Fish fillet in batter: step-by-step recipes for fish dishes, how to prepare them correctly, photos

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There is probably no housewife in the world who has not prepared batter at least once in her life. After all, it is he who gives dishes an appetizing appearance and piquancy. It seemed like it couldn't be easier to prepare this egg batter. However, everything is not so simple. Often, when frying, incorrectly prepared batter begins to flake off just in the frying pan, thereby spoiling the entire dish. This article presents an easy and quick recipe for making a universal batter, which is great for frying any food. In a hot frying pan, the cheese batter turns into a crispy crust, thanks to which the meat or fish remains juicy and tender.

Products needed to prepare cheese batter:

Dutch cheese – 100 gr;
chicken eggs – 4 pcs;
flour – 2 tbsp. l;
mayonnaise – 2 tbsp. l;
salt, ground pepper, spices - to taste.

Classic fish batter - recipe with egg

When planning to prepare a fish batter, a simple recipe with an egg should be the first one to put into practice. You may need more or less flour. Its quantity will depend on the size of the eggs and the thickness of the batter layer on the slices of finished fish. For color and extra flavor, you can add a little ground turmeric, curry or paprika to the batter.

Ingredients:

eggs – 2 pcs.;
flour – 2 tbsp. heaped spoons;
salt, pepper - to taste.

Preparation

Break eggs into a bowl.
Add salt and ground pepper, stir the egg mixture a little with a whisk or fork.
Add flour little by little and mix the egg batter for fish until the flour lumps completely disappear.
Let the mixture stand for 5-10 minutes. and start frying the seasoned fish slices.

How to make cheese batter for frying meat, fish or vegetables

Beat 4 eggs into a clean deep plate. Salt and pepper them, add other spices if desired.

Beat the eggs with spices thoroughly with a whisk or fork.

Grind the Dutch cheese on a grater. To prepare the cheese batter, you can use either a coarse or fine grater.

Combine grated Dutch cheese with beaten eggs. Add flour and mayonnaise to them.

Mix all ingredients using a whisk or fork. That's the whole simple recipe for making crispy batter with cheese.

A simple cheese batter prepared according to such a simple recipe is perfect for frying meat, fish, vegetables and even fruits. Moreover, the dishes inside turn out juicy, and the outside is covered with an appetizing golden crispy crust.

Recipe 6: how to make cheese batter for chicken

200 g mayonnaise
150 g hard cheese
ground pepper
chicken breast
3 tablespoons flour
2 eggs
salt
one and a half glasses of vegetable oil.

Preparing the meat. Cut the thoroughly washed chicken fillet into 5 mm slices. thick and beat with a kitchen hammer, after covering the meat with a bag (so as not to collect small pieces throughout the kitchen).

We prepare the marinade from half the agreed amount of mayonnaise, pepper, salt and about a dessert spoon of vegetable oil.

We put the beaten chicken meat into the marinade, having first cut it into smaller pieces (although it is more convenient for others). Leave to marinate for an hour (more is possible).

Prepare the batter. While our chicken is soaked in the marinade, prepare the batter by mixing eggs, the remaining mayonnaise and grated cheese (on a fine grater).

Then, depending on the consistency, add flour to the mixture.

You may need a little more of it than planned. The consistency of the batter should resemble a viscous mass.

Cooking chicken in batter. Carefully dump the pieces of chicken fillet in the cheese batter (to avoid getting your hands dirty, it’s convenient to use 2 forks) and throw them into a frying pan or ladle with boiling vegetable oil.

There should be a lot of oil so that the pieces are completely dipped in it and thoroughly fried.

The oil in the frying pan should not boil very hot, otherwise the batter will quickly fry and the meat in it will remain raw. After 8-10 minutes of frying, the chicken in batter will acquire a beautiful brown tint, which indicates the dish is ready. Using a slotted spoon (a large spoon with holes), remove the fried pieces and first place them on a plate lined with a napkin.

When the napkin has absorbed the oil flowing from them, you can transfer it to a beautiful one and serve the finished dish to the table.

Preparation of the recipe “Fish in cheese batter”:

Clean the fish, wash, cut and add salt and pepper to taste.

prostokvashka.ru

Properly prepared fish batter will keep the fillet juicy, tender, and soft. Batter or so-called batter is an excellent solution for a housewife when she has fish on hand and needs to feed her family.

