The fish batter is delicious. The recipe is simple using mineral water, beer, milk, kefir, mayonnaise, sour cream, cream. Photo

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Fried fish in batter, in a frying pan, see the recipe with photos and videos below.

You can use any fish for this dish; today I took pollock fillet. I really like it because it always turns out tender, juicy and melts in your mouth.

We will fry the fish in egg batter with flour and starch. We will get a beautiful, appetizing, crispy crust that will tempt anyone, even a non-fish lover.

The products we need are always in the kitchen. Minimum cost of products and time.

Fried fish in batter is one of the best options for a delicious lunch. Your household will love the most tender fish fillet in a crispy, delicious crust, and if you also serve their favorite sauce with the dish, then there will be no limit to their gratitude.

To be most successful, there are just a few things you need to understand.

Features of preparing delicious batter

The success of preparing appetizing-looking, juicy and tasty fish lies in the quality of the batter. When mixing the batter and frying the fish pieces, it is recommended to adhere to the following recommendations:

To ensure that the dough is homogeneous and without lumps, when kneading it, it is better to use a mixer or whisk rather than a fork.
When preparing the batter, you can add not only water or milk to the dough, but also beer, white wine, or vodka. This will highlight the taste of the fish.
The batter should be cold. To do this, the ingredients for the dough must be taken directly from the refrigerator. It is also recommended to refrigerate the batter for an hour before using.
Depending on the desired result, the consistency of the dough can be liquid or thick. In the second case, the crust will be denser, similar to bread.

A regular paper napkin will help get rid of excess fat that is absorbed when frying fish in batter. It is enough to place the product on it for a couple of minutes, after which the dish can be served.

A few more secrets

Before dipping a piece of fish into the dough, you need to roll it in starch, or in flour - this will make it possible to cover a piece of fillet with an even layer of batter and prevent it from dripping;
The batter is used to coat raw fish, as well as boiled, baked or fried fish. The cooked fish is fried in batter for half a minute on each side;
A fluffy batter is obtained when mineral water is used as the liquid. The dough will also turn out fluffy if you add a quarter teaspoon of soda.

How to fry fish in batter in a frying pan: classic recipe

When preparing a classic batter, eggs, flour, salt and milk are traditionally used. Thanks to the addition of a dairy product, the crust on the fish turns out to be a beautiful golden color, tender and crispy.

The recipe for fried fish in classic batter is as follows:

Cut fish fillets (tilapia, cod, pollock) into small pieces, place in a deep bowl, sprinkle with salt and pepper, stir. Set the fish aside for a few minutes while the batter prepares.
When kneading the dough in a deep bowl, beat 3 eggs with a fork, then pour cold milk (200 ml) and sift flour (200 g). Add salt and black pepper to the batter to taste.
When the viscous dough and fish pieces are prepared, all that remains is to find out how to fry fish in batter in a frying pan.
A sufficient amount of vegetable oil is poured into the frying pan and heated. Pieces of fish are dipped in batter and placed in a hot frying pan with oil. Fish fillets in batter are fried uncovered for 3 minutes on each side or until golden brown.

Mineral water recipe

The sparkling water gives the breading a fluffy feel. At the same time, the fried crust turns out very crispy.

4 eggs;
120 g flour;
120 ml highly carbonated water;
20 ml vegetable oil;
salt;
fresh dill.

The eggs are divided into whites and yolks, each part is beaten separately, after cooling the whites. This should be done so that the batter becomes even more airy.
The yolks are combined with butter, cold sparkling water, salt and chopped dill.
Flour is sifted into the yolk mixture. Beat until smooth.
Add the whites to the main mixture, stirring gently with a spoon.

Fish fillet in cheese batter

Delicate batter with a spicy cheese taste is ideal for cod, pike perch and other fish. Any hard cheese is suitable for its preparation, but it is better to give preference to sharper varieties.

How to fry fish fillets in batter can be described in the following step-by-step instructions:

Grated cheese (100 g) is mixed with a beaten egg, mayonnaise (2 tablespoons) and flour (50 g). Add salt and pepper to taste.
The fish fillet is cut into small pieces, dipped in batter and placed in a frying pan with heated vegetable oil.
Pieces of fish are fried on both sides for several minutes. As soon as a golden brown crust forms on the dough, the dish can be considered ready.

