. Pour vegetable oil into a bowl with yolks and flour, add turmeric and mayonnaise. Add 0.5 tsp. fine salt, add mild spices or ground pepper if desired. Stir everything well with a whisk, pour in the beer. If the lumps do not disappear, you can beat it a little.
4. Separately, beat the cold whites into a strong foam. Mix the foamy mass into the batter in parts, then beat thoroughly again.

Useful tips and tricks

The table shows basic recommendations for preparing batter:

An easy-to-prepare batter for chicken chops will help diversify the dish, make it more festive and satisfying. Meat in batter cooks quickly enough and can be served either cold or hot.

Potato tempura

To create this batter you need to take:

• a couple of tablespoons of starch;
• one egg;
• two raw potatoes;
• a spoonful of mayonnaise without adding flavorings and mustard.

Follow these steps:

1. Peel the potatoes and chop them on a fine grater. Add a pinch of salt, stir, strain off the resulting liquid and combine with mayonnaise.
2. Break the eggs into a separate bowl, add fish spices or pepper, and beat. Pour the egg mixture into the potato mixture, stir well, adding flour in small portions.
3. This batter turns out dense and does not stick well. That is why dry the fish well in advance. The potato batter should be applied with your hands, pressing firmly onto the fish pieces. Pre-moisten your palms in water.

Fluffy tempura with soda

Let's study the recipe for lush batter for fish with mayonnaise. To create it, take:

• three eggs;
• 150 g wheat flour;
• 220 g high-quality fatty mayonnaise;
• third tsp baking soda.

Prepare this fluffy batter for fish with mayonnaise in this way:

1. Break the eggs into a large bowl and lightly beat with a fork until smooth. Add mayonnaise and stir.
2. Pour salt, pepper and soda into the prepared base and stir again.
3. Stirring vigorously with a fork, gradually add flour to the mixture. Bring the batter to the same consistency and desired consistency, set aside for 15 minutes. Then use it for its intended purpose.

Fluffy batter for fish with mayonnaise and soda

Ingredients:

• high-fat high-quality mayonnaise – 220 gr.;

• three eggs;

• a third of a spoon of baking soda:

• 150 gr. wheat flour, with a high percentage of gluten.

Cooking method:

1. In a wide bowl of suitable volume, break the eggs and lightly beat them or beat them until smooth with a fork. Mix the egg mass with mayonnaise.

2. Add a little salt and soda to the prepared base, season and mix well again.

3. Lightly whipping or stirring vigorously with a fork, gradually add flour. Having brought to the desired consistency and homogeneity, let the batter stand for a quarter of an hour.

Nut batter

We take:

• one large egg;
• wheat flour;
• dried dill;
• 100 g almonds or walnut kernels;
• 0.5 tbsp. grape white wine (dry);
• spoon of homemade mayonnaise.

Follow these steps:

1. Place the nuts in a dry frying pan and dry them a little over low heat. Cool and refine with a blender or grind into flour with a coffee grinder.
2. Beat the eggs, combine them with mayonnaise and wine, stir.
3. Add dried dill to the mixture and stir again.
4. Mix nut crumbs or flour into the resulting mixture in small portions.
5. Bring the batter to the desired density with flour. Add it in small portions and stir well each time. Then add salt and pepper to the batter to taste.

Batter based on mayonnaise and cheese

If desired, the recipe can be varied with fresh herbs: they go perfectly with cheese. Dishes for the festive table are fried in this batter.

We will need:

• hard cheese - 50 g;
• eggs - 3 pcs;
• mayonnaise - 3 tablespoons;
• flour - 100 g.

Cooking method:

• The cheese is grated on a coarse grater.
• Eggs, mayonnaise and cheese are combined in one container. Beat everything thoroughly with a mixer.
• Flour is poured into the total mass in a thin stream, not forgetting to stir all the time. There should be no lumps in the batter.

Reference! To make the batter as tasty as possible, it is important to pre-cool all ingredients.

Reviews

What do people say about the batter we are considering? Each housewife chooses for herself the only, most delicious, family-loved tempura. For many it is a mayonnaise batter. Some claim that it perfectly holds the shape of the product, that is, the fish does not fall apart when frying. Others admire its versatility.

What else do they say about this fish batter? Mayonnaise, egg and flour are its basic components. And it is precisely this nuance that both professional chefs and housewives like. After all, with this tempura you can successfully cook both river fish and sea fish. Have fun in the kitchen!

A simple recipe with eggs and flour

A simple recipe for batter made with eggs and flour can be varied with spices.

What ingredients will be needed?

Products needed:

• chicken eggs - 2 pcs.;
• 90 g flour;
• 34 g sunflower oil;
• salt, spices;
• 2 tbsp. l. lemon juice.

Step-by-step cooking process

According to the recipe, it is recommended to beat the yolks and whites separately:

1. Mix yolks, butter, lemon juice in a container, add flour.

2. At the end, whipped egg whites are added to the resulting mixture.

What can I add?

Nuts and finely grated cheese will enhance the aroma and taste. Lemon juice can be replaced with the same amount of vodka.

Rules for using batter

After introducing the proteins, it is recommended to use the batter immediately. The fillets are sprinkled with starch and then dipped into the dough.