Kefir fish batter

The prepared kefir fish batter, the recipe for which is presented in this section, adheres perfectly to the slices, does not leak, and is delicious. If you want to make the shell fluffy, add a pinch of baking soda to the kefir base and then leave for 5-7 minutes before adding the rest of the ingredients.

Ingredients:

eggs – 2 pcs.;
kefir – 100 ml;
flour – 3-4 tbsp. spoons;
salt, ground pepper, spices - to taste.

Preparation

Kefir is seasoned with salt, pepper, and favorite spices.
Add eggs, beat the mixture until smooth.
Gradually stir in flour, achieving uniformity of the resulting batter without any admixture of flour lumps.
Let the batter sit for 5 minutes. and is used for dipping fish and then frying it.

Classic fish batter recipe

Ingredients: 5 raw large eggs, 2 tbsp. l. flour, 90 g frozen chopped herbs, a pinch of fine salt, lemon juice or vinegar.

The greens are defrosted in advance. Alternatively, you can use a fresh, finely chopped mixture of herbs.
The prepared green mass is mixed with eggs. Lightly beat the ingredients with two forks or a whisk.
Add salt, lemon juice or vinegar to the mixture. The beating continues.
All that remains is to add flour and knead the products well again.

Important! The fish should be kept in a cool place, cut into cubes and begin the process. Frying time is approximately five minutes.

This is the most budget-friendly and simple batter recipe that is suitable for almost any type of fish.

A simple batter recipe for meat, chicken and fish

Time: 20 minutes.
Calorie content of the dish: 192 kcal/100 g.
Difficulty: easy.

Meat or fish fried with batter are high in calories and very filling. Such a dish will become the main decoration of the festive table. The recipe is suitable for every housewife. Cheese batter for chicken is prepared from products that are always on hand in the kitchen. This way you can delight your family with delicious, juicy meat every day.

Ingredients:

chicken breast or pork fillet – 0.5 kg;
olive oil – 3 tbsp. l.;
flour – 2 tbsp. l;
milk – 50 ml;
hard cheese – 200 g;
egg – 2 pcs.;
salt, spices - to taste.

Cooking method:

Rinse the fillet, cut into long, thin pieces.
Rub the meat with salt, pepper and spices. Separately, beat eggs with milk and cheese.
Add flour to the container and stir quickly. The mixture should be thick. Salt the batter and add pepper.
Heat a frying pan, add oil, and then turn the heat to medium.
Dip pieces of meat in batter and place in a frying pan. Turn over every 5 minutes. Fry the chicken for 10–15 minutes, and the pork for 20–25 minutes, otherwise the dish will be soggy.
Cheese batter for fish is prepared in the same way.

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The crispiest fish in batter

Ingredients: 3-4 tablespoons of first-grade flour, 1 large spoon of potato starch, table salt, purified water, 1 large spoon of baking powder.

To make the “dough” crispy, use potato starch. It is mixed with flour, which must be sifted a couple of times in advance to prevent the formation of lumps.
The prepared flour is combined with starch in one bowl. Boiled water is poured into the bulk ingredients. You need to take enough liquid so that the batter ends up looking like thick sour cream.
The mass is salted and combined with baking powder.

After the next stirring, the fish pieces are strung on a fork, dipped in batter, and then dipped in fat.

Fish fillet in cheese batter

If the family budget does not allow you to buy haddock, cod, pike perch, hake - expensive varieties, then you can choose cheaper options. Pollock, for example. Yes, the fish is a little dry, but the batter with cheese will help it not only maintain its juiciness and tenderness, but also add a bright creamy taste.

How to prepare fish batter using mineral water

Ingredients:

170 grams of flour,
1 glass of water (200 ml),
2 eggs,
100-150 grams of cheese, preferably hard,
ground pepper and salt to taste,
fresh or dried dill - as desired,
for frying - vegetable oil,
1 kg of fish (fillet).

Cooking pollock in cheese batter.

Prepare the fish: wash, clean, fillet.
Cut it into small slices.
Make the batter. Beat the eggs with water using a whisk, add salt and add flour. Stir. The dough should come out like thick sour cream.
Grate the cheese on a fine grater and add to the dough. Sprinkle dried or chopped dill and mix thoroughly.
Heat a frying pan with sunflower oil. After bathing each slice in batter, place it in a frying pan and fry on each side until golden brown.
Place the finished pieces on a napkin to drain excess oil.