Fried fish in batter served with a side dish of mashed potatoes or rice.

Potato dough for fish

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

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.

How to deliciously fry fish in beer batter

Beer batter goes very well with any fish. You can knead the batter using eggs without adding this ingredient.

Classic beer batter is prepared as follows:

Fish fillet (1 kg) is cut into small pieces and mixed in a bowl with salt and fish spices.
Wheat flour (125 g) is sifted into a bowl and a pinch of salt is added.
Light beer (125 ml) is poured into the dry ingredients, 2 eggs beaten with a fork and a tablespoon of melted butter are added.
Using a whisk, mix the batter with a homogeneous structure.
Prepared pieces of fish fillet are dipped in batter and placed in a frying pan with hot vegetable oil.

How to fry fish in batter (using beer batter without eggs), we will present in step-by-step instructions:

Combine all dry ingredients in a bowl: flour (250 g), ground black pepper, a pinch of salt and turmeric.
Add finely chopped dill and light beer (0.5 l).
Using a mixer or whisk, knead the batter. Dip the fish fillet in the batter and fry it in a frying pan on both sides.

Classic recipe

Fish batter, a delicious recipe for which must be prepared taking into account all the proportions of the components used, must have a suitable density. This will allow you to fry or bake any type of fish to get pieces that have a golden-brown, crispy crust. For the dish, fish fillet and defrosted seafood are used. Batter is a salted dough that is kneaded with eggs and milk added to flour. Different spices give it different flavors.

If you take cheese or beer, mineral water or low-fat kefir as additional ingredients for the batter recipe, then the prepared dough will allow you to make more sophisticated fish dishes. The batter must be refrigerated before use. Products for the test must be chilled. After defrosting sturgeon fillets or fish at room temperature, you need to immediately dip them in the batter and start frying. This will preserve their taste and juiciness. Uncut frozen fish is thawed in cold salted water. Salt is added in the proportion of 1 tsp per 1 liter of water.

Before frying in batter, the fish is dried and unpleasant odors are removed from it. To do this, just sprinkle it with lemon juice, pepper and add salt. If the pieces of fish are not wet, but slightly dried, then the batter will not flow down them during the cooking process. The batter increases the volume of seafood when baked or fried.

Composition of ingredients

Having chosen a seafood product of a certain fat content, you need to knead the dough correctly. If the batter is used for fatty fish, it should have a thick composition. The prepared dough will not only fry the slices until crispy, but will also retain the juice inside the fish. Taking the fish fillet in dry form, you need to make a liquid batter for it. This will ensure that the fat from the pan penetrates into the fish pieces. The finished dish will be quite juicy. To make the dough thicker, you need to add more flour.

The batter can be diluted with water, milk, beer, cognac, mineral or sparkling water. Beer and white wine are more suitable for cooking seafood, and red wine is more suitable for meat. Ideal for batter would be homemade preparations in the form of tinctures.

Liquid batter prepared according to the classic recipe should contain more milk.

The list of main components used to prepare traditional fish batter includes:

wheat flour - 150 g;
milk - 200 ml;
seasonings and spices for fish, salt and ground pepper - to taste;
eggs - 2 pcs.

Replacing milk with 250 ml of beer or 2 tbsp. mayonnaise, you can prepare the batter in different versions. The dough can be potato, corn, kefir, cheese or protein. To do this, take corn flour or starch, grate hard cheeses or potatoes, about 1 tbsp of which is enough. or 3 pcs.

Since many batter recipes involve cooling the prepared products, the whites must be placed in the refrigerator. They are beaten cold, added to the dough so that it does not dry out when in contact with oil due to the loss of elasticity and elasticity of the gluten of wheat flour.

This can happen if the dough is left at room temperature for about 60 minutes, so the batter is kept in the refrigerator for at least an hour. If the fish is a little dry, then to improve the taste of the finished dish, you can use mayonnaise and add an egg instead of milk.

Traditional dough is diluted with water for viscosity. A delicious batter recipe can be prepared if you replace regular water with mineral water. This allows you to make the dough airy and tender, and the fish after processing in batter will be more juicy and soft. For frying, take animal or vegetable fat or use a mixture of them.

Step-by-step cooking process

The main secret of the batter recipe is to separate the egg whites from the yolks. Then beat them separately using a whisk, mixer or fork. The batter should then have a homogeneous composition without lumps. For frying, be sure to choose the most suitable frying pan with a thick bottom. It can be cast iron or ceramic.

Vegetable oil is poured into it and heated so that the dough does not spread across the pan. Before frying fish slices, you need to check how well the oil is heated. To do this, drop a little batter onto the pan. If it becomes mobile, then the oil is heated to the appropriate temperature.

The step-by-step preparation method is as follows:

First, you need to separate the whites from the yolks, which should be beaten separately, and before cooking the fish, add them to the batter to make it light and fluffy.
Then the whites should be placed in containers in the refrigerator, and in another bowl, beat the yolks, combining them with milk at room temperature and salt.
Next, you need to take the sifted flour and add some spices to it.
At the end of preparing the batter, you should take into account that after kneading, the dough without proteins will not be elastic, so you need to use it quickly, frying the semi-finished product in a well-heated deep fat.
After placing the battered seafood in hot oil, then reduce the heat and fry the slices on each side for 1-5 minutes, turning over with a wooden spatula.
To obtain a crust with a pleasant taste, do not cover the pan with a lid.

When dipping fish pieces into the batter, keep the dough in cold water. The cooled liquid batter becomes elastic, smooth and uniform. It should not have lumps, and its thickness should be adjusted in advance. All containers must be arranged in a certain order for maximum frying convenience. Place a bowl of fish on the left, then place the dishes with batter in a container with cold water. Then you should place the fryer and a plate for finished products, covering it with a paper napkin to collect excess fat.

What can I add?

To obtain a fish dish in batter with a richer taste and aromatic smell, it is better to add seasonings and spices to the dough for flavor. Greens can be dried or fresh. In batter recipes, Italian seasonings, paprika and turmeric, dill and garlic are used as a filler. If you prepare the batter with mayonnaise without milk, you can replace the water with whipped egg whites. The dough will be fluffy and the dish will be delicious. To change the taste and color of the batter, tomato paste is added to the dough.

Dough recipes for fish batter can be made without eggs. Instead, beer is suitable, of which 1 tbsp is enough for a traditional dough. First, the flour is mixed with salt and sugar, taken 1 tsp each.

For delicious dishes using thick batter, you need to pay attention to aromatic fillings:

pureed vegetables (potatoes or pumpkin);
chopped greens;
sautéed onions;
bell pepper;
walnut or nutmeg.

They are not suitable for batter with a liquid consistency, since it quickly drains from the fish slices. To ensure that the fish has a delicate taste, you can replace plain water with mineral water. If you take an "extreme" approach to the batter recipe, you can replace the water with cola, which will give the dough a nutty flavor. If you pour in Fanta, the batter will take on an orange tint and its taste will become citrusy.

The recipe for fish batter with carbonated mineral water without flavoring allows you to knead an airy dough. The composition, saturated with air bubbles, makes the dough light. During the frying process, the fish acquires a golden brown crust.

French battered fish involves the use of ice-cold light beer. Unlike dark dough, it does not give the dough a bitter taste, but makes it crispy and tender. There are 2 options for the beer batter recipe, depending on the presence or absence of eggs in it.

It is better to prepare the dough with spices:

thyme;
turmeric;
coriander;
fennel.

The taste of the dough can be improved by adding cheese, mushrooms, vegetables or nuts to the batter. These components should be pre-ground.

How to serve a dish

Fish batter, a delicious recipe for which is prepared according to all the rules, will allow you to taste the tender and juicy seafood meat. It is important that the dish is beautifully decorated. It is best served with mashed potatoes, sauce, herbs or vegetables. For battered fish, you must first choose a nice flat plate. Then the fried pieces should be carefully placed on it, having prepared in advance all the products for decorating the dish. These could be olives, lemons, cucumbers, dill, parsley or green onions.