The dish is ready. The deliciousness is beyond words. The aroma that dill gives makes your head spin.

The cheese contained in the batter adds juiciness to the dryish fish.

Decorate the fish with herbs: dill sprigs, green peas. Invite us to the table.

Serve the dish with vegetables, sauces, and any side dish. Cooking such fish in batter with cheese for dinner will not be difficult and will not take much time, but your family will tell you: “Thank you.”

Lush batter with mayonnaise

Ingredients: 140 g of full-fat mayonnaise, spices to taste (for example, mixed vegetables), a glass of flour, 2 C1 eggs, half a glass of filtered water, salt.

Pour the eggs into a convenient bowl.
Mayonnaise, spices and salt are added to the slightly whipped liquid mixture.
The mixture is processed with a mixer at low speed.
Water pours in. Only after this can you add flour. You need to add it in minimal portions. As a result, the batter will be as thick as homemade sour cream.
You may need a little more or less of the stated amount of flour, which is determined independently.

Pieces of fish fillet are dipped into the resulting fluffy batter with mayonnaise and fried in hot oil on both sides.

Classic mayonnaise batter recipe

Classic batter dough has a consistency similar to thick sour cream. The whole secret is continuous stirring.

Compound:

low-fat mayonnaise - 150 g;
a glass of flour;
2 fresh eggs;
1/2 glass of water;
pepper, salt, favorite spices.

Cooking method:

Beat the eggs with a whisk until foam forms.
Then add mayonnaise, continuing to stir.
Water, flour and spices are added to the future batter in small portions, gradually. Again, mix everything thoroughly and constantly.

Kefir dough recipe

Ingredients: a full glass of medium-fat kefir, 90 g of sifted flour, 1 large spoon of corn starch, 2-3 pinches of table salt, a special mixture of seasonings for fish.

To prepare the dough for the batter, the first thing you need to do is take cold kefir and gradually add all the flour sifted with cornstarch into it.
Whip the mixture with a whisk until smooth.
All that remains is to add salt and a mixture of seasonings - the batter is completely ready.

The consistency of the mass should be dense so that it does not flow over the fish pieces.

Mineral water fish batter

Incredibly tender, airy, rosy and tasty fish batter can be prepared using mineral water. If desired, the composition can be supplemented with eggs, while reducing the portion of liquid or adding more flour. The only drawback of the recipe is the possible splashing of oil during the frying process, so it is preferable to choose deep dishes for heat treatment or use a multicooker.

Ingredients:

highly carbonated mineral water – 1 tbsp.;
flour – 1 tbsp.;
salt, ground pepper - to taste.

Preparation

The sifted flour is mixed with salt to taste, adding spices if desired.
Add water little by little, stirring the batter with a whisk until the lumps of flour are completely dissolved and the batter is as thick as sour cream.

On beer

Ingredients: 5 large spoons of full-fat milk, 210 g of high-grade flour, 170 ml of light beer, 2 large eggs, ½ small. spoons of table salt. The indicated amount of ingredients is calculated for 1 kg of fish fillet.

Warm or room temperature light beer is poured into a deep bowl. Not cold milk is immediately added to it. The liquids are mixed.
The eggs are beaten separately until light foam and homogeneity appear, after which they are poured into the base for the batter.
The sifted flour is poured there. Knead the fish batter with beer in such a way that there are not even the slightest lumps left in it.
The “dough” is not too thick - like for pancakes.

Before immersing the fish pieces in the mixture, the batter must stand in a cool place for at least half an hour.

Batter based on mayonnaise and beer

Light beers have a wheaty flavor. Dark ones will give the fish a bitter taste. A batter based on a foamy drink is suitable for any type of fish.

We will need:

1/2 glass of beer;
2 eggs;
3 tablespoons of mayonnaise;
a glass of flour;
spices, a little vegetable oil.

Cooking method:

The whites are separated from the yolks.
Beat the yolks with butter and then with mayonnaise until smooth.
Beer is poured into the yolks gradually, without ceasing to constantly stir.
Then add flour to the yolks in a thin stream. You can use a mixer to mix.
Beat the whites separately and then combine with the total mass.

Breading for fish without eggs

Ingredients: 270 ml light beer, 1 small. a spoonful of baking powder, 120 g of wheat flour, any spices to taste, table salt.