Pieces of fish can be placed on lettuce, having previously laid it out on a plate. The treat is laid out in a slide, a fan, a semicircle, or simply in one row. Canned legumes, such as green peas or beans, are used as a decoration for the dish. You can place corn kernels next to the fish on the salad.

Lemons or tomatoes for the dish are cut into slices, and cucumbers, olives and black olives into circles. On a plate next to the fish, you can beautifully squeeze mashed potatoes from the cornet or put French fries. The dish is good served with bell pepper, cut into thin strips.

Battered fish is served together with stewed vegetables or boiled potatoes, rice or salad to taste. You can place cherry tomatoes whole or in slices on a plate with battered fish. If you cut lemon or radish into circles, you can put them on a dish in the form of a water lily. Battered fish can be served as a separate dish without a side dish with mugs of cucumbers and onion rings.

The treat can be consumed using a skewer, fork or special chopsticks, which must be provided on the plate in advance. When serving, the dish can be combined with soy or sour cream sauce. If you cook 2 tbsp. l. flour sauteed in butter, diluting 0.5 liters of broth and adding salt and spices, including mustard, you can prepare a white sauce.

After frying potatoes, cut into strips, in boiling refined vegetable oil until half cooked, you can fry pieces of fish in it, preparing a batter for it. Then you need to put the potato chips back into the oil after the fish to fry until golden brown.

This method of serving the dish is widespread in Britain, Spain, Portugal and the Netherlands. A delicious recipe called Fish & Chips was widely used by numerous cafes in Great Britain from the beginning of the twentieth century, until the middle of which there were more than 40 thousand of them.

Hake fried in lean batter

To cook fish in batter, you don’t have to use only fillets. Viscous dough can easily replace regular flour, which is most often used when frying whole fish. Hake or pollock are ideal for this dish. The fish carcass is cleaned of entrails and fins, cut into pieces 1.5 cm thick and marinated in a mixture of spices and salt with the addition of lemon juice.

At this time, a simple batter is being prepared, which will be especially in demand during Lent. 100 ml of water is poured into a bowl with a glass of flour, salt, pepper and chopped herbs are added. All that remains is to learn how to fry fish in batter. To do this, each marinated piece is enveloped in batter and placed in a frying pan with butter. The result is a delicious fish with a delicious golden brown crust.

Pollock in air batter

A special feature of the dish described below is the method of preparing the batter. It contains milk and exclusively egg yolks. It is thanks to these features that the batter turns out to be very airy and tender.

Ingredients:

Pollock fillet - 500 gr.
Chicken eggs - 2 pcs.
Flour - 3 tbsp. l.
Milk - 50 ml.
Salt, sugar, pepper, paprika, dill - to taste
Vegetable oil - for frying

Preparation:

Grind the fish into large strips. In a separate deep dish, combine egg yolks, milk, salt and sugar. Now beat these products with a blender. Add the remaining seasonings and flour to the resulting liquid. We mix everything again with a blender. The batter is ready.

After dipping in batter, fry the fish pieces in well-heated vegetable oil on both sides. Bon appetit!

Battered fish in sparkling water

Fish in an airy, crispy and low-fat batter can be prepared according to the following recipe. The whole secret of a delicious golden brown crust lies in sparkling water, namely in the bubbles that give the dough a special structure.

How to fry fish in batter according to this recipe can be described in three steps:

Drive 4 eggs into a bowl and mix with a whisk.
Pour in milk and sparkling water (½ cup each), add salt, as well as a glass and a tablespoon of flour. The batter is mixed.
The fish is dipped in batter and fried in a frying pan on both sides.

Preparation rules

Only fish fillets are suitable for breading in batter. You can prepare it yourself by separating the pulp from the bones or buy it ready-made. Pollock is the easiest to cut and is the most popular for batter. They also use sole, but often you can buy halibut or pangasius fillets under its guise. Although these fish have differences in taste and nutritional properties, they are equally suitable for frying in batter.

Before dipping into liquid breading, the prepared pieces are first salted or marinated in spices. As a marinade, you can take pomegranate or lemon juice, fresh or dried herbs, and herbs.

If time is limited, you can get by by simply sprinkling the fillets with salt and ready-made packaged dressings, and start cooking right away.

While the fillet is marinating, you can add liquid breading. Choosing the right ratio of liquid and flour is the main art of making batter. It will strongly absorb oil, and if thick, the dish will look like fish cakes.

How to prepare breading to make a fluffy or crispy batter for fish? There are several features in preparing classic batter. They are in the following sequence:

if eggs are added to the dough, they should be salted and beaten well with a whisk or mixer;
pour in the very cooled liquid and beat everything well again;
While whipping, add sifted flour and bring everything together until smooth.

After cooking, the dough must be allowed to stand for half an hour or an hour. During this time, it will become more viscous due to the swelling of the gluten. It is better to melt it in the refrigerator - this makes it possible to make an excellent fried and crispy batter for fish. It's all about the temperature contrast between the cold dough and the hot oil.

Fried fish in mayonnaise batter

A very soft and dense crust, reminiscent of bread, is obtained from a mayonnaise-based batter. This dough is prepared very simply and quickly. A couple of eggs, mayonnaise and flour (2 tablespoons each) are beaten with salt into a homogeneous thick mass. The finished batter is placed in the refrigerator for half an hour, and in the meantime the fish is prepared.

How to fry fish in batter? As easy as making the batter. First, the pieces are enveloped in thick dough, then laid out in a frying pan and fried on both sides until an appetizing crust is formed. The finished pieces are blotted from oil on a paper towel and served with a side dish.

Kefir batter recipe

The fermented milk drink makes the fillet soft and tender, so its batter is ideal for dry fish varieties.

2 eggs;
100 ml medium fat kefir;
30 g flour;
10 g dried dill;
salt.

Beat eggs with salt.
Pour in kefir and add dry herbs.
Slowly add flour and beat mixture until smooth.
Kefir batter for fish can be used a day after preparation: it only becomes tastier.

Cod in curd batter

The food must be tasty. When it’s also useful, it’s generally wonderful. Great taste and healthiness are just two characteristics that can easily be applied to the recipe for the food described below.

Ingredients:

Cod fillet - 600 gr.
Chicken egg - 1 pc.
Salt, pepper, herbs - to taste
Starch - 2 tbsp. l.
Cottage cheese - 100 gr.
Kefir - 100 ml.
Flour - 4 tbsp. l.
Vegetable oil - 5 tbsp. l.

Preparation:

First we prepare the batter. Beat flour, kefir, starch, salt, pepper, chopped herbs, cottage cheese and egg until smooth. Then we leave it to steep, and at this time we cut the cod into pieces to suit your taste. Now it should be salted, peppered and left alone for 15 minutes.

When all the components of the future dish have brewed, dip the fish in batter and fry in vegetable oil until golden brown.

On beer

If your man has hidden a bottle of beer, then put on his table not a glass with a foamy drink, but a plate with aromatic, golden and delicate fish.

Ingredients:

three raw eggs;
glass of beer;
180 g flour;
salt to taste.

Cooking method:

First of all, we separate the whites from the yolks, send the whites to cool, grind the yolks, then whisk together with the beer until smooth.
Add flour to the resulting mass and mix everything well.
Add the chilled whites and beat until stiff peaks form, then spoon them into the dough and mix.
Dip the fish pieces into the airy batter and fry in hot oil.

Batter for fish

Fish dishes are prepared using various technologies. Fish in batter is one of the technologies that is designed to preserve the juiciness of meat, its taste and aroma.

In addition, there are fish with a loose texture of meat, and the batter helps maintain the integrity of the cooked pieces or fish cakes.

You can prepare the batter using a simple technology, but in reality you can prepare a quite tasty batter, which will complement the taste of the fish dish with its taste. Battered fish is a filling and nutritious dish, so one dish can feed all family members.

Cooking secrets

First, you should prepare it so that it is sufficiently viscous. Moreover, it is quite easy to evaluate its consistency during the cooking process.

To do this, just dip a tablespoon in it and pull it out, then evaluate how the batter flows from the spoon.

If after this there is no metal left on the surface of the spoon or metal does not appear through the texture of the dough, then the batter is ready for cooking.