The eggs are beaten until foam appears, after which a tablespoon of ice water is poured into them.
Immediately add the selected seasonings and table salt.
Next, pre-sifted flour is gradually introduced into the mixture.
The ingredients are whipped until the mass is homogeneous. There should not be even the smallest lumps in it.
The resulting dough is refrigerated for about half an hour. Next, fish pieces are dipped in it and fried in a frying pan.

It is better to cook low-fat varieties of fish in batter without eggs. For example, pollock, hake or halibut.

How to make fish batter?

To ensure that the chosen batter for frying fish turns out to be of high quality and not only does not spoil the dish, but also turns it into a masterpiece of home cooking, some basic knowledge and recommendations for executing any recipe will be useful.

Classic fish batter is prepared mainly from eggs, which are added with flour until the consistency of sour cream. Additionally, to save eggs and a more delicate taste of the shell, you can add a little milk to the mixture, and a pinch of quenched soda to make the batter more fluffy.
A more interesting and airy taste of the breading is obtained if you add mayonnaise, kefir to the eggs, and use milk or highly carbonated mineral water as a base.
It is permissible to replace flour in batter, the entire portion or some of it, with starch.
In order for the liquid batter to stick better to the slices, pieces of fish fillet should first be dipped in flour or starch.
The taste of the dish will be more piquant when all kinds of seasonings, spices and additives in the form of onions and garlic are added to the batter base.

An unusual option with vodka

Ingredients: 2 large spoons of high-quality vodka, 160 g of high-grade flour, salt, 2 C1 eggs, ground pepper.

The eggs are poured into two bowls, separating the yolks from the whites. Both parts are whipped with a whisk or mixer. Turn the whites into a fluffy foam.
While beating the yolks, cold vodka is added to them. The remaining dry ingredients, except flour, are poured here.
Prepared fluffy whites are added to the resulting mass. But you need to mix them in very slowly and carefully - with a wide spatula.

Delicious crispy fish batter is completely ready. All that remains is to use it for its intended purpose.

Beer fish batter - recipe

A popular and sought-after breading option in the kitchen among modern housewives is beer batter for fish. You can use both light and dark foam varieties. Moreover, in the latter case, the taste of the breading will be more pronounced and acquire an unusual, refined bitterness. Added sugar balances the taste of the batter.

Ingredients:

eggs – 2 pcs.;
beer – 0.5 l;
flour – 300 g;
sugar – 2-3 teaspoons;
salt – 1 teaspoon;
ground pepper - to taste;
vegetable oil – 50 ml.

Preparation

Break eggs into a bowl.
Add salt, sugar, pepper and beat.
Pour beer at room temperature into the batter base and stir.
Add flour in small portions and stir the fish batter until the dough is as thick as pancakes or a little thicker.
At the end of preparing the batter, stir in the oil and use the mixture for its intended purpose.

With milk

Ingredients: a cut glass of full-fat milk (great if you have homemade milk in stock), 210 g of pre-sifted flour, 3 large raw eggs, 40 g of butter, fine salt, ground allspice. How to make batter with milk is described below.

The eggs are removed from the refrigerator in advance. When they reach room temperature, the products are divided into components. You will need to beat them separately.
In one bowl, mix the whites with a mixer (first at slow, then at medium and maximum speed) until they form a thick foam. Next, the container is moved into the freezer for 5-6 minutes.
The remaining yolks are whipped until light foam and combined with cold milk.
The sifted flour is gradually poured into the mixture from the third step. After each new portion, the mass is mixed well.
Lastly, softened butter is poured into the batter and the protein foam is slowly and carefully folded in.

After mixing again, fish pieces are dipped into the mixture.

Batter for fish with milk

Components:

3 eggs;
180 grams of flour;
140 milliliters of milk;
a pinch of saffron;
salt.

Making batter with milk is very simple. All products must be combined and lightly whisked by hand so that the ingredients are evenly combined. It will be bright orange in color, thanks to the saffron. If you use the entire quantity of components indicated in the list, then it will be enough for 1.5 kg of fish fillet. Therefore, if you don’t need so much, then reduce, first of all, the number of eggs, and the other components in proportion.

The consistency of the batter with milk will resemble pancake batter, like the one in the photo.