To make the batter perfect, you should take into account the following recommendations:

Delicious dough is obtained when chilled ingredients are used in its preparation.
The flour must be sifted.
All ingredients must be mixed thoroughly.
It is better to use fennel, coriander, turmeric, nutmeg, and thyme as spices.
In addition to spices, you can add ingredients such as cheese, mushrooms, vegetables, nuts to the dough, but first grind them.
To ensure that the batter turns out crispy after cooking, it is better to place it in the refrigerator for at least 1 hour.
Any type of fish is suitable for cooking fish in batter.
Before dipping in batter, dry the fish pieces with a paper towel.
The fish is cooked in a frying pan so that the pieces do not stick to each other.

Simple batter recipe

A regular recipe for making batter does not take much time, so you can prepare fish dishes in a short time. Its taste will not interfere with the taste of real fish.

To prepare the batter you will need:

A couple of eggs.
Wheat flour, no more than 100 grams.
Water, about 20 ml.
Salt for taste.
Ground black pepper, for taste.
Spices, in the form of herbs, if desired.

Cooking technology

First of all, beat the eggs using any available method.
Add salt, pepper and seasonings to the beaten eggs, add water and mix thoroughly.
After this, flour is added in small portions, without stopping mixing the product.

Batter with sour cream

If you introduce at least one component into a regular recipe, then it is no longer a primitive batter. Adding sour cream to the dough makes its taste more subtle, and the product is easy to mix.

To prepare, you will need the following ingredients:

One egg.
About 50 grams of flour.
About 50 ml of sour cream.
Salt and spices to taste.

How to prepare:

The egg is beaten, after which salt, spices and sour cream are added to it.
Flour is also added here, which must be sifted before this.
The dough is thoroughly mixed until smooth.

Batter with added cheese

This option for preparing batter is not difficult, but it is possible to diversify the dough by adding all kinds of cheese to it, as well as adding various spices.

The batter consists of:

From 200 g of hard cheese.
From 3 eggs.
From 50 g of flour (preferably wheat).
From 3 g of salt.
From 1 g ground black pepper.

Cooking steps:

The eggs are beaten with the addition of salt and pepper.
The cheese must be grated on a medium grater and added to the beaten eggs.
After this, flour is added to the resulting mass.
The dough is mixed so that there are no lumps (preferably with a blender).

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.

Potato dough for fish

On a note! Making potato batter makes the dish quite filling, so you can do without a side dish.

To prepare potato dough you should stock up on:

Raw potatoes – 4 pieces.
A couple of chicken eggs.
60 g flour.
Salt, for taste (a little).
Spices for potatoes.

Step-by-step preparation:

The potatoes are peeled and chopped on a coarse grater with the addition of salt and spices.
Eggs are driven into the potatoes, after which the mass is mixed well.
Then, add flour in small portions and mix in the same way.

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.

Lush mayonnaise

If you add mayonnaise to the dough, it becomes more tender, and the fish becomes softer and juicier.

To do this you need to have the following products:

A couple of eggs.
Any mayonnaise, about 40 grams.
Salt.
Spices as desired.

How to prepare the dough:

Beat eggs with salt until foamy.
Then mayonnaise is added and mixed in the same way.
You can add spices (optional).

Batter for fish without eggs

Fish prepared according to this recipe is suitable for serving at the holiday table. The interesting taste of the finished product will not go unnoticed by guests, family and friends.

The dough consists of:

From 20 ml of freshly squeezed lemon juice.
From 250 ml of white wines.
From 100 g of peeled walnuts.
From 100 g breadcrumbs.
From salt (a pinch is enough).
From spices, in the form of herbs up to 5 grams.
From ground paprika, about 2 grams.

Technological stages of preparation:

First of all, combine wine and lemon juice.
In a separate container, mix nuts (chopped), spices, breadcrumbs, paprika and salt.
First, the fish pieces are placed in a mixture of wine and lemon juice, and then dipped in the dry mixture, after which they are fried in a frying pan.

Diet batter

This recipe will help keep your figure for those who constantly monitor their weight.

The following ingredients should be prepared:

150 ml kefir.
About 50 g of oat bran.
About 10 g of fresh dill.
Salt and saffron - 2 grams each.
Ground black pepper to taste.

Cooking steps:

Salt and spices are added to kefir to taste.
Dill is crushed and added to kefir.
The last stage is the addition of oat bran, after which the mass is mixed.

Naturally, such breading requires a certain cooking technology. Therefore, pieces of fish are laid out in a frying pan or roasting pan and poured with the prepared mixture, after which the dish is placed in the oven.

Beer batter

Beer added to the batter enhances the taste of any, even the leanest fish, and a pleasant taste is achieved through the use of mustard.

Products for cooking:

One chicken egg.
Light beer – 200 ml.
Mustard powder, about 30 grams.
Wheat flour, about 120 grams.
About 20 ml of vegetable oil.
One clove of garlic.
Salt, for taste.
Spices, as desired.

Proper preparation:

The egg is stirred (beaten) with salt and seasonings.
Mustard is also added here.
Oil and chopped garlic are also added here.
Flour is added here, in small portions, and mixed thoroughly.
Finally, beer is added to the dough and mixed as well.

Crispy batter

If you add a little starch to the prepared dough, you will get a unique crust and quite appetizing.

Preparing ingredients such as:

Eggs – 2 pieces.
Soy sauce – 20 ml.
Corn starch - about 80 grams.
Seasonings to taste and as desired.

Step-by-step preparation:

The eggs are combined with salt and seasonings (if planned).
Soy sauce is also added here.
After this, flour is added to the mass and mixed to the desired consistency.

Milk-egg breading

The interesting thing about the recipe is that adding milk makes the crust quite thin, since the dough is not so thick.

Batter composition:

One small egg.
About 120 ml of milk.
About 50 g of wheat flour.
Dried dill - about 10 grams.
Salt to taste.

Preparation procedure:

Beat the eggs with the addition of milk.
Dry ingredients are prepared in a separate container.
Then everything is combined and mixed thoroughly.

Dough with onions

As a result of adding onions, the dough turns out to be quite aromatic. Therefore, fish fried in this batter also turns out tasty and aromatic.

For preparation you will need the following components:

Two chicken eggs.
About 60 g of flour (rye can also be used).
One onion (not big).
Green onions (3 feathers).
Fresh dill, about 10 grams.
Mayonnaise, within 40 grams.
Salt and pepper to taste.

Cooking technology by stages:

The onion is chopped quite finely.
The greens are also finely chopped.
The eggs are beaten with the addition of pepper, salt and mayonnaise.
Add flour in small portions and mix.
Chopped greens are also added here and mixed in the same way.

The double breading method allows you to get a fluffy and quite tasty batter. To do this, portioned pieces of fish are rolled twice in breadcrumbs or flour, and also dipped twice in liquid batter.

Finally

Battered fish is a tasty and, at the same time, nutritious dish, so it is not suitable for those who are watching their calorie intake.

Although there is a recipe for preparing a dietary dish, in this case it is necessary to select low-fat varieties of fish. For those who are not overweight and are not predisposed to gaining excess weight, it is acceptable to use any fish. Cooking in batter makes it possible to keep the product richer and more tasty.

In any case, it should be remembered that seafood is distinguished by the fact that all the beneficial substances in them are in an easily accessible form and are quickly absorbed by the body. The main task when preparing should be to preserve as many useful components as possible, and the dish should not burden the stomach.

Proper nutrition is the key to health and longevity.

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Source: https://FishingDay.org/klyar-dlya-ryby/

Potato batter

4 potatoes
Flour
2 eggs

This is the simplest cooking method. Potatoes are prepared as for potato pancakes. Grind, salt, grind with eggs. You should not overdo it with flour. Just a little bit, to hold the dough together, pour into the general mixture. The batter turns out to be thicker than usual, so we roll the fish fillets, holding them on the sides, and place them in a blazing hot frying pan.

Crisp

The batter, prepared with the addition of starch, covers the fish with an appetizing fried crust.

Required:

2 eggs;
20 ml soy sauce;
80 g corn starch;
2 g of ground red pepper and seasonings of your choice.

Step by step recipe:

The eggs are mixed with spices and pepper.
Add soy sauce.
The main mass is combined with starch and beaten until lumps disappear.

Crispy batter is ideal for frying not only fish, but also seafood