Potato batter

Ingredients: 2 large raw eggs, 2.5 large spoons of mayonnaise, flour, rock salt to taste, 3-4 medium potato tubers.

The eggs are poured into a container in which they will subsequently be beaten.
Sifted high-grade flour and mayonnaise are added to the liquid mass. The ingredients are mixed, added to taste and lightly beaten.
The potatoes are peeled, wiped dry with paper towels, grated in a vegetable cutter with medium mesh, or crushed in a blender.
Before frying, pieces of fish fillet are first dipped in an egg-mayonnaise mixture and then rolled in grated potatoes. Vegetable shavings should stick to the fish on all sides.

All that remains is to fry the pieces on both sides in hot oil.

Batter for fish with sour cream

In just a few minutes you can make an excellent fish batter with sour cream, the recipe of which can be made with or without the addition of soda. Additionally, you can mix seasoning for fish into the sour cream base in the finished mix or season the batter with spices and flavorings according to your preferences. The resulting batter is good for fish, meat, vegetables, and shrimp.

Ingredients:

eggs – 3 pcs.;
sour cream – 250 g;
flour – 150 g;
soda – 1/3 teaspoon;
salt, ground pepper, fish seasonings - to taste.

Preparation

Eggs are mixed with sour cream using a whisk or mixer.
Add salt, ground pepper and fish seasonings to taste.
Add a little baking soda and sifted flour and beat the batter until all the lumps dissolve.

With egg and flour

Ingredients: 180 g of pre-sifted first-grade flour, salt and ground black pepper to taste, 2 raw large eggs, 110 ml of ice water, 120 g of light mayonnaise.

Eggs are beaten in a deep plate. Their components should be completely mixed, and minimal foam should appear on the surface of the liquid.
Next, salt and ground pepper are gradually introduced into the whipped mass.
After another stirring, mayonnaise is added. The beating is repeated. If a mixer is used for this purpose, it needs to work at minimum speed. Otherwise, the ready-made batter will foam a lot.
While continuously stirring the batter base, ice water is poured into it in a thin stream.
After this, add all the sifted flour one small spoon at a time.
You should carefully monitor the thickness of the batter.

It is important not to overdo it with flour and break up any lumps that appear.

Batter for fish with milk

When looking for the best batter for low-fat fish among a wide range of variations, you should opt for a recipe for preparing a mixture with milk. This batter perfectly retains the juices inside and turns out soft and tender. To get a denser layer, you can add a little more flour to the milk base.

Ingredients:

eggs – 2-3 pcs.;
milk – 200 ml;
flour – 200 g;
salt, ground pepper - to taste.

Preparation

Break eggs into a bowl.
Add salt, ground black pepper, beat with a whisk or mixer.
Pour in the milk, add the flour and beat the batter again until all the lumps dissolve.
Let the mixture sit for a while, stir with a spoon or spatula, and then begin frying the fish in batter.

Cheese batter for fish in a frying pan

Ingredients: 2 large spoons of light mayonnaise, 4 pcs. large eggs, 4 tbsp. spoons of first-grade flour, 120 g of cheese, freshly ground pepper, rock salt.

Light mayonnaise is placed in the bowl. Raw eggs are driven into it one at a time.
The resulting mass is whipped at medium mixer speed.
The cheese is grated on a fine grater. Both solid and semi-solid varieties of the product can be used.
Pour the prepared cheese and all remaining dry ingredients into the whipped mass.
The ingredients mix very well.
The resulting cheese batter for fish should sit for about 15 minutes.

Next, you can dip pieces of fish fillet into it and fry in hot oil.

Recipe 9: how to make cheese batter for frying vegetables

This cheese batter is a variation of regular batter for those who like to enhance their dishes with cheese. It’s very easy to make and it turns out delicious with both vegetables and chicken.

chicken eggs - 2 pcs.;
hard cheese - 100 g;
flour - 2 tablespoons

Let the frying pan heat up and prepare the batter. Let's start with eggs. You need to break them into a bowl, beat them thoroughly, add salt and pepper to taste.

When the eggs are beaten, add flour and mix everything well.

Grate the cheese on a fine grater, add it to our mixture and mix well again.

Add oil to a heated frying pan. Dip each inflorescence entirely into the batter and fry in oil on both sides for literally 30 seconds. If there was too much oil, then you can put the cabbage on a paper napkin so that the excess drains off.

The fluffiest mineral water batter

Ingredients: 2-3 medium raw eggs, 170-190 ml of sparkling mineral water, 200-220 g of first-grade flour, table salt.

The first step is to cool the carbonated mineral water. The drink should become ice cold. Also, we must not forget that mineral water itself is salty, so the batter may not require additional salt at all. You need to focus solely on your own taste.
Raw eggs and half of the mineral water are mixed in a deep plate.
The ingredients are well beaten and seasoned.
Flour is added in small portions. The ingredients are mixed well.
The remaining mineral water is poured in. At this stage, salt is added to the batter if necessary.
When the mass is completely homogeneous and without lumps, you can dip the prepared fish pieces into it.

Fillet in this composition can be fried in a frying pan, deep-fried, or cooked in the oven.

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Published by: admin in Fish 02/02/2018 0

The egg must be beaten. Today I beat it with a whisk. Now that all the ingredients are ready, you can make the fish batter. I first sprinkle the egg with spices. I don’t add salt, since these spices contain salt by default. A convenient thing, by the way. Then I pour cheese into the batter. And not all at once either. I measure it so that the batter does not slide off the fish, but remains on it. After pouring more oil into the frying pan, heat it and place the fish in it, which must be coated with batter. And it is advisable to take thinner pieces so that the fish is fried and the batter looks beautiful.

ah-vkusno.ru

Fish in batter is a tasty, appetizing, beautiful dish. Juicy pieces of fish with a golden-brown crispy crust are perfect for a festive table, and will make an ordinary dinner festive. The cooking process itself is so simple that even a novice housewife can handle it.

Fish is very useful for a healthy diet. With low calorie content and a small amount of fat, it contains proteins, microelements, vitamins, but the most important component contained in fish is omega-3 fatty acids. Our body digests fish much easier than meat and poultry. Sea fish is much healthier than river fish; it contains iodine and fluorine. Fish should be regularly on the table of people who are overweight, have hypertension, coronary heart disease, atherosclerosis, or have problems with the thyroid gland.

If fish is a frequent guest on your table, then learn how to cook it in batter. Batter is a rather rare dough; fish is dipped into it on all sides and fried in vegetable oil. You can cook fish, meat and some vegetables in batter. You can find many different batter recipes in cookbooks and on the Internet, but the principle of cooking is the same.

The fish is cleaned, filleted, cut into pieces of convenient sizes, salted, peppered, dipped in batter, and fried in a large amount of oil. The fish, coated on all sides with batter, retains all the nutrients and taste. When fried, the batter acquires a crispy crust. If fried foods are contraindicated for you, then remove the pieces of dough and eat fish.

Cheese batter for fish

Fish in any batter is prepared traditionally. The pieces are dipped into the prepared mixture and fried until there is a crispy crust. To make this crust more tasty and, if you want, attractive, and for the batter to not slide off the fish, you need a little - just grate more cheese, add breading to the rest of the ingredients, rolling the pieces of fish in it first. Yes, cheese will give fish batter a special taste and tenderness. Cooking time

: Of course, it depends on the portion, i.e. on the number of fish; So, my portion of two pilengas fillets took only 15 minutes

Complexity

: in principle, everything is simple, you just need to combine the ingredients correctly and not be afraid to experiment.
Ingredients:

cheese - 25 g
eggs – 1 pc.
flour – 1 tsp.
breading – 1 tsp.
salt and spices - optional and to taste

Preparation:

Let's prepare the fish first - you need to know how much there is in order to calculate all the ingredients correctly.
For example, I don’t like it when batter remains. After all, he is neither here nor there. Although sometimes I pour it on bread, making something like croutons. So, beat an egg into a plate. Next, grate the cheese on a coarse grater. Since soft ones will spread, take hard varieties. You can grate it on a fine grater, but I’m used to using a coarse one. Sometimes, when frying, you can see these fried cheese slices. For the first time, try with a fine rub. The egg must be beaten. Today I beat it with a whisk. Let's prepare the breading. I had a big one. I just fry fish with it and decided to add it to the batter. It becomes a little thicker and tastier, because... The breading is somehow unusual, with a flavor. Now that all the ingredients are ready, you can make the fish batter. I first sprinkle the egg with spices. I don’t add salt, since these spices contain salt by default. A convenient thing, by the way. After mixing the spices with the egg, I begin to combine this mixture with the breading first.
I don’t pour it all at once, but a little at a time, to guess the consistency - add a little more, and the fish will be in a fluffy pillow. Then I pour cheese into the batter. And not all at once either. I measure it so that the batter does not slide off the fish, but remains on it. And at the very end, gradually pour in the flour, stirring and stirring. After pouring more oil into the frying pan, heat it and place the fish in it, which must be coated with batter. And it is advisable to take thinner pieces so that the fish is fried and the batter looks beautiful. To receive the best articles, subscribe to Alimero's pages on Yandex Zen, VKontakte, Odnoklassniki, Facebook and Pinterest!

Preparatory stage

Preparing dishes. To cook fish in batter, you first need a small deep frying pan with thick walls for frying, a fork to prick pieces and dip into the batter, a slotted spoon or tongs to turn over and remove the fish. And a large dish lined with paper towels.

Products. Any type of fish is suitable for cooking in batter. It is less troublesome to prepare already prepared fillets. But if you don’t have one, you can cook it yourself. Whole fish are cleaned, gutted, the head and tail, spine and bones are removed, and washed thoroughly in cold water. Clean fillets are blotted with paper towels to remove any remaining water.

How to make fish batter. There are many recipes for batter in cooking, check out some of them and come up with your own.

Lactic

Heat 400 ml of milk, add the yolks of six chicken eggs and stir. Pour in a small amount of vegetable oil, add 400g flour and salt. Stir until the resulting dough is quite liquid. Beat the whites remaining from the used eggs into a foam and carefully fold into the dough. You will get a lot of batter, enough to cook 1.5 kg of fish.

Beer batter

Sift 100g of wheat flour, make a small funnel in the resulting mound and pour in the egg white, add 150ml of beer, stir. Salt and add two tablespoons of vegetable oil. The batter will be quite liquid, but the fish will be very tasty and beautiful. The loose batter after frying resembles lace.

Potato

To prepare the batter you will need three large potatoes. The potatoes are peeled, washed and grated on a coarse grater. Add salt, one egg and two tablespoons of flour. Everything is mixed. Pieces of fish are placed in batter and covered on all sides. After this it is fried.

In Chinese

To prepare the Chinese batter, beat one egg, add salt and 2 tablespoons of cornstarch. Mix. Dip the fish in batter and fry over very high heat in a large amount of oil. This batter recipe can be used to make chicken wings. They turn out very tender.

Cheesy

To prepare cheese batter, take 2-3 tablespoons of mayonnaise, 4 chicken eggs, 100g of grated cheese. Mix all ingredients and add 4 tablespoons of flour, pepper, salt. Fish in batter with cheese turns out beautiful, appetizing and very tasty.

Protein

Protein batter is one of the most delicate. Take five chilled eggs, separate the whites from the yolks, and beat them with a little salt. After this, add a little flour and boiled water to the whites. The consistency of the dough should be the same as for pancakes. Dip the fish pieces in batter and fry.

Batter with vegetables

The secret of this batter is that vegetables are added. Prepare any batter of your choice - protein, cheese, milk. Finely chop any vegetables and add to the batter. Chopped greens would also come in handy here. Simply battered fish with vegetables can have different flavors depending on the vegetables used. Give free rein to your imagination and come up with your own signature dish

Batter for fish with mayonnaise and onions

Components:

3 tablespoons of wheat flour;
2 tablespoons of mayonnaise;
1 onion;
1 tablespoon chopped dill;
2 eggs.

For cooking we need a blender. To do this, combine all the prepared ingredients in a blender bowl (cut the onion into 4 parts) and chop.

If you don’t have such equipment in your kitchen, don’t worry. You can grate the onion on a fine grater and combine with the rest of the ingredients, and beat lightly with a whisk. The photo clearly shows what consistency it should be.

This is a fairly simple recipe for fish batter with mayonnaise and onions. Therefore, there should be no difficulties with preparation.

Simple recipe

The recipes we offer will appeal to lovers of fish dishes.

How to cook fish in simple batter, what products are needed for this:

- two eggs;
- flour;
– one tablespoon of vodka;
– one tablespoon of vegetable oil;
- salt pepper.

Mix two eggs in a small but deep bowl, add vodka, butter, salt, pepper, move and add flour. You should get a dough with a consistency similar to sour cream.

Cut the fish fillet into portions and add salt.

Place a frying pan on the fire and add oil. When the oil is hot, prick the fish pieces onto a fork, dip into the batter on all sides and place in the heated oil. Fry the fish for about three minutes on each side. The batter should become golden brown. Then transfer the fish to a sieve or plate with paper towels to remove excess oil.

This method of frying fish has several positive aspects. Not every type of fish can be fried. Some varieties are too fatty and fall apart in the pan like pieces of lard, losing many useful substances, while others, on the contrary, become dry and lose their juice and taste. Fish fried in batter remains juicy and tender and does not lose its taste. It is served in portioned plates with fried onions or stewed carrots.

Fish in sour cream batter. Recipe

This recipe can be used to cook any fish. You need:

– 500g fish fillet;
- vegetable oil;
– one tablespoon of lemon juice.

Cut the fish fillet into pieces of the desired size, add salt and pepper, and sprinkle with lemon juice. The fish should lie in this marinade for 15-20 minutes.

In the meantime, you can prepare the batter. Add eggs, sour cream and spices to the sifted flour. Stir, let the batter sit for 10 minutes.

Heat a frying pan with plenty of oil. Dip the fish pieces into the batter and place in the frying pan. The heat should be strong, the fish should be fried evenly, and turned over several times.

Place the fish on paper towels, and after the fat has drained off, place it on a plate.

The recipe calls for hake, although any fish can be cooked. A special feature is the presence of cheese in the batter, which gives an original, special taste.

The following products are required:

Cut the hake fillet into portions, add salt and pepper.

To prepare the batter, beat three eggs, grate the cheese on a coarse grater, mix, add spices to taste and flour.

Pour a lot of oil into a frying pan and heat it on the stove. Dip the fish in batter and fry. Turn over several times.

Remove excess fat using a sieve or paper towel and place on a plate.

To prepare you will need:

The pike perch fillet is cut into pieces, salted, and spices are added.

Break the eggs, separate the whites from the yolks. Beat the whites until the foam is strong. Mix beer with yolks, add salt, add flour. Gently add the whites and mix. The batter is ready.

Pour a lot of oil into a frying pan and heat it up. Dip pike perch in flour, dip in batter and place in a frying pan. Fry the fish until golden brown.

After cooking, place on paper towels, after the fat has drained, transfer to a dish, garnish with herbs and serve.

In the oven

Carp in batter, baked in the oven

Although fish fillets are usually cooked in batter, you can cook the whole fish.

To prepare you will need:

– carp – 1.5-2 kg;
– one tablespoon of vegetable oil;
- sauerkraut.

Large, large carp are cleaned, the entrails and gills are removed. Wash thoroughly and salt.

Preparing the batter. Mix flour, water and egg, add a little salt and pepper.

Carp is stuffed with sauerkraut. The baking sheet is greased with vegetable oil, the carp is coated with batter, placed on the baking sheet and baked in a preheated oven at 200 degrees for 40-60 minutes.

Fish baked in batter in the oven is served with white sauce.

This recipe has a slightly different batter preparation scheme, but the fish turns out delicious and cooks very quickly. Prepare the pike perch fillet and divide into portions. Break the egg into a bowl and stir with a quarter glass of water. Mix flour with a little salt. Dip the fillet pieces into the batter and then roll in flour on all sides. Fry in vegetable oil.

You can complement the battered fish by preparing a good sauce, this will highlight the taste of the fish.

One simple fish sauce recipe. Mix equal amounts of mayonnaise and sour cream.

Chop olives, herbs, garlic, pickled cucumber. Mix everything. The sauce is ready.

In conclusion, here are some tips on how to cook fish in batter correctly and avoid some mistakes.

It is very important to heat the frying pan well; when the batter hits the heated oil, it should set immediately. If the oil temperature is not sufficient, the batter will spread and you will not get a beautiful fish. If the dough still spreads, it means it is too liquid and you need to add more flour.

If you want the dough around the fillet to be juicy and soft, then cover the pan with a lid. And if you want a crispy crust, don't use the lid.

Do not place pieces of fish tightly in the pan. The pieces may stick together and will look unsightly when served. In addition, a large number of fish can reduce the temperature of the oil and the dough will spread.

Battered fish is served with a side dish or sauce, decorated with lemon slices, herbs, and vegetables.

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